Parsnips are a wonderful winter crop, low in carbohydrates, high in fiber, and rich in vitamins and minerals including vitamin C, vitamin K, folate, calcium, potassium, manganese, magnesium, phosphorus, zinc, and iron.
4 medium parsnips cut into 1/2″ thick sticks (like fries)
2 T lard or olive oil
3-4 cloves garlic, minced
salt and pepper to taste
3 slices bacon, cooked and crumbled
1/2 c. mayo or Greek yoghurt
1 1/2 t. fresh lemon juice
3 cloves garlic, minced
1/2 t. mustard (spicy brown is nice)
salt to taste
minced parsley for garnish
Preheat oven to 425 degrees F. Coat sliced parsnips in lard or olive oil. Arrange parsnips on a baking sheet, spaced so that no two are touching. Sprinkle lightly with salt and pepper. Bake for 20 – 25 minutes, until soft and slightly browned. Remove from oven and flip using a spatula. Sprinkle minced garlic over parsnips and arrange back into single layer. Bake another 10 – 15 minutes. Serve with dip.
Dip: Whisk all ingredients except bacon in a bowl until smooth. Stir in bacon, reserving a bit to sprinkle over the top. Garnish with parsley. Serve with fries.