Ingredients
For the Fries:
For the Bacon Aioli:
- 3 slices nitrate free bacon **cooked until crisp and crumbled
- 1/2 cup homemade mayo or store bought Paleo mayo such as Primal Kitchen
- 1 1/2 tsp fresh lemon juice
- 3 cloves garlic minced
- 1/2 tsp spicy brown mustard check for Whole30 compliance
- Sea salt to taste
- Minced parsley for garnish
Instructions
For the Fries:
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Preheat your oven to 425 degrees and line a large baking sheet with parchment paper
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Place cut parsnips in a large bowl and drizzle melted ghee all over - toss immediately to evenly coat (the ghee will solidify soon after tossing)
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Arrange parsnips on the baking sheet, spread out so no two are touching (use 2 sheets if necessary)
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Place in the oven on the middle rack or higher (avoids over-browning!) and bake for 20-25 minutes, until bottoms are beginning to brown.
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Remove from oven and flip using a spatula, then sprinkle minced garlic all over fries, arrange back into a single layer.
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Continue to bake another 10-15 minutes or until golden brown and crispy. Serve with aioli as a side dish, appetizer or snack. Enjoy!
For the Bacon Aioli*:
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Whisk all ingredients except bacon in a bowl until smooth. Stir in the bacon, leaving a bit to sprinkle over the top for serving. Garnish with parsley and crumbled bacon and serve with fries - enjoy!
Recipe Notes
*Leftover aioli will keep in the fridge, covered for up to 2 days.
**Use sugar free bacon for Whole30
Nutrition
Calories: 322kcal
Carbohydrates: 18g
Protein: 3g
Fat: 26g
Saturated Fat: 7g
Cholesterol: 29mg
Sodium: 245mg
Potassium: 389mg
Fiber: 4g
Sugar: 4g
Vitamin A: 15IU
Vitamin C: 17.5mg
Calcium: 40mg
Iron: 0.6mg