📝 About This Recipe
Elevate the humble, earthy parsnip into a sophisticated snack that rivals the classic potato fry. These air-fried gems boast a naturally sweet, nutty profile that caramelizes beautifully under high heat, resulting in a crisp exterior and a tender, velvety center. Infused with aromatic garlic and fresh rosemary, they offer a complex flavor palette that is both comforting and gourmet.
🥗 Ingredients
The Parsnips
- 1.5 pounds Parsnips (firm, medium-sized roots peeled and topped)
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
- 1 tablespoon Cornstarch (for extra crunch)
Seasoning Blend
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika (adds a subtle wood-fired depth)
- 1 teaspoon Kosher Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fresh Rosemary (very finely minced)
Lemon-Chive Aioli (Optional Dipping Sauce)
- 1/2 cup Mayonnaise (full fat preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 teaspoon Dijon Mustard
👨🍳 Instructions
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1
Begin by washing the parsnips thoroughly. Peel them with a vegetable peeler to reveal the creamy white flesh.
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2
Slice the parsnips into uniform batons, roughly 3 inches long and 1/2 inch thick. Try to keep them consistent so they cook at the same rate.
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3
If your parsnips have a very thick, woody core, slice that part out and discard it, as it can remain tough even after cooking.
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4
Place the parsnip sticks in a large bowl and cover with ice-cold water. Let them soak for 10 minutes to remove excess starch.
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5
Drain the parsnips and pat them extremely dry with a clean kitchen towel. Moisture is the enemy of crispiness!
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6
Preheat your air fryer to 380°F (195°C) for about 5 minutes.
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7
In a clean, dry bowl, toss the parsnips with the avocado oil until every piece is lightly coated.
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8
Sprinkle the cornstarch over the oiled parsnips and toss again until a thin, invisible film forms on the surface.
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9
Add the garlic powder, smoked paprika, salt, pepper, and minced rosemary. Toss thoroughly to distribute the spices.
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10
Place the parsnips in the air fryer basket. Do not overcrowd; cook in two batches if necessary to ensure air can circulate.
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11
Air fry for 15-20 minutes. At the 8-minute mark, remove the basket and give it a vigorous shake.
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12
While the fries cook, whisk together the mayonnaise, lemon juice, chives, and Dijon mustard in a small ramekin to make the aioli.
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13
Check the fries at 15 minutes. They should be deep golden brown and crisp on the edges. If they need more time, add 2-3 minutes.
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14
Remove the fries from the air fryer and immediately sprinkle with a tiny pinch of extra salt while the oil is still hot.
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15
Serve immediately while hot and crispy alongside the Lemon-Chive Aioli.
💡 Chef's Tips
Choose medium-sized parsnips; the very large ones tend to have a woody, bitter core that is unpleasant to eat. Always soak and dry the parsnips; the soaking removes surface sugar that can burn too quickly, and drying ensures they crisp rather than steam. Don't skip the cornstarch! It provides that 'shatter-crisp' texture that parsnips often lack compared to potatoes. Shake the basket frequently. Air fryers have 'hot spots,' and movement ensures an even, golden color on all sides. If you want a spicy kick, add 1/4 teaspoon of cayenne pepper to the seasoning mix.
🍽️ Serving Suggestions
Pair these fries with a crisp, chilled Sauvignon Blanc to cut through the earthy sweetness. Serve as a sophisticated side dish to a pan-seared ribeye steak or roasted chicken. Use them as a gluten-free alternative to traditional fries alongside a gourmet wagyu burger. They make an excellent appetizer for a fall-themed dinner party, served in a parchment-lined cone. Try dipping them in a spicy sriracha honey if you prefer a sweet-and-heat flavor profile.