For something different this spring, try this tasty and seasonal twist on French fries.
From the Kitchen of Sarah McCullen
4 large parsnips, peeled and cut into ¼-inch thick sticks
¼ cup olive oil
1 teaspoon turmeric
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 egg yolks, at room temperature
2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1 cup olive oil
2 teaspoons champagne vinegar
½ teaspoon kosher salt
½ teaspoon garlic powder
Preheat oven to 400°F. In a large bowl, toss parsnips with olive oil, turmeric, thyme, paprika and salt. Roast parsnips for about 20 minutes, or until golden brown and fragrant.
While parsnips roast, in a large bowl, combine egg yolks, Dijon mustard and lemon juice, and whisk about 1 minute. While whisking, slowly drizzle in olive oil. The mixture should thicken after about 2-3 minutes of whisking. Then, whisk in champagne vinegar, salt and garlic powder. Cover and refrigerate until ready to serve alongside Parsnip Fries.