Begin by peeling parsnips, then cut them lengthwise into sticks. Put the fries into a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.
Heat the tallow in a heavy bottomed pot to 325F or to when the oil bubbles around the handle of a wooden spoon. Careful, it’s hot! Drain and pat dry the fries with a paper towel.
Work in batches to fry parsnips until they turn light gold in color, around 3 - 4 minutes. Remove from the pot with a slotted spoon and drain on a paper towel. When all the parsnips have been fried a first time around, increase the heat to 375F. This second time around allows the fries to get perfectly crispy.
Fry the parsnips again, in batches, for around 3 - 4 minutes until they reach a beautiful golden brown color. Remove from oil, drain on a paper towel, and season immediately with sea salt and smoked paprika. Snack, savor, and enjoy hot with the harissa mayo.
To make the Mayo:
Combine the red peppers, garlic, tomato paste, and spices in the bowl of a small food processor. Blitz until smooth. Stir in the lemon juice and mayonnaise. Season to taste with salt and store in the refrigerator.
Recipe by Wellness Mama® at https://wellnessmama.com/37215/parsnip-fries-recipe/