Parsnip Fries with harissa Mayo

Parsnip Fries with Harissa Mayo




Yield 4



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. To make the Mayo:
  6. 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