Whole30, Paleo, Gluten Free
Roast the Parsnip Fries
Preheat your oven to 425. Wash and peel (optional) the parsnips and trim the ends off. Slice into french fry sized pieces - 1/2 inch wide by about 4 inches.
Toss to coat the parsnip fries with olive oil and season with salt, pepper, and garlic powder.
Lay on a parchment lined baking sheet and roast for 20-22 minutes, turning once halfway through. *Watch closely for burning ends as it gets close to the end of the cook time.
Bacon: Cook the bacon in a skillet over medium heat until crispy. Drain on a paper towel and allow to cool a bit before roughly chopping.
Horseradish Sauce: Mix all ingredients together and season to taste. Add more lemon juice or a drop of water to thin the mixture, if needed. Cover and refrigerate until you're ready to serve it.
Chives: Wash and thinly slice the chives.
Arrange the fries on a plate. Drizzle with the horseradish sauce, sprinkle the crumbled bacon, and top with chives. Season with salt and pepper and enjoy!
Variations: For a low carb option, substitute turnips or rutabaga.
If you don't like horseradish, substitute a drizzle of my honey-less mustard sauce!