Parsnip Fries with Harissa Mayo

This recipe is vegan friendly. I am not vegan. My dietary choices have changed significantly over the last 10 years. I avoid all ultra-processed foods and processed meats, eating primarily a plant-based diet. I do enjoy fish, and less often, chicken, beef, pork, or lamb.

INGREDIENTS AND QUANTITY

ROASTED PARSNIPS

1 ½ pounds parsnips, trimmed, peeled, and cut into 3 inch sticks of similar thickness (may substitute sweet potatoes, cauliflower, or carrots)

¼ cup EVOO (extra-virgin olive oil)

sea salt and black pepper

SPICY HARISSA MAYO

1 cup cashew pieces, soaked in water for at least 3 hours and drained (for a nut free version, consider sunflower seeds)

½ cup filtered water

2 tablespoons harissa paste (or 1½ Tbsp spice and ½ Tbsp EVOO, stirred well)

1 Tbs + 1 tsp freshly squeezed lemon juice

1 clove garlic

½ tsp + pinch sea salt

Pinch of cayenne pepper or crushed red pepper

sprinkle of harrisa spice to finish

SPECIAL EQUIPMENT

parchment or Silpat lined 1/2 sheet pan

Ninja blender

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe.

2. Gather all your ingredients and necessary equipment.

3. Multiple dishes may require the oven. Read your other recipes carefully. You may need to negotiate in advance with the other team.

PREPARING THE ROASTED PARSNIPS

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.

2. Toss the parsnips on the sheet pan with the olive oil. Spread them evenly on the lined baking sheet and sprinkle generously with salt and pepper.

3. Bake for 15 minutes, turning after 10 minutes, until the parsnips are turning brown and crispy at the edges.

4. Meanwhile, make the harissa mayonnaise. Put all the ingredients in a food processor or a blender and process until smooth and creamy, stopping occasionally to scrape down the sides of the work bowl. If the mixture is too thick, drizzle in a bit more water while the motor is running.

5. Serve the mayonnaise alongside the parsnip fries. Store in an airtight container in the fridge; leftover mayonnaise will keep for 5 days. You will more likely not have any leftovers.

CULINARY TIPS

1. Knife Skills & Prep:Uniform cuts matter: Cutting parsnips into similar thickness sticks ensures even roasting and prevents some pieces from burning while others stay undercooked.

2. Roasting Technique :High heat results in caramelization: Roasting at 450°F promotes browning and brings out parsnips’ natural sweetness. Don’t overcrowd: Leave space between parsnips so they roast instead of steam. Use two pans if needed.

3. Harissa Cashew Mayo Technique:Soaking matters: Fully soaked cashews blend smoother and reduce graininess. Warm water speeds soaking if short on time. Blend order: Start blending liquids first, then solids, to help the blender catch smoothly. Adjusting thickness: Add most, but not all the water initially, to avoid a runny sauce. To balance flavors: Taste and adjust: more lemon for brightness, more salt for depth, more harissa or cayenne for heat

4. Food Safety & Storage: Be careful with blade handling. Do not put in the sink with other items. The risk of someone getting injured is high. Clean blade by running the blender with soapy water.

5. Teaching-Kitchen Efficiency: Parallel cooking: While parsnips roast, assign someone to prepare the sauce prep. Batch scaling: Recipe doubles well.

6. Plating lesson: Serve mayo in a side ramekin to preserve crispness.

7. Avoid common mistakes: Too much oil → soggy parsnips; Under-soaked cashews → gritty sauce; Overcrowding pan → steaming instead of roasting; Adding too much water too fast → thin mayo.