Parsnip wedges with garlic ‘mayo’ dipping sauce recipe

Name: Parsnip wedges with garlic ‘mayo’ dipping sauce recipe
Yield: 4 Servings
Ingredients: Coconut Milk: 1 tsp (5 ml); Garlic: 3 cloves; Mayonnaise: ½ cup (120 ml) Eggless; Parsnips: 1 lb (454 g); Coconut Oil: 1 tbsp (15 ml); Lime Juice: 1 tbsp (15 ml); Salt: 1 tsp (5 g); Garlic Powder: ½ tsp

Serves 4
Medium

Ingredients

For the Dipping Sauce
1 tsp (5 ml) Coconut Milk
3 cloves Garlic
½ cup (120 ml) Eggless Mayonnaise
For the Parsnip Wedges
1 lb (454 g) Parsnips
1 tbsp (15 ml) Coconut Oil
1 tbsp (15 ml) Lime Juice
1 tsp (5 g) Salt
½ tsp Garlic Powder

Directions

Move over potatoes, parsnip wedges are here! Fluffy in the middle with crispy edges, these wedges have a touch of sweetness that pairs perfectly with a garlicky dipping sauce. These will disappear so fast, you should probably make a double batch.

Steps

1 Done	Add the oil and minced garlic to a pan over low heat and cook until softened and fragrant, about a minute or so. Let the garlic cool and then stir or blend it into the “mayo.” Set the sauce aside for now.
2 Done	Peel the parsnips, then trim and discard the ends. Cut each parsnip in half width wise so that you have one thicker and one thinner piece from each parsnip. Cut the parsnips into wedges: slice the thicker pieces in half length ways and then cut each half into quarters so that you have 8 wedges. Slice the thinner pieces lengthwise into 2–4 wedges. Cover the parsnips with water and bring the pan to a boil. Reduce the heat to a simmer and cook until only just tender, about 8–10 minutes. You want to be able to pierce the parsnips with a fork without them breaking into pieces, so don’t overcook them!
3 Done	Preheat the oven to 425°F (220°C). Drain the parsnips and tip them out onto a clean dish towel. Spread them out in a single layer and let the steam evaporate for a few minutes. Mix together the oil, lime juice, salt and garlic powder in a large bowl. When the parsnips are dry on the outside, add them to the bowl and toss carefully to coat in the flavored oil. Place an oven-safe metal baking rack onto a baking tray. Lay the parsnip wedges out on the rack, spacing them out so that they don’t touch. Roast the parsnip wedges for 15 minutes. Turn the parsnips over and return them to the oven for another 10–15 minutes, until both sides are browned. Serve the wedges immediately, with the “mayo” for dipping.