Parsnip Fries with Chipotle Dip

By Dr Ernst
December 7, 2020

Parsnip Fries

  • 1.5-2.0 Lbs Organic Parsnips
  • 1 Quart Grass Fed Tallow
  • Sea Salt
  • Smoked Paprika

Dipping Sauce:

  • 1/3 Cup Avocado Mayonnaise
  • 2 TSP chili powder
  • 3/4 tsp cayenne pepper
  • 1/4 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp caraway seeds
  • 1/2 lemon (juiced)


  • Peel parsnips and cut lengthwise into “fries.”
  • Place in large bowl with ice and water to for 1 hour (up to 4 hours in advance)
  • In a pot heat the beef tallow until it reaches 325F (use an oil thermometer). TIP: if you don’t have an oil thermometer, place the handle of a wood spoon in the oil, it will “bubble” if its hot enough.
  • Fry the parsnip strips until light golden brown color (3-5 min per batch).
  • Remove and let cool to room temperature
  • Heat the oil up to 375 and repeat the frying process for 2-4 min per batch. Remove and immediately add salt and a dash of smoked paprika.
  • Combine all the ingredients for the chipotle dip in a bowl and mix well. Salt and pepper if needed and serve with your parsnip fries as a dipping sauce.
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