Going paleo doesn't mean you have to forsake french fries for good—you've just got to think outside of the box a little. The natural buttery sweetness of these parsnip fries pairs beautifully with the bright citrus notes of a sorrel mayo. Frying them twice in lard—high in good monounsaturated fats—allows the fries to get perfectly crispy.
Yield: 4 servings
Active Time: 35 minutes
Total Time: 2 hours
2 1/2 pounds parsnips 1 quart lard Sea salt, to garnish Smoked paprika, to garnish
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.
Heat the lard in a heavy bottomed pot to 325 degrees, or to when the oil bubbles around the handle of a wooden spoon, being cautious of the hot fat. Drain and pat dry the fries with a paper towel. Working in batches so as not to crowd the pot, fry parsnips until light gold in color, around 3 to 4 minutes. Remove from the pot with a slotted spoon and drain onto a paper towel. Let cool.
When all the parsnips have been fried a first time around, increase the heat until lard reaches 375 degrees. Fry the parsnips again, in batches, for around 3 minutes until they reach a beautiful golden brown color. Remove from oil, drain onto a paper towel, and season immediately with sea salt and smoked paprika.
For the sorrel mayonnaise, place the sorrel, mustard, shallot, garlic, and mayonnaise in the small bowl of a food processor. Process until smooth. Season to taste with salt. Store in the fridge, or serve immediately with fries.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...