Ingredients
- For parsnip fries:
- 800 g Parsnip
- 1 Tbsp. Olive oil
- Fleur de sel
- For potato fries:
- 800 g Potato Bintje
- Frying oil
- Fine salt
- For the mayonnaise:
- 1 Egg yolk
- 1 tsp Strong mustard
- 10 cl Sunflower oil
- 1 teaspoon Curry
- Salt and pepper
Preparation Method
1. In a bowl, combine the egg yolk and mustard, a little salt, and pepper. Then gradually pour the oil in a stream, whisking constantly, until you obtain a firm and bound mayonnaise. Add the curry, adjust the seasoning and keep cool.
2. Preheat the oven to 200°C (th. 6/7). Peel the parsnips cut them in half lengthwise, then cut them into fries. Put them in a bowl, drizzle them with olive oil and mix well. Cover the baking sheet with parchment paper. Spread the parsnip fries all over the surface of the plate so they do not overlap. Bake in the oven and cook for about 30 min, until they turn golden brown.
3. Meanwhile, cut the potatoes into fries. In a fryer, heat the oil to 160°C until it begins to simmer. Put a small number of fries in the cooking basket. Immerse them gently. The oil bubbles around the fries that surface when cooked, should be pale. Remove the fries with the basket, pour them on a tray with paper towels and let them drain. Repeat the operation to preheat all the fries.
4. For the second bath, raise the oil temperature to 180°C and plunge in the fries, always in small quantities. They will be seized on the surface this time and will quickly brown. Drain them on paper towels, sprinkle them with fine salt.
5. Remove the parsnip fries from the oven, salt them. Immediately serve all the fries with the curry mayonnaise.
