Parsnip Truffle Fries with Roasted Garlic Aioli

imageThese crispy, salty, crave-worthy fries may not make it off of the baking sheet, know what I mean? They’re a quick side that I like alongside a burger and arugula salad, or just on their own (IMMEDIATELY).

The recipe below uses truffle oil, but if you’re not a fan of that musky flavor, try plain with sea salt or make garlic fries instead: saute chopped garlic in olive oil and drizzle the mixture over the warm fries.

Parsnip Truffle Fries with Roasted Garlic Aioli


For the fries:
1 1/2 lbs parsnips, scrubbed clean
1 T olive oil
1 tsp sea salt, plus more to taste
1 tsp black truffle oil, plus more to taste
1 bunch flat-leaf parsley, stems discarded and leaves minced

For the aioli:
1/3 cup paleo mayo
5 cloves of garlic (unpeeled)
1 tsp olive oil
1 tsp chopped parsley


  1. Preheat oven to 425 degrees.
  2. Cut parsnips into matchsticks by trimming off the top and bottom, halving, halving once more, then cutting into wedges, then strips, and set aside.
  3. Place the garlic cloves (with their papery skins still on) on a piece of aluminum foil and drizzle with olive oil, Wrap the foil around the garlic to make a small foil packet.
  4. Place parsnip fries on a baking sheet, then drizzle with oil and toss to coat. Arrange in one layer and sprinkle with sea salt. Place the baking sheet in the oven, along with the foil packet of garlic.
  5. Bake for 30-35 minutes, tossing/flipping once to ensure more crispy edges and even cooking.
  6. When the fries are done, they should be golden brown and crispy.When the roasted garlic is done, it should feel soft.
  7. Drizzle the fries with truffle oil and sprinkle with parsley and more sea salt, then toss to coat.
  8. For the aioli: Allow the garlic to cool to the point that you can handle it (be careful — the inside may still be pretty hot!). Squeeze each clove out off its papery skin and into the mayo. Add parsley and stir well.
  9. Dip fries into aioli with abandon.

Corey’s Famous Sausage Soup (+ Kale)

This recipe comes from my friend Corey’s blog, Corey’s Clean Eats — I made it for the first time this weekend and now I know why it’s famous. It’s hearty, warming, and a little spicy, and tastes even better the next day. I modified by adding kale at the end of cooking, subbing hot Italian sausages for sweet, and threw in fresh garlic and some thyme from my garden (which thinks it’s still fall outside). Thanks for the recipe, Corey!image

Corey’s Famous Sausage Soup (+ Kale), modified from the original, posted on Corey’s Clean Eats


3 tablespoons olive oil
1 medium onion, chopped
2 large carrots, chopped
3 stalks celery, chopped
4 large hot Italian sausages (good-quality pork, turkey, or chicken), casings removed and discarded
1 28 oz. can San Marzano diced tomatoes
4 cups low-sodium chicken broth
4 cups low-sodium beef broth (if you can only find brands with added sugar, use all chicken broth instead)
1 tablespoon minced fresh thyme (or 1 teaspoon dried)
3 cloves garlic, minced
1/2 teaspoon coarse ground pepper
1/4 teaspoon sea salt (more to taste)
2 bay leaves
1 bunch kale, chopped and thick stems removed


1. Heat olive oil in a large soup pot over medium heat.
2. Add onions, carrot, and celery and sauté until onions are translucent.
3. Add the sausage (without casings!) and  thyme, pepper, and salt.
4. Cook sausage, breaking up with a wooden spoon, until no longer pink.
5. Add garlic and sauté until fragrant, about 30 seconds.
6. Add diced tomatoes and bring the mixture to a boil.
7. Add chicken broth, beef broth, and bay leaves. Bring to a boil and reduce the heat to medium-low. Simmer, partially covered, for at least one hour.
8. Before serving, stir kale into the soup. It’s ready to serve about two minutes later (once kale has had a chance to cook briefly). Taste the soup and add more salt if necessary.

Corey says: “I tend to simmer my soup for long periods of time. I love how it makes my house smell, and I usually am doing 800 other things so leaving it on the stove to cook until I’m ready to eat works well for me. This soup is also exponentially more delicious the next day, once all the flavors have had a chance to meld together overnight.”