For the Fries
1 tsp sea salt
1 tsp olive oil
1/2 tsp red chili flakes
Small bunch of parsley, roughly chopped
For the Honey Mustard Sauce
2 tbsp Dijon Mustard
1 tbsp honey
2 tbsp lemon juice
1 tbsp mayonnaise
Preheat the oven at 175°C/347°F.
Peel the parsnips and cut them using the Spiral Slicer.
Line them on a baking sheet, add the olive oil, chili flakes, salt and toss well to combine.
Bake in the oven for 15 minutes.
While the parsnips are in the oven, prepare the sauce, adding all the ingredients in the blender and pulsing to obtain a creamy mixture.
Remove parsnips from the oven, top with roughly chopped parsley and serve with the honey mustard sauce.