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Export 13 ingredients for grocery delivery
Step 1
Peel the parsnips and cut them lengthwise into fry-sized sticks.
Step 2
Put the fries into a large bowl of cold water and refrigerate for at least 1 hour or up to 8 hours.
Step 3
Heat the tallow in a heavy bottomed pot to 325°F or until the oil bubbles around the handle of a wooden spoon. Careful, it’s hot!
Step 4
Drain and pat dry the fries with a paper towel.
Step 5
Work in batches to fry parsnips until they turn light gold in color, around 3 - 4 minutes.
Step 6
Remove from the pot with a slotted spoon and drain on a paper towel.
Step 7
When all the parsnips have been fried, increase the heat to 375°F and fry them in batches a second time. This allows the fries to get perfectly crispy.
Step 8
Remove from oil, drain on a paper towel, and season immediately with sea salt and smoked paprika.
Step 9
Snack, savor, and enjoy hot with the harissa mayo.
Step 10
Combine the red peppers, garlic, tomato paste, and spices in a small food processor.
Step 11
Blitz until smooth.
Step 12
Stir in the lemon juice and mayonnaise.
Step 13
Season to taste with salt and store in the refrigerator.
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