Scrub and wash the parsnips. Peel if not using organic. Trim the ends and cut into shoestring fries about 1/2 cm thick and 3 inches long.
Place the fries on a greaseproof lined baking tray and toss with the herbs, optional paprika, seasoning, nutritional yeast, 1/2 the lemon zest and olive oil. Bake for 25 – 30 minutes until golden, turning once during cooking.
Mix the mayo with lemon zest.
To serve, scatter the Baked Parsnip Fries with the remaining lemon zest, optional more salt and fresh herbs (either more thyme or some fresh chopped parsley) and vegan aioli.