Parsnip Fries

Have you ever eaten a parsnip?  As far as I’m aware, this root vegetable is not very popular.  In fact, I didn’t even know they existed until a couple years ago.  I do not like them raw…but baked?…now that’s a whole new story.


I think it is pretty safe to say that “fries” are a popular food these days.  Whether it be regular old white potato fries, sweet potato fries, squash or carrot fries, they are a staple in many people’s diets (mine included).  In my opinion, parsnip fries should be a part of that staple list because not only are they delicious, but they’re healthy too.


If you haven’t had parsnips before, then this recipe is the perfect way to introduce yourself.  These Parsnip Fries are Paleo, Vegan and only 4 ingredients.  They are a great alternative to sweet potato (or any other) fries.


Parsnip Fries



  1. Preheat oven to 375 degrees F.
  2. Wash, peel and cut the ends off the parsnips.
  3. Cut into “fry” shapes.
  4. Place parsnip fries in a medium sized mixing bowl and coat with salt, garlic and dill as per liking.
  5. Spread out on a lined baking sheet so that fries are not overlapping.
  6. Bake in oven (bottom rack) at 375 degrees for 25-30 minutes (depending on fry thickness).  Optional: broil a couple minutes to brown tops.

Serves 2


My favorite spice combination for parsnip fries is pink salt, garlic powder and dried dill, but you can use any flavor combination you like.  Before baking, parsnips have the texture of a dry carrot.  Or, at least that’s how I would describe it.  They are not as dense as carrots, but are sweeter.


After baking, the parsnips have a similar texture and taste to carrot fries, but again are a bit sweeter.


The serving size is for 2, but I could eat an entire plate of these in one sitting 😉


Parsnip fries taste great alone, or dipped in anything from mustard to almond butter!

Parsnip Fries.jpg


2 Comments on “Parsnip Fries

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