We think this should change. This recipe might convince you to try them!

Why we love them: They are crisp on the outside and soft on the inside. They cook quickly and have the texture of sweet potato fries but taste like a potato-carrot hybrid (so delicious, right?). When tossed with a little oil, salt, and our favorite curry paste, tastes are balanced. They’re also quick and simple to make — only five ingredients and one pan are needed, as well as thirty minutes. We’ll show you!

What is a parsnip?

The root vegetable is cream-colored and belongs to the same family of carrots, parsley, and other vegetables. Parsnips are native to Europe and Asia and have been cultivated in Europe and Asia since Roman times. ).

In the 1880s, they were introduced in North America but lost to potatoes. We think that with their potassium, folate, and fiber content, it’s about time they made a comeback.

How to make parsnip fries

Fries are our favorite way to cook parsnips! We start by cutting the parsnips into strips, which resemble French fries. Then, add a neutral oil (such as avocado oil), along with some salt, pepper, and our DIY curry powder for flavor.

You must leave enough space between the cookies in order to promote crisping, and bake them at a temperature high enough (we recommend 425″ F/ 218″ C) to ensure they turn a nice golden brown.

Flip the potatoes halfway through for even cooking, and Serve warm along with your favorite dipping condiment! They’re delicious when seasoned with Curry Powder and served with our Gold Sauce.


  • Three large parsnips peeled and sliced into strips about 2 inches wide.
  • Use an air fryer instead if you don’t have oil.
  • Half a teaspoon of sea salt
  • Black pepper, one pinch
  • Curry powder or other spice blend (we recommend our DIY curry blend if you are using curry powder)

FOR SERVING optional

  • Liquid Gold Sauce
  • Avocado Aioli
  • No-Honey Mustard Sauce
  • Zesty Dill yogurt sauce

Instructions: Preheat the oven to 218 C (425 F). Line a baking tray with parchment paper. (Use more baking sheets for a large batch).

  • Add the parsnip “fries,” along with the avocado oil, salt, pepper, and curry, to your baking sheet. Toss the parsnip “fries” to coat evenly.
  • Spread them out evenly and make sure they don’t touch to ensure a good browning. (If you have extra fries, place them on a separate baking sheet lined with parchment paper).
  • After 15 minutes, remove the pan from the oven. Flip/toss it. Return the range to bake for another 5-8 minutes or until they are slightly crisp and browned. The longer you bake them, the more golden they become.
  • Serve with Liquid Gold Sauce or Avocado Aioli. No Honey Mustard Sauce or Zesty Dill Yogurt Sauce.
  • Fresh is best. Keep leftovers in the fridge for up to two days. Reheat leftovers in an oven at 350 F (176 C, or on a stovetop with medium heat. This product is not freezer-friendly.

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