Appetizers

March 25, 2021

Garlic Parsnip Fries with Creamy Vegan Avocado Dip

Garlic Parsnip Fries are an incredibly tasty side or snack. These plant-based and oil-free fries pair pair perfectly with creamy avocado dip.

Garlic Parsnip Fries

Fries!! Gotta love 'em. They're crispy on the outside and soft on the inside. Normally they're covered in salt and paired with a tasty dipping sauce.

Fries don't have to be unhealthy if you omit the not-so-healthy ingredients. There's no need to fry fries in oil - they turn out just as tasty if they aren't fried. I guess you could argue that they aren't fries anymore, but with these Garlic Parsnip Fries you won't be worrying about whether or not they're fries, you'll just be eating them!

Parsnips are such an incredible veggie. They are a root vegetable, in the carrot and parsley family, and they pack a nutritional punch with tons of vitamin C and fiber. But the real kicker is that they are SO tasty. They've got a subtle sweetness and a deep earthy flavor. Parsnips make such tasty fries!

Recipe Features

  • Dietary needs — these Garlic Parsnip Fries are oil-free, dairy-free, plant-based, gluten-free, and sugar-free
  • Perfect side or snack — these fries are quick and easy to make and can be served as part of a meal or eaten alone as a snack
  • Healthy fries — these fries are baked, not fried, and they use parsnips, which have a wider variety of nutrients than white potatoes

Garlic Parsnip Fries

Ingredient Notes

  • Parsnips: Parsnips can vary in size, so I recommend using 4 small parsnips or 2 large parsnips for this recipe.
  • Spices: Garlic powder, onion powder, salt, and pepper. Parsnips are great on their own but adding some garlic and onion elevates the flavor with some umami
  • Cilantro: this is optional, but fun to stir into the cooked parsnips for a burst of freshness

Garlic Parsnip Fries Ingredients

How to make Garlic Parsnip Fries with Creamy Vegan Avocado Dip

Step 1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.

Step 2. Peel the parsnips and slice them into matchsticks. Arrange in a single layer on the baking sheet.

Step 3. Add the garlic powder, onion powder, salt, and pepper. Toss to coat.

Step 4. Arrange in a single layer on the baking sheet. Bake for 40 minutes, or until the parsnips are just starting to brown. Stir at least once. Add a sprinkle of water if the parsnips are starting to burn but aren't yet cooked.

Step 5. Meanwhile, make Creamy Vegan Avocado Dip.

Step 6. Serve the parsnip fries with the avocado dip. Sprinkle on some fresh cilantro, if desired. Enjoy!

Recipe Prayer

Thank you God for tasty foods that fuel our bodies. Help us to enjoy your creation. Amen.

Garlic Parsnip Fries

Related Recipes

I am a BIG fan of fries. And I hope you are too! I've got a few more tasty fry recipes for ya:

Tried this recipe?

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Garlic Parsnip Fries with Creamy Vegan Avocado Dip

Garlic Parsnip Fries are an incredibly tasty side or snack. These plant-based and oil-free fries pair pair perfectly with creamy avocado dip.

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

30

min

total:

40

min

Ingredients

  • 2-4 Large Parsnips (about 2 pounds)
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • Salt & Pepper, to taste

Instructions

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  2. Peel the parsnips and slice them into matchsticks. Arrange in a single layer on the baking sheet.
  3. Add the garlic powder, onion powder, salt, and pepper. Toss to coat.
  4. Arrange in a single layer on the baking sheet. Bake for 40 minutes, or until the parsnips are just starting to brown. Stir at least once. Add a sprinkle of water if the parsnips are starting to burn but aren't yet cooked.
  5. Meanwhile, make Creamy Vegan Avocado Dip.
  6. Serve the parsnip fries with the avocado dip. Sprinkle on some fresh cilantro, if desired. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography