Paleo and Whole30 baked parsnip fries are slightly sweet and pair perfectly with a vegan chipotle dipping sauce.
A few weeks ago, a friend texted me to let me know she was making my Tex-Mex Taco Casserole. She was at the grocery store picking up ingredients and then promptly added, “what the f*** is a parsnip?”
I snorted very elegantly laughed and told her it was a root vegetable… and that it looks like a large white carrot. She had never bought or eaten a parsnip in all 27 years of her life. And at that moment, I realized that the first time I ate one was 4 months ago.
In those 4 months I learned that I am INTO parsnips, like v v into them.
Specifically baked parsnip fries.
Roasting parsnips brings out a sweet flavor which I love. And, I mean, who doesn’t want to eat fries?! But the sweetness needs something to balance it out – vegan chipotle dipping sauce. Yes! The base of this sauce is made from cashews, so it is vegan, paleo, and Whole30 compliant.
Don’t you want to dive right in?!
Here’s what you need:
- Parsnips (duh!)
- Olive oil
- Salt ‘n Peppa
- Chipotle peppers
Tell me: Do you know what a parsnip is?
Make these Baked Parsnip Fries, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- 4 large parsnips
- Olive oil spray
- Salt and pepper
- ½ cup raw cashews, soaked overnight and drained
- ¼ cup water
- 2 chipotle peppers in adobo sauce
- ⅛ teaspoon salt
- Preheat oven to 400 degrees F.
- Slice parsnips into fries - approximately ¼ inch thick by 2 inches - and place on a baking sheet.
- Spray fries with olive oil and sprinkle with salt and pepper.
- Bake for 30 minutes, flipping halfway through.
- While the fries are baking, prepare the chipotle dipping sauce. Place drained cashews, water, chipotle peppers, and salt in a food processor and process until smooth.
Don’t forget to pin this recipe for later!