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Baked Parsnip Fries with Mushroom Gravy

If you are in for a rustic, hearty, and delicious dish, I have got you covered! Introducing Baked Parsnip Fries with Mushroom Gravy!

These baked rosemary parsnip fries are topped with a saucy black pepper mushroom gravy. Packed with flavor in every bite, this dish is comforting and super easy to make!

Parsnips, mushrooms, garlic, shallots, and herbs.

I had this dish on the menu at least once a week lately. Yes. It’s that good.

First, you start with the parsnip fries. Peel your parsnips and cut them into strips, transfer to a baking sheet, and toss with oil, rosemary, salt, and ground black pepper. 30 minutes in the oven, and you end up with perfectly golden brown parsnip fries!

Sautéed mushrooms with thyme and black pepper in a skillet.

While the fries are baking, let’s prepare the gravy. Sauté aromatics like garlic and shallots until fragrant, add sliced mushrooms, and cook for a few minutes.

Next, deglaze with soy sauce for umami and add nutritional yeast, thyme, and ground black pepper. Pour in water and almond milk for extra creaminess and let simmer for another few minutes. To help the sauce thicken, we then add some cornstarch diluted in water. That’s it. Our gravy is done!

Baked Parsnip Fries with rosemary and ground black pepper.

Serve these golden brown parsnip fries with the saucy mushroom gravy and top with chopped cilantro. The earthy flavor of the parsnips goes so well with the peppery mushroom gravy!

These parsnip fries make the perfect weeknight dinner! It’s easy and quick to prepare, cozy, and delicious!

Baked Parsnip Fries with Mushroom Gravy

Looking for more hearty dishes? Check out this Easy Parsnip & Carrot Bake, Sheet-Pan Roasted Rosemary Winter Vegetables, or this Creamy Pumpkin Pasta with Caramelized Hazelnut Mushrooms!

Let me know in the comments if you try this recipe!

Baked Parsnip Fries with Mushroom Gravy
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Baked Parsnip Fries with Mushroom Gravy

Baked Parsnip Fries with Mushroom Gravy

4.41 from 5 votes
Author: Thomas Pagot
Perfectly golden brown rosemary parsnip fries topped with a delicious and saucy mushroom gravy! Rustic, hearty, easy, and so good!
Prep Time : 10 minutes
Cook Time : 30 minutes
Total Time : 40 minutes
Servings 2 as a small meal
Calories 290 kcal


Parsnip Fries

  • 3 parsnips
  • 1 tbsp oil
  • 1/2 tsp rosemary
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper

Mushroom Gravy

  • 1 tbsp oil
  • 1 small shallot minced
  • 2 cloves of garlic minced
  • 2 cups sliced mushrooms
  • 1 tbsp soy sauce
  • 1 tbsp nutritional yeast
  • 1/4 tsp thyme
  • 1/8 tsp ground black pepper (more to taste)
  • 1/2 cup water
  • 1/4 cup unsweetened almond milk
  • 1 tsp cornstarch diluted in 1 tbsp water


Parsnip Fries

  • Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
  • Peel the parsnips and cut each one in half lengthwise. Slice each half into about 4 long strips, depending on the size of your parsnips. Transfer to the prepared baking sheet.
  • Drizzle with the oil and add the rosemary, salt, and ground black pepper. Toss with your hands to coat the fries. Bake for 25-30 minutes, or until golden brown, stirring once halfway through baking.

Mushroom Gravy

  • In the meantime, prepare the mushroom gravy. Heat the oil in a non-stick skillet over medium heat. Once hot, add the minced shallot and garlic, and sauté for about 2 minutes.
  • Add the sliced mushrooms and cook for about 5 minutes, or until the mushrooms are tender. Next, deglaze the skillet with the soy sauce and cook for one more minute.
  • Add the nutritional yeast, thyme, ground black pepper, water, and almond milk. Let simmer for about 5 minutes to let the sauce soak up the flavors.
  • Dilute the cornstarch in a tablespoon of water and add to the skillet. Cook for one more minute, stirring regularly, until the gravy has thickened. Remove from heat.
  • Transfer the baked parsnip fries to a plate and top with the mushroom gravy. Serve hot with chopped cilantro on top!


Serving: 1 serving | Calories: 290 kcal | Carbohydrates: 35.8 g | Protein: 7.6 g | Fat: 15 g | Fiber: 9.7 g | Sugar: 8.7 g
Course : Main Course, Side Dish
Cuisine : Mediterranean
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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Thank you very much for this recipe, delicious !!!
and also a thousand thanks for all your recipes, a hug!

5 stars
This was delicious! Your recipes are so creative and inventive. You need to write a cookbook.

2 stars
Didn’t like the parsnips. They were soggy and nothing like fries. The recipe called for 1/8 tsp salt in the gravy m, but the directions never talked about it. I added it but wish I hadn’t. Way too salty with other ingredients.

Great flavours! This is my go to plant based gravy now, I use it in veggie pies etc. Thanks for sharing it.

5 stars
I didn’t make the parsnips but I love the gravy! Made it twice now, it’s much better than others I’ve tried. Thanks for a wonderful recipe 🙂

5 stars
I made this recipe and loved it! It’s a keeper (-:

5 stars
Going to make this recipe for the 2nd time, delicious! Simple but very tasty. We eat a green fresh salad with it.