If you are in for a rustic, hearty, and delicious dish, I have got you covered!
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!
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!
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, 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!
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!
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
- 3 parsnips
- 1 tbsp oil
- 1/2 tsp rosemary
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 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
- 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.
- 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!