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Perfectly golden-brown baked parsnip fries meet a rich, peppery mushroom gravy in this fun twist on potatoes and gravy. Seasoned with rosemary, garlic, and thyme, this hearty dish is savory, comforting, and made with simple ingredients!
If you’re in the mood for something rustic, hearty, and comforting, I’ve got you covered! These baked parsnip fries with mushroom gravy are a fun twist on the classic mashed potatoes and gravy. Except that instead of fluffy potatoes, you get golden-brown parsnip fries with naturally sweet centers, topped with a savory mushroom gravy. Trust me, that combination is SO good!
The parsnips are tossed with rosemary, pepper, and olive oil before being baked until golden with slightly crispy edges. Meanwhile, the mushroom gravy comes together on the stovetop (no blender needed!) with sautéed mushrooms, garlic, and a splash of soy sauce for extra umami.
We’ve had this dish on the menu once a week for the past three weeks, thanks to parsnips being in season. We just can’t get enough of how cozy and satisfying it is, especially for dinner when it’s chilly outside! Hope you’ll like this one, friends!
Mechtilde, a reader, says: “Going to make this recipe for the 2nd time, delicious! Simple but very tasty. We eat a fresh green salad with it.” ⭐️⭐️⭐️⭐️⭐️
Toni, a reader, says: “I made this recipe and loved it! It’s a keeper (-:” ⭐️⭐️⭐️⭐️⭐️
🍄🟫 What You’ll Need
For the parsnip fries
- Parsnips – Not familiar with parsnips? This root vegetable looks like a large carrot with a light beige skin and has a naturally sweet flavor. Choose firm parsnips and cut them into evenly sized strips so they cook evenly.
- Olive oil – A drizzle of olive oil helps the parsnip fries brown in the oven.
- Rosemary – Dried rosemary adds a woody, herby note to the fries.
- Salt and pepper – Bring out the natural flavor of the parsnips.
For the mushroom gravy
- Mushrooms – They make up the base of the gravy. I like to use cremini mushrooms because I prefer their flavor, and they also give the gravy a darker color. White button mushrooms work too.
- Shallots and garlic – Both build the aromatic base of the gravy. Feel free to replace the shallot with half an onion.
- Soy sauce – Adds depth and saltiness.
- Nutritional yeast – Adds extra umami.
- Thyme – Dried thyme pairs beautifully with mushrooms!
- Plant-based milk – Adds some creaminess. I like to use unsweetened soy milk, but if you want a richer gravy, feel free to replace it with your favorite plant-based cream.
- Cornstarch – A bit of cornstarch helps thicken the gravy so it coats the parsnip fries.
📔 Tips Before Starting
- Cut the parsnips evenly. No one likes completely burnt fries! That’s why it’s important to take your time when slicing them. Try to keep them at a similar thickness, and don’t bake any fries that look too thin (save those for a stir-fry instead)
- Spread them evenly. To allow even browning, spread the fries evenly on the baking sheet, leaving some space between each one.
- Adjust the gravy consistency to your liking. If the gravy becomes too thick, add a few extra tablespoons of water or plant-based milk, then adjust the seasoning to taste.
- Serve immediately. Fries don’t wait, seriously. For the best texture and flavor, spoon the gravy over the parsnips just before serving and enjoy them right away. Leaving the fries under the gravy for too long will soften them. Still good, but not quite as good!
🥣 How It’s Done
- Prepare the parsnips. Peel the parsnips and cut them into strips. Transfer them to a baking sheet.
- Toss with the oil. Drizzle with olive oil, then add the rosemary, salt, and ground black pepper. Toss until evenly coated.
- Bake until golden brown. Bake for 25-30 minutes, stirring once halfway through, or until the fries are golden brown.
- Sauté the aromatics. Heat the oil in a non-stick skillet. Once hot, add the minced shallot and garlic.
- Sauté for about 2 minutes, stirring regularly.
- Add the mushrooms and sauté for 5-7 minutes, or until golden brown.
- Deglaze. Pour in the soy sauce and cook for one more minute, stirring to deglaze the skillet.
- Add the remaining ingredients and simmer for about 5 minutes.
- Thicken the gravy. Pour in the cornstarch slurry and cook for another minute, stirring regularly, until the gravy has thickened.
- Serve. Divide the baked parsnip fries between two serving plates and top with the mushroom gravy. Finish with chopped cilantro and serve immediately!
❄️ Storage
Refrigerator: To be completely honest, this isn’t the kind of dish that keeps particularly well. You can, however, store the fries and gravy separately in airtight containers in the fridge for up to 3 days.
Reheating: The best way to reheat the parsnip fries is in an air fryer. It helps restore some of their texture (although not all of it!). To do so, reheat the fries for 3-4 minutes in a 350°F (175°C) preheated air fryer. For the gravy, warm it in a saucepan over low heat. You may need to add a splash of water or plant-based milk to thin it out.
💬 FAQs
Yes! Arrange them in a single layer and air fry at 400°F (200°C) for about 20 minutes. Shake the basket 2-3 times during cooking to help them brown evenly. Keep in mind that the cooking time will depend on the thickness of your fries.
Not quite. Parsnips have a texture somewhat similar to white sweet potatoes. They brown around the edges, but remain tender on the inside.
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Baked Parsnip Fries with Mushroom Gravy
Ingredients
Parsnip Fries
- 2 (500 g) large parsnips (17.5 ounces)
- 1 tbsp (15 ml) olive oil
- 1/2 tsp rosemary
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Mushroom Gravy
- 1 tbsp (15 ml) oil
- 1 shallot minced
- 2 cloves of garlic minced
- 2 cups (160 g) sliced mushrooms
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (11 g) nutritional yeast
- 1/4 tsp thyme
- 1/8 tsp ground black pepper (more to taste)
- 1/2 cup (120 ml) water
- 1/4 cup (60 ml) unsweetened plant-based milk (or plant-based cream)
- 1 and 1/2 tsp cornstarch diluted in 1 tbsp water
Instructions
Parsnip Fries
- Preheat the oven to
400 °F (200°C) and line a baking sheet with parchment paper. - Prepare the parsnips. Peel the parsnips and cut each one in half crosswise. Then, slice each piece in half lengthwise. Cut each piece into about 4 long strips, approximately 4 inches (10 cm) long. Transfer to the prepared baking sheet.
- Toss with the oil. Drizzle with olive oil, then add the rosemary, salt, and ground black pepper. Toss with your hands until evenly coated. Arrange the fries in a single layer, leaving some space between them.
- Bake until golden brown. Bake for 25-30 minutes, stirring once halfway through, or until the fries are golden brown. In the meantime, prepare the mushroom gravy.
Mushroom Gravy
- Sauté the aromatics. Heat the oil in a non-stick skillet over medium heat. Once hot, add the minced shallot and garlic. Sauté for about 2 minutes, stirring regularly.
- Add the mushrooms and sauté for 5-7 minutes, or until golden brown.
- Deglaze. Pour in the soy sauce and cook for one more minute, stirring to deglaze the skillet.
- Add the remaining ingredients. Add the nutritional yeast, thyme, ground black pepper, water, and plant-based milk. Simmer for about 5 minutes.
- Thicken the gravy. Pour in the cornstarch slurry and cook for another minute, stirring regularly, until the gravy has thickened.
- Serve. Divide the baked parsnip fries between two serving plates and top with the mushroom gravy. Finish with chopped cilantro and serve immediately!
- This dish is best enjoyed immediately, but you can store the fries and gravy separately in airtight containers in the fridge for up to 3 days.
Notes
Nutrition
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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