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Easy Parsnip & Carrot Bake

Parsnips are in season! What better way to use them than in a comforting gratin? Introducing Parsnip & Carrot Bake!

When I saw parsnips in the store the other day, I literally ran to grab a handful. I love parsnips. They have a sweeter and nuttier flavor than white potatoes but a similar starchy texture and just as many carbs. It’s a win-win!

This flavorful gratin takes roughly 35 minutes to prepare. It’s cheesy, savory, nutty, and coconutty.

Easy Parsnip & Carrot Bake

It starts with the veggies: parsnips and carrots. Once peeled, cut them into quarters lengthwise. This cutting style is not mandatory, you can make slices, cubes, or any shape you want, be aware it will affect the cooking time, though.

Easy Parsnip & Carrot Bake

Once your vegetables are chopped, cook in boiling water for 7-8 minutes until they are fork tender. While your parsnips and carrots are cooking, prepare the sauce.

Easy Parsnip & Carrot Bake

The base for the sauce is coconut milk combined with almond milk, spices, nutritional yeast, lemon juice, and cornstarch. I went with a mix of coconut + almond milk for a lighter coconut flavor. This way, it compliments but doesn’t cover the taste of the parsnips. I tried using only almond milk, but something was missing. Coconut milk adds creaminess and a ton of flavor.

For even more flavor, I added cooked chestnuts. Trust me, you don’t want to omit them. Chestnuts go incredibly well with the parsnips and the coconut-based sauce.

To finish, you just arrange the cooked veggies and chestnuts in a baking dish, pour the sauce over, and bake for 20 minutes.

Easy Parsnip & Carrot Bake

Whether you are a fan of parsnips or never tried them, this hearty gratin won’t disappoint. In addition to being incredibly tasty, it’s healthy, super easy to prepare, and gives you all the carbs needed to go through cold days!

In the comments, let me know if you try this parsnip & carrot bake recipe!

Easy Parsnip & Carrot Bake
Easy Parsnip & Carrot Bake

Easy Parsnip & Carrot Bake

5 from 7 votes
Author: Thomas Pagot
Hearty parsnip and carrot bake with chestnuts, and a flavorful coconut milk sauce. This healthy gratin is great as a main but can also be served as a side.
Prep Time : 20 minutes
Cook Time : 25 minutes
Total Time : 45 minutes
Servings 3 servings
Calories 308 kcal



  • Bring a large pot of water to a boil.
  • In the meantime, peel the parsnips and carrots. Trim the root and leaf ends, and cut them into quarters lengthwise.
  • Add parsnips and carrots to the boiling water and cook for 6-8 minutes, or until fork-tender but not mushy. Drain and arrange them in a 9×13 inch baking dish. Keep 5-6 quarters for topping later. Top with the cooked chestnuts, I like to slightly crumble them but you can keep them whole if you prefer.
  • Preheat oven to 350°F. Prepare the sauce: In a medium-size saucepan, combine the coconut milk, almond milk, lemon juice, nutritional yeast, cornstarch, cumin, garlic powder, salt, thyme, and turmeric. Whisk until combined.
  • Heat the sauce over medium heat, whisking constantly until it thickens. Pour immediately over the vegetables. Top with the remaining carrot and parsnip quarters (this is just for decoration).
  • Bake in the oven for about 20 minutes, then put the grill mode on and bake for another 3-5 minutes, or until the top is golden brown.
  • Top with fresh parsley and serve with a salad, or as a side-dish for a holiday dinner!


Serving: 1 serving | Calories: 308 kcal | Carbohydrates: 62 g | Protein: 6.2 g | Fat: 5.4 g | Fiber: 13.3 g | Sugar: 13.1 g
Course : Side Dish
Cuisine : American
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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  1. When a friend gave us a ton of carrots, I decided to make this recipe. Boy is it good. I’m a bit sensitive to corn-based products, so I used tapioca flour instead. Worked just fine. If you’re hesitating about this recipe, don’t. It makes for a great side dish!

  2. I am loving this recipe, what a beautiful bake and a fun way to incorporate the vegetables. Any substitute for nutritional yeast?

  3. 5 stars
    Excellent, used 100% home made almond milk, mine is creamier than bought! Forgot the parsley but it didn’t matter. I will try some variations in future with toasted fennel or caraway seeds or use whole cumin seeds rather than ground.
    The Flavor Bible suggests pairing parsnip with other (vegan) variations on nutmeg, mustard, ginger, curry, apples and sage. I feel rosemary or dill might go well instead of parsley. Can’t wait to try these variations while parsnips are still in season

  4. Pingback: 20 Yummy Carrot Recipes to Nibble on This Month! | The View from Great Island
  5. 5 stars
    I made this dish tonight and it is lovely… a wonderful combination of flavors and perfect dish for autumn. Thank you!

  6. 5 stars
    I had never tried parsnips before & after making this recipe, I absolutely love them now! I couldn’t find chestnuts, so I used a combination of pistachio nuts & hazelnuts. I also used homemade almond/cashew milk along with the coconut milk the recipe calls for. This is definitely a keeper. My guest & I both loved the flavors & texture.

    1. Awesome! Chestnuts can’t really be compared to nuts, but I’m sure hazelnuts balanced well with the flavor of the dish 🙂
      Thanks for your feedback Michelle!

  7. 5 stars
    I made this dish tonight and absolutely loved it. I always worry when cooking with coconut milk that the flavour will be over powering, but this was really nicely balanced, with great flavours coming through. Very easy to prepare and fast to cook. Im looking forward to trying some more of your recipes.

  8. 5 stars
    This was absolutely delicious and very easy to make. I mixed coconut with almond milk and it was very well balanced. This dish will feature as part of my vegan roast tonight. Thanks for sharing.