Easy Parsnip & Carrot Bake

Parsnips are in season! And what better way to use them than in a comforting gratin?

This delicious casserole brings together parsnips and carrots in a creamy, garlicky sauce that’s as comforting as it gets! When I spotted parsnips at the market the other day, I couldn’t resist grabbing a handful. I love their sweet, nutty flavor and hearty texture. Plus, that hint of anise flavor makes them truly special!

While this casserole may not win the contest for the best-looking side dish, flavor-wise, it’s a real contender! It’s savory, nutty, a bit cheesy, and incredibly warming. Exactly the kind of food you want on chilly days. We love to have it alongside vegan meatloaf or meatballs, with a side of sautéed greens, but it can be served with almost anything.

Whether you’re new to parsnips or already a fan, you’re going to love this hearty side dish!

⭐️ Reasons to Make It Tonight

Hearty and warming.

Nothing says comfort food like a good casserole. And this one is no exception. Picture sweet parsnips, hearty carrots, and buttery chestnuts, all tossed in a garlicky and herby sauce. It’s basically all the flavors of fall in a baking dish!

And since no one likes a dry casserole, I made sure there is plenty of sauce. Enough to coat all the vegetables and still have extra for dipping bread!

A simple, no-fuss side dish.

This flavorful casserole takes roughly 45 minutes to prepare and requires minimal prep. Simply boil the parsnips and carrots, arrange them in a baking dish, top with chestnuts, and pour the creamy sauce over them before baking. That’s it!

Plus, it reheats beautifully (although not as creamy as on the first day), making it a great option for days when you’re not in the mood to cook or have been too busy with work.

🥕 What You’ll Need

Parsnips

With their subtle hint of anise, parsnips are the star of this dish! You will usually find them from October to February, when they are at their peak season.

Parsnips can come in many different sizes. Here, I used 4 medium parsnips that weighed around 20 ounces (560 g). If your parsnips are very large, you may only need two.

How to pick parsnips: Look for parsnips that are firm and free from blemishes or mold.

How to store them: Parsnips don’t last long at room temperature and will soften very quickly. Store them in your refrigerator, ideally in the vegetable drawer or in a slightly opened paper bag. You should be able to keep them for about a week.

Carrots

Just like the parsnips, you want to use carrots that are fresh and have a firm texture. If possible, try to get your carrots from a local market and avoid those sold in plastic bags, as they are usually tasteless.

Plant-based milk

It makes the base of the sauce. I tend to use unsweetened soy milk, but any neutral plant-based milk will work.

Coconut milk

To add richness and creaminess, I mix the plant-based milk with full-fat coconut milk. Don’t worry, though, you can hardly taste any coconut flavor at all. It’s just there to make the sauce smooth and silky.

Substitutes: If you are sensitive to coconut, feel free to replace the coconut milk with either soy or oat cream.

Nutritional yeast

For a hint of cheesiness.

Did you know? Nutritional yeast is high in glutamic acid, which gives it that rich, savory umami flavor. It’s a fantastic ingredient to boost the savoriness (and cheesiness) of your dishes, without relying on MSG.

Vinegar

Although optional, I like to add a splash of white vinegar for a tangy kick. It also helps make the sauce taste a bit more cheesy. No vinegar? Use lemon juice!

Cornstarch

The sauce gets thickened with a few tablespoons of cornstarch. If you cannot have corn, you can use potato starch or arrowroot powder as alternatives. Do not omit the thickener – otherwise your sauce will be too runny.

Cumin, garlic, and thyme

When it comes to seasoning the sauce, I opted for three simple ingredients: dried garlic, dried thyme for its herbal notes, and ground cumin for warmth. Don’t worry, cumin doesn’t overpower the dish. Instead, it adds a delicate citrusy note and depth of flavor.

Chestnuts

And finally, cooked chestnuts! Trust me, you don’t want to omit them. Chestnuts go incredibly well with the parsnips and the garlicky sauce, adding another layer of texture.

Substitute: Unfortunately, there are no good substitutes for chestnuts in this recipe. Although you might read that hazelnuts or macadamia nuts make a great substitute, I disagree with that. Chestnuts have a much more tender texture, as opposed to other nuts.

🥣 How to Make It

1. Bring a large pot of water to a boil. Add about 2 liters of water and 1/2 teaspoon of salt to a large and deep pot. Bring it to a boil.
2. Peel and slice the vegetables. Trim the root and leaf ends of the parsnips and carrots, then peel them. Cut the vegetables into quarters lengthwise. Note: if your parsnips are particularly large, halve the quarters again to keep the pieces at about 1 inch (2.5 cm) thick.

Slice them however you like!

You don’t have to cut the parsnips and carrots into quarters lengthwise if you don’t like that style. You can slice them into cubes, slices, or any shape you want. Just keep in mind that the shape and how big you cut them will affect the cooking time. I suggest keeping a thickness of about 1 inch (2.5 cm).

3. Cook the parsnips and carrots. Add them to the pot of boiling water and simmer for 12-15 minutes, or until they are fork-tender but not mushy. Drain them in a colander and set aside.

4. Prepare the sauce. To a medium-size saucepan, add the plant-based milk, coconut milk, vinegar, cornstarch, nutritional yeast, salt, garlic powder, thyme, cumin, and turmeric. Whisk until the cornstarch is dissolved.
5. Thicken it. Heat the sauce over medium heat, whisking constantly until it comes to a boil and begins to thicken. Once thickened, remove from the heat.

6. Assemble. Transfer the boiled parsnips and carrots to a 9×7-inch (23x18cm) baking dish (You can keep 5-6 quarters to decorate the casserole later). Next, top with the cooked chestnuts. I like to slightly crumble them, but you can keep them whole if you prefer.
7. Add the sauce. Pour the sauce over the vegetables and spread it into an even layer. At this point, you can top with the remaining carrot and parsnip quarters (this is just for decoration).

8. Bake. Finally, bake in the oven for about 20 minutes. To add some color, place the baking dish under the broiler for 3-5 minutes or until the top is golden brown.

9. Garnish. Top with chopped parsley and enjoy!

🔥 Variations

Here are a few ideas to customize this parsnip and carrot bake:

• Add a hint of spiciness: Stir 1-2 teaspoons of red pepper flakes into the sauce for a touch of heat.
• Incorporate extra vegetables: Sweet potatoes, mushrooms, pumpkin, or even butternut squash! Just remember to either double the sauce or slightly reduce the parsnips and carrots so everything stays saucy.
• Top with vegan cheese: You can make this bake extra-cheesy and richer by sprinkling grated vegan cheese on top before baking.

🥗 What to Serve It With

This parsnip and carrot bake goes well with practically anything and might even steal the show on your holiday table!

I like to serve it with vegan meatloaf, vegetable Wellington, or vegan meatballs, but you can also pair it with a light salad, such as this carrot and kale salad or this chicken cucumber salad!

💬 FAQ

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

🍲 More Casserole Recipes

Easy Vegan Moussaka

Vegan Broccoli Rice Casserole

Vegan Baked Gnocchi

Vegan Stuffed Shells With Ricotta

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in October 2017 and updated with new process shots and detailed instructions in September 2025. You can see the older photos below. I have adjusted the seasonings and increased the amount of sauce to create a creamier and more savory bake.