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Baked Parsnip Fries with Mushroom Gravy

Baked Parsnip Fries with Mushroom Gravy

Full of Plants
Perfectly golden brown rosemary parsnip fries topped with a delicious and saucy mushroom gravy! Rustic, hearty, easy, and so good!
4 from 3 votes
Prep Time 10 mins
Cook Time 30 mins
Course Main Course, Side Dish
Cuisine Mediterranean
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: 1servingCalories: 290kcalCarbohydrates: 35.8gProtein: 7.6gFat: 15gFiber: 9.7gSugar: 8.7g
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