Parsnip & Celeriac Fries | Vegan, Gluten Free

I purchased a bunch of new vegetables at the farmers market this weekend that I’ve never really tried before, or at least never tried cooking on my own. For some reason when I was eating meat and dairy I saw little need to incorporate an abundance of veggies into my meals, especially hearty and heavy root veggies. But as I trailed off meat and dairy and really vegan exploring what the raw earth could give me I found so many different nutrient dense vegetables to incorporate into my new lifestyle.

Parsnips are an interesting vegetable, they look a lot like a large white carrot. The taste is very earthy and raw and I’m still not entirely sure what people use it for. I’ve added it so far to one of my stews (recipe coming soon!) and tried them as fries. Let me tell you – parsnip fries or wedges are even better than potato wedges! Honest. They aren’t as heavy and starchy as potatoes but still hold up the crunchy outside and soft tender inside. I found they really don’t taste too earthy either which is great!

Celeriac is super new to me, I mean at least I’d heard of parsnips before but celeriac was like an alien vegetable. It’s very ugly to look at, there are a lot of root stems poking out every-which way and since it grows in the ground it looks pretty dirty and inedible. Well, I’d recently head about this veggie from some Pinterest posts and since the farmers market gave me such a good deal on it I figured I’d make my first try at a celeriac recipe.

I don’t know why I started with fries! I guess because I was already making parsnip fries and celeriac resembles a very ugly potato I figured ‘why not?’. I had to look up how to cook celeriac, having never done it before and most of the suggestions were to boil it for a bit first to make it slightly tender. I’m thinking that was a bang on suggestion because the celeriac fries turned out super delicious! Oh and if you’ve never had celeriac before it has the coolest flavor between a celery and potato ( I promise it’s good!).

1 celeriac
2 parsnips
Handful of fresh rosemary
Handful of fresh dill
Pinch of dried herbs and salt

Preheat oven to 400 degrees. Wash, peel and cut your celeriac and parsnip into wedge pieces. Bring a pot of water to a boil and add your celeriac, boil for approximately 5 minutes, drain and all to a lined baking sheet with parsnip. Drizzle a high heat oil (I use grapeseed) and sprinkle on your dried herbs and salt (I use herbs de Provence and pink Himalayan salt).

Add your fresh dill and rosemary and place the baking sheet in the oven for around 40 minutes or until both the celeriac and parsnip are golden brown. You may have to flip them over half way through cooking time to get both sides nice and crispy brown.


Serve your fries with your favourite dip! I used my avocado cream and it was delicious!

xx KTV


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