Appetizers/ Recipes/ Seasonal Ingredients/ Seasonal Recipes/ Vegetables/ Vegetarian

Roasted Parsnip Fries with Lemongrass-Ginger Creme Fraiche

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I’m attending and speaking at the Influence Conference this week! If you’re there, please say hi! If you’re not there, follow along on Instagram!

From first glance, this recipe a) might look like french fries and mayonnaise or b) really boring. It’s definitely neither of those things! I have a pretty major obsession with parsnips and fall is my chance to go crazy with ’em because they are everywhere right now! If you’ve never tried parsnips, it’s hard to describe the taste. People think it’s just like a big white carrot but I beg to differ. To me, parsnips definitely don’t taste like carrots. You just have to try them for yourself! They’re good, I promise.

Lately, I’ve been absolutely loving roasting them and dipping in this delicious lemony sauce. For those mayonnaise haters out there, it’s definitely NOT mayo. I feel you. I’m not a huge mayo fan, myself. I do, however, enjoy creme fraiche, which I liken to Greek yogurt or sour cream more than anything else.

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I’ve served these “fries” at two dinner parties now and always get rave reviews! I like to make them as an appetizer and people are always really confused when they bite into them because they are expecting potatoes. Heh. They’re also great to just make and snack on or serve alongside a juicy burger. Mmmmm burgers. Can you tell I’m hungry as I type this post?

So go on and give ol’ parsnip a try! I also love chopping parsnips up and adding them to stews or big platters of roasted root veggies in the fall. Basically, anywhere a carrot or potato would go, a parsnip could substitute. Ever tried mashing them like mashed potatoes? My friend, Morgan, got me hooked on that. Now whenever I make mashed potatoes I always add a few sneaky parsnips in there as well. YUM.

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Roasted Parsnip Fries with Lemongrass Creme Fraiche

serves about 2 generously {with leftover sauce}

adapted from Plenty

Print this Recipe!


5 good sized parsnips, peeled and sliced into 1/4″ sticks

1 tbsp olive oil

3/4 cup creme fraiche

1/2 stalk lemongrass, minced

1″ knob ginger, minced

juice of 1/2 lemon

pinch of salt


Preheat oven to 400 degrees. Spread out your parsnip sticks on a baking sheet and drizzle with olive oil. Toss well to coat and add a pinch of salt. Roast for about 30 minutes, flipping halfway through, until tender and golden.

To prepare the dipping sauce, mix together the creme fraiche, minced lemongrass, ginger, lemon juice and salt. Refrigerate {or not} before serving.


~45 minutes



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  • Averie @ Averie Cooks
    September 26, 2013 at 3:32 am

    I love parsnips and parsnip fries. Their peppery kick is great and I bet with the ginger dip you made, it really brings that out! I could really go to town on that dip, too!

  • Kristin @ W [H] A T C H
    September 26, 2013 at 3:38 am

    I love parsnips and am definitely going to try this recipe!

  • Michelle @ A Healthy Mrs
    September 26, 2013 at 3:41 am

    Love parsnips! And your right, they don’t really taste anything like a carrot, but I can’t really describe what the difference is… At any rate, they’re delicious!

    Have a great time at the conference!

  • Eve & Faye
    September 26, 2013 at 4:07 am

    Roasted parnsips are our favourite thing ever and this recipe looks delicious! Love the idea of serving them as fries substitutes – such a good idea!

    Eve & Faye x
    Sugar Spun Sisters – A blog about cosmetics, clothes & coeliac disease

  • Becks @ eatwriterunrepeat
    September 26, 2013 at 4:24 am

    Can’t wait to try these! I’m always looking for new vegetables to incorporate into my meals!

  • Lauren @ The Highlands Life
    September 26, 2013 at 4:28 am

    My almost one year old loves parsnips. I bet he would love these. Mommy and daddy too!

  • Anne @
    September 26, 2013 at 4:32 am

    I always forget how much I adore parsnip fries, so thank you for reminding me 🙂

    I am not a mayo fan, but your crème fraiche sauce looks very intriguing!

  • Angela @ Eat Spin Run Repeat
    September 26, 2013 at 5:12 am

    Yess I love that this is a mayo-less recipe! I’m not a fan either but could definitely do creme fraiche. Have a great time at the conference!

  • Tieghan
    September 26, 2013 at 5:17 am

    Parsnips are so underrated. I love them and this dip you paired them with sounds awesome! A must try!

  • erin @hooleywithaz
    September 26, 2013 at 6:50 am

    wow, this is so unexpected and delicious looking! love a healthy swap!

  • dixya| food, pleasure, and health
    September 26, 2013 at 7:00 am

    I will getting them soon. Roots vegetables, roasted are my favorite. Thanks,

  • dishing up the dirt
    September 26, 2013 at 7:29 am

    We are harvesting parsnips this week at our farm. I love the parsnip fries and this recipe sounds absolutely perfect. Good luck at Influence!

  • Elisabeth
    September 26, 2013 at 8:05 am

    I love chunking up carrots & parsnips and roasting in the oven. Yum!

  • sillygirl
    September 26, 2013 at 8:20 am

    I discovered a few years ago how much I love parsnips! I did a burger mix with them and then I tried other things. Last year I bought them when they were on sale and did masses of them cut large-julienne and roasted and stuck them in the freezer. Love having them to add to recipes in the winter when fresh things are few and far between and expensive – and just reheating and eating them! I’m hungry for them right now!

  • Caroline L.
    September 26, 2013 at 8:41 am

    I’m part of the party that’s never tried parsnips before, but you make them look real good!

  • joelle (on a pink typewriter)
    September 26, 2013 at 10:24 am

    Mmmm, these sound fab! I feel like I never see parsnips in the regular grocery store though.. Maybe Whole Foods?

  • Emily
    September 26, 2013 at 10:45 am

    I love mashed parsnips, my mom turned me on to that culinary miracle a few months ago. I am totally doing this tonight (time-willing) as I have a bunch of parsnips in the fridge previously destined for my food processor. Crowd-pleaser!

    Have fun at the conference!

  • Megan
    September 26, 2013 at 10:47 am

    Yum! Definitely will be making this soon!

  • Karen
    September 26, 2013 at 11:12 am

    I made baby food out of parsnips and my daughter loves them, they are yummy

    • Suzanne de Cornelia
      September 26, 2013 at 11:43 am

      What a great idea. I imagine most commercial baby food today is not the healthiest. I check out everything I buy on first and in general buy no corporate food or anything non-organic as most everything is loaded with GMO etc.

  • Suzanne de Cornelia
    September 26, 2013 at 11:41 am

    Sounds delish, definitely will give these a whirl. Probably will sub in greek yogurt so guilt-free.

    BTW if know anyone who’d like to adopt two adorable French-American kittens from a well-known artist/French innkeeper in the Loire Valley….email Jonathan Robinson at: or friend him on FB to see their photos etc. He’s on a mission today to re-home them as too many cats, and has been having the feral ones in the village spayed at his own expense.

    I’d be interested except have a cat, and she’d pack her kitty bags and scram if I got another…

  • allie@sweetpotatobites
    September 26, 2013 at 11:43 am

    I’ve done sweet potato fries and now I’ll have to give these a shot!

  • Marissa@ohhhsolovely
    September 26, 2013 at 5:56 pm

    i must try parsnips! i’ve seen them around a lot, but never tried them. and i love just about anything with creme fraiche!

  • Nicole
    September 26, 2013 at 6:11 pm

    These look tasty!

    I so wish I could be at the conference. Have a blast!

  • Alisha @ Alisha's Appetite
    September 26, 2013 at 6:39 pm

    I never really know what to do with parsnips besides roast them- thanks for the ideas! I’ve never seen lemongrass before and have no idea where I would find it either?!

  • Bryony @ Friday Night Dinners -- PDX
    September 26, 2013 at 8:01 pm

    Definitely going to try these. I love parsnips!

  • Ashley @ Hudson on the Potomac
    September 27, 2013 at 6:52 am

    I’ve heard of parsnip fries before!! I need to try them – I’m sure I would love them, because I have yet to meet a roasted veggies I didn’t love!! Have a fabulous time at the Influence Conference! Will be following along on Insta.

  • YoungMild&Free
    September 27, 2013 at 3:45 pm

    I’m obsessed with the idea of making fries from potato alternatives. These sound like a must try!


  • Jon
    September 27, 2013 at 7:36 pm

    I’ve tried parsnip before but not as fries. This sounds like a delicious combination with creme fraiche. I’ll definitely try it out. The colors on the fries look amazing. Have a great time at the conference.

  • Kayla @ C'est La Vie
    October 1, 2013 at 8:26 am

    What a great way to use parsnips! Thanks for the delicious sounding idea! Am going to try these tonight!!

  • Heather
    October 1, 2013 at 11:59 am

    I’m looking forward to trying these fries! I won’t be using the sauce because I can’t have dairy, but the parsnip fries sounds great on their own too 🙂

  • Katie
    October 2, 2013 at 1:55 pm

    I love roasted parsnips! My husband isn’t in love with them, but that gingery dip may do the trick 🙂 I bet it would be delish with sweet potatoes, too.

  • Brent
    October 14, 2013 at 2:01 pm

    Thanks for the great Parsnip recipe – the photos look amazing too. Guess I just have to try out the recipe and see how it goes.

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  • April Knight
    December 24, 2019 at 1:56 am

    Yeeees! Potato with sauce it’s amazing!! Thanks for recipe!))
    I like baked potato with Ranch Sauce
    1 cup Raw cashews
    ½ cup Water
    2 tbsp Lemon juice
    1 tsp Salt
    1 tsp Garlic powder
    2 sprigs Fresh dill
    Delicious! Try!