Baked Parsnip Fries with Light Homemade Ranch

60 minutes

super easy

serves 2

It’s fall, it’s football season, and it’s bulking season. That’s why I came up with this fall-inspired French fry recipe, with a side of homemade ranch. I decided to lighten up this version with a Greek yogurt base and some light vegan mayo to drive the creaminess home. Typically, ranch has a mayo base, so this was a happy medium to meet in the middle and still maintain that creamy texture and flavor. If you are vegan, you can use all vegan mayo, and nix the Greek yogurt.

 

And to dip in the ranch, I decided to serve up some easy parsnip fries. Parsnips are like a potato and a carrot had a baby… they are sweet like carrots, but they look like potatoes and have a hint of starchiness. I think either version of these ranch recipes works well with the Parsnip fries because it really cuts the sweetness and adds a savory, mouthwatering element.

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5 from 5 Reviews

Ingredients

Adjust Servings
Parsnip Fries
2large parsnips
1tbsp Olive oil
1tsp Salt
1tsp pepper
2tbsp scallions
Light Ranch Dressing
2cloves garlic
1tbsp parsley
1/4tsp shallots
2tbsp chives
2tsp white wine vinegar
1tsp lemon juice
1/4tsp black pepper
1/4tsp kosher salt
1tsp onion powder
1/2cup Greek yogurt
1 1/2tbsp light vegan mayo
2tbsp water
Equipment

Directions

1.

Preheat the oven to 450 degrees.

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2.

In a bowl, toss the parsnip slices with olive oil, salt and pepper. Roast for 8-10 minutes, until the browned on one side. Flip and roast for another 8-12 minutes. (The time depends on your oven and how thinly sliced the parsnips are. 10 minutes is a safe medium.)

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3.

While the parsnips roast, prepare the dressing. In a food processor, combine all dressing ingredients and blend for desired consistency. If you like chunkier garlic in the dressing, pulse the food processor. If you like a purée dressing with fully incorporated ingredients , blend until smooth.

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4.

Pour the dressing into a jar or bowl, and set aside.

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5.

Plate the parsnip fries and top with chopped scallions. Serve with dressing.

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6.

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Notes

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  • Lindsay

    I made these because I bought parsnips for whatever reason AND THEY ARE AMAZING. I don’t want to say ~better than potato fries, but I ate the entire sheet pan by myself.

    • Skyler Bouchard

      I am so happy you loved them! How cool are parsnips right?!?!

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