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Parmesan Encrusted Parsnips Recipe

Maria Steinhauer

Parmesan encrusted parsnips recipe

The parsnip is a root vegetable that is closely related to the carrot and parsley. It looks like a large white carrot (and may even be mistaken for a carrot), but it has a unique, sweet taste that is similar to fennel. When cut into strips and baked until soft, parsnips serve as a nutritious alternative to french fries.

Parsnips are one of many vegetables that are good for colon health. They are full of fiber, and fiber helps food move smoothly through the intestines, improving digestion and reducing constipation. Parsnips also contain vitamins C and E which boost the immune system and rid the body of disease-causing free radicals.

Enjoy this healthy variation on the traditional french fry with a side of honey mustard.

Ingredients: (Serves 4-5)

  • 1 tablespoon grapeseed oil
  • 4 parsnips, cut into sticks
  • 2 eggs
  • 8 tablespoons gluten-free panko bread crumbs
  • 12 tablespoons parmesan cheese, freshly grated 
  • 3 teaspoons dried oregano
  • ½ teaspoon sea salt
  • ½ teaspoon pepper  

Honey Mustard Dip (optional)

  • 2 tablespoons honey
  • 2 tablespoons mustard (plain or dijon)
  • 2 tablespoons mayo alternative (like Vegenaise)
  • A few shakes of pepper


  1. Preheat oven to 425 degrees. Coat 2-3 cookie sheets with grapeseed oil.
  2. Whisk eggs in a small bowl. In another bowl, mix parmesan cheese, panko crumbs, oregano, salt and pepper. Dip parsnip sticks into egg mixture and sprinkle cheese and herb mixture over each until coated.
  3. Place parsnips onto pans in a single layer. Bake for 7 minutes, then flip parsnips and bake for another 7-9 minutes, or until soft inside. (Thicker pieces may need an extra 5 minutes). Place onto serving dish and serve warm with honey mustard dip.
  4. To make dip, combine honey, mustard and mayo alternative in a small bowl and stir until mixed well.

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