Truffle Parsnip Fries

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Truffle n’ Parsnip

Whether vegan, gluten-free, keto, paleo or eating whatever you please, this 5-minute prep recipe is for you. “You can’t beat potato fries.” I’ve said this to myself numerous times, even while curating these delish treats before trying them. They smelled a bit sweet. I thought ehhh, it’s going to be a dud, but it was fun. Then I tried the final product. The crunch, the flavor, the vibe. I looked at my husband and said I’ve NAILED IT! This is it. While his body has no problem processing carbs/insulin, I have insulin resistance. I am being treated for it, but I also like to be mindful of what I put in my body, so my treatments don’t have to do all the work.

These treats are low carb, and I can eat them and feel excited while he crunches on his fries! Word on the street is that parsnips are higher in fiber in comparison to potatoes. Not a good or bad thing, just something to note if trying to get your daily percentages in. They are lower in calories/carbs than potatoes, a great source of vitamins C, folate, and magnesium.

Here for it.


1 Med/Large Parsnip (Makes two small portions)

Dried Parsley

Truffle Salt

Garlic Powder

Fresh Crake Black Pepper

Pink Himalayan Salt

Olive Oil  

*Will need parchment paper


Prep time is approx. 5 minutes. Baking will take about 10-20 minutes dependent on your “fries” preference. Preheat your oven to 400-425 degrees Fahrenheit. Makes about 1-2 servings dependent on parsnip size.

Step One Wash and dry your veggie! Chop the parsnip into the shape of you prefer for your fries. (Ex: Steakhouse Cut, Shoestring, Wedges.) I used the Shoestring cut for faster cooking!

Step Two Dry the pieces of parsnip and place into a bowl that has a lid. You can use a plastic bag if you don’t have a container with a lid. Pour in just enough olive oil to coat your fries or a capful! Toss in your truffle salt to taste, parsley, garlic powder, and black pepper. Shake the bowl or bag to coat your parsnips perfectly with seasoning.

Step Three Place fries on a baking sheet lined with parchment paper. Top with one last sprinkle of dried parsley. Bake for 10-25 minutes dependent on the crunch you desire.

Step Four

Eat all the things and tag #earthandolive wherever you post so we can see your recreations/additions!

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