Spicy Parsnip Fries


Parsnip has become my favorite root vegetable to create fries out of as of late, so, I thought i'd post an updated (and tweaked) recipe with how i've been making them recently. These are savory, super crispy on the tips and soft in the middle. 



  • 2 medium parsnips
  • 4 tbsp olive oil (add more for crispier fries, I err on the side of excess and add any remaining oil in the bowl to mustard or mayo for a flavored dip)
  • 1/2 tsp turmeric
  • 1/4 tsp onion powder
  • 1/16 tsp cayenne powder
  • 1/4 tsp sea salt


  1. preheat oven to 375 degrees 
  2. clean (no need to peel) parsnip and chop into desired size (the thinner, the crispier the result)
  3. mix with other ingredients in a bowl
  4. pour onto a parchment lined baking sheet
  5. bake for 30 minutes, or until desired crispiness (I usually set for 20 and then monitor for the next 10 minutes as they crisp up) 
  6. (optional) drizzle with mustard and sprinkle with tarragon 


Items Used in this Post

Non-toxic Stainless Steel Baking Sheet

Grain-free Roasted Vegetable Jicama Tacos

I had the most insanely delicious jicama tortilla tacos at Glasserie late last year, and I have been vowing to make my own ever since. I decided to go for a vegetarian version, and used Primal Palate Taco Seasoning on the veggies before roasting. These turned out super tasty, and I will for sure make them again.  

I definitely struggled a bit to slice the jicama as thin as I would have liked. It is pretty delicate and snaps/tears easily. Gonna have to see if there is a better tool to accomplish this for next time. 

Note: This recipe makes approx. 6-8 tacos. 



Spicy Mayo

  • 1/2 cup soy-free mayo
  • 1/8 tsp cayenne pepper
  • 1/8 tsp turmeric
  • 1/8 tsp curry powder


  • Avocado
  • Cilantro
  • 2 cups carrot noodles
  • 2 cups green beans
  • 2 cups shredded red cabbage
  • 1 cup chopped rutabaga
  • 1/2 leek
  • 8 tablespoons olive oil
  • 1 tablespoon primal palate taco seasoning
  • 1 medium jicama


Roasted veggies

  1. clean and chop all veggies to desired size
  2. put veggies in a bowl, add oil and taco seasoning, mix well
  3. pour onto a parchment paper lined baking sheet
  4. roast at 425 degrees for 35 minutes, or until desired crispiness

Jicama Tortillas

  1. Peel and slice jicama into thin discs
  2. Place disc one at a time in a steam basket over boiling water
  3. Let steam for 5-10 minutes, or until disc seems flexible enough to bend into taco shape
  4. Let them cool, then you can dry them out a bit by blotting with a paper towel or cloth