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Parsnip Poutine

Parsnip Poutine

A comforting and nutritious dish that is simple and delicious.
Cook Time 30 mins
Total Time 40 mins


  • For "Fries"
  • Several large parsnips or kohlrabi or celeraic or a mixture
  • Garlic salt equal parts sea salt with garlic powder
  • Avocado oil for tossing

For traditional gravy

  • grass-fed butter
  • Einkhorn all-purpose flour
  • Homemade bone broth or Kettle and Fire
  • Sea salt to taste

For Gluten-free gravy

  • Homemade bone broth or Kettle and Fire
  • Organic cornstarch or arrowroot powder
  • Sea salt to taste



  • Wash your parsnips (or other root veggie) and cut them in strips like french fries. I like to pick out big parsnips for this because it is easier to make them into strips. Don't peel your parsnips! A lot of the nutrition is just under the skin and you don't want to peel it away!
  • Toss your parsnips generously in avocado oil or coconut oil. I prefer the taste of avocado oil for this dish. Please don't use any vegetable or seed oils such as canola, corn, sunflower, etc! They are extremely detrimental to your health! Throw them out of you kitchen asap!
  • Sprinkle garlic salt on top of your "fries" and give the bowl a  good mix. Garlic salt is equal parts garlic powder with equal parts fine sea salt. Please don't use iodized table salt! This is also detrimental to your health. Throw it out and buy some quality sea salt. :)
  • Roast your root vegetable fries at 375 degrees for about 20-30 minutes. Give them a stir every now and then to share the browning love and to prevent some of them from burning. Once they are done, you can take them out of the oven, but leave the oven on.


  • While the fries are roasting, you can make your gravy. First, you must start with good broth/stock to make a good gravy. Please don't buy a packet of gravy from the store! I bet you know where I am going with this. They are detrimental to your health! See my post "Do you have harmful spices in your cupboard?" for more information if you are curious.
  • I us my own homemade bone broth, which is so easy to make and you can do it for practically free! If you are not the home-broth-making type (yet, in the interest of full disclosure, I have to confess that I have ulterior motive of converting you), make sure you buy a broth from grass-fed animals such as Kettle and Fire. It's pricier than your average box of stock, but there is a reason for it! It is made from pastured animals to avoid the toxins in the bones and meats of conventionally raised animals. It is also long-simmered to get the maximum nutrients and collagen.

To make a traditional gravy

  • Make a roux. This is equal parts butter and flour. Now, as with all foods, quality counts here. Use grass-fed butter and unbleached, unbromated, and unenriched flour. I personally only use Einkhorn anymore when it comes to wheat. I grind my own Einkhorn wheat berries in my Mock Mill, or I buy Jovial organic all-purpose einkhorn flour.
  • Melt the butter over medium heat. Once melted, add your flour. Continually stir for a few minutes. It will form a sort of paste.
  • Next, add your stock. I like to do this slowly at first.
  • Let your gravy thicken, stirring occasionally.
  • Set aside.

To make a gluten-free gravy

  • Thicken your broth with either organic corn starch (if it isn't organic it's GMO) or with arrowroot powder if you have a corn sensitivity.
  • To do this, heat your broth first.
  • Once it comes to a boil, add your cornstarch or arrowroot and then let it boil for another minute or two.
  • Set aside.

To assemble your Parsnip Poutine

  • Add your parsnip fries to a baking dish. Top with cheese curds and gravy and pop it back into the oven for 5-10 minutes. The proportions are totally up to you. There is no wrong way to combine these delicious ingredients!! I personally love it drowning in gravy, with fewer cheese curds, but traditionally it isn't swimming in gravy and there are a lot of cheese curds.


Top with shredded pork, chicken, or beef to make it a meal. Don't forget a green salad or green veggie on the side, of course!
Tried this recipe?Let us know how it was!