Parsnip Oven-Fries with Yogurt Curry Dipping Sauce

Prep Time
Cook Time
Ready In

"I found this recipe in a Canadian Living magazine a few years ago and decided to give these a try as I had parsnips that needed to be used up. I was pleasantly surprised at how tasty these were. These Indian style crisp “Fries” go well with poultry, meat and fish."

Original recipe yields 4 servings


  • Serving Size: 1 (152.6 g)
  • Calories 150.2
  • Total Fat - 4.5 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 169.6 mg
  • Total Carbohydrate - 26.4 g
  • Dietary Fiber - 6 g
  • Sugars - 5.9 g
  • Protein - 2.7 g
  • Calcium - 89.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 20.4 mg
  • Thiamin - 0.1 mg

Step 1

In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper.

Step 2

Bake on a greased baking sheet in 425 degree Fahrenheit oven, turning occasionally for 30 to 40 minutes or until browned and tender.

Step 3

In a small bowl, stir together the yogurt, curry paste and green onion.

Step 4

Serve sauce with parsnip fries.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

The sauce is perfect for parsnips. Bea becauseI know that you Actifry I didn't hesitate to do this recipe Actifrying the parsnips instead of oven fry. I put them in the Actifry added the cumin & corriander plus 1 tablespoon olive oil, cook for 25 minutes. They were golden and delicious with added the sauce. Served with ham and a corn on the cob.

(13 May 2014)