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Mexican Style Parsnip Fries

Mexican Style Parsnip Fries | TENDING the TABLEThings have been a little crazy lately. The universe is taking me on an emotional rollercoaster with far too many loop de loops. I’m habituating to that empty feeling in the pit of my stomach and the overwhelming anxiety that comes with fear of the unknown. My mood from day to day is unpredictable and I feel as if I haven’t been home in ages.

But, I’m home now, and feel as if I’m finally settling back into a routine. I cleaned the house like a maniac yesterday and purged the pantry of old jars of condiments I’ll never use and nondescript bags of stale spices. Feeling like I’m in control of some small aspect of my life makes all the difference. Things feel clearer and calmer and I’m more grateful than ever for the things that ground me: play time with the dogs, falling asleep to the sound of Anders’ heart beat and comfort food.These parsnip fries are my new favorite comfort food. Part nachos, part french fries, and kind of perfect. I topped the crispy parsnip fries with beans, salsa, cheese, cilantro, avocado, and thinly sliced radish for some crunch. Enjoy!

*This post was sponsored by Del Viejo. All thoughts and opinions are my own. Thank you for supporting Tending the Table by supporting its sponsors.


Serves 2


5 parsnips, peeled and sliced into thin sticks

3 tablespoons high heat oil (I used avocado, but coconut would work too)

1 teaspoon salt

1/2 teaspoon ground cumin


1 15oz can pinto beans, drained and rinsed

Del Viejo Datil Pepper Salsa

crumbled cotija cheese

sour cream

freshly chopped cilantro

diced avocado

thinly sliced radish

lime wedges


Preheat the oven to 450 degrees. Toss the parsnips with the oil, salt, and cumin and spread on a lined baking sheet. Roast for 30-35 minutes or until cooked through, crispy and brown. Divide the parsnip fries evenly between two plates and top with the pinto beans, salsa, cheese, sour cream, cilantro, avocado, radish and a squeeze of lime. Serve immediately.




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