3 parsnips, peeled and cut into strips
1 tbsp fresh rosemary, finely chopped
1 garlic clove, minced
3 tbsp olive oil
Salt and pepper to taste
½ tsp ground cumin
1 tbsp olive oil
1 brown onion, thinly sliced
1 tbsp plain flour
500ml vegetable stock, heated
2 tsp Vegemite
Preheat oven to 220°C.
Mix parsnips, chopped rosemary, garlic and oil on a large baking tray.
Season with rosemary, cumin, salt and pepper.
Roast for 10 minutes, turn, roast for 10-15 minutes longer.
In an oiled pan sauté onion for 2 minutes and add vegetable stock and vegemite.
Slowly stir in flour until thickened.
Pour onion gravy over fries.