Roast Parsnip Fries with Vegemite Gravy

Serves 4
Time 30 minutes


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.