These winter weekends are the perfect time to stay home and indulge yourself in making a treat that may not be practical during the busy week. Include an in-season vegetable, keep your ingredient list minimal and you’ll have something special that also helps you stick to your New Year’s goals. This parsnip galette does just that as well as highlights this incredible vegetable that we believe deserves a bit more credit.

Parsnip is a root vegetable native to Eurasia and are closely related to carrots and parsley. They are sweeter than their cousins, though, and even used as a sweetening agent in Europe prior to cane sugar gaining popularity. Don’t let their sweetness fool you – their nutritional value still packs a strong punch.

Along with other root vegetables, parsnips are a good source of soluble fiber that is beneficial for digestive health, weight loss and lowering cholesterol. They’re also high in vitamins C and E, perfect for boosting that immune system during this cold season. Something more unique is their level of folate which supports nervous system health and reduced birth defects, plus in conjunction with their high potassium levels aids heart health.


Pairing this amazing root with a wholesome cashew cream filling, and crust made from omega-3 packed extra virgin olive oil, equates to a satisfying, decadent and good-for-you addition to your winter table. Serve it up along a simple salad, impress your friends with its fancy presentation, or use it to sneak some veggies into the kids – we’re sure you’ll see this recipe is as versatile as parsnips themselves. Need it to be gluten free? Simply swap in your favorite gluten free crust recipe and you’re good to go!

Serves: 8 slices

Prep Time: 45 mins    Cook Time: 45 mins    Total Time: 90 mins




1 ½ cups unbleached all-purpose flour (sub ½-1 cup with whole wheat, spelt or buckwheat flour with varied results)

½ tsp sea salt

5 tbsp olive oil

¼ cup ice water + 1 tsp apple cider vinegar

*Alternatively use any pre-made pie crust or recipe of your choosing


Cashew Cream:

1 cup cashews, soaked for a few hours or overnight

⅓ cup water

¼-½ tsp garlic powder

½ tsp sea salt + pinch black pepper

1 tbsp lemon juice

1-2 tbsp nutritional yeast, optional



8-10oz parsnips (about 1-2), sliced in thin circles

1 small shallot or leek, chopped

1 tbsp olive oil, plus more for sautéeing

2 tsp fresh thyme or 1 tsp dried thyme

Sea salt and black pepper, to taste



Crust: Cut oil into flour until you reach a crumbly texture (can use hand, fork, or food processor), then add ice water in tablespoon increments until you reach a solid dough consistency. Roll the dough into a ball, wrap in plastic wrap and chill for 30 mins or up to 2 days.

Cashew Cream: Add all ingredients into a food processor or blender until smooth and well combined. Adjust seasonings and lemon juice to your personal taste, then store in fridge until ready to use. The extra can be stored for up to a week.


1.Preheat your oven to 375 degrees fahrenheit and line a baking sheet with parchment paper or oil.

2.Sautee the chopped shallot (or leek) in a small bit of oil until translucent. Once cooked, add to a medium-sized mixing bowl.

3.While your onion is cooking, slice parsnips then add them to the bowl with the cooked onion. Toss in the thyme, salt, pepper and olive oil over the veggies and mix until everything is coated.

4.Roll out your pie crust into a circle on the baking sheet, to about 9-12 inches wide and don’t be too picky about having perfect edges. The rustic look is what you’re going for in a galette, we promise.

5.Spread out the cashew cheese on the crust, leaving about 1 inch of space around the edge. You will have extra cheese leftover. Then, spread the parsnip mixture out on top – feel free to scatter them, layer them, doing a circle pattern as shown, anything goes!

6.Fold over the pie crust edges in increments, pressing down slightly to keep the crust together after the folds. Bake for 35-45 mins until golden, let cool for 15 mins before slicing and enjoy!