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Purple Burgers with Horseradish Cream & Parmesan Parsnip Fries
2 or 4 Serving Dinner

Purple Burgers

with Horseradish Cream & Parmesan Parsnip Fries

Parsnips, the carrots' pale cousin and distant relative of parsley, fennel, and celery, have a sweet, earthy flavor. Tossed with vegan parmesan, they make the perfect fries for dipping in spicy horseradish cream sauce. These purple veggie burgers, made primarily of sweet beets and carrots, complement the tangy flavor of horseradish and earthy notes of parsnip.

Tags: High-Protein Soy-Free Nut-Free Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
25 min
CALORIES
710
FAT
24g
CARBOHYDRATES
110g
PROTEIN
15g

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INGREDIENTS

  1. 2 parsnips, peeled and cut into 4-inch sticks
  2. 2 tbsp vegan parmesan
  3. 2 garlic cloves, peeled and minced
  4. 4 slices of sourdough bread
  5. 2 2 Actual Veggies® Purple Burgers
  6. 1/4 cup vegan mayo
  7. 2 tbsp horseradish
  8. 1 tsp ground coriander (divided)
  9. 3 oz sauerkraut
  10. 2 tbsp vegetable oil*
  11. Salt*
  12. Pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: wheat
Tools: Medium nonstick skillet, Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
710
FAT
24g
CARBOHYDRATES
110g
PROTEIN
15g

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INSTRUCTIONS

1
Make the fries

Preheat oven to 450°F. Combine parsnip, 1 tbsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until parsnips are tender and golden brown, 18 to 20 minutes. Sprinkle with parmesan and garlic and roast until fragrant, 5 to 8 minutes more. (4-serving meal: use 2 tbsp vegetable oil)

2
Toast the buns and cook the burgers

Toast sourdough directly on oven rack until lightly browned, 2 to 4 minutes. Heat 1 tbsp vegetable oil in medium nonstick skillet over medium-high heat. Add burgers and cook until browned and heated through, 4 to 6 minutes per side. (4-serving meal: use 2 tbsp vegetable oil)

3
Make the horseradish cream

Stir together mayo, horseradish, just half the coriander, and pinch of salt and pepper in small bowl. (TIP: Keep remaining coriander for you own use)

4
Finish and serve

Place 1 slice of toasted sourdough on each plate and top with purple burger and sauerkraut. Drizzle with horseradish cream and close with second slice of toasted sourdough. Serve with parmesan parsnip fries and extra horseradish cream for dipping. Dig in!

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