• 1lb parsnips 
  • 2 teaspoons ground ancho chili powder
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided in half
  • Corn tortillas
  • ¼ cup picked cilantro leaves
  • 1 lime
  • ½ cup Forager Project® Sour Cream
  • ½ cup shredded purple cabbage


Preheat oven to 425ºF and line a sheet pan with foil. Chop parsnips into bite-sized chunks. In a medium mixing bowl, add cut parsnips, ancho chili powder, olive oil, and ½ teaspoon of salt. Toss to coat. Place spiced parsnips onto the prepared sheet pan and roast for 25-30 minutes until parsnips are tender with a golden brown crust.

While the parsnips roast, finely chop cilantro leaves, zest the lime. In a small bowl mix Forager Project® Sour Cream, cilantro, lime zest, the juice of half of the lime, and remaining ½ teaspoon of salt together.

Cut the second half of the lime into wedges. In a small bowl, mix ¼ cup shredded purple cabbage with a glug of olive oil, the juice of one of your lime wedges and a pinch of salt. Toss to coat.

Warm corn tortillas in a skillet over medium heat for 1-2 minutes on each side. To assemble tacos, pile parsnips and dressed cabbage onto tortillas. Drizzle with cilantro-lime sour cream and garnish with additional cilantro leaves. Serve with extra lime wedges.

Vegan Ancho Chili Parsnip Tacos with Cilantro Lime Sauce


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