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Let Parsnips Cross Your Lips! - 264 recipes

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2 servings

  • 1/4 C maple syrup
  • 2 T soy sauce
  • 1 T rice vinegar
  • 1 t sesame oil
  • 2 6-oz skinless salmon fillets
  • 2 garlic cloves, smashed
  • 1 1" piece fresh ginger, peeled and sliced
  • 1 4-oz parsnip, shaved into ribbons with a peeler
  • 4 shitake mushrooms, stemmed and sliced thin
  • 2 scallions, sliced thin
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Preheat oven to 350 F (180 C)

  • 1 lb Parsnips, peeled & trimmed
  • 1 tbsp olive oil
  • 1/2 medium onion, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 1 leek (white & pale green parts only) coarsely chopped
  • 4 1/2 cups chicken broth
  • 3/4 cup heavy cream
  • 2 tsp brown sugar, lightly packed
  • salt & pepper to taste
  • chives, chopped to garnish
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Preheat oven to 275 and line cookie sheet with foil Thinly slice parsnips and toss with olive oil, salt, and peppe...

  • Large Parsnips
  • 1 tbsp olive oil
  • salt
  • pepper
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4 servings for curled sticks, peel and cut a day ahead; cover with water and refrigerate

  • 4 or 5 medium parsnips, peeled and cut into large sticks
  • 2 garlic cloves, chopped
  • 1 T olive oil
  • 1 T honey
  • 3/4 t coarse salt
  • black pepper
  • 1 T each chopped fresh mint and sage
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- Preheat oven to 450 - Toss onions, parsnips and pears with olive oil in roasting pan until well-coated

  • 2 sliced onions
  • 6 parsnips, peeled and roughly chopped
  • 2 ripe pears, peeled, cored and roughly chopped
  • 2 TBSP olive oil
  • 1 potato, peeled and chopped
  • 6 cups chicken or vegetable stock or water
  • 2 tsp lemon juice
  • 2 tsp fresh chopped sage
  • salt & freshly ground pepper
  • Roasted Red Pepper Drizzle
  • 2 sweet red peppers
  • 1 tsp paprika
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Put the potatoes and parsnips in a large heavy-bottomed saucepan, cover with cold water and salt it generously

  • 2 1/2 pounds Yukon gold potatoes, peeled and coarsely chopped
  • 1 1/2 pounds parsnips (about 8 small), peeled and chopped
  • Kosher salt
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup half-and-half
  • Freshly ground black pepper
  • Finely chopped chives, for garnish, optional
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Preheat oven to 375°. Heat oil in a large nonstick skillet over medium-high heat

  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 2 cups (1/2-inch) cubed peeled butternut squash
  • 1 cup chopped parsnip
  • 1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
  • 1 tablespoon chopped fresh or 1 teaspoon dried parsley
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 cups uncooked penne pasta
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • Cooking spray
  • 1 1/2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup 1% low-fat milk
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In a large bowl, toss potatoes, parsnips and carrots with olive oil

  • 1 3/4 pounds fingerling potatoes or small red-skinned potatoes (1 inch in diameter)
  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 3/4 pound baby carrots
  • 2 tablespoons olive oil
  • 1 tablespoon dark brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon black pepper
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Warm oil, add veggies and cook till tender (5 min) Add thyme, coriander, stock

  • 1 medium B. squash, peeled & diced
  • 2 carrots, peeled & diced
  • 3 parsnips, peeled & diced
  • 1 small yellow onion, peeled and diced
  • 2 TBSP canola oil
  • 6 sprigs fresh thyme
  • 1/2 tsp gd. Coriander
  • Bay leaf
  • 6 cups chicken stock
  • Salt, pepper, vinegar – to taste
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1. In a 4 quart slow cooker combine carrots and parsnips

  • 2 lbs carrots cut into 2 inch chunks
  • 1 lb parsnips, peeled and cut into 2 inch chunks
  • 2 Tbps finely shredded orange peel
  • 1 cup orange juice
  • 1/2 cup marmalade
  • 1/2 cup vegetable broth
  • 1/4 cup white wine
  • 1 Tbsp quick cooking tapioca crushed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup snipped fresh parsley
  • 3 Tbsp butter
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1. Preheat oven to 375 F (190 C) 2

  • 5 large parsnips cut into quarters, lengthwise
  • 5.3 oz (150 g) maple syrup
  • 5.3 oz (150 g) sherry vinegar
  • Juice and zest of 1 orange
  • sea salt
  • 2 to 3 cinnamon sticks
  • olive oil
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Preheat the oven to 375 degrees F and line a baking sheet with parchment paper

  • 2 tablespoons olive oil
  • 2 large parsnips, cut into small dice (about 2 cups diced)
  • 1 red bell pepper, diced
  • 1/4 red onion, diced
  • Kosher salt and freshly ground black pepper
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