The best parsnip recipes - 23 recipes
More Parsnip recipes
Roasted Potatoes, Parsnips, and Carrots
By HeatherS
To prepare your vegetables: Preheat your oven to 400°F • Peel the vegetables and halve any larger ones lengthwa...
- 2-1/2 pounds potatoes
- 6 parsnips
- 6 carrots
- 1 bulb of garlic
- 3 sprigs of fresh rosemary
- sea salt and freshly ground black pepper
- olive oil
Leek, Potato, Parsnip and Cauliflower Soup
By eatclean
8 servings 278 calories 8
- 3 tbsp olive oil
- 2 yellow onions, coarsely chopped
- 3 leeks, white parts, rinse well and chop
- 2 parsnips, peeled and coarsely chopped
- 2 cups cauliflower florets
- 5 medium sized potatoes, peeled and cubed
- 2 cloves garlic, chopped
- 1 tsp sea salt
- 8 cups chicken stock
- 2 bouillon cubes for flavour if necessary
- freshly ground black pepper to taste
Parsnip, Bacon and Apple Soup
By ShannonB
Quite tasty and a good way to use up extra parsnips!
- 1 large onion, chopped roughly
- 4 large parsnips, peeled and chopped roughly
- 2 medium applies, peeled, cored and chopped roughly
- 1.5 litres (2 3/4 pints) vegetable stock
- 150 ml skimmed milk
- 100 g lean bacon, chopped
Broccoli and Parsnip Soup
By PineyCook
Cut off and discard tough lower third of broccoli stems, then peel remaining stem and cut into 1/2-inch-thick slice...
- 1 pound of broccoli
- 6 cups water
- 1 1/2 teaspoons salt, or to taste
- 3 fresh parsley sprigs
- 3 fresh thyme sprigs or 1/4 teaspoon dried thyme, crumbled
- 1 Turkish or 1/2 California bay leaf
- 1/2 pound parsnips, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
- 1 cup chopped onion (1 medium)
- 1 cup low-sodium chicken broth
- 1/4 teaspoon black pepper, or to taste
- 1/8 teaspoon freshly grated nutmeg, or to taste
Parsnip Hash
By debrcovey
slightly undercook it so when you reheat it is not dry
- Add 3 cups chopped kale and browned turkey; cook 5 min. Makes 3 servings
- Top with 2 eggs fried in 1 tsp ghee
Mashed Potatoes with Parsnip and Horseradish
By BobLongo
YIELD: 1 servings Pour water to a depth of 1 inch into a large pot and bring to a boil over high heat
- 4 russet potatoes, about 2 lb. total, peeled and cut into rounds ¼ inch thick
- 3 parsnips, about ¾ lb. total, peeled and cut into rounds ¼ inch thick
- 4 Tbs. (½ stick) unsalted butter, at room temperature
- 2 Tbs. prepared white cream-style horseradish
- 1 tsp. kosher salt
- ¼ tsp. freshly ground pepper
- ⅓ cup warmed half-and-half or heavy cream, plus more as needed
Spicy parsnip & carrot soup
By BobLongo
SERVES 4 Heat the olive oil in a pan over a medium heat
- 1 onion, chopped
- 3 celery sticks, chopped
- 1 garlic clove, peeled & finely chopped
- 1 tablespoon grated fresh ginger
- 500g parsnips, chopped
- 250g carrots, chopped
- 1 vegetable stock cube, made up to
- 1 litre
- 2 tablespoons pumpkin seeds
- 4 teaspoons cream
ROASTED PARSNIP AND PEAR SOUP WITH TOASTED HAZELNUTS
By heathermcginnis
Went to a cooking class at Schoolhaus
- 2 large parsnips, peeled and cut into pieces
- 1 Bartlett or Bosc pear, unpeeled and cut into wedges
- 4 cloves garlic
- 2 sprigs of fresh thyme
- olive oil to coat
- salt and pepper
- 1 medium onion, diced
- 1 stalk celery, diced
- 4 cups vegetable stock
- 1/2 cup hazelnuts, toasted and coarsely chopped
Parsnips and Sweet Potato Bake
By á-5036
Very good
- 1 1/2 c parsnips, peeled and cut into bite size chunks
- 1 large sweet potato, peeled and cut into bite size chunks
- 2 firm red apples, cut into bite size chunks
- 1 Tb olive oil
- 1 Tb honey
- 2 Tb soy sauce
- 1/4 tsp ground ginger
Carrot, Parsnip and Potato Gratin
By BobLongo
TOTAL TIME: Prep: 20 min. Bake: 55 min
- 1 pound medium carrots, thinly sliced
- 1/2 pound medium parsnips, peeled and thinly sliced
- 1/2 pound Yukon Gold potatoes, peeled and thinly sliced
- 1 small onion, halved and sliced
- 2 garlic cloves, minced
- 1-1/2 teaspoons minced fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup half-and-half cream
- 1/4 cup heavy whipping cream
Parsnip Flan With Wild Mushrooms And Shallots
By á-174942
Peel and dice the parsnips
- 2 medium parsnips peeled, diced
- 2 cups half-and-half
- 1/2 cup heavy cream
- Salt to taste
- 4 egg yolks
- 4 tablespoons butter divided
- 12 ounces assorted wild mushrooms sliced (shiitake, oyster, hedgehog, chanterelle, black trumpets)
- 2 whole shallots thinly sliced
- lengthwise
- Freshly-ground black pepper to taste
- Fresh chervil (optional)
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