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Let Parsnips Cross Your Lips! - 264 recipes

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Steam parsnip, onion and celery in steamer basket over gently boiling water in covered saucepan for 15 minutes or j...

  • 2 pounds parsnips, pared and sliced
  • 1 medium-size onion, quartered and sliced
  • 1 stalk celery, sliced
  • 1/2 cup half-and-half
  • 1/2 cup chicken broth
  • 1/4 teaspoon leaf thyme, crumbled
  • 1 tablespoon all-purpose flour
  • 1/2 cup lowfat milk
  • 1/2 cup fresh bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon melted unsalted butter
  • 1/2 teaspoon sweet Hungarian paprika
5/5 (1 Votes)

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Preheat oven to 375°F. Place parsnips, onion and garlic on a rimmed baking sheet; season with salt, pepper and...

  • 2 lbs parsnips, ends trimmed, peeled
  • 1 medium red or sweet onion, peeled and quartered
  • 2 cloves garlic, whole but not peeled
  • Sea salt & black pepper
  • 1-2 Tbsp olive oil
  • 1 large pear (or 2 medium), any variety, peeled and cubed
  • 2 cups homemade chicken stock, or low-sodium store-bought (I use Swanson 99% Fat Free)
  • 1-2 Tbsp minced fresh thyme (or parsley, marjoram, chives, or a mixture), to taste
  • 1/4 cup heavy cream (optional)
5/5 (1 Votes)

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Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up

  • 3 medium parsnips peeled & cut into thin fry-like strips
  • 1 Tbsp almond butter
  • 2 Tbsp chunky peanut butter
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp fine grain sea salt
5/5 (1 Votes)

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Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables

  • 1 lb. carrots, cut into 1/4”-thick rounds on the diagonal
  • 1 lb. parsnips, cut into 1/4”-thick rounds on the diagonal
  • 1/2 cup olive oil
  • 3 tbsp. honey
  • 2 tbsp. toasted cumin seeds
  • 3 cloves garlic, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. fresh lime juice
  • 2 tbsp. finely chopped mint leaves
4.9/5 (7 Votes)

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These creamy potatoes are sweet and nutty with the addition of parsnip and brown butter

  • 3 medium white potatoes
  • 1 small parsnip
  • 1.5 TBLS butter
  • 1/4 C. milk
  • salt
  • pepper
4.8/5 (10 Votes)

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1.Preheat oven to 400F. Place the parsnip cubes on a baking sheet lined with parchment paper or a silicone mat

  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • 1 head garlic
  • 1 small onion, thinly sliced
  • 1 rib celery (including leaves), chopped
  • 4 to 5 cups No-Chicken broth
  • 1/4 teaspoon white pepper or to taste (white pepper adds spiciness)
  • 1/2 cup great northern beans
  • 6-8 ounces mushrooms, stemmed and sliced
  • 1 green onion, sliced thin
  • salt to taste
4.8/5 (10 Votes)

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Add oil to a pot over low-medium heat

  • 1 tablespoon coconut oil
  • 1 pound organic sausage, crumbled (or use veggie sausage or chickpeas)
  • 1 medium yellow onion, chopped
  • 3 medium parsnips, thinly-sliced (about 3 heaping cups)
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 5 cups vegetable or chicken stock
  • 1/2 cup full-fat canned coconut milk
  • 1 bunch kale, washed and torn into bite-sized pieces
  • Sea salt and freshly-ground black pepperto taste
4.8/5 (6 Votes)

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Recipe source: Fine Cooking | Oct/Nov 2014 Roasting pears with earthy parsnips plays up the root vegetable's natura...

  • 1-1/2 lb. parsnips, trimmed, cored, and cut into 1-inch pieces
  • 2 firm pears, trimmed, cored, and cut into 1-inch pieces
  • 2 Tbs. extra-virgin olive oil
  • 1/2 tsp. smoked paprika
  • Kosher salt
  • 1 Tbs. white balsamic vinegar
  • 1 Tbs. chopped fresh dill
  • Toss with the vinegar and dill.
4.8/5 (5 Votes)

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Heat oven to 350 degrees. Put parsnips in 2 T water in roasting pan, cover tightly with foil and bake 20 minutes

  • 2 # parsnips, peeled and halved lengthwise
  • 8 cloves garlic
  • 1/2 onion, thickly sliced
  • 5 sprigs fresh thyme
  • 2 T olive oil
  • 1/2 tsp. salt
4.6/5 (20 Votes)

By

Step 1 Preheat oven to 475 degrees

  • 1 large sweet potato, peeled, halved, and sliced 1/2 inch thick
  • 3 large parsnips, peeled, halved, and cut into 2-inch pieces
  • 1 tablespoon finely grated peeled fresh ginger
  • 3 tablespoons olive oil, plus more for serving
  • 2 tablespoons light-brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 pork tenderloin (about 12 ounces), excess fat and silver skin removed
  • Coarse salt
  • 1 bunch watercress, trimmed
  • Lime wedges, for serving
4.8/5 (8 Votes)

By

Peel and chop the parsnips and potato

  • 1 pound parsnips
  • 1 Large russet Potato
  • 2 Cloves of Garlic
  • 1 Teaspoon of Kosher Salt
  • 1/2 Cup Sour Cream
  • 3 tablespoons butter
  • 1 Teaspoon Nutmeg
  • Season with Pepper
4.5/5 (28 Votes)

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Beet purée is a delicious alternative to applesauce for these root vegetable latkes, made from sweet potato, bakin...

  • 2 cups grated peeled sweet potato
  • 2 cups grated peeled baking potato
  • 1 cup grated peeled parsnip
  • 3 ounces all-purpose flour, about 2/3 cup
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt, divided
  • 2 large eggs
  • 1 cup grated onion
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chopped dill (optional)
  • 1 cup chopped, peeled apple
  • 3 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground red pepper
  • 1 (8-ounce) package precooked red beets, drained
4.7/5 (12 Votes)

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Crispy Root Vegetable Latkes with Beet Purée Scalloped Parsnips With Cheese-Crumb Topping