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The best parsnip recipes - 23 recipes

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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
4/5 (2 Votes)

By

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
4/5 (4 Votes)

By

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
4/5 (2 Votes)

By

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
4/5 (1 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

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
0/5 (0 Votes)

By

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)
0/5 (0 Votes)

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Parsnip Flan With Wild Mushrooms And Shallots Roasted Potatoes, Parsnips, and Carrots