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Let Parsnips Cross Your Lips! - 264 recipes

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Preheat oven to 400 F Peel Parsnips

  • 2 1/4 lbs Parsnips
  • 1 med onion
  • 3 Cups heavy whipping cream
  • for greasing pan Butter
  • 1/4 tsp fresh nutmeg ( or ground)
  • 1/4 tsp white pepper
  • 1 1/4 tsp kosher salt
  • 1 T Fresh Thyme
  • 1 T Flour or Rice Flour
  • 3 large minced cloves garlic
  • 6 ounces, grated gruyere cheese
4.7/5 (7 Votes)

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Cottage Beef Pot Pie with potatoes and parsnips, ground beef, carrots, peas, and stout beer - topped w/a light and ...

  • 2 pounds lean ground beef
  • 1 1/2 teaspoons salt and pepper
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2 tablespoons finely chopped fresh thyme
  • 4 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 1/2 pounds red potatoes, peeled and cut into 1/2-inch cubes
  • 4 parsnips, peeled and diced
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoon Worcestershire sauce
  • 1 cup Irish stout
  • 1 cup beef broth
  • 1 1/2 cups frozen peas, rinsed and drained
  • frozen puff pastry dough, thawed and rolled out to 13 inch square
  • 1 egg, beaten with 1 teaspoon water for egg was
4.8/5 (4 Votes)

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Heat oil in heavy large pot over medium-high heat; add mushrooms and onions

  • 3 tbsp olive oil
  • 1 lb assorted fresh mushrooms, sliced
  • 1/2 lb onions, chopped
  • 2 celery stalks, chopped
  • 4 large garlic cloves, chopped
  • 3 1/2 lb beef shank slices
  • 8 cups beef broth
  • 2 red peppers, chopped
  • 1 lb parsnips, sliced
  • 1/2 lb carrots, sliced
  • 1 1/2 cup pearl barley
  • 1 1/2 cup canned crushed tomatoes with added puree
  • 2 tbsp dried marjoram
  • 1 tbsp dried thyme
4.5/5 (26 Votes)

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Emeril's Best Beef Pressure-Cooker Stew is going to quickly become a favorite in you household, because of the easy...

  • STEW:
  • 1 tablespoon Essence, recipe follows
  • 1 tablespoon all-purpose flour
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, cut into a medium dice
  • 2 stalks celery, cut into a medium dice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup button mushrooms, quartered
  • 1 tablespoon garlic, chopped
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon fresh rosemary leaves, chopped
  • 1 cup dry red wine
  • 2 1/2 cups beef broth
  • 3 parsnips, peeled and cubed
  • 2 turnips, peeled and cut into 1/2-inch cubes
  • 2 cups collard greens, chopped
  • 2 tablespoons fresh parsley leaves, chopped
  • rice, for serving
  • EMERIL'S ESSENCE:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
4.5/5 (21 Votes)

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In a 3-1/2- or 4-quart slow cooker combine carrots and parsnips

  • 2 pounds carrots, cut into 2-inch chunks
  • 1 pound parsnips, peeled and cut into 2-inch chunks
  • 2 tablespoons finely shredded orange peel (set aside)
  • 1 cup orange juice
  • 1/2 cup orange marmalade
  • 1/2 cup vegetable broth
  • 1/4 cup dry white wine
  • 1 tablespoon quick-cooking tapioca, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup snipped fresh parsley
  • 3 tablespoons butter
4.7/5 (9 Votes)

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Preheat your oven to 400 degress F

  • 10 cups (about 5 large) peeled and roughly chopped parsnips
  • 2 medium red onions roughly chopped
  • 3 cups vegetable broth (I use Massel when I can't make my own)
  • 5 Tbsp cold pressed extra virgin olive oil
  • 2 1/4 tsp Celtic sea salt or Himalayan salt
  • 1 1/2 tsp finely minced garlic
  • 2 tsp finely chopped fresh Italian flat-leaf parsley
  • 2 tsp finely chopped fresh chives
  • 1/2 tsp finely chopped fresh thyme
  • 1/2 tsp finely chopped rosemary
  • 1/4 tsp ground cumin
  • 1/4 tsp finely grated lemon zest
4.7/5 (9 Votes)

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Using a sharp vegetable peeler, slice a large peeled parsnip lengthwise into thin strips

  • 1 large parsnip (1/2 pound)
  • Vegetable oil, for brushing
  • Smoked salt, for sprinkling
4.7/5 (9 Votes)

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Preheat oven to 400 degrees F

  • 1/3 cup extra-virgin olive oil
  • 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
  • 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
  • 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • sea salt
  • freshly ground black pepper
4.4/5 (33 Votes)

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The parsnips are wonderful with the sweet potatoes

  • 1 & 1/4 pounds orange-fleshed sweet potatoes
  • 1 pound parsnips
  • 1/3 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon table salt
  • 1 packed tablespoon freshly grated horseradish, divided
  • additional salt and horseradish to taste
  • sugar, maple syrup, or honey if needed to sweeten
4.6/5 (16 Votes)

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In a 3-qt. slow cooker, combine the first ten ingredients

  • 1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-1/2 inch cubes
  • 2 medium parsnips, peeled and sliced
  • 1 small sweet red pepper, thinly sliced
  • 1 cup chicken broth
  • 1/4 cup reduced-sodium teriyaki sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup creamy peanut butter
  • Hot cooked rice
  • 2 green onions, chopped
  • 2 tablespoons chopped dry roasted peanuts
4.7/5 (6 Votes)

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Place your parsnips chunks in a medium sized pot

  • 1 lb parsnips, peeled skin and cut into 1 inch chunks
  • 2 cups chicken or beef stock or broth
  • 2 T butter or ghee(for dairy free)
  • 3 pieces of bacon, cooked and crumbled
  • 2 T chopped fresh chives or green onion, chopped
  • 1/4 – 1/2 tsp garlic powder
  • salt and pepper, to taste
4.6/5 (12 Votes)

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1.Combine veggie broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot

  • 7 cups vegetable broth
  • 3 pounds potatoes, peeled and cubed
  • 1 1/2 pounds rutabagas, peeled and cubed
  • 1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces
  • 8 cloves garlic
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 3/4 cup vegan butter, softened
  • 3 onions, thinly sliced
  • salt to taste
  • ground black pepper to taste
4.6/5 (12 Votes)

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