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Let Parsnips Cross Your Lips! - 264 recipes

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Preheat oven to 320 degrees F

  • 5 medium-sized parsnips
  • 2 teaspoons olive oil
  • Salt and pepper, to taste
4.6/5 (8 Votes)

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One of the most romantic meals I can think of is a pan-roasted chicken for two

  • 3 tablespoons olive oil, divided
  • 1 3 1/2 to 4 pound chicken
  • Kosher salt and freshly ground black pepper
  • 1 fennel bulb, sliced lengthwise 1/2-inch thick
  • 2 large parsnips, peeled, sliced 1/2-inch thick on the diagonal
  • 1 bunch scallions
  • 3 wide strips lemon zest
  • Lemon wedges (for serving)
4.6/5 (10 Votes)

By

Add the butter or oil to a large skillet

  • 1 Tablespoon Butter Or Olive Oil
  • 2 Tablespoons All-purpose Flour
  • 1 1/2 cups Milk
  • 1 cup Parmesan Cheese, Grated
  • 2 teaspoons Fresh Thyme, Chopped
  • Salt And Pepper, to taste
  • 4 whole Parsnips, Peeled And Cut Into Thin Slices
4.6/5 (8 Votes)

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1. Melt butter with olive oil in a large Dutch oven over medium heat; add onion and next 4 ingredients, and sauté ...

  • 2 tablespoons butter 2 tablespoons olive oil 1 large sweet onion, chopped
  • 3 parsnips, peeled and chopped*
  • 1 Granny Smith apple, peeled, cored, and chopped
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 3 (12-oz.) packages pre cut butternut squash**
  • 5 cups low-sodium fat-free chicken broth
  • 1/4 cup whipping cream
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • Garnishes: sour cream, chopped fresh chives
4.6/5 (10 Votes)

By

This brisket can be cooked a day in advance; let the meat and vegetables cool in the pan in their juices, and then ...

  • 1 first cut of beef brisket (5 pounds)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more if needed
  • 1 large onion, halved and thinly sliced
  • 2 garlic cloves, minced, plus 1 head, halved horizontally
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 4 1/2 cups homemade or store-bought low-sodium chicken stock
  • 2 fresh or dried bay leaves, plus more fresh for garnish if desired
  • 1 pound parsnips, peeled and halved
  • 10 ounces red pearl onions, peeled (about 2 1/2 cups)
  • 10 ounces red pearl onions, peeled(about 2 1/2 cups)
  • 1 tablespoon balsamic vinega
4.5/5 (15 Votes)

By

A beautiful braised brisket rubbed with crushed garlic and green onions, then cooked with sweet leeks and parsnips ...

  • 2 to 3 tablespoons canola oil
  • 1 (3 1/2 to 4-pound) brisket
  • Kosher salt and freshly cracked black pepper
  • 6 cloves garlic, peeled, sprinkled with pinch of salt and crushed with mortar and pestle
  • 2 bunches green onions, thinly sliced
  • 3 pounds small parsnips, bottoms trimmed, peeled and halved lengthwise
  • 1/4 cup dark brown sugar, plus 1 tablespoon divided
  • 2 tablespoons apple cider vinegar
  • 1/2 pound leeks, ends trimmed, halved lengthwise and cut into 1/2-inch slices, washed well
  • 1 cup red wine
  • 1 quart beef stock, heated
4.5/5 (15 Votes)

By

Tip: To easily remove the chicken backbone, use kitchen scissors to cut along both sides and remove or ask your but...

  • PUMPKIN SEED SAUCE:
  • 4 pounds whole chicken (backbone removed)
  • 1 cup pumpkin seeds (toasted)
  • 1/2 cup fresh sage leaves
  • 1 1/2 cup parsley leaves
  • 1 1/2 cup olive oil
  • 2 lemons (zested, juiced)
  • SPATCHCOCK ROASTED CHICKEN:
  • 1/2 pound organic carrots (peeled, cut in half lengthwise)
  • 1/2 pound organic parsnips (peeled, cut in half lengthwise)
  • 1 large onion (peeled, quartered)
  • 2 tablespoons olive oil (divided)
  • 1 bunch fresh thyme
  • Kosher salt and freshly ground black pepper (to taste)
4.7/5 (3 Votes)

By

Chef Gavin Kaysen of Spoon and Stable in Minneapolis created this hearty vegetarian dish, which features roasted ro...

  • sorghum
  • 2 tablespoons grapeseed or canola oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • Kosher salt
  • Pepper
  • 2 cups pearled sorghum (13 ounces), rinsed (see Note)
  • 4 cups chicken stock or low-sodium chicken or vegetable broth
  • root vegetables
  • 3/4 pound rutabaga, peeled and cut into 1/2-inch dice
  • 3/4 pound carrots, peeled and cut into 1/2-inch dice
  • 3/4 pound celery root, peeled and cut into 1/2-inch dice
  • 3/4 pound turnips, peeled and cut into 1/2-inch dice
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper
  • parsnip puree
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 3 cups chicken stock or low-sodium chicken or vegetable broth
  • Kosher salt
  • crispy shallots
  • Grapeseed or canola oil, for frying
  • 3 large shallots, thinly sliced into rings
  • 1 tablespoon all-purpose flour
  • Kosher salt
  • Snipped chives, for serving
4.7/5 (3 Votes)

By

In a small saucepan, add oil and onions and cook until translucent (about 3 minutes)

  • 1 1/2 pounds green beans, trimmed
  • 1 1/2 pounds peeled parsnips cut into strips
  • 1/4 cup extra virgin olive oil
  • 1 small red onion thinly sliced
  • 1/4 cup red wine vinegar
  • 1 Tbls. Dijon mustard
  • salt and pepper
4.6/5 (5 Votes)

By

Although this recipe uses the grill you can also cook on the stove top

  • Patties:
  • SAUCE
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped fresh chives
  • Finely grated zest of 1 lemon
  • 1 teaspoon fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 medium zucchini, trimmed and coarsely grated (about 2 cups)
  • 2 medium carrots, trimmed, peeled, and coarsely grated (about 2 cups)
  • 1 medium parsnip, trimmed, peeled, and coarsely grated (about 1 cup)
  • 2 large eggs, beaten
  • 1/3 cup grated Romano cheese
  • 4 –6 tablespoons all-purpose flour
  • 1/4 cup finely chopped fresh chives
4.6/5 (5 Votes)

By

Put parsnips in pot, season with salt and cover with water

  • 1 pound parsnips, peeled and sliced
  • Salt
  • 2 cups heavy cream
  • 2 sprigs fresh thyme
  • 1 head garlic, cut in 1/2 horizontally
  • 4 ounces unsalted butter or extra-virgin olive oil
  • Freshly ground black pepper
4.6/5 (7 Votes)

By

Serve this sweet, delicious side dish with chicken, pot roast, or pork on a cool, fall evening

  • 2 lbs parsnips, peeled and sliced into 1/8" thick slices
  • 2 cups heavy cream
  • 1 cup thinly sliced green onions
  • 1-1/3 cups grated Parmesan cheese
  • 1 tsp ground black pepper
4.5/5 (15 Votes)

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Parsnip Au Gratin Parsnip Chips