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Let Parsnips Cross Your Lips! - 264 recipes

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1. Preheat the oven to 390ºF

  • 4 large parsnips
  • 3 tablespoons of nutritional yeast
  • 1 teaspoon of sweet, smoked paprika powder
  • 1/2 teaspoon of hot smoked paprika powder
  • pinch of salt
  • oil for roasting
4.5/5 (12 Votes)

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Parsnips add a sweet and slightly earthy flavour twist to mashed potatoes

  • 6 to 8 large Yukon Gold potatoes, coarsely chopped
  • 5 parsnips, peeled and chopped
  • 3/4 cup 1% buttermilk
  • 1 tablespoon grainy Dijon mustard
  • 1/2 cup cilantro or parsley, chopped
  • 1/4 cup low-fat sour cream
  • 1 tablespoon unsalted butter
  • Sea salt to taste
4.4/5 (16 Votes)

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Heat the oven to 400°F. Lightly oil the bottom of a medium roasting pan or 15x10-inch Pyrex dish and set the pork ...

  • One 2-lb. center-cut boneless pork loin roast
  • Kosher salt and freshly ground black pepper
  • 1-1/2 Tbs. Dijon or grainy mustard
  • 1-1/2 Tbs. honey
  • 2 Tbs. roughly chopped fresh sage
  • 1/2 lb. carrots (3 or 4), peeled
  • 1/2 lb. parsnips (3 or 4), peeled
  • 2 firm but ripe Bosc pears, quartered, cored, and stemmed
  • 1-1/2 Tbs. olive oil; more for the pan
4.5/5 (10 Votes)

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Weight Watchers 132 calories, 5 g fat, 0g sat

  • 1/4 cup pure maple syrup (grade B if you can find it)
  • 1-1/2 Tbsp olive oil
  • 1 Tbsp whole grain Dijon mustard
  • 1 Tbsp cider vinegar
  • 1 Tbsp fresh thyme leaves
  • 2 pounds parsnips, peeled and cut into 1/2 x 3-1/2 inch strips
  • 2 pounds carrots, sliced on diagonal
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
4.4/5 (11 Votes)

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This rich and creamy Parsnip Purée is a nice change from mashed potatoes

  • 6 large parsnips, peeled and cut into large pieces
  • 1 medium Yukon Gold potato, peeled and cut into large pieces
  • 3 tbsp. butter, room temperature
  • 1/3 to 1/2 cup whipping cream (35%), heated until warm to the touch
  • Pinch freshly grated nutmeg
  • Salt and freshly ground pepper, to taste
  • 1 tbsp. chopped parsley, for garnishing (optional)
  • Olive oil, for finishing (optional)
4.5/5 (11 Votes)

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Preheat oven to 450°. Toss carrots, parsnips, and oil on a rimmed baking sheet; season with salt and pepper

  • 1 1/2 pounds carrots, peeled, halved lengthwise, cut into 4-inch pieces
  • 1 1/2 pounds parsnips, peeled, cut into 4-inch pieces
  • 2 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1/4 medium onion, finely chopped
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/4 cup bourbon
  • 3 tablespoons dark brown sugar
4.5/5 (6 Votes)

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Preheat oven to 450°. Toss parsnips and oil on a rimmed baking sheet; season with salt and pepper

  • 2 pounds parsnips, peeled, cut into 3” lengths, halved, or quartered if large
  • 1/4 cup olive oil
  • 2 chiles de árbol, crushed, or 3/4 tsp. crushed red pepper flakes
  • 2 tablespoons unsalted butter
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper
4.5/5 (6 Votes)

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For a vegetarian version, you can substitute vegetable stock or water for the chicken broth

  • 3 tablespoons unsalted butter, cut into 1/2-inch pieces
  • 1 shallot, minced
  • 1 cup chicken broth
  • 1 cup apple cider
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • Salt and pepper
  • 1 pound carrots, peeled and sliced on bias 1/4 inch thick
  • 1 pound parsnips, peeled and sliced on bias 1/4 inch thick
  • 1/2 cup dried cranberries
  • 1 tablespoon Dijon mustard
  • 2 tablespoons minced fresh parsley
4.5/5 (4 Votes)

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1. Cut parsnips diagonally into 1/2-inch-thick slices

  • 1 pound parsnips
  • 1/2 cup dry white wine
  • 1/2 cup unsalted vegetable stock
  • 1 tablespoon unsalted butter
  • 2 teaspoons brown sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves
4.5/5 (4 Votes)

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Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will carame...

  • 1 1/2 pounds carrots, peeled, halved lengthwise, cut into 4-inch pieces
  • 1 1/2 pounds parsnips, peeled, cut into 4-inch pieces
  • 2 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1/4 medium onion, finely chopped
  • 4 tablespoons unsalted butter, cut into pieces
  • 1/4 cup bourbon
  • 3 tablespoons dark brown sugar
4.5/5 (4 Votes)

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(You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: htt...

  • fries:
  • 3 jumbo parsnips, peeled and ends cut off
  • 2 tablespoons coconut oil
  • 1 tablespoon paprika
  • 2 hefty pinches of sea salt
  • maldon salt and parsley to garnish
  • dipping sauce:
  • 1 cup of soaked cashews (soak for 4-5 hours or overnight)
  • 2 tablespoons preserved lemons (recipe here)
  • 1/2 cup tablespoon almond milk + more to reach desired consistency (I added 3 more tablespoons)
  • 1/8 teaspoon sea salt
4.5/5 (4 Votes)

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Cod - not my fave, so I scoured the sea for a more flavorful fish

  • 2 parsnips, peeled (130 grams)
  • 2 large carrots, peeled (240 grams)
  • 2 tablespoons bacon fat, melted (or butter, ghee, coconut oil, etc.)
  • 2/3 cup avocado oil
  • 1 egg
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon garlic powder
  • 3 tablespoons Paleo Chef Sriracha (add more for more spice)
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon chili powder
  • salt, to taste
  • 1/3 cup sliced almonds
  • 1 pound cod, cut into 4 pieces
  • 1/4 cup vegetable broth
  • chopped green onions, to garnish
4.5/5 (4 Votes)

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