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Let Parsnips Cross Your Lips! - 264 recipes

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Instead of rice or potatoes with her meal, Mom chose these delicate pancakes that are crispy on the outside and ten...

  • Ingredients
  • 2 pounds parsnips, peeled
  • 1 teaspoon salt
  • 1/2 cup chopped onion
  • 1/4 cup all-purpose flour
  • 1 egg, lightly beaten
  • 1 tablespoon minced chives
  • 2 to 4 tablespoons canola oil
4.5/5 (4 Votes)

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This side dish will help you get your veggies in while satisfying that mashed potato craving

  • 1 lb parsnip, peeled
  • 1/2 lb white potato, peeled and quartered
  • 1 lb brussels sprouts, trimmed and peeled
  • 1 red onion, peeled & sliced
  • 3 cloves garlic, minced
  • coarse ground sea salt, to taste
  • 1 cup beef bone broth
  • 4 tablespoons grass-fed butter
  • 4 strips bacon, baked
4.5/5 (2 Votes)

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Chicken, Apple, and Butternut Squash Stew is the warm and hearty dinner you want on your table tonight

  • 2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 1/4 teaspoons Kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 1/2 cups chopped onion
  • 2 tablespoons chopped fresh sage
  • 1 tablespoon minced peeled fresh ginger
  • 3 cups butternut squash, peeled, cut into 3/4-inch cubes
  • 1 cup parsnip, peeled, cut into a 3/4-inch dice
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups unfiltered apple cider
  • 1 1/2 cups unsalted chicken stock
  • 2 cups chopped peeled Granny Smith apple
4.5/5 (2 Votes)

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1 In a medium saucepan, combine the beef broth with 1/2 cup of water and bring to a simmer over high heat

  • 1 quart low-sodium beef broth
  • 3 tablespoons extra-virgin olive oil
  • 2 pounds well-trimmed boneless grass-fed beef short ribs, cut into 1/2-inch pieces
  • Fine sea salt
  • Pepper
  • 2 thyme sprigs, plus 1 tablespoon finely chopped thyme
  • 2 garlic cloves, crushed
  • 8 cipollini onions (3/4 pound), peeled and quartered
  • 1 large carrot, cut into 1/2-inch pieces
  • 1 large parsnip, cut into 1/2-inch pieces
  • 1 1/2 cups (9 ounces) unpearled farro
  • 1 cup dry red wine
  • 1 tablespoon unsalted butter
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
4.5/5 (2 Votes)

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*vegetable

  • 2 # peeled carrots
  • 1 1/2 # peeled parsnips
  • 3 T olive oil
  • 2 T butter
  • 1 1/2 t ground cumin
  • 1 t salt
  • 1/2 t black pepper
4.5/5 (2 Votes)

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Heat oven to 400°F. Season the pork liberally with salt and pepper, sprinkle evenly with granulated onion and ga...

  • 2 pork tenderloin filets, 1 package, trimmed of silver skin
  • Kosher salt and pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1/2 cup grainy Dijon mustard
  • 2 tablespoons fennel seed
  • 3 carrots, sliced on an angle
  • 2 parsnips, sliced on an angle
  • 1 large Russet potato, scrubbed well, skin left on, thinly sliced
  • 3 About 3 tablespoons EVOO – Extra Virgin Olive Oil, to coat
  • 3 tablespoons butter
  • 2 Honeycrisp apples, peeled and chopped
  • 1 small head of Savoy cabbage, cored, quartered and thinly sliced
  • 1/2 cup apple cider
  • 2 tablespoons cider vinegar
  • 2 tablespoons light brown sugar
4.5/5 (2 Votes)

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CJN clipping

  • 2 tsp. vegetable oil
  • 1 tsp crushed garlic
  • 1 cup chopped onions (1 lg)
  • 3 1/2 cups chicken or vegetable stock
  • 1 small potato, peeled and chopped
  • 3/4 cup chopped carrots (1 lg)
  • 3/4 cup chopped peeled sweet potato (1 small)
  • 1/2 cup chopped peeled parsnip (1)
  • 2 tbsp chopped fresh dill (Toppit cubes)
  • salt and pepper
4.5/5 (2 Votes)

By

Heat oil in heavy large saucepan over medium-high heat

  • 2 tablespoons olive oil
  • 6 ounces smoked turkey sausage cut 1/2" dice
  • 1 large onion chopped
  • 3 small parsnips peeled, diced
  • 1 medium rutabaga peeled, diced
  • 1 large carrot peeled, diced
  • 1 can beef broth - (14 1/2 oz)
  • 1 can chicken broth - (14 1/2 oz)
  • 1/4 cup half-and-half
  • 1/2 teaspoon dried thyme crumbled
  • Salt to taste
  • Freshly-ground black pepper to taste
4.5/5 (2 Votes)

By

2 servings

  • pork chops
  • parsnips
  • apples
  • mustard
  • herbes de Provence
  • cinnamon
  • thyme
4.4/5 (7 Votes)

By

A hearty, satisfying slow cooker soup

  • 6 parsnips (about 2 lb), peeled and cut into chunks
  • 2 apples (we used Gala), peeled, cored, and quartered
  • 1 onion, finely chopped
  • 5 1/2 cups of chicken broth
  • 1/2 tsp salt
4.4/5 (5 Votes)

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Parsnips give this rustic mash a nutty sweetness

  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 lb. parsnips, peeled and cut into 1/2' pieces
  • Coarse salt and freshly ground pepper
  • 1 1/2 lbs. baby Yukon Gold potatoes, quartered
  • 1 Tbs. plus 1 1/2 tsps. thyme leaves
4.4/5 (5 Votes)

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Roasting vegetables is just one of the things a sheet pan is good for

  • 2 1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips
  • 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
  • 1 large garlic clove, minced
  • 3 tablespoons olive oil
  • Kosher salt, freshly ground pepper
  • 1/2 teaspoon (or more) ground cumin
4.4/5 (5 Votes)

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