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Let Parsnips Cross Your Lips! - 264 recipes

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1. Heat oven to 400°. Combine the mayonnaise, horseradish, garlic powder, rosemary, salt, and pepper; cover and re...

  • 1/2 cup mayonnaise
  • 1/3 cup prepared white horseradish
  • 1/2 tsp. garlic powder
  • 1 1/2 tsp. finely chopped fresh rosemary
  • Kosher salt and freshly ground black pepper, to taste
  • 2 lb. parsnips (4–5 medium), peeled and quartered
  • 2 tbsp. olive oil
4.3/5 (9 Votes)

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BONAPPETIT March 2014

  • 2 lb. parsnips, peeled, cut into 3" lengths, halved, or quartered if large
  • 1/4 cup olive oil
  • Kosher salt, freshly ground pepper
  • 2 chiles de arbol, crushed, to 3/4 tsp. crushed red pepper flakes
  • 2 Tbsp. unsalted butter
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp. honey
4.3/5 (9 Votes)

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1.Heat butter a small saucepan over medium-high heat

  • 1 tablespoon unsalted butter
  • 1/2 cup Fisher® Pecan Halves
  • 1/2 teaspoon ground cumin seeds, lightly crushed
  • 1/4 teaspoon ground coriander seeds
  • 1/2 cup maple syrup
  • 8 medium parsnips, ends trimmed and thoroughly peeled and cut in half lengthwise, about 2 pounds
  • 2-3 cups water
  • 1/4 teaspoon salt
4.3/5 (9 Votes)

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Cake Preheat oven 350 degress Lightly grease and flour two 9" round layer pans

  • Cake
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 4 large eggs
  • 2 cups Unbleached All-Purpose Flour
  • 2 teaspoons baking soda
  • 1 tablespoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 teaspoon salt
  • 3 cups finely grated parsnips
  • Frosting
  • 1 cup butter
  • 16 ounce package powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
4.3/5 (9 Votes)

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STEP 1 Bring olive oil, peppercorns, bay leaf, rosemary, and cinnamon stick to a gentle simmer in a saucepan over l...

  • 1/2 cup extra-virgin olive oil
  • 3 whole black peppercorns
  • 1 dried bay leaf
  • 1 large rosemary sprig
  • 1 piece (1 inch) cinnamon stick
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
  • 2 pounds parsnips, peeled and cut into 1-inch pieces
  • 1/2 teaspoon coarse salt
  • Pinch of freshly grated nutmeg
4.3/5 (7 Votes)

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Cozy up with a heaping bowl of lamb stewed with parsnips, bacon, fennel, and your favorite, flavorful red wine

  • 2 tablespoons olive oil
  • 4-ounces bacon, cut into 1/2-inch pieces
  • 1 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper to taste
  • 1/2 cup flour
  • 1 tablespoon fennel seeds
  • 2 cloves garlic, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 1 bay leaf
  • 2 cups dry red wine
  • 1 cup chicken stock
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 1 medium fennel bulb, trimmed and cut into 1-inch wedges
  • cooked spätzle, pasta, rice, or crusty bread, for serving
4.3/5 (3 Votes)

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

  • 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
4.3/5 (3 Votes)

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Cook a whole chicken in an hour? Definitely! Spatchcocking a chicken (or cutting it open so it lies flat) allows ho...

  • Mustard-Glazed Parsnips:
  • 2 tbsp (30 mL) butter, melted
  • 2 tsp (10 mL) liquid honey
  • 1/2 tsp (2 mL) herbes de Provence
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 whole chicken, (about 1.35 kg)
  • 900 g parsnips, peeled
  • 2 tsp (10 mL) olive oil
  • Pinch each salt and pepper
  • 2 tbsp (30 mL) grainy mustard
  • Crispy Kale:
  • 8 cups (2 L) torn stemmed kale
  • 1 tsp (5 mL) olive oil
  • Pinch salt and pepper
4.3/5 (8 Votes)

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1. Preheat the oven to 350°

  • CHEFS' RECIPESLOCAL PICKSNATIONAL PICKSSOUS CHEF SERIES
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  • Recipes
  • Enjoy this story from our archive, originally sent to TT members on 3/11/2013.
  • To learn more about this recipe, read the related story, "Here's to You, Mr. Wilkinson," in Tasting Table's Good Taste edition. Want more healthful recipes that don't compromise on flavor? Sign up for Good Taste now.
  • Parsnip Skordalia
  • Recipe adapted from Matt Wilkinson, "Mr. Wilkinson's Vegetables" (Black Dog & Leventhal, 2013)
  • Yield: 2 cups (6 servings)
  • Cook Time: 15 minutes
  • INGREDIENTS
  • 1/4 cup skin-on hazelnuts
  • 1 tablespoon kosher salt
  • 12 whole garlic cloves, peeled
  • 1 2/3 cups skim milk
  • 1 large parsnip (about 6 ounces)--peeled, quartered lengthwise, core removed and thinly sliced crosswise
  • 1 tablespoon plus 1 teaspoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped Italian flat-leaf parsley
  • 1/2 teaspoon flaky salt
  • 1/4 teaspoon freshly ground black pepper
4.3/5 (4 Votes)

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Cut a Peeled parsnip into rbbons with a potato peeler and fry in sunflower oil for about 30 seconds until golden

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 700 g (1 lb 9oz) parsnips, chopped
  • 300 g (lO1/2oz) floury potatoes, chopped
  • 2 garlic cloves, chopped
  • 2 tsp cumin seeds, lightly crushed
  • 1.3 ltr (21/4pt) vegetable stock
  • 142 ml pot double cream
  • 4 tbsp chopped fresh parsley
  • Salt and freshly ground black pepper
4.2/5 (5 Votes)

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This parsnip side dish is great to accompany steak with veggies, chicken, turkey, and even fish! It is also a Thank...

  • 4 medium parsnips, peeled and sliced
  • 1/2 white onion
  • 2 tablespoons olive oil
  • 1/2 cup water
  • Sea salt, to taste
  • Freshly ground black pepper (to taste
4/5 (10 Votes)

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We challenge you to try these babies baked and get ready for your mind to be blown

  • Parsnips
  • Salt
  • Olive Oil
  • Ketchup/Mustard
4/5 (3 Votes)

Any burning questions? Our chefs answer!

Baked Parsnip Fries Roasted Parsnips with Horseradish Mayonnaise