Menu Enter a recipe name, ingredient, keyword...

Let Parsnips Cross Your Lips! - 264 recipes

Google Ads

More Parsnip recipes

By

Slice the zucchini in half lengthwise

  • 4 - 6 medium sized zucchini (courgettes)
  • 1 lb (450 g) parsnips, peeled and cut into 1-inch (3 cm) pieces
  • 2 Tbs (30 ml) butter (optional)
  • A grating of fresh nutmeg
  • Salt and freshly ground pepper to taste
4/5 (2 Votes)

By

•Twist stems off mushrooms; setting caps aside, finely dice stems

  • 12 oz / 375 g cremini or white mushrooms
  • 2 tbsp / 30 mL all-purpose flour
  • 1/2 tsp / 2 mL (approx) black pepper
  • 3/4 tsp / 4 mL (approx) salt
  • 3 lb / 1.5 kg inside or outside round or top sirloin steak
  • 3 tbsp / 45 mL butter
  • 1 onion, diced
  • 1 leek (white and light green parts only), diced
  • 1 small stalk celery, diced
  • 4 cloves garlic, pressed or minced
  • 1 bay leaf
  • 1 tbsp / 15 mL grated gingerroot
  • 2 tsp / 10 mL chopped fresh thyme or 3/4 tsp/4 mL dried thyme
  • 1/4 tsp / 1 mL each ground cloves and nutmeg
  • 2 tbsp / 30 mL vegetable oil
  • 2 cups / 500 mL dark ale or stout
  • 3/4 tsp / 4 mL beef stock concentrate or half beef bouillon cube, or 2 tsp/10 mL soy sauce
  • 3 large parsnips, cut in large chunks
  • 1/3 cup / 75 mL finely chopped parsley
4/5 (2 Votes)

By

To prepare your vegetables: Preheat your oven to 400°F • Peel the vegetables and halve any larger ones lengthwa...

  • 2-1/2 pounds potatoes
  • 6 parsnips
  • 6 carrots
  • 1 bulb of garlic
  • 3 sprigs of fresh rosemary
  • sea salt and freshly ground black pepper
  • olive oil
4/5 (2 Votes)

By

In a Dutch oven, heat oil over medium-high heat until shimmering

  • 1/4 cup extra-virgin olive oil
  • 2 teaspoons whole coriander seeds
  • 3 medium yellow onions, diced (about 3 cups)
  • 2 stalks celery, diced (about 2/3rds cup)
  • 1 leek, white and light green parts only, diced (about 1/2 cup)
  • 6 medium cloves garlic, smashed
  • 1 jalapeño pepper, stemmed and roughly chopped
  • 1 (2-inch) piece fresh ginger, peeled sliced
  • 3 pounds parsnips, peeled and roughly chopped
  • 1 quart homemade or store-bought low-sodium chicken stock or vegetable stock
  • Water, as needed
  • Kosher salt and freshly ground black pepper
  • Fresh lemon juice, to taste
  • Whipped cream lightly flavored with ground allspice, for garnish
  • Cayenne pepper, for garnish
4/5 (1 Votes)

By

This is a tradition Chinese soup

  • 200 grams ground beef
  • 1 egg
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon finely chopped leek
  • 1/4 teaspoon white pepper
  • 1 teaspoon salt
  • 1 parsnip
  • 3 cups water
  • 1 bunch cilantro
4/5 (1 Votes)

By

1. Preheat oven to 400. Line a roasting pan with foil; set aside

  • 2/3 cup apple cider
  • 2 tbsp. Olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 tsp chopped fresh thyme
  • 1/4 tsp. salt
  • 1 1/2 lbs. carrots, peeled and cut into sticks
  • 1 1/2 lbs. parsnips, peeled and cut into sticks
4/5 (1 Votes)

By

I made this nice recipe even healthier

  • 2 celery stalks, diced
  • 1 large onion, diced
  • 1 tbsp fennel seeds
  • 5-6 large carrots, diced
  • 4-5 large parsnips, diced
  • 6 cups chicken or vegetable stock
  • Salt to taste
4/5 (1 Votes)

By

Directions: Preheat oven to 400F and line a baking sheet with parchment paper for easy clean-up

  • 3 medium parsnips, peeled and cut into thin fry-like strips
  • 3 tbsp nut butter (I used 2 tbsp chunky peanut butter + 1 tbsp almond butter)*
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp kosher salt, or to taste
4/5 (1 Votes)

By

Preheat oven to 400o. Grease an 11" x 17" baking sheet with olive oil

  • 1/3 C EVOO
  • 3 medium carrots (about 3/4 lb), cut into 1 1/2" circles
  • 1 1/2 C Brussel sprouts (about 1/2 lb), halved
  • 4 C red bliss potatoes (about 1 lb), cut into 1 1/2" slices
  • 3 medium parsnips (about 1 lb), cut into 1 1/2" slices
  • 1 C sweet potatoes (abount 1 lb), cut into 1 1/2" slices
  • 1 Tbsp dried oregano
  • 1 Tbsp dried rosemary
  • 1 Tsp dried thyme
  • 1 Tsp dried basil
  • 1/4 Tsp sea salt
  • 2 Tbsp freshly ground pepper
4/5 (1 Votes)

By

1. Preheat oven to 475°. Toss together all ingredients

  • 2 pounds parsnips, peeled and cut lengthwise into quarters
  • 2 pounds Fuji apples, peeled and cut into quarters
  • 1 1/2 to 2 Tbsp. coarsely chopped fresh sage
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 to 1 tsp. pepper
  • Pinch of ground nutmeg
  • Pinch of ground allspice
  • Garnish: fresh sage leaves
4/5 (1 Votes)

By

Cut off and discard tough lower third of broccoli stems, then peel remaining stem and cut into 1/2-inch-thick slice...

  • 1 pound of broccoli
  • 6 cups water
  • 1 1/2 teaspoons salt, or to taste
  • 3 fresh parsley sprigs
  • 3 fresh thyme sprigs or 1/4 teaspoon dried thyme, crumbled
  • 1 Turkish or 1/2 California bay leaf
  • 1/2 pound parsnips, peeled, halved lengthwise, and cut into 1/2-inch-thick slices
  • 1 cup chopped onion (1 medium)
  • 1 cup low-sodium chicken broth
  • 1/4 teaspoon black pepper, or to taste
  • 1/8 teaspoon freshly grated nutmeg, or to taste
4/5 (1 Votes)

By

Peel the parsnips and slice off the root

  • 1 1/2 pounds parsnips, about 4 large ones
  • 2 tablespoons olive oil
  • 2 teaspoons chile powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
4/5 (1 Votes)

Any burning questions? Our chefs answer!

Parsnip Chips Zucchini Stuffed with Parsnip Puree