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Let Parsnips Cross Your Lips! - 264 recipes

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Nutrition Facts Servings 4 Amount Per Serving Calories 386 Total Fat 23 g Saturated Fat 5 g Cholesterol 105 mg Sodi

  • Recipe Ingredients
  • 2 medium red onions, cut into 1/2-in. wedges
  • 1 1/2 lb medium carrots, cut into 3-in. sticks
  • 1/2 lb medium parsnips, cut into 3-in. sticks
  • 2-3 potatoes, quarted
  • 2 Tbsp olive oil
  • Kosher salt and pepper
  • 2-3 chicken bone in chicken breast (with skin)
  • 2 tsp paprika
4/5 (1 Votes)

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Quite tasty and a good way to use up extra parsnips!

  • 1 large onion, chopped roughly
  • 4 large parsnips, peeled and chopped roughly
  • 2 medium applies, peeled, cored and chopped roughly
  • 1.5 litres (2 3/4 pints) vegetable stock
  • 150 ml skimmed milk
  • 100 g lean bacon, chopped
4/5 (1 Votes)

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Trim the tops off the parsnips

  • 1 lb parsnips
  • 1/2 tsp salt
  • 2 apples, peeled, cored and chopped
  • 1 cup apple juice
  • 3 tbsp brown sugar
  • 1/8 tsp nutmeg
4/5 (1 Votes)

By

Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet

  • 2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3x1/2-inch sticks
  • 1 1/2 pounds medium carrots, trimmed, peeled, cut into 3x1/2-inch sticks
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon black pepper
4/5 (1 Votes)

By

Slice parsnips and potatoes crosswise in rounds 1/2 inch thick

  • 6 med. parsnips, peeled
  • 3 lg. potatoes, peeled
  • 1/2 tsp. baking powder
  • 1/4 c. cream
  • 1/2 tsp. salt
  • 1/4 tsp. BLAIR black pepper
  • 1 tbsp. butter
  • 1 tsp. BLAIR butter flavoring
  • 1/2 c. grated cheese
  • 1/2 tsp. BLAIR paprika for garnish
4/5 (1 Votes)

By

Mix together, shape into small patties, about 2

  • 2 lbs cooked/mashed cauliflower or parsnips
  • 1/2 C flour
  • 1 egg lightly beaten
4/5 (1 Votes)

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Better Homes and Gardens Cranberries and ginger perk up the flavor of parsnips and carrots in this glazed side dis...

  • 8 ounces parsnips, cut into thin bit-size strips (2-1/4 cups)
  • 8 ounces carrots, cut into thin bite-size strips (2-1/4 cups)
  • 3/4 cup orange juice
  • 1/3 cup dried cranberries
  • 1/2 teaspoon ground ginger
  • 2 firm ripe pears; peeled, if desired; and sliced
  • 1/3 cup pecan halves
  • 3 tablespoons packed brown sugar
  • 2 tablespoons butter or margarine
0/5 (0 Votes)

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Preheat oven to 350°F. Season ribs with 1 1/2 teaspoons salt and 1 1/4 teaspoons pepper and let sit at room temper...

  • Special Equipment:
  • 4 pounds English cut beef short ribs (about twelve 3-inch pieces)
  • 2 1/2 teaspoons kosher salt, divided, plus more for boiling
  • 1 1/4 teaspoons freshly ground black pepper
  • 4 medium carrots, divided (about 3/4 pound)
  • 4 medium parsnips, divided (about 3/4 pound)
  • 1 1/2 tablespoons all-purpose flour
  • 1 tablespoon high-heat vegetable oil, such as grapeseed
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoons Chinese five-spice powder
  • 1 750-ml bottle dry red wine
  • 4 cups low-sodium beef broth
  • 1 small onion, cut into wedges
  • 5 garlic cloves, peeled
  • 1/4 cup cilantro leaves, stems reserved
  • 2 dried bay leaves
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon ground nutmeg
  • a large Dutch oven or oven-safe pot with lid
0/5 (0 Votes)

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Cooks Illustrated, November/December 2016, page 19

  • 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
0/5 (0 Votes)

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1. Heat the oil in a large saucepan and add onion, leek, sugar, ginger, turmeric and nutmeg

  • 1 Tbsp oil
  • 1 onion, finely chopped
  • 1 leek, thinly sliced
  • 1/2 tsp sugar
  • 1/2 tsp finely grated fresh ginger
  • 1/4 tsp ground turmeric
  • pinch of ground nutmeg
  • 1 lb parsnips, peeled and thinly sliced
  • 1 potato, peeled and thinly sliced
  • 3 cups chicken stock
  • salt and freshly ground black pepper
  • 1/2 cup creamy yogurt
  • 1 Tbsp chopped pistachio nuts
0/5 (0 Votes)

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Heat oven to 450 Cur carrots & parsnips into 3" sticks

  • 2 lb carrots, peeled
  • 1 1'2 lbs parsnips, peeled
  • 2 T olive oil
  • 1 1/2 t ground cumin
  • 1 t Kosher salt & 1/2 t ground pepper
0/5 (0 Votes)

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Bring 2 cups half and half, 1 cup water, 3 pounds sliced peeled parsnips, 4 sliced garlic cloves, 2 tablespoons but...

  • From Food Network
0/5 (0 Votes)

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