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The best parsnip recipes - 264 recipes

We invite you to try some of our parsnip recipes. Parnips are healthy and delicious in a wide variety of dishes!

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Top Recipe

By blum099

Rate this recipe 4.5/5 (12 Votes)
Parsnip: Raise the Root 1 Picture
Details

  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 1 pound parsnips, peeled
  • 1 garlic clove
  • 1 1/4 teaspoons kosher salt, divided
  • 1/4 cup fresh lemon juice, plus extra for seasoning
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup flat-leaf parsley leaves, roughly chopped

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We’re sweet on parsnips

Top rated Parsnip recipes

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1. Bring first 4 ingredients, 1 Tbsp

  • 2 pounds turnips, peeled and cut into 1/2-inch-thick wedges
  • 1 pound parsnips, peeled and cut into 1/2-inch slices
  • 1 1/2 cups frozen pearl onions
  • 2 teaspoons kosher salt
  • 3 tablespoons cane vinegar, divided*
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 (3-inch) cinnamon stick
  • 1 bay leaf
  • 1/4 teaspoon dried crushed red pepper
  • 3/4 cup cane syrup
  • 1/2 cup vegetable broth
4.3/5 (4 Votes)

By

Parsnip dishes are a nutritious addition to any holiday meal

  • 5 cups thinly sliced parsnip rings or raw “chips”
  • 2 tbsp extra virgin olive oil
  • Sea salt to taste
  • Optional spices
  • 1/4 tsp cardamom
  • 1/4 tsp powdered ginger root
  • 1/4 tsp curry powder
4.7/5 (15 Votes)

By

In a large skillet, heat oil over medium-high

  • 1 tablespoon vegetable oil, such as safflower
  • 1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick)
  • 1 pound turnips, peeled and cut into 1-inch wedges
  • 1 cup canned reduced-sodium chicken broth or water
  • 1/2 cup pure maple syrup
  • 2 tablespoons red-wine vinegar
  • Coarse salt and ground pepper
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh rosemary
4.3/5 (6 Votes)

By

Choose long, slender parsnips (no more than one-inch diameter at the top)

  • 1 pound slender parsnips, peeled, trimmed, and halved lengthwise
  • 1 Tbsp plain or rosemary olive oil
4.5/5 (6 Votes)

By

Preheat oven to 400 degrees F

  • 1/3 cup extra-virgin olive oil
  • 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
  • 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
  • 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 2 tablespoons freshly ground black pepper
4.5/5 (46 Votes)

By

Set a medium pot of salted water over high heat

  • 3/4 cup pearl barley
  • 1 small onion, finely diced
  • 4 tablespoons butter
  • Sea salt
  • Freshly ground black pepper
  • 2 1/2 cups coarsely grated parsnip
  • 1 cup chicken or vegetable stock, warm
  • 1 cup warm milk
  • Leaves from 3 sprigs tarragon, roughly torn
  • Pinch of nutmeg or mace
  • Olive oil, for drizzling
5/5 (4 Votes)

By

*vegetable

  • 6-8 large parsnips peeled and sliced or halved
  • 1/4 C butter or margarine
  • 1 T seasoning salt
  • 1/4 t black pepper
5/5 (3 Votes)

By

To Serve: Place the vegetables on a platter and top with the chicken pieces

  • PUMPKIN SEED SAUCE:
  • 4 pounds whole chicken (backbone removed)
  • 1 cup pumpkin seeds (toasted)
  • 1/2 cup fresh sage leaves
  • 1 1/2 cup parsley leaves
  • 1 1/2 cup olive oil
  • 2 lemons (zested, juiced)
  • SPATCHCOCK ROASTED CHICKEN:
  • 1/2 pound organic carrots (peeled, cut in half lengthwise)
  • 1/2 pound organic parsnips (peeled, cut in half lengthwise)
  • 1 large onion (peeled, quartered)
  • 2 tablespoons olive oil (divided)
  • 1 bunch fresh thyme
  • Kosher salt and freshly ground black pepper (to taste)
5/5 (1 Votes)

By

This brisket can be cooked a day in advance; let the meat and vegetables cool in the pan in their juices, and then ...

  • 1 first cut of beef brisket (5 pounds)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more if needed
  • 1 large onion, halved and thinly sliced
  • 2 garlic cloves, minced, plus 1 head, halved horizontally
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 4 1/2 cups homemade or store-bought low-sodium chicken stock
  • 2 fresh or dried bay leaves, plus more fresh for garnish if desired
  • 1 pound parsnips, peeled and halved
  • 10 ounces red pearl onions, peeled (about 2 1/2 cups)
  • 10 ounces red pearl onions, peeled(about 2 1/2 cups)
  • 1 tablespoon balsamic vinega
5/5 (1 Votes)

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vegetable

  • 1 pound parsnips
  • 1 Large russet Potato
  • 2 Cloves of Garlic
  • 1 Teaspoon of Kosher Salt
  • 1/2 Cup Sour Cream
  • 3 tablespoons butter
  • 1 Teaspoon Nutmeg
  • Season with Pepper
5/5 (1 Votes)

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Heat oven to 400° F. In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1½...

  • 1 pound carrots, peeled and cut into 1/2-inch rounds
  • 1/2 pound parsnips, peeled and cut into 1/2-inch rounds
  • 1 yellow onion, quartered
  • 5 tablespoons olive oil
  • kosher salt and pepper
  • 1/2 baguette, cut into 16 thin slices
5/5 (1 Votes)

By

Steam parsnip, onion and celery in steamer basket over gently boiling water in covered saucepan for 15 minutes or j...

  • 2 pounds parsnips, pared and sliced
  • 1 medium-size onion, quartered and sliced
  • 1 stalk celery, sliced
  • 1/2 cup half-and-half
  • 1/2 cup chicken broth
  • 1/4 teaspoon leaf thyme, crumbled
  • 1 tablespoon all-purpose flour
  • 1/2 cup lowfat milk
  • 1/2 cup fresh bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon melted unsalted butter
  • 1/2 teaspoon sweet Hungarian paprika
5/5 (1 Votes)

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Preheat oven to 375°F. Place parsnips, onion and garlic on a rimmed baking sheet; season with salt, pepper and...

  • 2 lbs parsnips, ends trimmed, peeled
  • 1 medium red or sweet onion, peeled and quartered
  • 2 cloves garlic, whole but not peeled
  • Sea salt & black pepper
  • 1-2 Tbsp olive oil
  • 1 large pear (or 2 medium), any variety, peeled and cubed
  • 2 cups homemade chicken stock, or low-sodium store-bought (I use Swanson 99% Fat Free)
  • 1-2 Tbsp minced fresh thyme (or parsley, marjoram, chives, or a mixture), to taste
  • 1/4 cup heavy cream (optional)
5/5 (1 Votes)

By

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

  • 3 medium parsnips peeled & cut into thin fry-like strips
  • 1 Tbsp almond butter
  • 2 Tbsp chunky peanut butter
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp fine grain sea salt
5/5 (1 Votes)

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