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Let Parsnips Cross Your Lips! - 264 recipes

Long, tuberous root vegetables, mature Parsnips are a bit on the sweet side. Check out our recipes and see how many ways you can enjoy them!

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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)

By

Cook potatoes, parsnips and onion in a pot of salted boiling water until fork tender, about 15 minutes

  • 1 1/4 lb russet potatoes, peeled and cut into 1 inch cubes
  • 1 medium parsnip, peeled and chopped (1 cup)
  • 1 small onion, diced (1 cup)
  • 1/4 cup sour cream (I often substitute fat free plain Greek yogurt)
  • 1 Tbsp minced fresh parsley
  • Salt and black pepper to taste
  • Crumbled bacon
  • Chopped fresh parsley for garnish
5/5 (1 Votes)

By

Preheat the oven to 400 degrees F

  • 4 parsnips, peeled and cut into chunks
  • 2 cloves garlic, smashed
  • 1 Tbsp olive oil
  • Salt
  • 2 Tbsp butter
  • 1/4-1/2 c heavy cream, room temperature
  • Pinch ground nutmeg
  • Black pepper
5/5 (1 Votes)

By

In large pot over med heat, sauté the leeks and garlic in the oil, until softened

  • 2 leeks, sliced
  • 2 cloves, minced or finely chopped
  • 2 tbsp olive oil
  • 4 parsnips, peeled and diced
  • 2 carrots, peeled and diced
  • 1 granny smith apple, peeled and diced
  • 6 cups vegetable stock
  • 1/4 tsp grated nutmeg
  • 1 cup whipping cream (35%)
  • 1/2 cup smoked chicken (opt)
  • Salt and pepper to taste.
5/5 (1 Votes)

By

I got this recipe in a small booklet that came with my Martha Stewart Living magazine

  • 2 pounds parsnips, peeled and cut into 3-inch pieces, halved or quartered if large
  • 5 T extra-virgin olive oil, divided
  • 4 sprigs fresh thyme
  • coarse salt and ground pepper
  • 1 small head escarole, leaves torn (about 7 cups) or can use Romaine
  • 1/2 cup chopped dates (preferably Medjool)
  • 3 T fresh lemon juice
  • 1/2 cup crumbled feta (2 oz)
5/5 (1 Votes)

By

Add the butter to a large skillet over medium-high heat

  • 2 tablespoons butter, melted
  • 4 medium carrots, cut into 1/4-inch coins
  • 3 medium parsnips, cut into 1/4-inch coins
  • 3/4 cup chicken broth
  • 5 tablespoons honey
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon paprika
  • Kosher salt and freshly ground black pepper
5/5 (1 Votes)

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