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The best parsnip recipes - 18 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
4.6/5 (17 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

These creamy potatoes are sweet and nutty with the addition of parsnip and brown butter

  • 3 medium white potatoes
  • 1 small parsnip
  • 1.5 TBLS butter
  • 1/4 C. milk
  • salt
  • pepper
4.8/5 (10 Votes)

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Emeril's Best Beef Pressure-Cooker Stew is going to quickly become a favorite in you household, because of the easy...

  • STEW:
  • 1 tablespoon Essence, recipe follows
  • 1 tablespoon all-purpose flour
  • 1 pound beef stew meat, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium yellow onion, cut into a medium dice
  • 2 stalks celery, cut into a medium dice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup button mushrooms, quartered
  • 1 tablespoon garlic, chopped
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 teaspoon fresh rosemary leaves, chopped
  • 1 cup dry red wine
  • 2 1/2 cups beef broth
  • 3 parsnips, peeled and cubed
  • 2 turnips, peeled and cut into 1/2-inch cubes
  • 2 cups collard greens, chopped
  • 2 tablespoons fresh parsley leaves, chopped
  • rice, for serving
  • EMERIL'S ESSENCE:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
4.4/5 (30 Votes)

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One of the most romantic meals I can think of is a pan-roasted chicken for two

  • 3 tablespoons olive oil, divided
  • 1 3 1/2 to 4 pound chicken
  • Kosher salt and freshly ground black pepper
  • 1 fennel bulb, sliced lengthwise 1/2-inch thick
  • 2 large parsnips, peeled, sliced 1/2-inch thick on the diagonal
  • 1 bunch scallions
  • 3 wide strips lemon zest
  • Lemon wedges (for serving)
4.6/5 (10 Votes)

By

Heat oil in heavy large pot over medium-high heat; add mushrooms and onions

  • 3 tbsp olive oil
  • 1 lb assorted fresh mushrooms, sliced
  • 1/2 lb onions, chopped
  • 2 celery stalks, chopped
  • 4 large garlic cloves, chopped
  • 3 1/2 lb beef shank slices
  • 8 cups beef broth
  • 2 red peppers, chopped
  • 1 lb parsnips, sliced
  • 1/2 lb carrots, sliced
  • 1 1/2 cup pearl barley
  • 1 1/2 cup canned crushed tomatoes with added puree
  • 2 tbsp dried marjoram
  • 1 tbsp dried thyme
4.2/5 (37 Votes)

By

1.Combine veggie broth, potatoes, rutabagas, parsnips, cloves, bay leaf, and thyme in a large pot

  • 7 cups vegetable broth
  • 3 pounds potatoes, peeled and cubed
  • 1 1/2 pounds rutabagas, peeled and cubed
  • 1 1/4 pounds parsnips, peeled and cut into 1 1/2 inch pieces
  • 8 cloves garlic
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 3/4 cup vegan butter, softened
  • 3 onions, thinly sliced
  • salt to taste
  • ground black pepper to taste
4.3/5 (16 Votes)

By

In a small saucepan, add oil and onions and cook until translucent (about 3 minutes)

  • 1 1/2 pounds green beans, trimmed
  • 1 1/2 pounds peeled parsnips cut into strips
  • 1/4 cup extra virgin olive oil
  • 1 small red onion thinly sliced
  • 1/4 cup red wine vinegar
  • 1 Tbls. Dijon mustard
  • salt and pepper
4.5/5 (6 Votes)

By

Although this recipe uses the grill you can also cook on the stove top

  • Patties:
  • SAUCE
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped fresh chives
  • Finely grated zest of 1 lemon
  • 1 teaspoon fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 medium zucchini, trimmed and coarsely grated (about 2 cups)
  • 2 medium carrots, trimmed, peeled, and coarsely grated (about 2 cups)
  • 1 medium parsnip, trimmed, peeled, and coarsely grated (about 1 cup)
  • 2 large eggs, beaten
  • 1/3 cup grated Romano cheese
  • 4 –6 tablespoons all-purpose flour
  • 1/4 cup finely chopped fresh chives
4.1/5 (8 Votes)

By

Heat the oven to 400°F. Lightly oil the bottom of a medium roasting pan or 15x10-inch Pyrex dish and set the pork ...

  • One 2-lb. center-cut boneless pork loin roast
  • Kosher salt and freshly ground black pepper
  • 1-1/2 Tbs. Dijon or grainy mustard
  • 1-1/2 Tbs. honey
  • 2 Tbs. roughly chopped fresh sage
  • 1/2 lb. carrots (3 or 4), peeled
  • 1/2 lb. parsnips (3 or 4), peeled
  • 2 firm but ripe Bosc pears, quartered, cored, and stemmed
  • 1-1/2 Tbs. olive oil; more for the pan
4.5/5 (11 Votes)

By

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
4.4/5 (11 Votes)

By

Weight Watchers 132 calories, 5 g fat, 0g sat

  • 1/4 cup pure maple syrup (grade B if you can find it)
  • 1-1/2 Tbsp olive oil
  • 1 Tbsp whole grain Dijon mustard
  • 1 Tbsp cider vinegar
  • 1 Tbsp fresh thyme leaves
  • 2 pounds parsnips, peeled and cut into 1/2 x 3-1/2 inch strips
  • 2 pounds carrots, sliced on diagonal
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
4.1/5 (14 Votes)

More Parsnip recipes

Any burning questions? Our chefs answer!

Parsnip Flan With Wild Mushrooms And Shallots Parsnip: Raise the Root