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Parsnip Recipes


parsnip with leaves

Chloe holding a parsnip with the leaves

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How to store parsnips: in a bag in the fridge. An article about Parsnips from Andy. Another article about parsnips from Andy

Julia's Parsnip Oven Fries

Several Parsnips
Olive oil
salt and pepper

Peel and thinly slice parsnips, I think about the width of a slender fast food french fry. Mine are not nearly as uniform as restaurant fries, but it adds to the charm of this dish. Put parsnip strips in a mixing bowl and splash in some olive oil, sprinkle with salt and pepper and mix to coat, I'm somewhat generous, but I end up using lots less than I would if I actually fried them. Spread the parsnips out on a large jelly roll baking pan. Bake at 450, mixing with a long wooden spoon every 10 minutes or so until browning and crispy. Warning: these are addictive. Our children even like them...

Parsnip Chips from Chef Jonathan Miller
I always consider peeling parsnips to be optional, and actually less preferred. However, if you do, treat yourself to some parsnip chips by frying the peelings in some oil. It's the best snack, but it doesn't last long! I also fry any cores that I remove from theparsnip. Those are a thicker, tasty treat. peelings from 1lb parsnips fry oil (grapeseed, canola, peanut) salt In a medium skillet heat a 1/4 inch layer of oil until very hot, but not smoking. Add the parsnip peelings, tossing well and continuously, and fry until lightly golden and crisp, about 2-3 minutes, depending on how thick your peelings are. Remove to a paper towel lined plate and drain. Immediately sprinkle with salt and serve immediately.

Julia's Parsnip Cookies

1/2 cup butter
1/2 cup brown sugar
1/4 cup white sugar
1 cup cooked, mashed parsnips
2 teaspoons vanilla
1 egg
1 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
Pinch of salt
1 cup chocolate chips

Mix together butter, sugars, parsnip puree, vanilla, and egg. (I did this in a food processor! it's fast!) Mix together dry ingredients and add to butter mixture. Mix in chocolate chips with a strong spoon. (not a food processor.) Drop by teaspoon on lightly greased cookie sheet. I use a small cookie scoop, you can make them larger if you like. I used a baking mat, you can use plain old greased cookie sheets or parchment paper. I then did a fork pattern to flatten the cookies before baking by dipping a fork in flour then making two marks on each cookie to flatten it, just like home made peanut butter cookies. Bake at 375 degrees for 18-22 minutes, or until lightly browned.

3 small images of my parsnip cookie making adventure: click on any of these for a larger photo:

m s || m s|| m s

Parsnip Salad with Walnuts and Dates
Adapted from Local Flavors Cooking and Eating from America’s Farmers Markets by D. Madison

1 or 2 firm white parsnips
S & P to taste
2 teaspoons freshly squeezed lemon juice or more to taste
1 teaspoon grated lemon zest
2 teaspoons honey
8 large medjool dates, pits removed
¼ cup yogurt, preferably whole milk
6 walnuts, cracked and chopped

  1. Peel the parsnips. Cut them in half crosswise and cut a slice off the very top so that you can see the ring of flesh surrounding the core. Grate them on a box grater without bearing down too hard so that the pieces will be thin. Keep your eye on the top of the parsnip and stop grating when you get to the core. Toss the grated parsnip with ½ teaspoon salt, some pepper, the lemon juice, zest, and honey.
  2. Cut each date half into 4 pieces. Add these to the parsnips with the yogurt and toss well. Taste for salt and lemon, adding more if needed. Cover and refrigerate until ready to serve, then toss once more with the walnuts.

Mashed Parsnips and Scallions
serves 4

1 pound parsnips, peeled and cut into 2-inch lengths
8 ounces potatoes, peeled and sliced 1 inch thick
1 bunch green onions, trimmed, cleaned and sliced thin
1/2 cup milk
4 tablespoons butter
1 teaspoon grated lemon zest
black pepper

Directions: Place the parsnips and potatoes in a 3- to 4-quart saucepan. Pour in enough cold water to cover by three inches. Add plenty of salt and bring to a boil over high heat. Cook until tender, about 15 minutes. Add the scallions and cook 3 minutes. Meanwhile, heat the milk and butter over low heat until the butter is melted. Drain the vegetables thoroughly and return them to the empty pot. Mash the vegetables with a potato masher, gradually adding the milk mixture, to a smooth texture. Add the lemon zest and season to taste with salt and pepper. Serve immediately.

Baked Parsnips Irish Style 
Just in time for St. Patrick’s Day! from just recipes dot com

2 1/2 lb Parsnips
2 oz Butter or bacon fat
3 T Stock
Salt and pepper
Pinch nutmeg

Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes. Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.)

Roasted Parsnips with Balsamic Vinegar and Rosemary
adapted from Vegetables Every Day by J. Bishop

2 pounds parsnips
2 Tablespoons olive oil
S & P to taste
2 Tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary leaves

Preheat oven to 425 degrees. Peel parsnips (or scrub them really well.) Cut them into 1 inch chunks or mor slender 'batons'. Toss with oil on a large rimmed baking sheet. (sometimes I do this step in a bowl then just arrange them on the baking sheet. -julia) Sprinkle with S & P. Roast, turning once, until golden brown, 30-40 minutes. Combine the vinegar and rosemary in a small bowl. Drizzle the mixture over the roasted parsnips on the baking sheet and toss to coat. Continue to roast just until the parsnips are glazed, about 3 minutes. Adjust the seasonings and serve immediately.

adapted from: Marian Morash's VICTORY GARDEN COOKBOOK Yield: 1- 10" Tube pan

* 1 1/4 cups cooking oil, such as safflower or 'light' olive
* 1 1/4 cups sugar
* 2 cups flour
* 1 Tb baking powder
* 1 Tb baking soda
* 2 tsp cinnamon
* 1/4 tsp salt
* 4 eggs
* 3 cups grated raw parsnips
* 1 1/2 cups chopped pecans

Preheat oven to 325 degrees F. Thoroughly combine oil and sugar. Sift together dry ingredients and add to oil and sugar, alternating with eggs. Beat well after each addition. Mix in parsnips and then pecans. Pour into buttered tube pan. Bake in a preheated 325 degrees F oven for 1 hour and 10 minutes. Cool in pan for 10 minutes before removing.

Parsnip & Potato Puree
from Chez Panisse Vegetables by Alice Waters

Peel and dice about equal quantities of parsnips and potatoes. To control their cooking times, cook each vegetable separately, in boiling salted water. Puree them together and season with salt and pepper. Finish with butter and thin to the desired consistency with warm milk.

Parsnip & Potato Homefries

1 lb Potatoes
1 lb Parsnips
1/4 cup olive oil
1-2 bunches scallions, diced
1 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon black pepper

In a medium saucepan, bring two inches of water to a boil over high heat. Meanwhile, peel the Potatoes and parsnips; cut them into 1/2-inch cubes, and add them to the boiling water. Boil 5-10 minutes, or until tender. Drain well. In a 12-inch skillet over medium heat, warm the oil. Add onion and cook about 5 minutes, stirring occasionally. Add the potatoes and parsnips, salt, paprika, and pepper to the skillet, and cook 5 to 10 minutes longer over medium-high heat, stirring frequently, until the vegetables are golden brown. (Makes 6 servings)

Parsnips and Carrots with Orange Sauce

adapted from

2 cups water
1 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
1 pound scrubbed carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces
2/3 cup fresh orange juice
1/4 teaspoon freshly grated orange zest (try to find unwaxed oranges....)
2 tablespoons butter

In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 4 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.

Ginger Parsnip Soup

adapted from Bon Appetit 2/2001 Julia's note, to make this a lighter, weeknight affair I would use olive oil instead of butter and milk instead of half and half..... I've done just this and it's still delicious, if not decadant.

2 Tablespoons butter
2 cups chopped onions
1/2 cup chopped celery
2 tablespoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
3 cups chicken broth
3 cups parsnips, peeled and coarsely chopped (about one pound)
1 cup half and half

Melt butter in heavy large pot over medium heat. Add next 4 ingredients and saute until vegetables are tender, about 5 minutes. Stir in broth and parsnips; bring to boil. Reduce heat to medium-low and simmer until parsnips are tender, about 20 minutes. Cool slightly. Puree soup (immersible blender or a traditional blender or food processor). Strain into another large pot; discard solids in strainer. (I would skip this step.) Whisk in half and half. Season with salt and pepper.

What Deborah Madison says about Parsnips in her Vegetarian Cooking for Everyone:

How to use Parsnips: Steamed, boiled, baked roasted, or sauteed, parsnips are delicious with just butter, salt and pepper. They can be stewed with other winter vegetables, added to potato puree, and made into a good soup. Parsnips are related to carrots, and they can be used in most carrot recipes to good effect. Since their flavor always dominates, use them only where you really want it. and a recipe from her:

Buttered Parsnips
from Vegetarian Cooking for Everyone by Deborah Madison

1 1/2 to 2 pounds parsnips, peeled
2 Tbs butter
Salt and freshly milled pepper
Chopped parsley or tarragon

Cut the parsnips into pieces of equal length, then halve or quarter the thicker ends so they'll be approximately the same thickness as the rest. Steam or boil in salted water until tender-firm, 7 to 10 minutes, checking after 5 minutes. Drain and toss well with the butter, season with salt and pepper to taste, and toss with chopped parsley.

Roasted Winter Mariquita Vegetables

Preheat the oven to 400 F. Use in any combination and cut into similar sized chunks: parsnips (peeled), small fennel heads, white or orange or red carrots (peeled if you like), small radishes (great cooked), watermelon radishes, gold beets. Toss with enough cooking oil to coat the vegetables and season with salt and pepper. Roast in a large glass or ceramic baking dish, uncovered, until browned and tender, 20 to 30 or even 40 or 50 minutes. Stir every 10-15 minutes so that they cook and brown evenly.


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