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Parsnips

Explore 73 recipes, 3 articles, 9 galleries, 30 videos, and more

New York Times Cookbook with Amanda Hesser

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Roast Chicken with Preserved Lemons and Root Vegetables

Ingredients
  • 3/4 cup granulated sugar
  • 12 medium turnips, peeled and halved lengthwise
  • 3 Preserved Lemons
  • 8 fresh thyme sprigs
  • 12 medium carrots, peeled and cut into 1 1/2-inch pieces
  • 1 1/2 cups coarse salt
  • 8 cipollini onions, about 1 1/2 inches in diameter, peeled and root ends trimmed
  • Coarse salt
  • 2 lemons, quartered
  • 4 small parsnips, peeled and cut into 1 1/2-inch pieces
  • 1 cup cracked green olives in brine
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 12 flat-leaf parsley sprigs
  • 3 small rutabagas, peeled and quartered lengthwise
  • 3 tablespoons sliced garlic
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons coarsely chopped fresh thyme
  • 1 tablespoon Tellicherry peppercorns
  • 8 sprigs fresh thyme
  • 18 cloves garlic
  • Coarse salt
  • 10 bay leaves
  • 16 cups ice cubes
  • 1 tablespoon preserved lemon liquid
  • 2 (3 1/2-pound) chickens, trimmed of excess fat
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 teaspoons chopped flat-leaf parsley
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Turnip and Parsnip Soup and Roast Chicken Breast

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Kid Friendly Breakfast Muffins

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Maple-Glazed Parsnips And Sweet Potatoes

Time:45 mins
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Spicy Pork with Parsnips and Sweet Potatoes

Time:45 mins
Ingredients
  • 1 large sweet potato, peeled, halved, and sliced 1/2 inch thick
  • 3 large parsnips, peeled, halved, and cut into 2-inch pieces
  • 1 tablespoon finely grated peeled fresh ginger
  • 3 tablespoons olive oil, plus more for serving
  • 2 tablespoons light-brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 pork tenderloin (about 12 ounces), excess fat and silver skin removed
  • Coarse salt
  • 1 bunch watercress, trimmed
  • Lime wedges, for serving
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Corned Beef and Root Vegetable Hash

Ingredients
  • 3 1/2 cups homemade or low-sodium store-bought chicken stock
  • 8 ounces Yukon gold potatoes, peeled and cut into 1/2-inch dice
  • 8 ounces carrots, peeled and cut into 1/2-inch dice
  • 8 ounces parsnips, peeled and cut into 1/2-inch dice
  • 8 ounces turnips, peeled and cut into 1/2-inch dice
  • 3 tablespoons olive oil
  • 1 small onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
  • 8 ounces corned beef, cut into 1/2-inch dice
  • 2 tablespoons grainy mustard
  • 4 to 6 eggs, fried (or cooked any style)
  • Freshly ground pepper
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Roasted Root Vegetable Salad with Marcona Almonds

Ingredients
  • 1 small butternut squash, peeled, seeded, and cut into 6 wedges
  • 1 small acorn squash, peeled, seeded, and cut into 6 wedges
  • 1 small celery root, peeled and cut into 6 wedges
  • 1 small yam, peeled and cut into 6 wedges
  • 1 large golden beet, peeled and cut into 6 wedges, leaves reserved for garnish
  • 1 turnip, peeled and cut into 6 wedges
  • 1 medium parsnip, peeled and cut into 6 wedges
  • 2 medium shallots, peeled and cut into 3 pieces each
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/4 cup Marcona almonds
  • 1 1/2 tablespoons sherry vinegar
  • Sage-Garlic Brown Butter, warm
  • Zest of 1/2 lemon
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Roasted Parsnips with Rosemary

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