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Parsnips

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

Fall Ragout

Ingredients
  • 3 sprigs parsley
  • 4 small yellow onions, chopped (about 2 cups)
  • 2 tablespoons olive oil
  • 3 sprigs thyme
  • 3 carrots, peeled and cut into 1-inch pieces
  • 2 bay leaves
  • 3 parsnips, peeled and cut into 1/2-inch diagonal slices
  • 1 1/2 cups canned crushed tomatoes
  • 3 cups Homemade Chicken Stock, or low-sodium canned chicken broth, skimmed of fat
  • 4 small turnips, cut into 1-inch cubes
  • 1 two-pound butternut squash, peeled and cut into 1 1/2-inch cubes
  • Salt, (to taste)
  • Freshly ground black pepper, (to taste)
  • 8 cups turnip greens
  • 1 small fennel bulb, cored and thinly sliced
  • Polenta
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Roasted-Parsnip Bread Pudding

Ingredients
  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and freshly ground pepper
  • 1 ounce (2 tablespoons) unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted, plus more for dish
  • 2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (about 3 cups)
  • 1/3 cup dry white wine
  • 2 tablespoons chopped fresh thyme
  • 2 cups heavy cream
  • 5 large eggs
  • 1 cup finely grated Parmesan cheese
  • 1 loaf (12 ounces) brioche, crust removed and bread cut into 1-inch cubes
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Parsnip Soup with Toasted Almonds

Other Ideas:
Almonds, Soup course, Soups
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Savory Fall Stew

Ingredients
  • 2 tablespoons olive oil
  • 12 ounces hot Italian sausage, cut into small chunks
  • 12 cipollini onions (pearl onions can be substituted), peeled
  • 1 1/2 cups crushed tomatoes
  • 3 cups homemade or low-sodium chicken stock, skimmed of fat
  • One 1/2-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano
  • One 2 1/2-pound butternut squash, peeled, seeded, and cut into 1-inch chunks
  • 3 carrots, peeled and cut into 1/2-inch pieces
  • 3 parsnips, peeled and cut into 2-inch-long sticks
  • 1 fennel bulb, trimmed and cut into 1/4-inch-thick slices
  • 12 brussels sprouts, trimmed and cut in half
  • 2 teaspoons salt
  • 1/8 teaspoon freshly ground black pepper
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Caramelized Roasted Parsnips

Other Ideas:
Side dishes
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Roasted Vegetables

Time:2 hours 40 mins
Ingredients
  • 1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
  • 1 pound carrots, cut into 2-inch lengths
  • 1 pound parsnips, cut into 2-inch lengths
  • 1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
  • 1 pound shallots, peeled, halved if large
  • 3 rosemary sprigs
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
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Roasted Vegetables

Other Ideas:
Carrots, Fennel, Side dishes, Thyme
Ingredients
  • 1/2 cup olive oil
  • 1 pound medium carrots, peeled, halved on the bias, thicker piece halved lengthwise
  • 1 pound medium parsnips, peeled, halved on the bias, thicker piece halved lengthwise
  • 4 bulbs fennel, trimmed, inner layers only, quartered (outer layers reserved for Slow-Roasted Balsamic-Glazed Duck)
  • 1 pound medium red onions, halved
  • 1 head of garlic, cloves separated, skin-on
  • 1/2 bunch fresh thyme
  • 1 tablespoon Maldon sea salt
  • Salsa Rossa
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Chicken and Dumplings

Ingredients
  • 1 cup all-purpose flour
  • 1 3- to 4-pound chicken
  • 2 teaspoons baking powder
  • 1 onion, halved but root end left intact
  • 1/2 teaspoon coarse salt
  • 1 large carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 3/4 cup milk
  • 4 sprigs of fresh parsley
  • 1 teaspoon chopped fresh dill or parsley
  • 1 turnip, trimmed and chopped
  • 2 parsnips, coarsely chopped
  • 8 to 10 cups water
  • 1 tablespoon coarse salt
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Mashed Parsnips and Potatoes

Ingredients
  • 4 tablespoons unsalted butter
  • 2 small leeks, white parts only, washed well, thinly sliced crosswise
  • 1 pound parsnips, peeled, roughly chopped
  • 1 pound Idaho potatoes, peeled, roughly chopped
  • 1/2 cup milk
  • Coarse salt and freshly ground pepper
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Vegetable Stock

Ingredients
  • 2 large onions, peeled and quartered
  • 2 medium leeks, trimmed, washed, and roughly chopped
  • 2 ribs celery, roughly chopped
  • 2 small parsnips, peeled and roughly chopped
  • 2 small white turnips, peeled and roughly chopped
  • 3 cloves garlic, smashed
  • 1 cup mushrooms or mushroom stems
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup lightly packed fresh flat-leaf parsley leaves and stems
  • 2 teaspoons fresh thyme leaves
  • 1 bay leaf
  • 10 peppercorns
  • 1/4 cup white wine
  • 2 teaspoons coarse salt
  • 1 tablespoon white-wine vinegar
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