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Parsnips

Explore 72 recipes, 3 articles, 9 galleries, 27 videos, and more

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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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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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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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Orange Crusted Salmon with Parsnip Puree

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Potato Carrot Parsnip Pancakes

Ingredients
  • 2 medium russet potatoes, peeled
  • 1 medium parsnip, peeled
  • 1 medium carrot, peeled
  • 1/2 cup chives, cut crosswise into 1 1/2-inch lengths
  • 1 large egg, lightly beaten
  • 1 teaspoon coarse salt, plus more for sprinkling
  • 1/4 teaspoon freshly ground pepper
  • 1 cup canola oil
  • Sour cream, for serving (optional)
  • Lemon slices, for serving (optional)
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Parsnip-Apple Mash

Ingredients
  • 3 tablespoons cold unsalted butter
  • 2 pounds parsnips, peeled and sliced into 1/2-inch-thick rounds
  • 1 pound tart apples (about 3), such as Granny Smith, peeled and cut into 1-inch cubes
  • 2 1/2 cups water
  • Coarse salt
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James Beard's Pureed Parsnips

Ingredients
  • 3 pounds parsnips, peeled and cut into 1 1/2-inch pieces
  • 1 teaspoon coarse salt, plus more for boiling
  • 1 teaspoon sugar
  • 1/2 to 3/4 cup (1 to 1 1/2 sticks) unsalted butter, melted, plus more unmelted for top
  • 3 to 4 tablespoons heavy cream
  • 1/4 cup Madeira
  • 2 tablespoons coarse dry bread crumbs or finely chopped nuts
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