10+ Parsnip Recipes
Closely related to carrots and parsley, parsnips are a nutritious and very versatile root vegetable ready to be enjoyed in a variety of ways. When parsnips are grown in cold weather after the frost has set, parsnips develop a sweet, maple-like flavor that accents savory dishes wonderfully.
Whether you want to enjoy them mashed, roasted, glazed, or tossed into soups or salads, check out some of our favorite ways to prepare parsnips in your kitchen.
Photo Courtesy of Co+op
Roasted Root Vegetable Risotto with Fresh Sage
Featuring peak-season root veggies and a creamy, cheese sauce, this risotto is a labor of love that’s well worth the effort.
Ingredients
1 small red or golden beet, peeled and cut into ½-inch cubes or strips
1 carrot, cut into ½-inch cubes or strips
1 small turnip or parsnip, peeled and cut into ½-inch cubes or strips
¼ cup olive oil, plus additional for vegetables
½ cup thinly sliced leeks
½ cup finely minced mushrooms (wild or cultivated)
2 to 3 leaves fresh sage, finely chopped, plus extra for garnish
1 ½ cups Arborio rice
½ cup dry white wine
5 to 6 cups mushroom, vegetable or chicken broth
1 cup freshly grated Parmesan cheese, divided
Salt and pepper, to taste
Directions
Preheat oven to 425° F. Toss beets, carrots and turnips in a little oil and spread out on a sheet pan in a single layer. Roast for 15 to 20 minutes or until vegetables are golden and tender. While vegetables are roasting, prepare the risotto.
In a heavy pot, heat oil over medium heat. Add leeks, mushrooms and sage and cook until leeks are tender, about 4 minutes. From this point on, the pan will need constant watching.
Over medium-high heat add rice and stir constantly for 2 minutes. Add wine and stir until fully absorbed into the grains. Pour in 1 cup broth and stir until absorbed. Add an additional cup broth and stir, once again, until fully absorbed.
Proceed in this fashion with all but the last ½ cup broth, until rice is tender but still a little chewy. Stir in most of the roasted vegetables, saving some for garnish.
As the final step, add remaining ½ cup broth. This should make the grains a little bit juicy. Immediately stir in ¾ cup Parmesan. The cheese will melt into the stock and form a creamy sauce around the grains.
Season with salt and pepper. Garnish with additional roasted veggies, grated Parmesan and fresh sage. Serve immediately.
Photo Courtesy of Co+op
Roasted Root Vegetable Salad
A warmed salad perfect for winter, serve these roasted veggies alongside some Co-op marinated chicken breast.
Ingredients
2 large parsnips, peeled
2 large carrots, peeled
1 medium turnip, peeled
1 small sweet potato, peeled
6 large garlic cloves
4 tablespoons extra virgin olive oil, divided
½ teaspoon salt
2 tablespoons balsamic vinegar
2 teaspoons maple syrup
2 cups arugula
2 tablespoons fresh parsley, chopped
Directions
Preheat oven to 400°F. Prep the vegetables, cutting each into ¾-inch cubes, then placing into a nine-by-13-inch baking pan. Add the whole garlic cloves, one tablespoon of the olive oil and the salt and toss to coat.
Cover the pan with foil and bake for 20 minutes, then shake the pan to shift the vegetables and roast for 20 minutes longer. Uncover and test by piercing with a paring knife; the vegetables should be very tender.
Transfer to a bowl or storage tub and let cool. (Can be covered and refrigerated for up to three days.)
In a cup, stir the remaining olive oil, balsamic vinegar and maple syrup. Drizzle over the vegetables and toss to coat.
Spread the arugula on a platter and top with roots. Sprinkle with parsley and serve.
Photo Courtesy of Co+op
Parsnip Apple Soup
The sweet and tangy qualities of parsnips and apples meld together wonderfully in this simple, creamy soup.
Ingredients
2 tablespoons vegetable oil
3 cups diced yellow onion (1 medium onion)
1 ½ pounds parsnips, peeled and diced
2 cups peeled and diced apple
2 teaspoons ground coriander
Salt
4 cups vegetable broth
1 cup heavy cream or milk
½ cup minced parsley
Ground black pepper
4 ounces chèvre (optional)
Directions
Heat a stockpot over medium-high heat and saute the onion in the oil for 5 minutes. Add the parsnips and apples and saute another 6-8 minutes, stirring occasionally.
Add the coriander, a pinch of salt and the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until parsnips are soft.
Remove from heat and add the cream or milk, parsley and a pinch each of salt and pepper. Use a food processor or blender to puree the soup (in small batches if necessary).
Season with salt and pepper and serve warm with a small dollop of chèvre on top.
Photo Courtesy of Love & Lemons
Parsnip Puree
Think mashed potatoes, but fluffier, nuttier, and still rich and delicious.
In this recipe from Love & Lemons, parsnips and cauliflower are blitzed in a blender to create light, fluffy peaks that are finished with garlic and rosemary.
Enjoy this puree during the holidays as an alternative to mashed potatoes, or serve it with roasted chicken for an easy weekend meal.
Photo Courtesy of Well Plated by Erin
Parsnip Fries
Given that parsnips can be subbed in for potatoes easily, of course, we had to include a recipe for fries!
Here, parsnips are peeled and cut into 3-inch strips before being tossed with olive oil, salt, pepper, and garlic, and baked in the oven.
Finish your fries off with a generous helping of grated parmesan and parsley before serving them alongside burgers, grilled chicken, and more.
Roasted Parsnips with Romesco Sauce
A tomato-based sauce featuring garlic and hazelnuts, romesco sauce has a bold, zippy flavor that pairs well with nutty, earthy parsnips.
Here, the ingredients for the sauce and the parsnips are roasted in the oven at the same time to decrease the overall cook time in the kitchen.
Dollop some sauce on plates, top with parsnips, and serve as a vegan-friendly meal or as a side dish to chicken or steak.
Creamy Parsnip Soup with Smoky Tempeh Strips
Creamy, smoky, umami… all without the meat!
In this recipe from Elephantastic Vegan, tempeh is sliced and marinated with liquid smoke, paprika, and salt before being paired with a creamy, coconutty soup base featuring parsnips, soy sauce, and ginger.
Make this soup a locally-sourced meal with parsnips from Ralph’s Greenhouse and tempeh from Bellingham-based Thorough Fare!
Parsnip Latkes with Horseradish and Dill
Parsnips are paired with potatoes and topped with a homemade horseradish sauce in this twist on traditional latkes.
Parsnips and potatoes are grated together before being tossed in a batter and fried in a cast iron pan.
These latkes can be served traditionally at Hanukkah or just about any other time of the year.
Find the full recipe at Smitten Kitchen
More Parsnip Recipes
Parsnip Dahl from Happy Foodie
Simple Parsnip Ginger Soup from A Beautiful Plate
Pork Chops & Parsnips with Apricot Agrodolce from EatingWell
Italian-style Pot Roast with Root Vegetables from Whole and Heavenly Oven