10 Ways to Prepare Parsnips

Parsnip Mash with Fried Brussels Sprout Leaves
Photo: Con Poulos

Delicious parsnip recipes, from maple-ginger-roasted vegetables with pecans to parsnip and carrot soup, showcase the sweet root vegetable.

01 of 10

Creamed Spinach and Parsnips

Creamed Spinach and Parsnips

This luscious side dish can be prepared up to three days ahead. The duo of sweet parsnip and creamy spinach is unbeatable.

02 of 10

Nordic Winter Vegetable Soup

Nordic Winter Vegetable Soup. Photo © Tina Rupp
© Tina Rupp

Trina Hahnemann calls the root vegetables in this simple vegetarian soup the "gold of Nordic soil" because they're high in nutrients and grow well in cold climates.

03 of 10

Honey-Glazed Roasted Root Vegetables

Honey-Glazed Roasted Root Vegetables
© John Kernick

The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.

04 of 10

Pan-Fried Skate with Brown Butter and Parsnip Puree

Pan-Fried Skate with Brown Butter and Parsnip Puree
© Tina Rupp

"I don't pour a lot of local white wine," says Ken Frank. By local he means Napa; when selecting a Chardonnay, he tends to favor the Sonoma Coast, where the cooler weather creates more refined white wines. That style works beautifully with his French-style skate and parsnip puree.

05 of 10

Chicken Noodle Soup with Parsnips and Dill

Chicken Noodle Soup with Parsnips and Dill

Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter.

06 of 10

Maple-Ginger-Roasted Vegetables with Pecans

Maple-Ginger-Roasted Vegetables with Pecans
© Frances Janisch

When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly.

07 of 10

Tricolor Roasted Carrots and Parsnips

Tricolor Roasted Carrots and Parsnips
© TINA RUPP

Sometimes rethinking just means not overthinking. Don't forget to enjoy seasonal ingredients just as they are.

08 of 10

Grill-Roasted Vegetables with Pine Nut Pesto

Grill-Roasted Vegetables with Pine Nut Pesto

Quintessential fall vegetables (brussels sprouts, parsnips, butternut squash and carrots) get cooked on the grill, then tossed in a cheesy pine nut pesto.

09 of 10

Parsnip and Carrot Soup

Parsnip and Carrot Soup

Hearty and warming (not to mention chock-full of root vegetables), this soup is the quintessential winter meal.

10 of 10

Brown Butter Parsnip Puree

Creamy Parsnips with Brown Butter Gravy and Green Apples
Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

At the Brooklyn brasserie Francie, John Winterman and Christopher Cipollone offer this cozy side dish of pureed parsnips. To make it, naturally sweet parsnips are simmered in bay leaf-infused cream until very tender, then pureed in a blender until they take on a silky, mashed potato-like texture.

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