Parsnips

Con Poulos

Delicious parsnip recipes, from maple-ginger-roasted vegetables with pecans to parsnip and carrot soup.

Start Slideshow

1 of 16

Parsnip Bacon

Go to Recipe

These crisp, salty and smoky vegetable strips are from chef Quinn Hatfield in L.A.

F&W's Guide to Los Angeles

2 of 16

Creamed Spinach and Parsnips

Go to Recipe

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

More Recipes With Spinach

3 of 16

Lamb Chops with Parsnips

Go to Recipe

When parsnips are sautéed until soft on the inside and brown on the outside, their unique sweetness emerges. Mixed with apple juice, lemon and horseradish, they make a terrific side dish for chops.

More Recipes With Lamb

4 of 16

Vegetable Potpies with Sweet Potato Biscuits

Go to Recipe

"At every gathering these days, there will be a vegetarian," says Renato Poliafito. Stefania Rubicondo, a baker and non-meat-eater, brought these wonderful individual pies, filled with a mix of sweet celery root, brussels sprouts and parsnips in a sage-infused cream sauce and topped with tender biscuits made with roasted sweet potato.

Working With Celery Root

5 of 16

Nordic Winter Vegetable Soup

Go to Recipe

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.

Tasty Vegetarian Dishes

6 of 16

Honey-Glazed Roasted Root Vegetables

Go to Recipe

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

More Roasted Vegetable Recipes

7 of 16

Fried Parsnip Ribbons

Go to Recipe

Julie Taras and Tasha Garcia usually top stewy braised dishes with these earthy vegetable chips for a bit of crunch. They also serve them at the bar as a salty snack.

Best Bar Food In The U.S.

8 of 16

Pan-Fried Skate with Brown Butter and Parsnip Puree

Go to Recipe

"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.

More French Recipes

9 of 16

Chicken Noodle Soup with Parsnips and Dill

Go to Recipe

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.

More Delicious Carrot Recipes

10 of 16

Ginger-Roasted Parsnips

Go to Recipe

Parsnips contain antioxidants and vitamins A and C. "They're our favorite root vegetable," according to Clark Frasier. "We grow them through the winter in our garden and they're the best parsnips you'll ever taste. The temperature change concentrates the sugar, which makes them even sweeter and more intensely flavored."

Healthy Grilling Ideas

11 of 16

Maple-Ginger-Roasted Vegetables with Pecans

Go to Recipe

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.

More Roasted Vegetable Recipes

12 of 16

Tricolor Roasted Carrots and Parsnips

Go to Recipe

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

More Carrot Ideas

13 of 16

Grill-Roasted Vegetables with Pine Nut Pesto

Go to Recipe

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

Creative Fall Produce Ideas

14 of 16

Roasted Parsnips with Mustard Vinaigrette

Go to Recipe

Roasting the parsnips makes them sweet. This hearty side dish is great served alongside pan-roasted or grilled steak.

Recipes For Grilled Side Dishes

15 of 16

Parsnip and Carrot Soup

Go to Recipe

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

More Warming Soup Recipes

16 of 16

Parsnip Mash with Fried  Brussels Sprout Leaves

Con Poulos

Go to Recipe

Mashed parsnips might be even better than mashed potatoes. They have the same creamy, luscious texture, with the addition of a distinctly nutty, slightly sweet flavor. Once topped with crispy brussels sprout leaves, this dish becomes 100 percent irresistible.

Replay gallery

Your Profile

Parsnips

1 of 16

Parsnip Bacon

1 of 16

2 of 16

Creamed Spinach and Parsnips

2 of 16

3 of 16

Lamb Chops with Parsnips

3 of 16

4 of 16

Vegetable Potpies with Sweet Potato Biscuits

4 of 16

5 of 16

Nordic Winter Vegetable Soup

5 of 16

6 of 16

Honey-Glazed Roasted Root Vegetables

6 of 16

7 of 16

Fried Parsnip Ribbons

7 of 16

8 of 16

Pan-Fried Skate with Brown Butter and Parsnip Puree

8 of 16

9 of 16

Chicken Noodle Soup with Parsnips and Dill

9 of 16

10 of 16

Ginger-Roasted Parsnips

10 of 16

11 of 16

Maple-Ginger-Roasted Vegetables with Pecans

11 of 16

12 of 16

Tricolor Roasted Carrots and Parsnips

12 of 16

13 of 16

Grill-Roasted Vegetables with Pine Nut Pesto

13 of 16

14 of 16

Roasted Parsnips with Mustard Vinaigrette

14 of 16

15 of 16

Parsnip and Carrot Soup

15 of 16

16 of 16

Parsnip Mash with Fried Brussels Sprout Leaves

16 of 16

Share the Gallery

Up Next

Share the Gallery

Parsnip Mash with Fried  Brussels Sprout Leaves