Homegrown parsnips are the best! These are surely one of the tastiest things that can come from your polytunnel or elsewhere in your garden over the autumn or winter months. Even those that might be bent or forked can often still be great additions to your home-grown diet. Here are our recommended parsnip recipe ideas.
What Is A Parsnip?
Parsnips (Pastinaca sativa) are a root vegetable closely related to carrots and parsley. They are pale, cream-coloured, and have a sweet, earthy flavour with a hint of nuttiness. Parsnips are typically grown in cooler climates and develop their sweetest flavour after exposure to frost, which helps convert some of their starches into sugar.
How To Prepare Parsnips
Before cooking, give your parsnips a good wash to remove any dirt. Some people prefer to peel them, especially if the skin is tough or if they’re larger in size, but small, tender parsnips can often be left unpeeled for added fibre.
If your parsnips are particularly large, you may want to cut out the core, as it can be woody. You can cut parsnips into chunks, slices, or even ribbons depending on how you plan to use them. They can be boiled, roasted, mashed, sautéed, or even grated raw into salads.
If you’re growing your own parsnips, we recommend using a large fruit cage and bird nets to protect your plants from any birds or pests that could damage the crop.
18 Savoury Parsnip Recipes
1. Carrot & Parsnip Soup
A comforting, velvety soup that’s perfect for colder months. Carrots and parsnips work in harmony to create a sweet, earthy base. You can enhance the flavours with ginger, garlic, or even a touch of curry powder for warmth. A splash of cream or coconut milk gives it a rich texture.
Peel and chop 3 parsnips and 3 carrots. Sauté a chopped onion and 2 cloves of garlic in olive oil until soft. Add the parsnips and carrots and cook for 5 minutes. Pour in 1 litre of vegetable stock and simmer for 20-25 minutes, until the vegetables are tender. Blend until smooth, then season with salt, pepper, and a pinch of ground ginger. Serve with a swirl of cream and fresh parsley.
2. Carrot And Parsnip Soufflé
For something a bit more elegant, try a carrot and parsnip soufflé. The light, fluffy texture is offset by the deep, sweet taste of the vegetables. This can be a stunning side dish or a main for a special vegetarian dinner.
Boil 2 chopped parsnips and 2 carrots until soft, then mash. Separate 4 eggs and beat the yolks with 100g of grated cheese and a pinch of nutmeg. Fold in the mashed vegetables. In a separate bowl, whisk the egg whites until stiff, then gently fold them into the vegetable mixture. Pour into a buttered soufflé dish and bake at 180°C for 20-25 minutes until puffed and golden.
3. Honey Roasted Parsnips
A classic recipe where the natural sweetness of parsnips is amplified by the addition of honey. Simply coat the parsnips in honey and olive oil, season with salt and pepper, and roast until caramelized. This is a beautiful side dish to accompany roast meats or vegetarian mains.
Preheat the oven to 200°C. Peel and cut 6 parsnips into batons. Toss them in 2 tablespoons of olive oil and 1 tablespoon of honey. Spread on a baking tray, season with salt and pepper, and roast for 30-40 minutes, turning halfway through, until caramelized and crispy.
4. Veggie Sausage, Pear & Parsnip Traybake
This traybake combines the sweetness of pears and parsnips with savory veggie sausages for a balanced, easy-to-make meal.
Preheat the oven to 200°C. Slice 4 parsnips and 2 pears. Place them in a roasting tray with 6 veggie sausages, a drizzle of olive oil, and a few sprigs of thyme. Roast for 25-30 minutes, turning halfway, until the sausages are cooked through and the vegetables are tender. Serve hot, garnished with fresh parsley.
5. Carrot & Parsnip Dhal
For a warming, fragrant dish, consider adding parsnips to a traditional lentil dhal. The sweetness of the parsnips complements the spices in the dhal, creating a hearty vegetarian meal full of flavor and nutrition.
Sauté 1 chopped onion, 2 cloves of garlic, and a tablespoon of grated ginger in oil. Add 1 tablespoon of curry powder and stir for a minute. Add 3 chopped carrots, 3 parsnips, 200g red lentils, and 800ml of vegetable stock. Simmer for 25-30 minutes until the lentils and vegetables are soft. Season with salt and serve with fresh coriander and naan bread.
6. Parsnip Latkes
A twist on the classic potato latke, these crispy fried cakes are made with grated parsnips. Serve them with a dollop of sour cream or applesauce for a tasty appetizer or snack.
Grate 4 parsnips and 2 potatoes. Mix with 1 egg, 2 tablespoons of flour, and a pinch of salt. Heat oil in a pan, then spoon in small portions of the mixture, flattening them with a spatula. Fry for 3-4 minutes per side until golden and crispy. Serve with sour cream and applesauce.
7. Parsnip Gnocchi
Combine mashed parsnips with flour and egg to create delicate, pillowy gnocchi. These can be pan-fried until crispy and served with a brown butter and sage sauce for a truly comforting dish.
Boil 4 parsnips until soft, then mash. Mix with 150g of flour, 1 beaten egg, and a pinch of salt to form a dough. Roll into long ropes and cut into small pieces. Cook in boiling water until they float, then drain. Pan-fry in butter with sage leaves for 2-3 minutes and serve with grated Parmesan.
8. Spiced Parsnip Shepherd’s Pies
In this creative twist on a shepherd’s pie, parsnips replace the traditional mashed potato topping. The result is a sweet, spiced layer that complements the savoury filling underneath.
Brown 200g of lentils with 1 chopped onion, garlic, and a tablespoon of curry powder. Add 2 chopped carrots and simmer in 500ml of vegetable stock until tender. Mash 4 boiled parsnips and top the lentil mixture in individual ramekins. Bake at 180°C for 15 minutes until golden.
9. Slow-Cooked Nut Roast With Cider & Parsnips
A hearty nut roast that features cider-braised parsnips. This vegetarian dish is perfect for a Sunday lunch or holiday meal, with the parsnips adding sweetness and texture to the rich, nutty roast.
In a slow cooker, place 4 peeled and chopped parsnips, 2 chopped onions, and 300g mixed nuts. Pour over 500ml of apple cider, season with thyme, salt, and pepper, and cook on low for 6 hours. The parsnips will soften and the nut mixture will absorb the cider’s sweetness. Serve sliced with gravy.
10. Carrot, Parsnip & Horseradish Gratins
A creamy gratin that combines the sweetness of carrots and parsnips with the sharpness of horseradish. This is a wonderful side dish to serve with roasted meats or as part of a festive vegetarian feast.
Preheat the oven to 180°C. Thinly slice 3 parsnips and 3 carrots. Layer them in a baking dish with 100ml cream, 50ml milk, and 1 tablespoon horseradish. Top with grated cheese and bake for 35-40 minutes until golden and bubbling.
11. Salt & Pepper Roast Parsnips
This simple dish highlights the natural flavour of parsnips. Seasoned generously with salt and pepper and roasted until golden and crispy, these make for a fantastic, easy side dish.
12. Roast Parsnips With Black Seed Honey
Black seed honey brings a unique depth of flavour to roasted parsnips, with its earthy, slightly bitter notes playing off the natural sweetness of the vegetable. This dish can elevate your standard roast dinner.
13. Parmesan-Baked Parsnips
Thinly sliced parsnips coated in Parmesan cheese and baked until crispy. These are an irresistible alternative to traditional fries or potato wedges.
14. Maple Parsnips
Maple syrup pairs wonderfully with parsnips, enhancing their natural sweetness. Simply drizzle with syrup, roast until caramelized, and serve alongside roasted meats or as a sweet-savoury side dish.
15. Parsnip Ribbon & Hazelnut Salad With Honey Dressing
Thinly shaved parsnip ribbons tossed with toasted hazelnuts and a honey-based dressing make for a crunchy, refreshing salad. This can be served as a light starter or as part of a larger meal.
Using a peeler, create ribbons from 4 raw parsnips. Toss with a handful of toasted hazelnuts. In a small bowl, whisk together 2 tablespoons honey, 1 tablespoon lemon juice, and 3 tablespoons olive oil. Drizzle over the salad and serve immediately.
16. Parsnip Rosti
These golden, crispy rostis are a great way to use up parsnips. Simply grate them, mix with a little flour and egg, and fry in ghee or butter until crisp. They make for a delicious brunch or side dish.
17. Ghee-Roasted Spiced Roots
A fragrant, warming dish made with a variety of root vegetables, including parsnips, roasted in ghee and spices like cumin and coriander. This makes a hearty side dish or vegetarian main.
18. Winter Vegetable Red Curry
This Thai-inspired curry is packed with flavour and nutrition, featuring parsnips alongside other winter vegetables. The sweetness of the parsnips balances the heat from the red curry paste, creating a comforting and spicy dish.
3 Sweet Parsnip Recipe Ideas
19. Sticky Toffee Parsnip Pudding
Parsnips add moisture and sweetness to this rich, indulgent pudding. It’s a twist on the classic sticky toffee pudding, with the addition of parsnip giving it a unique texture and taste.
20. Parsnip & Maple Syrup Cake
A moist, spiced cake that highlights the sweetness of parsnips and maple syrup. This cake is perfect for autumn and winter gatherings, served with a dollop of cream or a dusting of powdered sugar.
21. Roasted Parsnip Bread Pudding
A hearty dessert or brunch dish that features roasted parsnips in a savoury-sweet bread pudding. The caramelized parsnips add a depth of flavour to the soft, custardy bread.
Can You Freeze Roast Parsnips?
Yes, you can freeze roast parsnips! Simply roast them as usual, allow them to cool completely, and then freeze them in a single layer on a baking tray. Once frozen, transfer them to a resealable bag or container. When you’re ready to enjoy them, you can reheat the parsnips directly from frozen in a hot oven. They should retain their crispness and sweetness, making them a great option for meal prep or batch cooking.
FAQs
u003cstrongu003eWhat are some basic ways to cook parsnips?u003c/strongu003e
Parsnips can be roasted, mashed, boiled, steamed, or sautéed. Roasting brings out their natural sweetness, while boiling or steaming works well for purees or soups. They can also be grated raw into salads.
u003cstrongu003eCan parsnips be eaten raw?u003c/strongu003e
Yes, parsnips can be eaten raw, though they are much less sweet than when cooked. They add a crunchy, slightly nutty flavour to salads and slaws.
u003cstrongu003eWhat spices pair well with parsnips?u003c/strongu003e
Spices like cumin, coriander, nutmeg, cinnamon, and ginger pair beautifully with parsnips, enhancing their natural sweetness. Herbs like rosemary, thyme, and sage also work well.
u003cstrongu003eIs it necessary to peel parsnips before cooking?u003c/strongu003e
It’s not always necessary to peel parsnips. Smaller, younger parsnips often have tender skin, which can be left on. Larger parsnips may have tougher skin that it is usually best to remove.
Sources
Grant, B.L., (2021) Parsnip Deformities: Learn About What Causes Deformed Parsnips. Gardening Know How. [online] Available at: https://www.gardeningknowhow.com/edible/vegetables/parsnips/what-causes-deformed-parsnips.htm [accessed 28/10/2024]
