24 Parsnip Recipes - Sauteed, Roasted, Mashed, Soup & More - Foodiosity (2024)

17. Spiced Parsnip Cupcakes

Sweet and Spicy

These spiced parsnip cupcakes marry the subtle sweetness of parsnips with warming spices to create a dessert that is both comforting and enticing, sure to please your sweet tooth while providing something a little different.

Perfect for Gatherings

Delight your guests with these cupcakes at your next gathering, offering a tasty treat that sparks curiosity and conversation due to its unique ingredient list.

Customize Your Frosting

Feel free to experiment with different types of frosting and toppings, ensuring your cupcakes are tailored to your specific flavor preferences.

Check this recipe.

18. Parsnip and Maple Syrup Cake

A Decadent Dessert

Discover the enthralling combination of parsnips and maple syrup in a cake that is both moist and decadently sweet. Every bite promises a luxurious experience, where the earthiness of parsnips mingles perfectly with the rich sweetness of maple.

Great for Special Occasions

This cake is not only delightful but also feels special, making it a great option for birthdays, anniversaries, and other celebratory occasions.

Add Your Touch

Play around with additional flavors and textures, such as including chopped nuts or incorporating varied spices, to create your version of this sweet treat.

Check this recipe.

Read also:21 Chicken Soup Recipes

19. Parsnip and Cheese Scones

Savory Indulgence

Parsnip and cheese scones offer a savory, cheesy delight with a subtle sweetness brought by the inclusion of parsnips, providing a deliciously unique take on traditional scones.

Ideal for Snacking

Enjoy these scones as a midday snack or a savory breakfast option. Their flavor profile is versatile, pairing well with a range of spreads and toppings.

Adapt to Your Preferences

Try out different types of cheese and additional ingredients, ensuring every batch of scones you bake is a new, delicious adventure.

Check this recipe.

20. Parsnip and Bacon Hash

A Hearty Meal

Parsnip and bacon hash delivers a satisfyingly hearty and savory dish, blending the crispy, salty bacon with the subtly sweet and earthy parsnips to create a mouth-watering meal.

Suitable for Any Time

Whether for breakfast, brunch, or dinner, this hash is versatile, providing a robust and filling option suitable for any time of day.

Adjust to Your Taste

Modify the ratio of parsnips to bacon to suit your taste preferences, and consider introducing additional ingredients, such as onions or herbs, to further enhance the flavor.

Check this recipe.

21. Parsnip and Apple Coleslaw

A Refreshing Side

Offering a crisp and slightly sweet side option, parsnip and apple coleslaw serves as a refreshing palate cleanser, pairing particularly well with heavier, richer main dishes.

Suitable for Various Diets

This coleslaw can be adapted to suit various dietary requirements, including vegan and gluten-free, ensuring it’s a suitable side for a range of diners.

Get Creative

Feel free to experiment with the dressing and additional ingredients, ensuring each bite is just as crisp, refreshing, and delicious as you desire.

Check this recipe.

22. Parsnip and Leek Soup

A Comfort in a Bowl

Parsnip and leek soup provides a comforting, smooth, and subtly sweet option for cooler days, combining the unique flavors of leeks and parsnips to create a satisfying bowl of warmth.

Ideal for Meal Prep

Prepare a larger batch of this soup and enjoy it throughout the week, ensuring you always have a hearty and delicious meal option readily available.

Add Your Flair

Introduce additional spices, herbs, or toppings to create a version of this soup that is uniquely yours and catered to your specific tastes.

Check this recipe.

23. Parsnip and Potato Gratin

A Creamy Side

Indulge in a creamy parsnip and potato gratin, where the slight sweetness of parsnips complements the familiar comfort of potatoes, all enveloped in a rich, creamy sauce.

Pairs Well with Mains

Serve this gratin alongside a range of main dishes, providing a creamy and comforting side that enhances the overall meal.

Adjust to Your Liking

Feel free to alter the cheese type, introduce additional vegetables, or play with various herbs and spices to create a gratin that aligns perfectly with your taste preferences.

Check this recipe.

24. Parsnip and Rosemary Muffins

A Savory Delight

Parsnip and rosemary muffins offer a savory delight where the earthy sweetness of parsnips pairs harmoniously with the aromatic robustness of rosemary, providing a deliciously different muffin experience.

Suitable for Various Occasions

Enjoy these muffins as a savory breakfast, a delightful snack, or a side for soups and salads, appreciating their versatile flavor profile in various meal contexts.

Modify as Desired

Experiment with additional ingredients and flavors, ensuring each batch of muffins you bake brings new and delightful flavors to explore and enjoy.

Check this recipe.

Concluding our parsnip journey, it’s clear that this humble vegetable offers a world of culinary possibilities, from sweet treats to savory delights. Our 24 diverse recipes reveal the parsnip’s remarkable adaptability, ensuring that every meal can be a new, flavorful adventure. May your kitchens be filled with the wonderful aromas and tastes of these parsnip dishes, inspiring continued exploration and enjoyment in every bite! Happy cooking!

24 Parsnip Recipes - Sauteed, Roasted, Mashed, Soup & More - Foodiosity (2024)

FAQs

How do you make Jamie Oliver parsnip soup? ›

Method
  1. For the soup, peel and roughly chop the onion and parsnips. ...
  2. Heat 50ml of oil in a pan over a medium heat, then cook the onion and parsnips for 10 minutes, or until softened but not coloured.
  3. Add the bay leaf, beans, sage and stock, season and simmer for 15 minutes.

Should parsnips be peeled for soup? ›

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

What pairs well with parsnip? ›

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

What is the best way to use parsnips? ›

How to Cook Parsnips
  1. adding it to soups and stews,
  2. boiling and mashing it,
  3. shaving it for salads,
  4. and using it in desserts (think carrot cake, but with parsnips).

Why is my parsnip soup bitter? ›

If you don't peel them, you'll likely be adding a bitter taste to the soup. Why is my parsnip soup bitter? If you leave the peels on the parsnip, it can cause your soup to taste bitter. Ensure you rinse the parsnips well and prep them before adding them to this recipe.

Do I need to peel parsnips before cooking? ›

To prepare: Very small parsnips don't need peeling, just wash them and top and tail. Medium to large parsnips should be peeled and chopped into even-sized chunks, halves or quarters. To cook: Cook in boiling salted water for 15-20 minutes until tender.

When should you not eat a parsnip? ›

Store in the refrigerator in an unsealed bag for 3+ weeks. If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten.

Why are my roasted parsnips bitter? ›

However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.

How do you thicken parsnip soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

What should not be planted next to parsnips? ›

They are vulnerable to similar pests and diseases, so planting them together increases the risk. This is the case for carrot root fly and carrot blackhead (Alternaria). Other umbellifers that are not recommended as parsnip companion plants include parsley, fennel and celery (Apium graveolens).

How many parsnips per person for dinner? ›

How much veg is too much? Whether it's parsnips, sprouts, braised cabbage or carrots, 80g of each per person will do the trick.

Should you take the middle out of a parsnip? ›

Unless you have older parsnips, you should not have to remove the core. If they have been left in the ground too long they can develop a woody core that is too pithy. You will notice it as you try to cut the tops off. If this is the case, quarter them lengthwise then remove the cores with a sharp chef's knife.

How do you cook Gordon Ramsay parsnips? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Should parsnips be boiled before roasting? ›

You can skip straight to roasting, but parboiling the parsnips first will help prevent dry or chewy parsnips. To parboil, put whole or halved parsnips in salted, boiling water and cook for 8 minutes or until slightly tender.

What do parsnips taste like in soup? ›

Parsnips have a sweeter, licorice-like taste with a hint of spice to them, as opposed to the carrot's sweetness that is more reminiscent of other types of winter squash. Turnips are another root vegetable that is often compared to parsnips, but the two are from completely different families.

How do you cook Jamie Oliver parsnips? ›

Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry. Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.

What gives vegetable soup that depth of flavor? ›

A squeeze of citrus, a dollop of yogurt or a drizzle of cream, a dusting of cheese or a good chile powder, a sprinkling of some herbs or croutons — all can take a perfectly fine soup into the realm of the delectable. Even a spiral of good olive oil to finish and some coarse sea salt can do wonders.

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