Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Time: 1 hour. Though mildly sweet like their carrot cousins, parsnips are starchy, like potatoes. Subbing them for spuds, as in this recipe, is a good way to expand your winter repertoire.

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Credit: Annabelle Breakey; Styling: Randy Mon

Recipe Summary

Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Put parsnips in a medium roasting pan with 2 tbsp. water, cover tightly with foil, and bake 20 minutes. Add garlic, onion, and 3 sprigs thyme. Drizzle with oil and toss to coat. Roast, uncovered, until golden and tender, 30 to 40 minutes. Garnish with remaining thyme. Sprinkle with salt.

  • + 5 more ways:

  • MASH cooked parsnips like potatoes with warm milk and butter.

  • PUREE into a soup and serve with crumbled bacon and fresh thyme.

  • ROAST, drizzled with olive oil, alongside other root vegetables like carrots and turnips.

  • SHRED raw parsnips and apples and use in a creamy slaw with green onions and grapes.

  • FRY thin slices of parsnips in hot oil for a different take on chips.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

243 calories; calories from fat 27%; protein 3.3g; fat 7.5g; saturated fat 1.1g; carbohydrates 44g; fiber 12g; sodium 264mg.