Photo: Annabelle Breakey; Styling: Randy Mon
Serves 4

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.

How to Make It

Step 1

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.

Step 2

+ 5 more ways:

Step 3

MASH cooked parsnips like potatoes with warm milk and butter.

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

Note: Nutritional analysis is per serving.

Ratings & Reviews

MaryKan's Review

October 26, 2012

VestaTuran's Review

November 08, 2010
Really enjoyable and easy to make. Great alternative for teenagers/children who do not like carrots.

1claytoncook's Review

April 03, 2010
This is SO fragrant with fresh thyme! I used more thyme, and added carrots & celery. Very tasty!