21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (2024)

The pale parsnip is so much more than a carrot without the color. Parsnips are delicious and interesting, and they absolutely deserve our attention. Despite the fact that they're infrequently eaten or lost in a cornucopia of side dishes at the Thanksgiving table, these hearty root vegetables have serious culinary backbone. That's why we firmly believe that parsnips should feature on our tables far more often than they do.

Parsnips are typically a cold-season root vegetable, and they're ideally harvested after the first frost (a cold snap makes them sweeter). Adaptable and healthy, high in fiber, vitamin C, and minerals (especially potassium), they are versatile enough to carry a vegetarian entrée, diversify a salad, or create a creamily comforting soup.

How do you prep and cook parsnips? They can be peeled before use, but their skins are an additional source of flavor, so scrubbing up a batch to roast is a cinch. They can be used uncooked and are refreshingly crisp in salads. They turn mellow and soft after boiling—and are easy to mash and purée—while roasting emphasizes their sweetness. They can even be used in dessert! Explore the delicious world of the parsnip with our best recipes. We promise you'll be glad you did.

27 Fall Salad Recipes That Are Packed With Autumn Flavor

01of 21

Parsnip Onion Tarte Tatin

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (1)

An upside-down savory tart that shows off the sweet side of parsnips and onions. The vegetables are cooked gently on the stovetop, then topped with store-bought puff pastry and baked—just like a tarte tatin.

View Recipe

02of 21

Roasted Squash and Parsnip Soup

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (2)

Your new favorite soup recipe features winter squash, parsnips, apples, and nutty brown butter. It's spiked with aromatic fresh thyme and musky sage for even more flavor.

View Recipe

03of 21

Carrot and Parsnip Soufflé

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (3)

Parsnips get fancy in this sublime root vegetable soufflé. Combined with their better-known, brighter-colored cousin, the carrot, they bring elegance and sweet vegetal flavor to an airy soufflé.

View Recipe

04of 21

Light and Bright Beef Stew

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (4)

Fresh dill and white wine balance the sweetness of parsnips and leeks in this slow-cooked and brothy beef stew. It's just the thing to make when the weather turns cold.

View Recipe

05of 21

Parsnip Rosemary Muffins

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (5)

Start the day with parsnips—in these delicate and not-too-sweet muffins. They're made with yogurt to keep them light, fresh rosemary makes them fragrant, and grated parsnip adds moisture and a subtle flavor.

View Recipe

06of 21

Shaved Parsnip and Grapefruit Salad

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (6)

The assertive flavors of bittersweet grapefruit segments and flat leaf parsley offset the sweet crispness of raw parsnip in this vibrant salad.

View Recipe

07of 21

Creamy Braised Parsnips With Sage

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (7)

If you already know and love roasted parsnips, you're ready for braised. Parsnips are cooked in chicken stock flavored with sage until tender, then finished with cream for serving.

View Recipe

08of 21

Parsnip and Pumpkin Seed Fries

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (8)

Powdering pumpkin seeds and tossing the parsnips in the nutty coating adds crunch to these caramel-chewy fries.

View Recipe

09of 21

Roasted Carrots and Parsnips with Minty Yogurt Sauce

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (9)

Roasting emphasizes the sweetness of both root vegetables, but their textures are delightfully different: silky (carrots) and chewy (parsnips). Their combined caramels are balanced by refreshing minty yogurt and fresh thyme leaves.

View Recipe

10of 21

Roasted Parsnip Bread Pudding

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (10)

Brioche, parsnips, cream, eggs, and white wine come together to make this opulent bread pudding. It checks all the boxes for a main course centerpiece.

View Recipe

Customizable Vegetable Soup

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (11)

For warming many hungry tummies, our customizable vegetable soup allows you to put whatever is in your pantry and refrigerator to good use, ensuring you make the most of what is on hand. Be sure to choose parsnips!

View Recipe

12of 21

Orecchiette with Sausage, Chard, and Parsnips

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (12)

A rewarding bowlful of sweet sausage, tender parsnips, and magnesium-rich Swiss chard is an easy and hearty reward after a long cold-weather hike.

View Recipe

13of 21

Slow-Cooker Root Vegetable Confit

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (13)

If you don't have a slow cooker, this recipe may convert you: parsnips, beets, carrots, and fennel are poached in a spiced oil and topped with pistachio pesto. Red wine vinegar adds essential acid to the sweet vegetables.

View Recipe

14of 21

Chicken Soup with Dill Spaetzle

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (14)

Abundant fresh dill brightens the dumplings in this soothing chicken and parsnip soup.

View Recipe

15of 21

Chorizo Parsnip and Olive Bites

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (15)

For individualized co*cktail snacks, pair spicy chorizo with warm, roasted parsnips, and salty olives.

View Recipe

16of 21

Spiced Parsnip Cupcakes

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (16)

Move over, carrot cake! Parsnips have arrived in cupcake town, and these moist, cardamom-rich confections will be a conversation starter.

View Recipe

17of 21

Winter Vegetable Red Curry

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (17)

The heat of chile is always a fine foil for the sweetness of parsnips. Spicy red curry paste and rich coconut milk pull together this mouthwatering vegetable curry.

View Recipe

18of 21

Spanish Clam Soup

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (18)

Briny clams, smoky paprika, fresh herbs, and sharp white wine are mellowed by soft-cooked parsnips.

View Recipe

19of 21

Pork with Pears and Parsnip Mash

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (19)

A beautifully smooth parsnip and potato mash is the perfect resting place for the delectable gravy in this pan-roasted pork loin.

View Recipe

20of 21

Roasted Parsnips with Rosemary

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (20)

These wedges of parsnip are like chunky fries, their roasted sweetness highlighted by tossing with rosemary before cooking.

View Recipe

21of 21

Roasted-Parsnip Soup with Chorizo

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (21)

Roasting parsnips before puréeing them adds a rich layer of flavor to this soup. The bright caper tapenade is a genius finishing touch. For a vegan version, substitute vegetable broth and skip the chorizo.

View Recipe

21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (2024)

FAQs

What are parsnips good for cooking? ›

They are a classic ingredient in some chicken broths and soups, and can also be baked, sauteed, steamed, mashed or pureed, roasted, used in stews and fried, like most root vegetables. Refrigerate them, unwashed, in a plastic bag up to 10 days.

Read The Full Story ›

What meat to serve with parsnips? ›

Slow-braised pork shoulder with cider & parsnips

Shoulder is the ideal cut for this warming one-pot, packed with autumnal flavours and perfect served with a side of mash.

Keep Reading ›

Why are parsnips so delicious? ›

Did you know that parsnips are primarily harvested in winter because they taste better when the weather is cold? Once parsnips experience frost, they becomes sweeter and tastier. Stored starches in the parsnip are broken down and converted to sugar, which is why they have that delicious sweetness.

Discover More Details ›

Why do parsnips taste weird? ›

Did you know that parsnips stop growing while they're under the ground? During this time, all the starches get converted to sugar. If they aren't harvested fast enough in the spring, they start to grow again and can become bitter and woody.

Discover More Details ›

Are parsnips healthier than potato? ›

Popular around the world, parsnips are undeservedly overlooked in the mainstream American diet. That's simply not fair, because parsnips are loaded with vitamins, packed with subtle flavors, and are a healthy alternative to potatoes for those limiting their carbohydrate macros.

Find Out More ›

Are parsnips OK to eat raw? ›

Yes, parsnips are perfectly safe to eat raw! This may go without saying for some of you, but I don't blame you at all if you were wondering. Raw parsnips are sweet and nutty, with very subtle hints of licorice.

Learn More Now ›

Why should you not peel parsnips? ›

Remember, once you peel them, you'd have to cook them–or the parsnips will start to discolour. If you're cooking with old, large parsnips, you should also discard any very fibrous centres that you find, as those might be bitter and unpleasant to eat.

Find Out More ›

What are the side effects of parsnip? ›

In some cases, people consuming parsnip for the first time may also experience allergic conditions like dermatitis, bloating, gas, stomach cramps, and food allergy symptoms like burning, itching, and swelling of lips and tongue, redness in the eyes, and breathing difficulty.

Know More ›

Are parsnips good for your gut? ›

Being a rich source of fibre, it's no surprise that parsnips help promote digestive regularity. They may also benefit a number of other gut-related conditions, including reflux and diverticulitis. Rich in both soluble and insoluble fibre, parsnips help promote a greater mix of beneficial gut microbes.

Why are parsnips so expensive? ›

Though they may seem pricey at $2.99 a pound, Tomizza says the seeds are much more expensive than carrots, they're more expensive to grow, harvest and pack and workers have to cut off the leafy tops by hand.

Show Me More ›

Do you eat the core of a parsnip? ›

Coring is optional — and largely down to personal preference and the toughness of the core. Whilst some parsnips have a tender, more edible core, others are fibrous, woody and a bit chewy. If in doubt, cut the parsnip into quarters lengthways and remove the core if looks and feels dense.

Discover More ›

What does a parsnip taste like? ›

A parsnip is a long, tapered root vegetable. It resembles a carrot in this way, and indeed they are part of the same family. But parsnips don't taste like carrots. They're sweeter—think sweet potatoes—and they have a delicious naturally nutty or earthy flavor.

Learn More ›

Should parsnips be peeled 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.

Discover More ›

Which is better parsnips or carrots? ›

Why is Carrot better than Parsnips? Noticeably more vitamin A (IU) per 100g. Noticeably more vitamin A (RAE) per 100g. Definitely more luteolin per 100g.