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Parsnip recipes

Creamy white in color, parsnips look like white carrots. And although they’re related to the carrot, parsnips have a distinctively different sweet and nutty flavor perfect for roasting, mashing, frying and steaming.

Mashed parsnips

Parsnips are an excellent source of vitamins C, B6 and E, fiber, folic acid and potassium. They have a texture similar to potatoes, and mash beautifully without becoming gummy. Like its carrot cousin, the core in larger parsnips can be bitter, overpowering the naturally sweet nature of the vegetable. Remove the core by cutting the parsnip in quarters lengthwise and cutting away the triangular shaped core.

Parsnip puree recipe

Serves 4


  • 2 pounds parsnips, peeled and roughly chopped
  • 1 cup milk
  • 1 cup water
  • 1 teaspoon vanilla extract
  • Kosher salt and freshly cracked white pepper
  • 1 tablespoon minced fresh Italian (flat-leaf) parsley


  1. In a medium saucepan, combine parsnips, milk, water, vanilla and a pinch of salt. Bring to boiling over medium heat; reduce to a simmer. Cook, stirring occasionally, until parsnips are soft, about 20 minutes. Remove from heat and strain mixture, reserving liquid.
  2. Transfer parsnips to the bowl of a food processor. With the processor running, stream in enough of the milk mixture until the desired consistency is reached. Garnish with parsley, and serve warm.

Roasted parsnip recipe

Serves 4


  • 2 pounds parsnips, peeled and roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, smashed
  • Kosher salt and freshly cracked black pepper


  1. Preheat oven to 400 degrees F. In a roasting pan, combine parsnips, oil, garlic, salt and pepper; toss to coat.
  2. Place pan in oven. Bake 25 to 30 minutes or until parsnips are fork tender and browned. Remove from oven. Serve warm.

More parsnip recipes

Parsnip and cheddar souffle recipe
Parsnip au gratin recipe
Rosemary and maple syrup parsnips

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