parsnips

These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they’re quick to prepare

Honey-roasted parsnips

tbsp flour

tbsp honey

sunflower oil

tbsp butter

Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.

Drain in a colander and let them steam-dry for a few mins.

Heat oven to 190C/170C fan/ gas 5.

Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.

Put the parsnips in a&nbsp;<a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>&nbsp;with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.

Roast for 40 mins, turning halfway, until golden.

This soup has simple ingredients but a lot of flavor. It&#039;s creamy but healthy and a delicious way to use parsnips!

Roasted Parsnip and Potato Soup

lbs fresh parsnips, peeled and chopped

lg white onion, chopped

russet potatoes,

garlic

olive oil

thyme (optional)

stock

milk

bacon

parsley,

celery salt

salt

pepper

Pre-heat oven to 425 degrees.

Add parsnips, onions, potatoes, garlic to a roasting pan and mix well so it all is well coated with oil. Top with fresh sprigs of thyme (optional).

Bake for 40 - 45 minutes, shaking / mixing every 15 minutes to prevent sticking.

Meanwhile, cook 6 pieces of bacon until crispy and cool on a paper towel lined plate.

Once parsnips and potatoes are roasted (soft to a fork), add to a large pot and add milk and stock (chicken or vegetable) and bring to a boil.

Add a 1/4 teaspoon celery salt and 1/2 teaspoon of fresh ground pepper to pan and stir well.

Bring pot to a gentle boil.

Remove from heat and blend with an immersion blender or add to a regular blender in batches to blend or to a Vitamix to blend until creamy.

Serve with fresh minced parsley and crumbled bacon.

Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr

Roast fillet of sea bass with parsnip purée & caramelised garlic

sea bass,

shallots, sliced

button mushroom, sliced

½ tbsp white wine vinegar

veal stock

butter

shallots

½ parsnip

oilfor deep-frying

For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.

For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don&rsquo;t stick. Can be made in the morning and reheated.

For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.

Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.

To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.

Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.

There's really nothing to this recipe -- a few herbs, some olive oil -- it's the oven that transforms plain veg into a sweet roasted marvel!

Oven Roasted Carrots and Parsnips

carrots

potato

onions

rosemary (finely chopped)

thyme (chopped)

black pepper

red pepper flakes (optional)

Preheat oven to 425 degrees.

Combine parsnips, carrots, potatoes and onion on a large sheet pan.  Add rosemary, thyme,  crushed red pepper (if using), salt and pepper.

Drizzle with olive oil.  Using your clean hands, toss vegetables and herbs with olive oil, until well coated with oil, herbs and spice.  Spread into a single layer and bake for 20 minutes.

Using a spatula flip vegetables and place back in the oven for an additional 10-15 minutes until golden and tender.

Note: if the vegetables are scrunched really tight on the pan and your intent is to get some browning and caramelization, you may want to transfer about 1/3 of the veg to another pan to finish the cooking. Spreading out the vegetables allows for better browning.

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Beef & stout stew with carrots

vegetable oil

beef,

onion, roughly chopped

carrots,

tbsp plain flour

Guinness

beef stock cube

sugar

bay leaves

thyme

Creamy parsnip mash, to serve (see recipe below)

Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

A one pan low-fat roast with pork and herbed vegetables - healthy and hearty

Herbed pork fillet with roast vegetables

parsnips,

butternut squash

red onions, each

lemon

pork

lean pork tenderloin,

Bramley apple

chicken stock

Preheat the oven to 200C/ gas 6/fan 180C. Put all the vegetables into a roasting tin. Drizzle with the olive oil, season with salt and pepper, then toss everything together.

On a plate, mix together the lemon zest and pork seasoning or herbs. Roll the pork tenderloin in the mixture, then put it on top of the vegetables. Roast for 40 minutes.

Peel and core the apple and cut it into chunks. Scatter the pieces into the roasting tin, then pour in the hot stock and cook for a further 15-20 minutes. Slice the pork, arrange on a platter with the veg, then spoon the pan juices on top.

Low FODMAP Roasted Root Veggies recipe - slow-roasted potatoes, carrots, parsnips, and rutabaga make for a scrumptious side dish.

Low FODMAP Roasted Root Veggies

rutabaga,

Yukon gold potatoes, cut into bite-sized pieces

Salt and pepper,

Preheat oven to 375°F. Toss vegetable pieces with olive oil in a large bowl. Place on a baking sheet in an even layer. Season with salt and pepper.

Bake for 45 minutes. Stir and bake for another 45 minutes, checking every 15 minutes, until fork-tender and just starting to brown. Serve warm or store in the refrigerator for up to 4 days. 

Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main.

Gratin of carrots & root vegetables

waxy potatoes (we used Desirée), sliced wafer thin

parsnip

rosemary

carton double cream

Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It’s best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.

Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.

Pour the carrots and cream over the other vegetables, and spread the carrots out. Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.

Super Crispy Crunchy Roast Parsnips are the perfect accompaniment to a Roast dinner. Crispy on the outside and fluffy on the inside!

Super Crispy Crunchy Roast Parsnips

Parsnips.

Tablespoons Vegetable Oil

Salt and Pepper for seasoning

Preheat oven to 220C or 425F.

Peel the parsnips and cut the ends off....

Peel the parsnips and cut the ends off. Then cut lengthways down the middle, and again down the middle. This leaves you with 4 long pieces.  Then cut the parsnips in half so you have 8 pieces per parsnip. They should look a bit like a finger of a fat chip/fry!

Place in a saucepan with cold water and...

Place in a saucepan with cold water and a pinch of salt, and bring to the boil.

Keep an eye on the parsnips once the...

Keep an eye on the parsnips once the water starts to boil. After approximately 7 - 10  minutes drain the parsnips and set aside. (7 -10  minutes is from when the water starts to boil)

Whilst the parsnips are in the saucepan cooking,...

Whilst the parsnips are in the saucepan cooking, place a baking pan with the oil in and leave until hot and sizzling.

Then place the parsnips in the hot oil...

Then place the parsnips in the hot oil and spoon some of the oil over them. Cook for about 15 minutes, turning them over halfway through. If they are not golden and crispy like in the photo, leave them in for a little longer.

When done, place on some kitchen paper then...

When done, place on some kitchen paper then serve with your dinner. You may wish to sprinkle some salt and pepper

Feeling the festive spirit, Colin Fassnidge swaps top billing with Anthony Puharich (for one month only!) so our butcher can show off his skills.

Christmas turkey with all the trimmings

turkey

(500 milliliters) white wine

onion, chopped

garlic bulb, halved crossways

sage, leaves picked

1kg kipfler potatoes, scrubbed

brown eschalots, peeled

baby (Dutch) carrots, trimmed

breadcrumbs

unsalted butter, chopped

onion, finely chopped

garlic cloves, crushed

tbs finely chopped sage

pork and fennel sausages,

Slow Cooked Beef Stew

steak

flour

garlic cloves

red currant jelly

red wine

potatoes

swede

celery sticks

beef stock

tomato puree

Worcestershire sauce

dark brown sugar

cornflour

bread

Preheat the oven to 160°C/Fan 140°C/325°F/Gas mark 3.

Heat the oil in a large ovenproof pan or casserole. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until browned all over in batches - set aside. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes, scraping off the residue from the base of the pan.

Return the beef to the pan and add the carrots, parsnips, potatoes, swede, celery, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).

If you prefer a thicker gravy, mix 2 tbsp of cornflour with 2 tbsp of cold water and add a couple of tbsp of the gravy.  Now add to the stew and mix through.  Serve with buttery mash and some freshly cut crusty bread.  Enjoy!

Parsnips have an earthy sweetness that works in a lot of different dishes and cuisines. Try them roasted, riced, mashed or noodle-d for fun ways to add more veggies to your diet.

The 4 Best Ways to Cook Parsnips

tbsp. cooking fat of your choice,

fine sea salt

black pepper (optional)

ghee

broth

tbsp. cooking fat

Heat the oven to 425 degrees.

Peel the parsnips and trim off both ends. Cut the thinner part into roughly 1-2" chunks. Cut the thicker parts into 1/2" slices, and then halve or quarter those slices if the parsnip is very thick.

Toss the parsnips on a large baking sheet with the cooking fat and salt. Spread out into one layer, making sure there's room between each piece so roast, not steam.&nbsp;

Roast for 35-45 minutes, depending on the thickness of your slices, tossing halfway through. Sprinkle on the black pepper, toss and pour into a serving bowl. Serve warm.

Roasted Parsnips

Peel the parsnips and trim off both ends.&nbsp;

To rice them, you have two options. You can chop them and pulse them in a food processor until they're the size of rice. Or you can leave them whole (peeled and trimmed) and grated using the large holes of box grater. I tend to hold the thinner end and start grating the thicker end first. The grater will make it look more like shredded parsnip than rice, but it still works well.

Add the riced parsnip to a large, microwave-safe bowl. Seal with plastic wrap, leaving a small hole somewhere around the rim of the bowl. Microwave for 2 minutes, toss the rice with a fork and taste. It should be soft but still with a bit of bite. If they're not, cover again and nuke in 1 minute increments until they're the consistency you like.

Using a fork (a spoon could mash them up), toss with the salt and, if using, the black pepper.

Parsnip Rice

Peel the parsnips and trim off both ends.

Slice the parsnips into thin, 1/4"-1/8" coins. Add them to a microwave-safe bowl and pour in about 1/4 cup water. Seal the bowl with plastic wrap, allowing for a small vent somewhere around the rim.

Microwave the parsnips for 10 minutes. Carefully remove and peel off the plastic wrap (it will be hot!). Drain the parsnips and add them back to the bowl.&nbsp;

Mash with a potato masher. Add the salt, pepper and 1 tablespoon ghee or butter and keep mashing until it's the consistency you like. If it's too thick, stir in a little water, broth or milk a tablespoon at a time until you like it. Serve warm with more ghee or butter on top.

Mashed Parsnips

Peel the parsnips and trim off the smaller end. Discard the peels.&nbsp;

Holding the parsnips by the larger end, continue peeling, rotating the parsnip after every peel. Keep peeling and rotating until you're almost down to the core. At some point the thinner end of the parsnip will probably become too thin to peel anymore. That's okay! Just keep peeling the thicker end until you naturally can't anymore.

Add the noodles to a microwave-safe bowl, pour in about 1/4 cup water and cover with plastic wrap, allowing for a small vent somewhere around the rim. Microwave in 2 minute increments until they're soft enough for your liking. Toss with the salt and pepper and serve.

Alternatively, you could eat the oil in a large skillet over medium heat. Once hot, add the noodles, salt and pepper and toss until coated in the oil. Cook, tossing occasionally, until the noodles have softened and begun to shrink. Some will brown and caramelize, which is good. Remove from the pan when it's the consistency you like.

Parsnip Noodles

Please your palate with this Hearty Pot Roast with Parsnips dish. This hearty pot roast is a delicious way to warm up on a cold day and cook with seasonal root vegetables. And as a bonus, it also counts as a Healthy Living recipe!

Top 34 parsnips recipes from across the web

The most viewed parsnips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Honey-roasted parsnips

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Low FODMAP Roasted Root Veggies

Gratin of carrots & root vegetables

Super Crispy Crunchy Roast Parsnips

Christmas turkey with all the trimm...

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The 4 Best Ways to Cook Parsnips

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Top 34 parsnips recipes from across the web

The most viewed parsnips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Honey-roasted parsnips

Roasted Parsnip and Potato Soup

Roast fillet of sea bass with parsn...

Oven Roasted Carrots and Parsnips

Beef & stout stew with carrots

Herbed pork fillet with roast veget...

Low FODMAP Roasted Root Veggies

Gratin of carrots & root vegetables

Super Crispy Crunchy Roast Parsnips

Christmas turkey with all the trimm...

Slow Cooked Beef Stew

The 4 Best Ways to Cook Parsnips

Hearty Pot Roast with Parsnips

Carrot & sweet potato mash

Root Vegetable Puree with Shallots ...

Roast vegetable tray

5-a-day tagine

Roasted Carrot And Parsnip Soup Rec...

Braised Chicken and Parsnips

Roasted Parsnip Soup

Oven-Roasted Root Vegetables &amp; ...

Cheesy Mashed Potatoes andParsnips

Carrot &amp; Parsnip Soup

Irish Lamb Stew

Roasted Parsnips with Spicy Honey B...

Roasted Parsnips

Chopped Apple, Kale &amp; Parsnip S...

Whipped Parsnips with Fresh Herbs {...

Whipped Parsnips with Fresh Herbs {...

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Potato, parsnip & horseradish bake

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Miso parsnips

Fall Sheet Pan Pork Tenderloin with...

The most viewed parsnips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Oven-Roasted Root Vegetables & ...

Carrot & Parsnip Soup

Chopped Apple, Kale & Parsnip S...