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Recipes Using Parsnips

Category Vegetables
These wonderful roots have a mild carrot flavor and are delicious in side dishes and soups. This page contains recipes using parsnips.


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If you haven't tried parsnips, they are delicious. They look like blond carrots. They are sweet, a little earthy and floral, and pair beautifully with carrots.



Peel the carrots and parsnips, then cut in matchsticks. Put in skillet with the OJ, butter, and honey, bring to a boil, then reduce to a simmer. Don't use a lid, you want the liquid to reduce so that it is syrupy and glazes the vegetables. When the vegetables are done, sprinkle the cinnamon over, stir around to coat, and serve. This is also good with cardamom or coriander instead of the cinnamon.

Servings: 4
Time:5 Minutes Preparation Time
15 Minutes Cooking Time

By Free2B from North Royalton, OH

Comment Was this helpful? 2

Great recipe with a nice, sweet taste.


  • 2 cups carrots, sliced diagonally
  • 2 cups parsnips, sliced diagonally
  • 2 Tbsp. butter or margarine
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  • 2 Tbsp. honey
  • 1/8 tsp. ground ginger
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 1 Tbsp. fresh parsley, coarsely chopped


Place carrots and parsnips in large nonstick skillet, covering with cold water. Cover; bring to a boil. Reduce heat and simmer 5-6 minutes, or until tender. Drain vegetables, reserving 2 tablespoons cooking liquid.

Melt butter in skillet. Add reserved cooking liquids, honey, ginger, salt and pepper. Bring to a boil. Cook 2-4 minutes, stirring often until reduced by half and thickened. Return vegetables to skillet. Toss until glazed and hot. Stir in parsley.

Servings: 4
Prep Time: 20 Minutes
Cooking Time: 12-15 Minutes

By Robin from Washington, IA

Comment Was this helpful? 1


  • 1 1/2 Tbsp. butter or margarine
  • 6 or 7 parsnips, peeled and chopped
  • 1 tart apple, peeled and chopped
  • 6 cups chicken stock
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  • 3/4 tsp. sage
  • 3 cloves
  • 2/3 cup milk
  • salt and pepper
  • parsley
  • croutons


Melt butter in large saucepan. Add parsnips and apple. Cook, covered, for 10 minutes. Add chicken stock, sage and cloves. Bring to a boil. Simmer, covered, for 30 minutes. Remove cloves. Let cool slightly. Puree mixture in blender or food processor. Return to saucepan. Add milk. Heat gently; do not boil. Season with salt and pepper. Garnish with parsley and croutons. 8 servings.

By Robin from Washington, Ia

Comment Was this helpful? 1
Food and Recipes Recipes VegetablesFebruary 21, 2014
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