20 ways with parsnips
Parsnips will see you through from breakfast to dinner, and can even make a special dessert. They can be a low-cost option when in season and these recipes make the most of the versatile root veg.
Sweet and robust, parsnips are often the first side dish to be scoffed. However, they can be used for much more than simply a roasted side. Like their relative, carrots, they can be used in sweet dishes and brunch recipes, and deserve to take centre stage as the star component of a main course. Here, we’ve picked out our favourite ways to cook with this versatile root veg.
Being a rich source of fibre, it’s no surprise that parsnips help promote digestive regularity. Parsnips are a useful source of vitamin C, with one serving (80g) providing a fifth of your recommended intake. Research suggests that including vegetables like parsnips in your diet helps increase fullness and a sense of satiation.
How to prepare parsnips
- Savour the nutrients and don’t bother peeling young, small parsnips. Gently scrub them to remove any dirt and serve whole.
- When dealing with older parsnips, peel thinly to avoid waste. Make a judgement call on whether the central core is too fibrous and tough to be cooked.
- Uncooked parsnips keep in the fridge for around one week.
Top parsnip recipes
Why not try something different for brunch by swapping the potato in these latkes for grated parsnips? Fry them with fresh dill and serve with smoked haddock, spinach and a runny poached egg for the ultimate savoury comfort food.
Green chillies and coriander give this hearty soup its colour. Flavour winter vegetables with fennel seed, turmeric and ginger.
If you're hosting a buffet, these curried parsnip soup shots will make the perfect canapés. Serve with a dainty topping of prosciutto or choose crisp kale for a vegan option.
Turn the knobbly root into something altogether more elegant by puréeing and serving on Italian-style toasts for a light starter or as part of a canapé menu.
Who says parsnips have to be plain? Transform this veg into beautiful golden dumplings for an impressive vegan dinner-party main. Finish off the gnocchi with a sprinkling of thyme, pepper and crunchy toasted walnuts.
When the chilly winter nights start to draw in, a wholesome vegan curry is just what you need. Crispy parsnips work perfectly mixed with soft chickpeas and coated in a creamy coconut sauce. Using a ready-made curry paste means you can prepare this dish in just 15 minutes, making it a speedy midweek meal. If you've got more time, try our fragrant, slow-cooked parsnip pilaf with a zingy mint salsa verde.
You don’t get much more wintry than this rustic mix. Finish your salad with a honey-rosemary dressing and serve alongside a vegetarian main course. Or, try our sesame parsnip & wild rice tabbouleh, which delivers two of your five-a-day.
The beauty of this dish lies in its multiple textures: creamy sauce, crunchy breadcrumb topping and chunky parsnips.
This bake won our 20th birthday cake competition, and for good reason. Parsnips and maple syrup are a heavenly combination, and when teamed with spices, mascarpone and pecans, it's a seriously special sandwich cake.
Polenta and cheese add a lovely, crispy crumb to these roasted parsnip fingers – great for serving with roasted meat and fish. If you’re catering for vegetarians, make sure you use vegetarian hard cheese. For a sweet-and-spicy twist, try our sticky harissa & marmalade roasted roots.
Parsnips may not be the first thing you'd throw in a pudding, but believe us, this magic ingredient helps soften and lighten the sponge texture. The root veg also imparts a sweetness that balances the salty caramel sauce and zingy stem ginger perfectly, making it an all-round winner.
More like this
Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers you have for busy days.
Rustle up this easy sage and bacon linguine for a comforting supper on cold winter nights using 300g parsnips. It's a great way to use up parsnip leftovers.
Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals. This recipe is ideal for a 3.5-litre slow cooker. If yours is larger, double the amounts and freeze the leftovers. You can also cook on the hob, covered, for 1 hr until the veg is tender.
Make this vegetable tatin with nuts and cheese as a weeknight supper. Perfect for a veggie family meal, it's a great centrepiece that serves six.
Sear pork chops, then roast with red onions and root vegetables for an easy weeknight dinner. This healthy recipe uses minimal ingredients and feeds the whole family.
Use hardy root vegetables in this filling, gluten-free curry. We used pumpkin, carrots and parsnips, teamed with tomatoes to keep it vegetarian. The curry is freezable, making it handy for busy weeknight suppers.
Shoulder is the ideal cut for this warming one-pot, packed with autumnal flavours and perfect served with a side of mash.
Pop chicken thighs and root veg into a roasting tin with a sweet and tangy maple glaze for a delicious one-pan dinner. It's a great way to use up storecupboard sauces like sherry vinegar, wholegrain mustard and maple syrup.
19. Parsnip pilaf
Slow-cook basmati rice with lentils, spices and roasted root vegetables like parsnips and carrots, then serve with a coriander, dill, parsley and mint salsa verde. Its a great freezable vegetarian-friendly recipe.
Add a twist on classic shepherd's pie with these spiced individual pies. Loaded with ginger, chilli and turmeric, it's sure to warm you up on a chilly winter night.
We'd love to hear about your favourite parsnip dishes. Leave a comment below.