19 Awesome Parsnip Recipes for Mains, Sides, and More

Our best recipes for the parsnip, all in one place.

August 7, 2017

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These 19 recipes prove that parsnips are so much more than pale carrots. From purées to soups to fries, here are our favorite ways to cook with the them.

Christina Holmes
1/19
Spicy Honey-Glazed Parsnips
Some parsnips can have a woody core, which you’ll want to cut away before cooking.
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Gentl & Hyers
2/19
Root Vegetable Tarte Tatin
We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.
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Eva Kolenko
3/19
Skillet Roast Chicken with Fennel, Parsnips, and Scallions
A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.
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Christopher Testani
4/19
Parsnip Purée
Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.
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Michael Graydon + Nikole Herriott
5/19
Arugula, Apple, and Parsnip with Buttermilk Dressing
Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Who knew? Plus, learn how to master the mandoline.
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Condé Nast Entertainment
6/19
Camille Becerra's Roasted Parsnip and Endive Salad
A beautiful winter-white salad; the natural bitterness of the endive is balanced by sweet roasted parsnips and a tad of sugar in the dressing.
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7/19
Roasted Parsnip Soup with Walnut Pesto
This creamy soup goes great with crusty bread.
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8/19
Vegetable Shepherd’s Pie
Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.
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Annabel Mehran
9/19
"Burnt" Carrots and Parsnips
Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.
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Jeremy Liebman
10/19
Mashed Root Vegetables with Bacon Vinaigrette
We especially like the combination of parsnips, kohlrabi, and celery root in this bacony mash. Prepare the dish a day ahead to allow the flavors to meld.
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Michael Graydon & Nikole Herriott
11/19
Root Vegetable Zoodle Soup with Bacon and Basil Oil
First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.
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Alex Lau
12/19
Glazed Vegetables
Take a breather from roasting. Our stovetop method for this glazed vegetables recipe yields glossy, tender results and works on basically any firm veg.
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13/19
Pear and Parsnip Purée
Woody thyme tempers the sweetness of the pear and parsnip.
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14/19
Baked Parsnip Fries with Rosemary
A healthier alternative to fried potatoes, these are every bit as satisfying.
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15/19
Chicken Soup with Root Vegetables
Noodles? Noodles who?
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16/19
Chicken and Dumplings
An elegant update on a classic.
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17/19
Butcher's Pie
This meaty main is also packed with veggies.
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Hirsheimer & Hamilton
18/19
Roasted Root Vegetable Salad with Mint and Pistachios
A great way to use up different root vegetables that you might have around. Feel free to increase the amount of some and eliminate others, depending on your preference, but make sure to cut them into similar sizes so they'll cook in roughly the same amount of time.
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