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 Ways to Use Parsnips

Updated: December 21, 2017
Parsnips are the carrot's sweeter, starchier cousin, perfect for roasting. Be sure to trim the tops and remove their tough skins before cooking.
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Sherry-Glazed Parsnips With Pomegranate

Jennifer Causey
View Recipe: Sherry-Glazed Parsnips with Pomegranate

Sweet parsnips are an excellent match for the sherry glaze. Remember to remove their tough peels; these won’t soften in the pan. Try this side with a mild protein such as roasted chicken or pork loin.

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Pecan-and-Raisin Parsnips

Photo: Caitlin Bensel
View Recipe: Pecan-and-Raisin Parsnips

Parsnips pair beautifully with piney rosemary and toasted pecans for a taste of early fall. A splash of red wine vinegar lifts the dish.

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Parsnip Spice Cake with Caramel Icing

Photo: Greg DuPree
View Recipe: Parsnip Spice Cake with Caramel Icing

We took a look at the original recipe published in 2003 and decided to update it with less sugar and more whole grains. Instead of boiling the parsnips, we roast them to concentrate their sweetness; this allows us to use less added sugar. We also switched from refined all-purpose flour to whole-wheat pastry flour, and simplified the format to a sheet cake. A few tweaks later, we had a moist, tender, tastier spice cake capped with an indulgent caramel-flavored cream cheese icing.

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Moroccan-Spiced Parsnips

Photo: Caitlin Bensel
View Recipe: Moroccan-Spiced Parsnips

Earthy cumin and lemony coriander counter and complement parsnips' sweet edge. Serve with roasted lamb, pot roast, or seared steaks.

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Pan-Roasted Parsnips and Peas

Photo: Caitlin Bensel
View Recipe: Pan-Roasted Parsnips and Peas

This lovely side dish leans to the sweet side, making it a brilliant pairing for pork. Use slightly firm pears for the best texture.

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Potato, Carrot, and Parsnip Peels

Photo: Monica Buck

Toss potato, carrot, and parsnip peels with a little oil, salt, and pepper, and bake at 400°F for 10 minutes or until browned and crisp. They're delicious on their own, and they also make great crunchy garnishes for soups and salads.

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Roasted Parsnip Variations

Photo: Greg Dupree; Styling: Lindsey Lower

These recipe variations of our Roasted Parsnips with Lemon and Herbs take the roots to savory-garlicky, tangy, and sweet directions. Try the Roasted Parsnips with Sea Salt, Malt, Vinegar, and Chives, Roasted Parsnips with Walnuts, Maple, and Thyme, or Roasted Parsnips with Rosemary, Garlic, and Parmesan.

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Roasted Parsnips with Lemon and Herbs

Photo: Greg Dupree; Styling: Lindsey Lower
View Recipe: Roasted Parsnips with Lemon and Herbs

If you’re not familiar with parsnips, try these quick recipes to acquaint yourself with them. The root veggies look like white carrots and have a decidedly sweet, earthy flavor. Shop for medium to small parsnips, as larger ones tend to have tough, woody cores. In the main recipe here, a hit of fresh lemon juice and sprinkling of fresh herbs make the whole dish taste fresh and bright. If you don’t have parsley on hand, you can leave it out, but do seek out the dill.

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Glazed Parsnips

Photo: Romulo Yanes
View Recipe: Glazed Parsnips

This side dish comes together in minutes, making it an ideal match for a more labor-intensive entrée.

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