# Good parsnip recipes? **URL:** \ **Category:** Cafe Society\ **Created:** [September 27, 2008, 3:49am UTC](https://boards.straightdope.com/t/good-parsnip-recipes/465442 "2008-09-27T03:49:27Z")\ **Posts on this page:** 11\ **Page:** 1
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [September 27, 2008, 3:49am UTC](https://boards.straightdope.com/t/good-parsnip-recipes/465442/1 "2008-09-27T03:49:27Z")
I like the taste of parsnips, but I don’t have many recipes that call for them. Anyone have any good parsnip recipes? ---
**Author:** ![Cunctator](https://avatars.discourse-cdn.com/v4/letter/c/43a26b/32.png) [@Cunctator](https://boards.straightdope.com/u/Cunctator)\ **Post date:** [September 27, 2008, 4:40am UTC](https://boards.straightdope.com/t/good-parsnip-recipes/465442/2 "2008-09-27T04:40:15Z")
They make [rather a nice mash](http://www.taste.com.au/recipes/7826/creamy+parsnip+mash) and a good combination with carrots in [soup](http://www.taste.com.au/recipes/18787/roasted+carrot+and+parsnip+soup) too. They’re also great just roasted with other veggies (potatoes; carrots; pumpkin; kumera). I par boil them first, then lightly oil them and roast them. ---
**Author:** ![betenoir](https://avatars.discourse-cdn.com/v4/letter/b/258eb7/32.png) [@betenoir](https://boards.straightdope.com/u/betenoir)\ **Post date:** [September 27, 2008, 10:19am UTC](https://boards.straightdope.com/t/good-parsnip-recipes/465442/3 "2008-09-27T10:19:17Z")
I’d go with mash. Specfically potatoes, rutabaga (or swedes as you will) and parsnips. Boil until mashable. Add seasoning. Savory. And a little nutmeg. Carmilzes some onions. Then put the whole thing in a cassorole dish the onions on top. Bake for some time. Went over like gangbusters every time I’ve made it. ---
**Author:** ![Carson\_O\_Genic](https://avatars.discourse-cdn.com/v4/letter/c/cdc98d/32.png) [@Carson\_O\_Genic](https://boards.straightdope.com/u/Carson_O_Genic)\ **Post date:** [September 27, 2008, 12:48pm UTC](https://boards.straightdope.com/t/good-parsnip-recipes/465442/4 "2008-09-27T12:48:27Z")
I’ve learned how to grow them and keep them well mulched, in ground, over winter. Meaning they feature well in cold weather fare like soups and stews. Beef is always good accompaniment; oxtail, sublime. Roasting alone with perhaps a spritz of olive oil brings out the nutty flavour best, but chipping and frying in deep oil is a treat. I don’t think my oxtail stew recipe is markedly different than anything you could find on the web but if you wish I’ll post it. ---
**Author:** ![Shayna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/shayna/32/17976_2.png) [@Shayna](https://boards.straightdope.com/u/Shayna)\ **Post date:** [September 27, 2008, 2:15pm UTC](https://boards.straightdope.com/t/good-parsnip-recipes/465442/5 "2008-09-27T14:15:22Z")
I use parsnips along with carrots in my chicken soup. [A nice list of parsnip recipes](http://homecooking.about.com/library/archive/blparsnip.htm). ---
**Author:** ![MissMossie](https://avatars.discourse-cdn.com/v4/letter/m/f6c823/32.png) [@MissMossie](https://boards.straightdope.com/u/MissMossie)\ **Post date:** [September 27, 2008, 3:42pm UTC](https://boards.straightdope.com/t/good-parsnip-recipes/465442/6 "2008-09-27T15:42:00Z")
I like them in beef and root vegetable stew along with carrots, potatoes, and sweet potatoes. I also throw them in along with carrots and celery (and sometimes potatoes) when I make chicken soup. If you like, I can type out an approximate recipe for my beef and root vegetable stew. It’s one of those things that changes every time and all of the measurements are “enough” (rather than 1 unit of an ingredient, I add enough of the ingredient), so it may or may not be helpful to you, depending on your cooking style. ---
**Author:** ![gallows\_fodder](https://avatars.discourse-cdn.com/v4/letter/g/8c91f0/32.png) [@gallows\_fodder](https://boards.straightdope.com/u/gallows_fodder)\ **Post date:** [September 27, 2008, 5:11pm UTC](https://boards.straightdope.com/t/good-parsnip-recipes/465442/7 "2008-09-27T17:11:43Z")
I make a ham and parsnip dish that was taken from a recipe dating back to the early 1800s and served at a local inn in New Jersey. Unfortunately, I can’t _find_ the recipe right now, and I don’t remember the proportions, but it goes something like this: Take 1-2 lbs. of parsnips, cut into bite-sized pieces, and boil for ~20 min. In the meantime, take a ham steak, cook it however you’d like (I panfry it) and dice it into bite-sized pieces. Leave that aside. Make a sauce with butter, flour, milk, white vinegar, sugar, salt, and stone ground (or Dijon) mustard. Whisk together in the pan until creamy. Combine the parsnips, ham, and sauce, and garnish with parsley. (I found the recipe in the _Philadelphia Inquirer_ about 15 years ago – their online archives might have it.) ---
**Author:** ![HMS\_Irruncible](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hms_irruncible/32/7394_2.png) [@HMS\_Irruncible](https://boards.straightdope.com/u/HMS_Irruncible)\ **Post date:** [September 27, 2008, 5:16pm UTC](https://boards.straightdope.com/t/good-parsnip-recipes/465442/8 "2008-09-27T17:16:12Z")
Take chopped parsnips, carrots, rutabaga, celery root, onion, and garlic cloves… coat with olive oil, season with rosemary, salt, pepper, and olive oil, roast about 2 hours at 400-ish. Fantastic winter dish. ---
**Author:** ![irishgirl](https://avatars.discourse-cdn.com/v4/letter/i/8edcca/32.png) [@irishgirl](https://boards.straightdope.com/u/irishgirl)\ **Post date:** [September 27, 2008, 7:46pm UTC](https://boards.straightdope.com/t/good-parsnip-recipes/465442/9 "2008-09-27T19:46:51Z")
Dice and boil two parsnips and two carrots. Mash veg with butter and season to taste, serve as a side dish. Roast with rosemary and garlic. Roast with balsamic vinegar and olive oil. Roast in butter, pour over a mixture of honey and wholegrain mustard 5 minutes before you take out of the oven. Fry an onion and some garlic in oil, add some curry powder, a diced potato and diced parsnips. Add stock, make soup, blend to desired texture- curried parsnip soup is YUMMY! The flavour of parsnips works well with coriander (cilantro) seeds, cumin, garlic, balsamic vinegar, mustard, apples, carrots and other root veg. Have fun experimenting. ---
**Author:** ![Northern\_Piper](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/northern_piper/32/5304_2.png) [@Northern\_Piper](https://boards.straightdope.com/u/Northern_Piper)\ **Post date:** [September 29, 2008, 1:25am UTC](https://boards.straightdope.com/t/good-parsnip-recipes/465442/10 "2008-09-29T01:25:33Z")
these recipes all look very yummy! thanks, guys. I promised Mrs. Piper a spaghetti bolognese this Sunday, which is now bubbling away, but next week I’ll try one of these. ---
**Author:** ![Flutterby](https://avatars.discourse-cdn.com/v4/letter/f/6f9a4e/32.png) [@Flutterby](https://boards.straightdope.com/u/Flutterby)\ **Post date:** [September 29, 2008, 2:24am UTC](https://boards.straightdope.com/t/good-parsnip-recipes/465442/11 "2008-09-29T02:24:48Z")
I like to add them to stew, or cook them with a roast and other veggies in a crock pot. Simply recipes also has two yummy recipes, one for [roasted parsnips](http://www.elise.com/recipes/archives/000975roasted_parsnips.php) and [pureed roasted parsnips](http://www.elise.com/recipes/archives/004263pureed_roasted_parsnips.php).