Curried Parsnip and White Bean Soup

  • 2-4 TBLS olive oil
  • 1 medium onion, chopped
  • 1-3 cloves garlic, chopped
  • 1 tsp ginger, peeled and minced
  • 1 ½ pound parsnips, peeled & chopped
  • 1 apple, peeled, cored, and chopped
  • 1 tsp curry powder
  • ½ tsp ground cardamom
  • 3-4 cups broth
  • Salt and pepper to taste
  • Coconut milk to taste (optional)
  • 1 ½ cups white beans, cooked & drained

Roasted Parsnip Hummus

  • 1-1.5 pounds parsnips, peeled and sliced
  • ¾ cup water
  • 2 TBLS lemon juice
  • Salt and pepper to taste
  • 1 garlic clove, minced
  • 1 tsp paprika
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 3 TBLS olive oil + extra for drizzling
  • ¼ cup tahini

Parsnip Casserole with Feta


Make this with winter parsnips and it is incredibly sweet!  Loved it and reheated well as a leftover.

1.5-2 pounds parsnips, peeled and cut into match sticks
1 cup cream
1/4 TSP ground turmeric
1/4 TSP ground cumin
pinch of chili powder or cayenne powder
1/4 cup crumbled feta cheese
salt and pepper to taste

Eric’s Everyday Roasted Parsnips


Parsnips, sliced lengthwise
olive oil

Put parsnips on baking sheet.  Toss with olive oil and salt.  Roast at 350 until tender and caramelized.  Turn occasionally to prevent sticking.  Enjoy these super sweet treats!

Parsnip and Apple Puree


1 ½ pounds parsnips, peeled, and chopped
1-2 tablespoons butter or oil
1 cup minced onion or shallot
2 large apples, peeled, cored and chopped
salt and pepper to taste
cream, sour cream, yogurt, etc. to taste
1-2 teaspoons fresh ginger root, finely grated

Pam's Curried Sauteed Parsnips


This delicious and easy recipe is courtesy of Gene's mom.  Thank you for this gem, Pam!

2-4 tablespoons butter
Parsnips, cut into thin bite size slices
¼+ teaspoon mild curry powder, or to taste
salt to taste
2-4+ tablespoons cream, or to taste

Heat butter on medium in heavy bottomed skillet.  Add parsnips and sauté until tender, about 10 minutes.  Sprinkle on curry powder and salt, stir until combined.  Add cream and stir 2-3 minutes until thickened into a sauce.  Serve hot!

Creamy Ginger-Parsnip Soup


I love the combination of spices in this recipe!  Its a great one for a frigid day!  Try this also with carrots or with a combination of carrots and parsnips.

Mashed Carrots and Parsnips


1 pound parsnips, peeled and chopped
1 pound carrots, peeled and chopped
1/4-1/2 cup cream or milk
2-4 tablespoons butter
nutmeg, salt and pepper to taste

Boil carrots and parsnips until tender, about 20 minutes.  Drain well.  Add to food processor with cream/milk and butter and blend until smooth.  Alternatively, mash carrots, parsnips, cream and butter by hand.  Add a little water if too thick.  Add seasonings and serve hot as a delicious side dish.

Roasted Parsnip Fries


Parsnips, peeled, halved, and sliced lenthwise into tapered "fries" (ideally, a large-ish julienne where the pieces taper from no more than 1 inch on the thick end and 4 or so inches long)
olive oil
salt and pepper

Prepare parsnips as above.  Lay out on cookie sheet in one layer.  Drizzle oil on top, season with salt and pepper, and lightly toss to coat.  Roast in an 375 degree oven until browned, about 45 minutes to 1 hour.  Check half way though and stir to prevent sticking.  Serve these delicious treats hot!

Parsnip and Carrot Soup


2-4 tablespoons butter
1 large onion, chopped
1 pound carrots, chopped
1 pound parsnips, peeled and chopped
2-4 cups chicken or vegetable broth
salt and pepper
¼ cup cream or milk

Heat butter in pot on medium.  Add onion and sauté until softened, about 5 minutes.  Add carrots and parsnips, broth, and simmer until tender, about 20 minutes.  Remove from heat and puree.  If too thick, add more broth.  Add salt and pepper.  Add cream or milk.  This soup is also good cold.


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