Type what you have

Ingredients

• ✓ parsnip
• butter
• white sugar
• teriyaki sauce

Instructions

1. 1 Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low; simmer until tender, about 15 minutes. Drain; cool slightly. Cut parsnips into 2 1/2-inch sticks.
2. 2 Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce; cook and stir until sauce is absorbed, about 5 minutes.

By Lett101

Ingredients

• ✓ parsnip
• butter
• salt
• black pepper

Instructions

1. 1 Place the parsnips into a saucepan, and cover with water. Bring to a boil, turn down the heat, and simmer until parsnips are tender, 15 to 20 minutes. Drain well, pat the parsnip pieces dry with paper towels, and set aside.
2. 2 Melt butter in a skillet over medium heat, and place the parsnips into the hot butter in an even layer. Sprinkle with salt and black pepper (I use quite a bit). Cook parsnips until lightly golden brown on both sides, 5 to 8 minutes per side.

By charisue

Ingredients

• ✓ parsnip
• carrot
• butter
• nutmeg
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer for 5 minutes. Add parsnips, cover partially, and simmer until vegetables are very tender, about 15 minutes. Drain well.
2. 2 Return vegetables to the saucepan and stir over medium heat until any excess moisture evaporates. Transfer to a food processor; add butter and process until smooth. Season with nutmeg, salt, and pepper.

By Linda

Ingredients

• ✓ parsnip
• olive oil
• salt
• butter
• thyme
• nutmeg

Instructions

1. 1 Place a heat-resistant pad underneath a large pot filled with water. Attach a sous vide precision cooker to the pot; set temperature to 195 degrees F (95 degrees C) according to the manufacturer's instructions. Set timer to 30 minutes.
2. 2 Cut ends off parsnips; peel. Cut a 2-inch piece off smallest parts of parsnips; cut remaining parts of parsnips into equal-sized pieces. Place into a resealable plastic bag, making sure pieces lay flat and don't overlap. Add olive oil and salt.
3. 3 Remove excess air from bag using the water immersion method or a vacuum sealer; seal bag. Immerse into the pot once it has come to temperature.
4. 4 Melt butter in a small skillet over low heat when 10 minutes are left on sous vide timer. Add thyme sprigs; simmer for 10 minutes.
5. 5 Remove bag from the pot; remove parsnips from the bag. Remove thyme from the skillet; season butter with nutmeg. Increase heat to medium-high; add parsnips to skillet. Cook until parsnips are lightly browned, 2 to 3 minutes.

By Bren

Ingredients

• ✓ parsnip
• cauliflower
• milk
• butter
• salt
• pepper

Instructions

1. 1 Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add cauliflower and parsnips, recover, and steam until soft, about 15 minutes.
2. 2 Drain the vegetables. Mash using a hand masher or electric mixer. Gradually add milk and butter and mash to desired consistency. Season to taste with salt and pepper; serve warm.

By JEN

Ingredients

• ✓ parsnip
• carrot
• butter
• nutmeg
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
2. 2 Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.

By Christine L

Ingredients

• ✓ parsnip
• carrot
• olive oil
• honey
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange carrots and parsnips in a baking dish; drizzle with olive oil and toss to evenly coat. Pour honey over top and season with salt and pepper; toss again to coat.
3. 3 Bake in the preheated oven until vegetables are very tender, about 40 minutes.

By DrSeussFreak

Ingredients

• ✓ parsnip
• milk
• salt
• butter
• thyme
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a large pot over medium-low heat; bring to a simmer. Add parsnips and salt. Cover and cook until parsnips are tender, 25 to 30 minutes.
3. 3 Drain parsnips, reserving warm milk in a separate container.
4. 4 Mash together parsnips, 1 cup reserved warm milk, butter, thyme, and pepper in the same pot using a hand mixer or blender. Add more warm milk until desired consistency is reached. Season with salt and pepper.

By Amy Westerman

Ingredients

• ✓ parsnip
• green apple
• olive oil
• kosher salt
• chicken broth
• russet potato
• heavy cream
• cayenne pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Spread parsnips and apples out onto the prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
3. 3 Roast in the preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
4. 4 Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
5. 5 Purée apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ parsnip
• sweet potato
• carrot
• olive oil
• salt
• black pepper
• thyme
• maple syrup

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Scatter sweet potato, carrot, and parsnip rectangles on a baking sheet. Drizzle with olive oil; season with salt and black pepper.
3. 3 Bake in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables; drizzle with maple syrup. Continue baking until vegetables are soft, about 15 minutes more.

By Allrecipes Member

Ingredients

• ✓ parsnip
• rutabaga
• carrot
• salt
• vegetable oil
• basil
• salt
• black pepper
• parsley

Instructions

1. 1 Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
2. 2 Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
5. 5 Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

By rupps

Ingredients

• ✓ parsnip
• butternut squash
• carrot
• sweet potato
• rutabaga
• turnip
• olive oil
• kosher salt
• pepper

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper: place vegetables into a deep roasting pan.
3. 3 Roast in the preheated oven until vegetables are tender and golden brown around the edges, about 45 minutes, stirring once during roasting to ensure even cooking.

By Sean's Mommy

Ingredients

• ✓ parsnip
• butter
• carrot
• orange juice
• chicken stock
• lemon juice
• salt
• black pepper
• chive

Instructions

1. 1 Melt butter in a large skillet over medium heat.
2. 2 Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
3. 3 Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
4. 4 Season with more salt and black pepper if needed; sprinkle with chives.

By Taddo1965

Ingredients

• ✓ parsnip
• butter
• maple syrup
• salt
• black pepper
• butternut squash
• turnip
• carrot
• sweet potato
• rutabaga

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
2. 2 Whisk melted butter, maple syrup, salt, and black pepper together in a large bowl until well combined. Add squash, turnips, parsnips, carrots, sweet potato, and rutabaga; toss to evenly coat. Transfer vegetables to the prepared roasting pan.
3. 3 Bake in the preheated oven until vegetables are tender, about 30 minutes.

By Kelly Nagy Cramer

Ingredients

• ✓ parsnip
• aluminum foil
• apple cider
• olive oil
• apple cider vinegar
• dijon mustard
• honey
• thyme
• salt
• carrot

Instructions

1. 1 Preheat the oven to 400 degrees F. Line a roasting pan with Reynolds Wrap® Aluminum Foil; set aside. In a very large bowl whisk together the apple cider, oil, vinegar, mustard, honey, thyme, and salt. Add carrots and parsnips and toss to coat. Transfer vegetables and liquid to the prepared roasting pan; spread in an even layer.
2. 2 Roast, uncovered, for 35 minutes or until vegetables are tender and liquid has evaporated, stirring twice during roasting. Makes 8 servings.

By Reynolds KitchensR

Ingredients

• ✓ parsnip
• potato
• sweet potato
• carrot
• rutabaga
• olive oil
• sweet red chili sauce
• steak seasoning
• onion powder
• garlic powder
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss potatoes, sweet potato, parsnips, carrots, and rutabaga with olive oil and chili sauce in a large bowl until coated; season with steak seasoning, onion powder, garlic powder, and black pepper. Toss until evenly coated; spread vegetables into a 9x13-inch roasting pan.
3. 3 Cook in the preheated oven until vegetables are tender, about 40 minutes, stirring halfway through.

By NEWSAHMOM

Ingredients

• ✓ parsnip
• olive oil
• yam
• carrot
• zucchini
• asparagus
• red pepper
• basil
• garlic
• kosher salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C). Grease two baking sheets with 1/2 tablespoon olive oil each.
2. 2 Place yam, parsnip, and carrots onto the baking sheets.
3. 3 Bake in the preheated oven for 30 minutes, then add zucchini and asparagus, and drizzle with remaining 1 tablespoon olive oil. Continue baking until all the vegetables are tender, about 30 minutes more.
4. 4 Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
5. 5 Toss roasted peppers together with basil, garlic, salt, and pepper in a large bowl until combined.
6. 6 Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

By Lorelei

Ingredients

• ✓ parsnip
• carrot
• olive oil
• salt
• black pepper
• butter
• shallot
• chive
• rosemary
• thyme
• garlic

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
3. 3 Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
4. 4 Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

By joyfulg

Ingredients

• ✓ parsnip
• kabocha squash
• coriander seed
• olive oil
• carrot
• salt
• black pepper
• leek
• vegetable stock
• basil
• water
• heavy cream

Instructions

1. 1 Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
2. 2 Heat a skillet over medium heat. Add coriander seed. Toast in the skillet until seeds start to turn golden brown and become fragrant, about 3 minutes. Grind seeds in a coffee grinder.
3. 3 Heat oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook and stir until golden brown, 6 to 8 minutes. Season with salt and pepper. Add leeks and ground coriander; saute until soft, adding a little stock if the pot gets dry. Add the kabocha, remaining vegetable stock, and basil. Add water to cover squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender, 25 to 35 minutes.
4. 4 Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.

By Parker Whittle

Ingredients

• ✓ parsnip
• pan lining paper
• carrot
• sweet potato
• chicken broth
• whipping cream
• butter
• salt
• brown sugar
• all-purpose flour
• rosemary
• pecan
• maple syrup

Instructions

1. 1 Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
2. 2 Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
3. 3 Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
4. 4 Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
5. 5 Bake 20 to 25 minutes or until pecan mixture is just starting to brown.

By Reynolds KitchensR

Ingredients

• ✓ parsnip
• cod
• cod
• lemon
• thyme
• potato
• butter
• onion
• milk
• heavy cream
• salt
• black pepper

Instructions

1. 1 If the smoked cod has a strong smoky flavor, soak it in water for 30 minutes, drain, and rinse.
2. 2 In a large saucepan, cover the cod and smoked cod with water, and add the juice of half a lemon and the thyme. Bring the cooking liquid to a gentle simmer. Poach the fish for 8 to 10 minutes, or until the fish is just cooked and tender. Remove the fish to a bowl, and reserve the poaching liquid. When the fish has cooled enough to handle, break it into large bite-sized pieces. Set aside.
3. 3 While the cod is cooking, peel the parsnips, and cut them into 1/4-inch-thick slices. Peel the potatoes, cut them into 1/2 inch dice, and place them in a bowl of water to prevent discoloring.
4. 4 In a large saucepan or kettle, melt 2 tablespoons of butter or margarine over medium heat. Add onion, and cook until wilted and golden. Add the parsnips, potatoes, and 3 cups of the reserved poaching liquid. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender.
5. 5 Heat the milk and cream in a small saucepan. Do not boil. Stir to the vegetable mixture.
6. 6 Add cod and smoked cod; stir. Season with salt and freshly ground pepper to taste. Just before serving, stir in remaining tablespoon of butter. Top each serving with freshly ground pepper and chives.

By Wendy

Ingredients

• ✓ parsnip
• carrot
• sweet potato
• butter
• mushroom
• leek
• all-purpose flour
• vegetable broth
• thyme
• salt
• black pepper
• hot pepper sauce
• biscuit baking mix
• milk

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Place the parsnips, carrots, and sweet potato into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 10 minutes. Drain and allow to steam dry for a minute or two.
3. 3 Melt butter in a large skillet over medium heat. Cook and stir mushrooms and leeks until tender, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture. Stir in thyme, salt, pepper, and hot pepper sauce, then add the drained vegetables. Spoon vegetable mixture into a 10 inch deep dish pie pan.
4. 4 To prepare biscuit topping, combine biscuit mix with milk in a bowl. Drop heaping tablespoons of batter onto vegetable filling. Do not cover filling completely with batter. Bake pot pie in the preheated over until topping is golden brown, 18 to 20 minutes.

By Isabella Riche

Ingredients

• ✓ parsnip
• olive oil cooking spray
• butternut squash
• sweet potato
• brussels sprout
• onion
• carrot
• olive oil
• thyme
• rosemary
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
2. 2 Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.
3. 3 Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.

By MissyDi

Ingredients

• ✓ parsnip
• potato
• half-and-half
• butter
• salt
• pepper
• elk meat
• italian seasoning
• onion
• garlic powder
• mixed vegetable
• butter

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain; steam dry potatoes in pot, 1 to 2 minutes. Add half-and-half, 2 tablespoons butter, salt, and black pepper; mash. Set aside.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Meanwhile, cook elk meat, Italian seasoning, salt, and black pepper in a skillet over medium-high heat until crumbly and no longer pink, about 5 minutes. Transfer to a 9-inch pie plate or baking dish; return skillet to the stove over medium heat.
4. 4 Add onion, parsnip, and garlic powder to the skillet; season with salt and black pepper. Cook until parsnip has softened, about 10 minutes. Stir in mixed vegetables; cook 5 minutes, then add to pie plate on top elk. Top vegetable mixture with mashed potatoes; brush 1 tablespoon melted butter on top.
5. 5 Bake in the preheated oven until potatoes begin to turn golden brown, about 30 minutes. Serve hot.

By Sarah Waltrip

Ingredients

• ✓ parsnip
• turkey thigh
• salt
• black pepper
• tomato
• artichoke heart
• baby carrot
• yellow squash
• green bell pepper
• chicken broth
• chicken bouillon
• chickpea
• dill

Instructions

1. 1 Sprinkle the turkey thigh cubes with salt and black pepper, and place into a slow cooker. Pour the diced tomatoes over the turkey, and follow with the artichoke hearts in a layer. Place the parsnips, baby carrots, yellow squash, and green bell pepper into the cooker, and pour in the chicken broth to cover. Place the bouillon cubes into the broth. Cover, and cook on Low for 8 to 10 hours. Pour in the garbanzo beans in the last hour. Garnish with fresh dill.

By fozziesmom

Ingredients

• ✓ parsnip
• cooking spray
• beet
• potato
• turnip
• rutabaga
• olive oil
• salt
• black pepper
• vegetable broth
• balsamic vinegar
• italian seasoning
• goat cheese

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Spray a baking sheet with cooking spray.
3. 3 Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
4. 4 Spread seasoned vegetables over prepared baking dish.
5. 5 Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
6. 6 Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
7. 7 Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
8. 8 Transfer roasted vegetables to a bowl and toss with goat cheese.

By WillMetz

Ingredients

• ✓ parsnip
• butternut squash
• yam
• sweet potato
• carrot
• turnip
• mushroom
• shallot
• garlic
• rosemary
• sea salt
• black pepper
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep.
3. 3 Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.

By Janis

Ingredients

• ✓ parsnip
• vegetable broth
• quinoa
• brussels sprout
• carrot
• red onion
• olive oil
• chickpea
• turmeric
• tahini
• lemon juice
• maple syrup
• water
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Bring vegetable broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 15 minutes.
3. 3 Toss Brussels sprouts, carrots, parsnips, and red onion with 1 teaspoon olive oil on a baking sheet until coated.
4. 4 Bake in the preheated oven until softened, about 10 minutes.
5. 5 Toss chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Add chickpeas; cook and stir until browned, about 8 minutes.
6. 6 Combine tahini, lemon juice, and maple syrup in a bowl until well incorporated; add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
7. 7 Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between two serving bowls. Drizzle 1 tablespoon dressing over each bowl.

By MyNutriCounter

Ingredients

• ✓ parsnip
• vegetable broth
• water
• yellow onion
• turnip
• carrot
• celery
• parsley
• dill
• artificial chicken
• escarole
• orzo pasta
• salt
• black pepper

Instructions

1. 1 Cook 2 cups of broth over medium heat and add onions. Cook for 4 to 5 minutes. Add the rest of the broth and water, followed by onion, turnip, parsnip, carrots, celery, parsley, and dill. Cook over medium heat for 1 hour.
2. 2 Stir in the vegetarian chicken pieces and continue to cook until heated through and vegetables are tender, about 30 minutes more. Stir in escarole and orzo; cook for 15 minutes more.
3. 3 Remove vegetarian chicken, cut into chunks, and add back to the pot. Season with salt and pepper before serving.

By calead910

Ingredients

• ✓ parsnip
• butter
• carrot
• leek
• onion
• ginger
• thyme
• garlic
• vegetable broth
• salt
• black pepper
• nutmeg
• sour cream

Instructions

1. 1 Melt butter in a large pot over medium-low heat. Add carrot, leek, onion, ginger, and thyme. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add parsnips and broth and bring to a boil. Cover, reduce heat, and simmer until all vegetables are soft, about 15 minutes. Remove from heat.
2. 2 Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.
3. 3 Serve with a dollop of sour cream.

By barbara