39 parsnip recipes

Using seasonal parsnips and pears, adding skim-milk gives the soup more creamy flavor, drizzle concentrated balsamic vinegar on top. It is a fabulous dish.

Velvety pressure cooker parsnip soup with curry, ginger, and rolled oats for body, finished with a swirl of cream. Sweet, earthy, and warming. On the table in about an hour with minimal hands-on time.

Irish-style baked parsnips parboiled then slow-baked in stock with butter and nutmeg. A simple, traditional side dish that draws out the natural sweetness of the root vegetable.

Creamy parsnip chowder with butternut squash, bacon, and a cinnamon stick simmered in chicken broth. A velvety fall soup finished with heavy cream, nutmeg, and chives.

Potato soup with sweet parsnip and earthy mushroom, browned in butter and thickened with a touch of flour. A chunky, herb-flecked bowl with marjoram and chicken stock at the base.

Traditional Irish Corned Beef and Cabbage recipe with tender brisket, carrots, parsnips, and potatoes. The authentic stovetop method for St. Patrick's Day perfection.

Thanksgiving comes to mind! Healthy and interesting recipe. From my MIL's recipes but I think she got this from her SIL! This could be a salad or a side dish and could be made a day ahead and brought to room temperature before serving.

here and there they call this soup green borsht or green krupnik.. very popular in Latvia but they cook it in different way than my proposition..

A savory and hearty soup made with succulent beef, hot chili sauce and bean sprouts.

An old-fashioned root vegetable stew with salt pork, cabbage, carrots, turnips, parsnips, and potatoes slow-steamed until fork-tender. Farmhouse cooking at its most honest and filling.

A big-batch vegetable stew loaded with carrots, turnips, parsnips, and mushrooms in a spicy tomato-chicken broth. Freezer-friendly and served over couscous.

Homemade vegetable stock in the pressure cooker in just 10 minutes at high pressure. Sauteed onions, carrots, celery, parsnips, and herbs for a rich, flavorful base.

Spicy root vegetable stew with carrots, turnips, parsnips, and mushrooms simmered in tomato-paste-thickened broth with chili pepper and herbs. Big-batch, freezer-friendly, and served over couscous.

Beef barley soup built on a slow-simmered beef shin broth with carrots, parsnips, celery, and tomato, finished with chewy pearl barley. A hearty one-pot meal that doubles as a side of horseradish-dressed beef.

Roast duck with root vegetables and wine-poached pears in a cranberry-red wine pan sauce. A refined country-style dinner with carrots, parsnips, and a buttery fruit sauce.

Traditional Irish beef stew with round steak, whole potatoes, carrots, parsnips, and pearl barley simmered low and slow. Hearty, thick, and honest pub fare.