Christmas parsnip recipes (2024)

Showing 1 to 24 of 41 results

Miso parsnips
A star rating of 5 out of 5.3 ratings
Make parsnips extra-special with a flavourful white miso and maple glaze. This makes a perfect Sunday roast side, or Christmas dinner dish to feed a crowd
- 1 hr
- Easy
- Vegan
A star rating of 4.3 out of 5.7 ratings
Plenty of parsnips leftover from Christmas? Rustle up this easy parsnip, sage and bacon linguine for a comforting supper on cold winter nights
- 45 mins
- Easy
A star rating of 5 out of 5.2 ratings
Make parsnips really special for the Christmas dinner table. Sliced hasselback style, they're flavoured with orange, red wine vinegar and maple syrup
- 45 mins
- Easy
- Vegan
- Gluten-free
Honey-roasted parsnips
A star rating of 4.5 out of 5.46 ratings
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they’re quick to prepare
- 55 mins
- Easy
- Vegetarian
All-the-trimmings traybake
A star rating of 4.7 out of 5.18 ratings
Enjoy the best of Christmas in a traybake. A perfect Boxing Day feast for using up leftovers like potatoes, parsnips, carrots, sprouts and pigs-in-blankets
- 1 hr 5 mins
- Easy
A star rating of 4.5 out of 5.11 ratings
See Also
Homemade Butter Pecan Ice Cream Recipe Gordon Ramsay's Chili Recipe - Easy Kitchen Guide Finnish Meringue Cookies Recipe Kate Hudson’s hot & smoky vindaloo | Jamie Oliver recipes
Looking to use up a glut of parsnips? We’ve swapped classic potato for root veg in these golden brown brunch latkes, with a poached egg and smoked fish
- 50 mins
- More effort
Sticky toffee parsnip pudding
A star rating of 4.7 out of 5.8 ratings
The parsnip makes the pudding extra light and soft – much like a carrot cake. Its earthy sweetness works wonderfully with the glossy caramel sauce
- 1 hr
- Easy
- Vegetarian
A star rating of 4.6 out of 5.10 ratings
The ultimate comfort food: sweet red pepper mixed into these meatballs add depth of flavour and parsnip mash is a great twist on your usual spuds
- 35 mins
- Easy
A star rating of 4.3 out of 5.4 ratings
These sticky, caramelised root veggies have a dollop of marmalade to bring a sweet fruity element and delicate rose harissa for a little heat
- 1 hr
- Easy
- Vegan
- Gluten-free
Maple spiced parsnips
A star rating of 5 out of 5.3 ratings
Take your standard veggie side dish to the next level by tossing parsnips in maple syrup, cumin and turmeric - a great accompaniment to Sunday lunch
- 35 mins
- Easy
- Vegetarian
- Gluten-free
Parsnip croquettes
A star rating of 5 out of 5.3 ratings
This show-stealing side dish of roasted parsnips and creamy béchamel is breadcrumbed and deep-fried for crisp, golden bites
- 2 hrs 20 mins
- A challenge
A star rating of 5 out of 5.2 ratings
See Also
Chocolate porridge | Jamie Oliver breakfast recipes
This decadent, savoury take on the classic bread & butter pudding can be served as a vegetarian centrepiece, or an indulgent side dish
- 2 hrs 15 mins
- Easy
- Vegetarian
Salted maple-roasted parsnips
A star rating of 5 out of 5.1 rating
Roast root vegetables with maple syrup and thyme leaves until soft and sticky, then serve as a side dish to your traditional festive feast
- 45 mins
- Easy
- Vegetarian
- Gluten-free
Dukkah parsnips
A star rating of 0 out of 5.0 ratings
Toss parsnips with maple syrup and dukkah seasoning for a flavourful side dish that's perfect to accompany a roast or Christmas feast
- 45 mins
- Easy
- Vegan
A star rating of 4.7 out of 5.3 ratings
Glaze your Christmas root vegetables with honey and coriander seeds, then add apple quarters and roast for an extra-special side dish
- 50 mins
- Easy
- Vegetarian
- Gluten-free
Parsnip hash browns
A star rating of 4 out of 5.13 ratings
These crispy hash browns can be made ahead and reheated from frozen - ideal for unexpected Christmas visitors
- 35 mins
- Easy
- Gluten-free
Parsnip pilaf
A star rating of 3.4 out of 5.15 ratings
Slow cook basmati rice with lentils and spices, roast your veg then serve with a coriander, dill, parsley and mint salsa verde
- 1 hr 35 mins
- More effort
- Vegetarian
Roast Parmesan parsnips
A star rating of 4.6 out of 5.7 ratings
For a twist on a favourite Sunday roast or Christmas side dish, coat parsnips in polenta and grated Italian cheese to ensure a tasty, crunchy finish
- 1 hr
- Easy
- Healthy
Crisp honey mustard parsnips
A star rating of 4.7 out of 5.29 ratings
Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish
- 30 mins
- Easy
- Vegetarian
A star rating of 4.4 out of 5.8 ratings
Scented truffle oil and fresh parmesan make humble parsnips the star in this tasty Christmas canapé
- 35 mins
- Easy
- Vegetarian
A star rating of 4.7 out of 5.10 ratings
This luxuriously creamy bake is the perfect partner to Sarah's veggie pie
- 1 hr 35 mins
- Easy
- Vegetarian
A star rating of 0 out of 5.0 ratings
Bring out the sweetness of this classic roast accompaniment with maple syrup and sprigs of rosemary for a low-fat yet delicious side dish
- 55 mins
- Easy
- Vegetarian
Sticky maple-glazed parsnips with pecans
A star rating of 0 out of 5.0 ratings
Spruce up your roots by adding crunchy nuts and caramelise with sweet maple syrup
- 50 mins
- Easy
- Healthy
- Vegetarian

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FAQs

Do you have to boil parsnips before roasting? ›

Parboil if you prefer a soft texture.

You can skip straight to roasting, but parboiling the parsnips first will help prevent dry or chewy parsnips. To parboil, put whole or halved parsnips in salted, boiling water and cook for 8 minutes or until slightly tender.

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What do parsnips pair well with? ›

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

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Should parsnips be peeled before cooking? ›

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

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How do you cook Gordon Ramsay parsnips? ›

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

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Why are my roast parsnips soggy? ›

Turning your parsnips halfway through cooking will ensure an even golden colour all over. Make sure that your parsnips don't overlap each other during the cooking process, as this will steam them, rather than roast them, resulting in a soggy parsnip!

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Why are my roasted parsnips bitter? ›

However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.

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Why do parsnips upset my stomach? ›

Parsnips often contain a group of natural toxins called furocoumarins. These are probably produced to protect the plant when it has been stressed. The toxin is mostly found in the peel and the surface layer of the plant, as well as around any damaged areas. One of the toxins can cause stomach ache.

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Are parsnips healthier than potatoes? ›

What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over. But there's more to parsnips than just nutrition.

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Why do my parsnips taste bitter? ›

If they aren't harvested fast enough in the spring, they start to grow again and can become bitter and woody. Hugh of Sugar Mountain has been growing the sweet parsnips you've been enjoying in the Parsnip sandwich.

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When should you not eat a parsnip? ›

Store in the refrigerator in an unsealed bag for 3+ weeks. If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten. For better flavor, cook the parsnip with the skin on—after cooking, you have the option to eat the skin or not!

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Why are my parsnips not crispy? ›

The trick is to keep the parsnips say 1 inch thick or so, so they have a chance to crisp up. Giving them a blanche in boiling water first also helps to make these crispy during roasting.

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How do you take the bitterness out of parsnips? ›

Thick parsnips tend to have bitter, woody cores. Cut them in half length-wise and cut out the core if this is the case. Parsnips taste best during the winter months. They're sweeter when exposed to cold, so keep them in a bag in the fridge.

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Why do parsnips taste so good? ›

Stored starches in the parsnip are broken down and converted to sugar, which is why they have that delicious sweetness.

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What do boiled parsnips taste like? ›

A parsnip is a long, tapered root vegetable. It resembles a carrot in this way, and indeed they are part of the same family. But parsnips don't taste like carrots. They're sweeter—think sweet potatoes—and they have a delicious naturally nutty or earthy flavor.

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Do you need to boil vegetables before roasting? ›

Blanching the veggies before roasting them may allow you to have less salt on the vegetables and for them to caramelize a bit nicely without burning. Sometimes I have burned vegetables when roasting them until they were tender.

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How long to blanch parsnips before roasting? ›

Preheat the oven to 180ºC/350ºF/gas 4. Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry.

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How long does it take to boil parsnip? ›

Bring a large pan of salted water to the boil. Add the parsnips and simmer for 10–12 minutes until tender. Drain well and leave to stand for 2–3 minutes to dry out.

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