Christmas parsnip recipes (2024)

Showing 1 to 24 of 41 results

  • Honey-roasted parsnips

    A star rating of 4.5 out of 5.47 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
  • 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
  • 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
  • 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
  • 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 4.3 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

  • 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 4.5 out of 5.11 ratings

    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 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

  • 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
  • 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
  • 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
  • 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

    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

  • 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

  • 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
  • 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
  • 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
Christmas parsnip recipes (2024)

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 go well with? ›

Roasted parsnips pair well with just about anything. Try serving them up as the perfect side dish alongside hearty mains such as Creamy Coconut & Red Lentil Curry, Roasted Cherry Tomato Pasta, or Lemon Chickpea Orzo Soup. Golden parsnips are also a popular side to serve with Christmas dinner.

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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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Are parsnips better for you 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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Are parsnips good or bad for you? ›

Being a rich source of fibre, it's no surprise that parsnips help promote digestive regularity. They may also benefit a number of other gut-related conditions, including reflux and diverticulitis. Rich in both soluble and insoluble fibre, parsnips help promote a greater mix of beneficial gut microbes.

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Are parsnips good for stomach? ›

Parsnips are a good source of fiber as well, with anywhere from 3 to 5 grams of fiber per serving. Fiber is vital for a healthy gut because it moves food along the digestive tract and improves bowel health. One serving of parsnips provides about 20 percent of the DRI for women and about 13 percent for men.

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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 are parsnips so delicious? ›

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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Should carrots and parsnips be parboiled before roasting? ›

Roasting Tips

Parboiling skin-on carrots and parsnips lets you soften them without them losing too much moisture.

Keep Reading ›
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. So try this — enjoy the bounty.

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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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