Closely related to carrots, parsnips are sweet, earthy root vegetables. They're especially good for roasting, but also have a place in salads and soups. From assortments of roasted fall vegetables to classic matzo ball soup, we've rounded up our favorite parsnip recipes.
Roasted parsnip spears are an addictive snack. By serving them with a piquant horseradish mayonnaise dipping sauce, you wind up with a dish perfect of Passover. Fresh rosemary adds depth to the dip.
One of our favorite dishes in the fall and winter is mixed roasted vegetables. Trying roasting parsnips and carrots with honey to accent the sweetness and toasted cumin seeds, mint, and lime juice for contrast. Or go with an even wider assortment: beets, potatoes, onions, Brussels sprouts, and parsnips roasted with rosemary and thyme.
Parsnips and other root vegetables are great for bulking up soups and stews. Our Norwegian cod and root vegetable chowder puts carrot, parsnip, potato, and celeriac into a creamy stew flavored with dill and parsley. In our Hungarian ham and bean soup, the roux-thickened broth is studded with carrot, onion, parsnip, and celery.
Find all of these dishes and more in our collection of parsnip recipes.
Roasted Parsnips with Horseradish Mayonnaise
Horseradish is a staple of many Passover seder tables. In this dish from cookbook author Leah Koenig, it gets mixed with mayonnaise and fresh rosemary in a piquant dip for roasted parsnips. Get the recipe for Roasted Parsnips with Horseradish Mayonnaise »
Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette
Parsnips offer sweetness, while spicy hazelnuts and coarse pumpernickel crumbs add crunch, to this modern salad from New German Cooking (Chronicle Books, January 2015) by Jeremy and Jessica Nolen. Get the recipe for Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette »
Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse)
Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse) »
Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)
When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.
Galilean Beef Stew (Poike)
Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew. Get the recipe for Galilean Beef Stew (Poike) »
Hungarian Bean and Ham Soup (Csülkös Bableves)
A paprika-laced roux of lard, flour, and sour cream transforms a simple bean and ham soup into something luxurious. Get the recipe for Hungarian Bean and Ham Soup (Csülkös Bableves) »
Cumin-Roasted Carrots and Parsnips
Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. Get the recipe for Cumin-Roasted Carrots and Parsnips»
Gascon-Style Beef Stew (Daube de Boeuf À la Gasconne)
A rich beef and root vegetable stew is made with armagnac, chocolate and, traditionally, Madiran wine. We use pinot noir instead for a lighter, more nuanced version. Get the recipe for Gascon-Style Beef Stew (Daube de Boeuf À la Gasconne) »
Aunt Gillie's Matzo Ball Soup
Chicken soup may or may not be a cure-all for physical and psychic ills, but if you add a few matzo balls it definitely becomes a deli classic. This recipe, from Gillie Feuer of Long Island, New York, was a tightly held secret, until we pried it loose. The key? Lots of veggies, and her light and floaty dumplings: “They’re very well behaved,” she told us. “They plump up just like little dolls.” The trick? “Margarine.” But, she warned, “I’m not perfect. You can see my fingerprints on them.” It might just be the fingerprints that make them so good. Get the recipe for Aunt Gillie’s Matzo Ball Soup »
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