The pale parsnip is so much more than a carrot without the color. Parsnips are delicious and interesting, and they absolutely deserve our attention. Despite the fact that they're infrequently eaten or lost in a cornucopia of side dishes at the Thanksgiving table, these hearty root vegetables have serious culinary backbone. That's why we firmly believe that parsnips should feature on our tables far more often than they do.
Parsnips are typically a cold-season root vegetable, and they're ideally harvested after the first frost (a cold snap makes them sweeter). Adaptable and healthy, high in fiber, vitamin C, and minerals (especially potassium), they are versatile enough to carry a vegetarian entrée, diversify a salad, or create a creamily comforting soup.
How do you prep and cook parsnips? They can be peeled before use, but their skins are an additional source of flavor, so scrubbing up a batch to roast is a cinch. They can be used uncooked and are refreshingly crisp in salads. They turn mellow and soft after boiling—and are easy to mash and purée—while roasting emphasizes their sweetness. They can even be used in dessert! Explore the delicious world of the parsnip with our best recipes. We promise you'll be glad you did.
27 Fall Salad Recipes That Are Packed With Autumn Flavor
01of 21
Parsnip Onion Tarte Tatin
An upside-down savory tart that shows off the sweet side of parsnips and onions. The vegetables are cooked gently on the stovetop, then topped with store-bought puff pastry and baked—just like a tarte tatin.
View Recipe
02of 21
Roasted Squash and Parsnip Soup
Your new favorite soup recipe features winter squash, parsnips, apples, and nutty brown butter. It's spiked with aromatic fresh thyme and musky sage for even more flavor.
View Recipe
03of 21
Carrot and Parsnip Soufflé
Parsnips get fancy in this sublime root vegetable soufflé. Combined with their better-known, brighter-colored cousin, the carrot, they bring elegance and sweet vegetal flavor to an airy soufflé.
View Recipe
04of 21
Light and Bright Beef Stew
Fresh dill and white wine balance the sweetness of parsnips and leeks in this slow-cooked and brothy beef stew. It's just the thing to make when the weather turns cold.
View Recipe
05of 21
Parsnip Rosemary Muffins
Start the day with parsnips—in these delicate and not-too-sweet muffins. They're made with yogurt to keep them light, fresh rosemary makes them fragrant, and grated parsnip adds moisture and a subtle flavor.
View Recipe
06of 21
Shaved Parsnip and Grapefruit Salad
The assertive flavors of bittersweet grapefruit segments and flat leaf parsley offset the sweet crispness of raw parsnip in this vibrant salad.
View Recipe
07of 21
Creamy Braised Parsnips With Sage
If you already know and love roasted parsnips, you're ready for braised. Parsnips are cooked in chicken stock flavored with sage until tender, then finished with cream for serving.
View Recipe
08of 21
Parsnip and Pumpkin Seed Fries
Powdering pumpkin seeds and tossing the parsnips in the nutty coating adds crunch to these caramel-chewy fries.
View Recipe
09of 21
Roasted Carrots and Parsnips with Minty Yogurt Sauce
Roasting emphasizes the sweetness of both root vegetables, but their textures are delightfully different: silky (carrots) and chewy (parsnips). Their combined caramels are balanced by refreshing minty yogurt and fresh thyme leaves.
View Recipe
10of 21
Roasted Parsnip Bread Pudding
Brioche, parsnips, cream, eggs, and white wine come together to make this opulent bread pudding. It checks all the boxes for a main course centerpiece.
View Recipe
11of 21
Customizable Vegetable Soup
For warming many hungry tummies, our customizable vegetable soup allows you to put whatever is in your pantry and refrigerator to good use, ensuring you make the most of what is on hand. Be sure to choose parsnips!
View Recipe
12of 21
Orecchiette with Sausage, Chard, and Parsnips
A rewarding bowlful of sweet sausage, tender parsnips, and magnesium-rich Swiss chard is an easy and hearty reward after a long cold-weather hike.
View Recipe
13of 21
Slow-Cooker Root Vegetable Confit
If you don't have a slow cooker, this recipe may convert you: parsnips, beets, carrots, and fennel are poached in a spiced oil and topped with pistachio pesto. Red wine vinegar adds essential acid to the sweet vegetables.
View Recipe
14of 21
Chicken Soup with Dill Spaetzle
Abundant fresh dill brightens the dumplings in this soothing chicken and parsnip soup.
View Recipe
15of 21
Chorizo Parsnip and Olive Bites
For individualized cocktail snacks, pair spicy chorizo with warm, roasted parsnips, and salty olives.
View Recipe
16of 21
Spiced Parsnip Cupcakes
Move over, carrot cake! Parsnips have arrived in cupcake town, and these moist, cardamom-rich confections will be a conversation starter.
View Recipe
17of 21
Winter Vegetable Red Curry
The heat of chile is always a fine foil for the sweetness of parsnips. Spicy red curry paste and rich coconut milk pull together this mouthwatering vegetable curry.
View Recipe
18of 21
Spanish Clam Soup
Briny clams, smoky paprika, fresh herbs, and sharp white wine are mellowed by soft-cooked parsnips.
View Recipe
19of 21
Pork with Pears and Parsnip Mash
A beautifully smooth parsnip and potato mash is the perfect resting place for the delectable gravy in this pan-roasted pork loin.
View Recipe
20of 21
Roasted Parsnips with Rosemary
These wedges of parsnip are like chunky fries, their roasted sweetness highlighted by tossing with rosemary before cooking.
View Recipe
21of 21
Roasted-Parsnip Soup with Chorizo
Roasting parsnips before puréeing them adds a rich layer of flavor to this soup. The bright caper tapenade is a genius finishing touch. For a vegan version, substitute vegetable broth and skip the chorizo.
View Recipe