14 Parsnip Recipes Just Right for Fall

Honey Roasted Vegetables — Credit:
Jake Sternquist

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 turn mellow and soft after boiling—and are easy to mash and purée—while roasting emphasizes their sweetness. They're versatile enough to carry a vegetarian entrée, diversify a salad, or create a creamily comforting soup. Uncooked, parsnips are refreshingly crisp and great in salads. Ahead, explore the delicious world of the root vegetable with our best parsnip recipes.

Parsnips can be peeled before use, but their skins are an additional source of flavor, so scrubbing up a batch is a cinch.

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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.

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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.

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Maple-Glazed Parsnips and Carrots

Sweet, salty, and savory flavors come together in this fall-friendly side dish.

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Smashed Root Vegetables and Caramelized Leeks

smashed root vegetables leeks — Anna Williams

Potatoes, turnips, and parsnips come together in a filling root vegetable mash. Enjoy with an extra pat of butter or crumbled bacon.

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Vegetarian Matzo Ball Soup

Parsnips, carrots, onion, and ginger pave the way for a flavorful homemade broth. Fluffy matzo balls complete the dish, resulting in a family-friendly lunch or dinner.

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Roasted Carrots and Parsnips with Minty Yogurt Sauce

roasted parsnips carrots — Louise Hagger

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.

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Braised Brisket

With this braised brisket recipe in your repertoire, feeding a crowd will be a cinch. Parsnips, carrots, and pearl are onions are also cooked with the brisket, making cleanup easy.

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Customizable Vegetable Soup

homemade vegetable soup with toasted bread on cutting board — Marcus Nilsson

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!

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Turkey With Stuffing

Whole turkey is roasted on top of parsnips, celeriac, and other vegetables, then filled with stuffing.

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Honey-Roasted Vegetables

Root vegetables like parsnips play well with honey glaze, as demonstrated in this simple recipe. All you need is 10 minutes of prep time; the oven will do the rest of the work.

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Chorizo Parsnip and Olive Bites

For individualized cocktail snacks, pair spicy chorizo with warm, roasted parsnips, and salty olives.

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Quick-Brined Corned Beef and Vegetables

Your next St. Patrick's Day soiree is sorted thanks to this quick-brined corned beef recipe. The brisket is paired with cabbage, parsnips, potatoes, and carrots for a flavor-packed meal.

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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.

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