Parsnips lightly seasoned and pan fried in butter.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.

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  • In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.

  • Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

Nutrition Facts

305.3 calories; protein 3.1g 6% DV; carbohydrates 33.5g 11% DV; fat 19g 29% DV; cholesterol 48.8mg 16% DV; sodium 239.4mg 10% DV. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2007
I've never made parsnips before- this was a first for me. I sliced them the long way, which was a pain, but they're attractive that way and cook quickly, so it was alright. I seasoned the parsnips with salt and pepper, did NOT boil them first, did NOT add flour either, and dropped them into a butter/olive oil mixture (I didn't want the butter to burn). They really came out delicious- tender, tasty, and my family loved them (even my dad, and he doesn't like anything unless it's a potato). I'd definitely make these again. Read More
(117)

Most helpful critical review

Rating: 1 stars
03/08/2006
I made this recipe.It was quick and simple.I found there was no flavour of parsnip and you could taste only the flour.My family did not like it at all. Read More
(10)
49 Ratings
  • 5 star values: 24
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
01/28/2007
I've never made parsnips before- this was a first for me. I sliced them the long way, which was a pain, but they're attractive that way and cook quickly, so it was alright. I seasoned the parsnips with salt and pepper, did NOT boil them first, did NOT add flour either, and dropped them into a butter/olive oil mixture (I didn't want the butter to burn). They really came out delicious- tender, tasty, and my family loved them (even my dad, and he doesn't like anything unless it's a potato). I'd definitely make these again. Read More
(117)
Rating: 5 stars
01/20/2004
I grew up loving parsnips cooked this way by a beloved grandmother. She didnot coat them, just sauted them slowly in the butter. Yummy but an aquired taste, I feel. Read More
(78)
Rating: 5 stars
05/05/2008
Proof you just can't go wrong frying something in butter! This was outstanding, and my husband and I aren't huge parsnip fans. We've been trying to eat local foods in season, and all winter I avoided parsnips except mixed in with lots of other veggies to the point where you can't even taste them. Finally, I saw what is probably the very last parsnips of the season, and I decided that I had to stop being a wimp and give it a go. And boy am I glad I did. Even one of my 2 year old twins ate this up, which felt like a small miracle. My only problem now is that I'm going to have to wait until next winter to eat this again. Well, I guess it's good to have things to look forward to in the winter! Thanks for the delightful recipe! Read More
(57)
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Rating: 5 stars
11/24/2007
I remembered my Grandmother/Mother making something for me when I was little that I could not put my finger on. After trying a parsnip after many many years it all came together. This is exacly how they used to make them only I don't think they boiled them or floured them. I just fried them in butter/olive oil with salt & pepper and it was exactly what I have been searching for all of these years. Thanks for sharing! Read More
(20)
Rating: 5 stars
09/25/2004
I loovvved them. Probably not the healthiest way to eat veggies... but who cares! I left off the flour cause I semi-low carbing. Brought me back to my childhood when Grandma used to make 'em. Thanks! Read More
(17)
Rating: 1 stars
03/08/2006
I made this recipe.It was quick and simple.I found there was no flavour of parsnip and you could taste only the flour.My family did not like it at all. Read More
(10)
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Rating: 4 stars
07/13/2007
Probably not the healthiest way to eat parsnips - but by far the best I have ever tasted. Makes me want to try it with turnips or rutabaga. Read More
(8)
Rating: 4 stars
09/10/2006
Every since we had fried parsnips at NOLA in New Orleans we have been in love with that dish. This is not quite as good but a good substitute to make at home. Thanks. Read More
(8)
Rating: 4 stars
10/19/2011
Very tasty way to make Parsnips. My husband picked some up from a local market and we weren't quite sure what to do with them. Instead of the 1/2 cup of butter I used some olive oil mixed with a bit of garlic butter and that worked great! Very yummy and the hubby loved it. Read More
(7)