55 Ratings
  • 5 Rating Star 39
  • 4 Rating Star 11
  • 3 Rating Star 3
  • 2 Rating Star 2

This one is for people who like parsnips, and even those who think they don't.

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Max Servings:
4
Advertisement

Ingredients

Directions

  • Place the parsnips into a saucepan, and cover with water. Bring to a boil, turn down the heat, and simmer until parsnips are tender, 15 to 20 minutes. Drain well, pat the parsnip pieces dry with paper towels, and set aside.

    Ads will not print with your recipe
  • Melt butter in a skillet over medium heat, and place the parsnips into the hot butter in an even layer. Sprinkle with salt and black pepper (I use quite a bit). Cook parsnips until lightly golden brown on both sides, 5 to 8 minutes per side.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

111.22 calories; 1.42 g protein; 20.58 g carbohydrates; 3.23 g fat; 7.63 mg cholesterol; 31.91 mg sodium.Full Nutrition


Reviews (38)

Read All Reviews

Most helpful positive review

nzmrsjones
01/02/2012
Oh so absolutely yummy! I've fixed these several times now and have tweaked it a bit in technique. I slice the parsnips into coins and I microwave them until they are still slightly firm. Then I prepare them as directed in the recipe. Large batches don't allow for a single layer but they caramelize just the same - just takes a bit longer. Red pepper has been added on occasion which works well with the flavor as well. A keeper recipe thanks!!
(39)

Most helpful critical review

Anonymous
11/01/2017
There was not enough flavor in this recipe for me. This was my first time eating parsnips other than a parsnip purée so it could be that I am not fond of them.
55 Ratings
  • 5 Rating Star 39
  • 4 Rating Star 11
  • 3 Rating Star 3
  • 2 Rating Star 2
nzmrsjones
01/02/2012
Oh so absolutely yummy! I've fixed these several times now and have tweaked it a bit in technique. I slice the parsnips into coins and I microwave them until they are still slightly firm. Then I prepare them as directed in the recipe. Large batches don't allow for a single layer but they caramelize just the same - just takes a bit longer. Red pepper has been added on occasion which works well with the flavor as well. A keeper recipe thanks!!
(39)
ISHKABIBBLEMOM
12/23/2011
This is the only way my mom fixed parsnips when I was growing up. Browning in butter caramelizes the natural sugars in the parsnips. Loved them then; love them now!
(19)
anniegolden
01/25/2014
Great way to prepare parsnips. However I find it unnecessary to boil first. I cut them into slim French fry size pieces and they cook up fine in a combo of olive oil and butter. Takes maybe 12 to 15 minutes. A few will get very dark brown but this is delicious and when I make them I try to make sure that some are getting dark brown. Some thyme leaves are a good addition. This is a superb way to fix parsnips and a good way to start cycling potatoes out of the menu rotation. Great with fish.
(9)
Jeninchgo
08/12/2012
Never had parsnips before...well knowingly anyway. 1st attempt took reviewer's advice & cut the parsnips into coins & microwaved them before frying. I overcooked them & they were too mushy to crisp up in the frying pan. Yuk! But totally MY fault. I decided to give it another go (after the bad cooking memory faded with the family enough for them to at least TRY them again) this time making sure they were still firm before the fry step. What a difference! Super tasty carmelized addictive and I have redeemed myself from the Great Parsnip Debacle. Now a staple in our regular rotation. Thanks for a great simple recipe (I somehow managed to mess up) that got us to try a new veggie. (even if it is fried yummy goodness lol)
(7)
familyoffour
03/22/2012
I love this receipe and my kids love it too!
(7)
Pampered Chefaholic
12/06/2014
Tried and true! I made these almost a year ago for one of my favorite 5 year old kiddos since we had gotten on the topic of root vegetables. He LOVED them as did I! They reminded me of my mom's which is saying a lot. Her recipes went with her so the "Grama's" title caught my eye as did the peppery yum. If you have never had parsnips before this is the way to try them and get the intended flavor!
(4)
ConkyJoe
02/17/2014
Easy tasty and almost as versatile as french fries. Used fresh coarsely ground garlic pepper seasoning which gave this dish more in-depth flavor. If having one use a deep skillet to avoid cleaning a saucepan and skillet. A very good recipe for busting out of a rut if feeling limited by serving the same veggie dishes over and over again.
(4)
Linda Marie Foster
01/04/2015
DELICIOUS!!!!!Made this just like the recipe the first night but only used 1/2 of the parsnips as that is a lot for one person. The next day I put the leftover cooked parsnips in the chopper and chopped them us and made cakes out of them (like potato cakes) fried them in butter with salt and pepper and they were also very good.
(3)
Mizzy cat
09/04/2014
Bought a bag of parsnips by accident (was trying to get horseradish roots) and was desperate for a recipe to use them up. So happy I found this! I'll be intentionally buying parsnips from now on! I cut the parsnips into 1/2 inch strips. I followed the recipe with the exception of simmering the parsnips for a shorter period of time -- the were tender after about 5 minutes. While they were on the skillet with butter in addition to pepper I added garlic salt and garlic powder. Tasty side dish! They taste like a combination of fries and carrots.
(3)