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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

111 calories; 3.2 g total fat; 8 mg cholesterol; 32 mg sodium. 20.6 g carbohydrates; 1.4 g protein; Full Nutrition

Reviews (41)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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!! Read More
(40)

Most helpful critical review

Rating: 3 stars
05/26/2016
I followed the recipe to a T and found that after boiling the parsnips they were a tad mushy. Frying them somehow made it worse. I also thought the flavour was rather blah. Maybe with more seasoning I'd enjoy it. Read More
(1)
59 Ratings
  • 5 star values: 41
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
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!! Read More
(40)
Rating: 5 stars
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!! Read More
(40)
Rating: 5 stars
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! Read More
(19)
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Rating: 5 stars
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. Read More
(10)
Rating: 5 stars
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) Read More
(7)
Rating: 5 stars
03/22/2012
I love this receipe and my kids love it too! Read More
(7)
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Rating: 5 stars
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! Read More
(4)
Rating: 5 stars
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. Read More
(4)
Rating: 5 stars
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. Read More
(4)
Rating: 5 stars
03/20/2017
I grew up eating parsnips this way and I absolutely love them! Do not over boil them. If they get mushy they aren't very good. They need to be a bit firm as you stick a fork into them after boiling. They will cook just slightly more as you fry them in the butter. They naturally have a sweet taste so we love to add lots of salt. Great sweet salty combo. They get bitter if burnt. Fry to a medium golden brown to bring out the best flavor. Cut them about 1/4" thick. Round is great but long cuts are easier to fry and flip. Read More
(3)
Rating: 3 stars
05/26/2016
I followed the recipe to a T and found that after boiling the parsnips they were a tad mushy. Frying them somehow made it worse. I also thought the flavour was rather blah. Maybe with more seasoning I'd enjoy it. Read More
(1)