Recipe by Michele O'Sullivan
"Parsnips lightly seasoned and pan fried in butter."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
parsnips, peeled and quartered lengthwise
all-purpose flour for coating
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.
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.
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.
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!
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!
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Butter Fried Parsnips
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 171
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make wonderfully caramelized “grilled” parsnips in the oven.
See how to make crispy fried okra.
See how to make a flavorful cabbage and bacon side dish.