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READY IN 30 mins

Butter Fried Parsnips

Read Reviews (28)

"Parsnips lightly seasoned and pan fried in butter." — Michele O'Sullivan

Ingredients Edit and Save

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Original recipe makes 4 to 6 servings Change Servings

6 parsnips, peeled and quartered lengthwise
1/4 cup all-purpose flour for coating

1/2 teaspoon seasoning salt
1/2 cup butter, melted

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Directions

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

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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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.

—andeesings

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Most Helpful Critical Review

Mar 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.

—maple bear

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38 Ratings

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Jan 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.

—ALICIAEAGAN

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May 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!

—Cardamum

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Nov 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!

—KRISTLE

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Sep 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!

—MANOMES

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Jul 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.

—CROWCHICK

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Sep 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.

—Butterfly Flutterby

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Nutrition

Calories
305 kcal
15%

Carbohydrates
33.5 g
11%

Cholesterol
49 mg
16%

Fat
19 g
29%

Fiber
6.2 g
25%

Protein
3.1 g
6%

Sodium
239 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Butter Fried Parsnips

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 305
Calories from Fat: 171

% Daily Value *
Total Fat 19g 29 %
Saturated Fat 11.8g 59 %
Cholesterol 49mg 16 %
Sodium 239mg 10 %
Potassium 631mg 18 %
Total Carbohydrates 33.5g 11 %
Dietary Fiber 6.2g 25 %
Protein 3.1g 6 %
** Sugars 8.1g
Vitamin A 12 %
Vitamin C 36 %
Calcium 9 %
Iron 13 %
** Thiamin 19 %
Niacin 17 %
Vitamin B6 10 %
Magnesium 18 %
Folate 61 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.