Recipe by charisue
"This one is for people who like parsnips, and even those who think they don't."
Watch video tips and tricks
parsnips, peeled, cut in half crosswise, and cut into narrow strips lengthwise
ground black pepper to taste
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!!
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!
I love this receipe and my kids love it too!
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.
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)
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.
Quick, easy and great! I found this recipe while searching the site for a recipe using parsnips and turnips. I followed a tip from a reviewer and microwaved my chopped & peeled parsnips and turnips first. The used Smart Balance to saute them with 2 chopped green onions. Seasoned with salt & pepper, a small splash of lemon juice and about a 1/2 teaspoon of white sugar. My family does not like much sweetness on veggies so I had to make it white sugar and use just a little. I cooked until they were well caramelized. So delicious! DH & I both loved them and all 3 teens ate them up. We had none left. I think I might like to try adding baby carrots sometime. Thanks charisue!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Grama's Peppery Parsnips
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 111
** Calories from Fat: 29
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make wonderfully caramelized “grilled” parsnips in the oven.
Brown sugar and chopped dates add a sweet counterpoint to spicy gingered carrots.
See a simple technique for making tasty Brussels sprouts.