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Grama's Peppery Parsnips

Grama's Peppery Parsnips


"This one is for people who like parsnips, and even those who think they don't."
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40 m servings 111 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

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Read all reviews 33
  1. 47 Ratings

Most helpful positive review

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...

Most helpful critical review

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 seas...

Most helpful
Most positive
Least positive

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...

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!

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 ...

I love this receipe and my kids love it too!

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 ...

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 an...

1st time I ever cooked or ate Parsnips... and we liked them a lot. I cooked some mushrooms, onions and carrots with them, just in case it turned out we didn't like the parsnips, but no need......

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 cl...

I doubled the portion and there were still none left over. Simple and tasty!

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