Grama's Peppery Parsnips

Grama's Peppery Parsnips

charisue

"This one is for people who like parsnips, and even those who think they don't."
Featured in Allrecipes Magazine
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Ingredients

40 m servings 111 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 28
  1. 40 Ratings

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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...

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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!

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 ...

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 ...

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...

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 tu...

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...

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,...

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