"This one is for people who like parsnips, and even those who think they don't." — charisue
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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!
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)
Delicious! Had a nice contrast between sweet and peppery. I sauteed some onions in with mine. Would definitely make 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!
Don't think I will have parsnips any other way now...
I doubled the portion and there were still none left over. Simple and tasty!
* 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 from Fat: 29
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