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READY IN 40 mins

Grama's Peppery Parsnips

Read Reviews (11)

"This one is for people who like parsnips, and even those who think they don't." — charisue

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Original recipe makes 4 servings Change Servings

1 pound parsnips, peeled, cut in half crosswise, and cut into narrow strips lengthwise
1 tablespoon butter

1 pinch salt
ground black pepper to taste

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Directions

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.
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.

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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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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 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!!

—nzmrsjones

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Dec 23, 2011

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!

—ISHKABIBBLEMOM

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16 Ratings

Mar 22, 2012

I love this receipe and my kids love it too!

—familyoffour

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Aug 12, 2012

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)

—Jeninchgo

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Aug 01, 2012

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!

—lizzielou

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Jul 18, 2012

Don't think I will have parsnips any other way now...

—merlion

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Mar 24, 2013

This was a surprise hit! Neither me nor my husband had ever had parsnips this way. Parsnips have now become part of my weekly grocery list.

—thecaitycat

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Mar 08, 2013

Delicious! Had a nice contrast between sweet and peppery. I sauteed some onions in with mine. Would definitely make again.

—pandacustard

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Nutrition

Calories
111 kcal
6%

Carbohydrates
20.6 g
7%

Cholesterol
8 mg
3%

Fat
3.2 g
5%

Fiber
5.6 g
23%

Protein
1.4 g
3%

Sodium
129 mg
5%

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

Nutritional Information

Grama's Peppery Parsnips

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 111
Calories from Fat: 29

% Daily Value *
Total Fat 3.2g 5 %
Saturated Fat 1.9g 9 %
Cholesterol 8mg 3 %
Sodium 129mg 5 %
Potassium 430mg 12 %
Total Carbohydrates 20.6g 7 %
Dietary Fiber 5.6g 23 %
Protein 1.4g 3 %
Sugars 5.5g
Vitamin A 2 %
Vitamin C 32 %
Calcium 5 %
Iron 7 %
Thiamin 10 %
Niacin 8 %
Vitamin B6 6 %
Magnesium 12 %
Folate 42 %

* 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.