2 tablespoons unsalted butter

1-2 leeks, finely chopped

1 large parsnip cut into 1/2 inch pieces

1 apple peeled and cut into 1/2 inch pieces

3/4 teaspoons ground coriander

2 cups of stock or water

salt and pepper

¼  cup heavy cream

parsley, finely chopped

Optional: 1 apple, caramelized (see instructions below)

Melt the butter in a large heavy bottom pan or Dutch oven over medium high heat. Add the leeks, parsnips, apples and coriander. Cook, stirring occasionally until the veggies are tender. About 8 minutes. Add the water and season generously with salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 20 minutes. Remove from the heat and then puree the soup in a high speed blender until completely smooth and creamy (you may have to do this in batches). Alternately, you can use an immersion blender but your soup won’t be nearly as smooth or creamy. Return the soup to the pot and stir in the heavy cream. Keep on low heat for an additional 10 minutes to let the flavors meld together.  While the soup simmers prepare caramelized apples by chopping one apple into ½ inch pieces then  heating 2 Tbs butter in a saucepan over medium-high heat. Add the apple pieces and cook, stirring occasionally, until browned on all sides, about 10 minutes.  Ladle soup into bowls and garnish with the caramelized apples and minced parsley. Season with additional salt and pepper if needed. Serves 2-4 From


1 Lb. parsnips

¼ cup white wine vinegar

3 navel oranges

1 cup pitted black olives, chopped

3 scallions, chopped

Salt & pepper

Extra virgin olive oil

Use a mandoline, vegetable peeler, or spiralizer to shave the parsnips into very thin ribbons.  Put them in a bowl of ice water with half the vinegar and soak for 30 minutes.  Meanwhile, grate the zest from one of the oranges.  Segment all the oranges over a bowl to catch all the juices.  Drain the parsnips and dry them as well as you can ( a salad spinner can be very helpful).  Toss the parsnips with the orange zest, orange segments, and their juice along with the olives and scallions.  Season with salt and pepper adjusting to taste.  Let the salad stand for about 15 minutes then toss again with a generous drizzle of olive oil and serve.  From Six Seasons by Joshua McFadden.

Wynelle’s Pot Pie


  • 1 1/2 cups unbleached flour
  • 1/2 cup butter
  • 3 Tbs. ice water
  • 1/2 tsp. salt


  • 1 large onion, chopped
  • 3 Tbs. veg. Oil
  • 2 carrots, diced
  • 1 potato diced
  • 1/2 tsp. Paprika
  • 1/2 tsp. dried basil
  • 1/2 tsp. Marjoram
  • 1 parsnip, diced
  • 1/2 cup sliced mushrooms
  • 1/2 cup peas or beans
  • 1/2 cup corn
  • salt and pepper
  • 2/3 cup bread crumbs


  • 2 Tbs. Butter
  • 2 Tbs. unbleached flour
  • 1 cup milk
  • 1 tsp. Dijon mustard
  • 1/4 tsp. Nutmeg
  • 2 cups grated cheddar

To make the crust, sift flour into mixing bowl, cut in butter until the mixture resembles a coarse meal. Sprinkle ice water over flour a little at a time, turning the dough until a ball forms. Add a little more water if dough fails to come together. Place the dough in a 10-inch pie pan. To make the filling, sautÈ onions in oil until soft. Add carrots, potatoes, parsnip, paprika, basil and marjoram. Cook covered for about 10 minutes, stirring frequently. Stir in mushrooms, peas and corn. Add salt and pepper to taste. Continue to cook about 5 or 10 minutes. To make the roux, melt the butter. Add the flour and stir constantly on low heat for 3 to 5 minutes. Whisk in the milk, mustard and nutmeg. Continue to stir on low heat until mixture is thickened but do not let it boil. Remove from heat and whisk in grated cheese. Preheat the oven to 375 degrees. To assemble the pie, spoon the drained vegetable into the pie crust, pour the roux over the vegetable filling. Sprinkle on the bread crumbs and, if you like, a few pinches of grated cheddar. Bake for 40 minutes.

Adapted from Sundays at the Moosewood Restaurant.

Spiced Parsnip Soup

  • 1 1/2 lb parsnips, peeled and cubed
  • 2 onions, chopped
  • 2 teaspoons garlic cloves, chopped
  • 2 to 3 tablespoon oil
  • 1/2 to 1 teaspoon cumin
  • 1 /2 to 1 teaspoon cardamom
  • 1/2 to 1 teaspoon coriander
  • 1/2 to teaspoon turmeric
  • 1 teaspoon ground ginger
  • 4 to 5 cups vegetable or chicken stock

In a skillet sauté  the onion and garlic in the oil. Add the cumin, cardamom, coriander, turmeric and ginger and cook for 2 or 3 minutes, stirring constantly. Add the parsnips and stock and simmer gently until tender, about 1/2 hour to 45 minutes. Puree the soup in batches (or use your immersion blender) and serve hot.

Serves 6 to 8.

Poached Brussels Sprouts on a Parsnip Bed

  • 1lb parsnips
  • 3-4 cardamom pods
  • 1 tsp coriander seeds
  • 4 oz butter
  • 1lb Brussels sprouts
  • 1 large clove of garlic
  • 3/4 chicken or vegetable stock
  • freshly grated nutmeg

Peel the parsnips, cut them up roughly and steam or boil until soft. Extract the seeds from the cardamom pods, then grind finely in a coffee grinder with the coriander seeds. Put a dry frying-pan over a fairly low heat, add the ground spices and stir for a minute, then add half the butter. Stir until melted and remove from the heat. Purée the parsnips in a food processor with the spiced, melted butter and a generous seasoning of salt and pepper. Spread the parsnip purée in a large, round and shallow serving dish, bringing it up slightly around the edge. Loosely cover with foil and keep warm in a low oven.

Trim the sprouts if necessary and slice thinly lengthways. Peel the garlic and slice thinly crossways. Heat the remaining butter and stock in a pan over a medium heat. When the mixture is bubbling, add the sprouts and garlic. Cover and simmer for three to four minutes, until the sprouts are bright green and tender. Remove the lid and stir the sprouts around over a higher heat until the liquid has evaporated. Remove from the heat, taste and season if needed. Spoon the sprouts on the parsnip purée, leaving it showing round the side. Grate a generous amount of nutmeg over the sprouts and serve at once.

The parsnips can be cooked in advance and reheated and the sprouts take only a few minutes to cook, at the last moment.

Parsnip Cake

  • 1 1/4 cups salad oil
  • 1 1/4 cups sugar (or equivalent honey)
  • 2 cups flour
  • 1 Tb baking powder
  • 1 Tb baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 3-4 eggs
  • 3 cups grated raw parsnips
  • 1 1/2 cups finely chopped nuts (pecans, walnuts, or almonds)

Thoroughly combine oil and sugar.  Sift together dry ingredients.  Add to oil and sugar mixture, alternating with eggs and beating well after each addition.  Mix in parsnips, then nuts.  Pour into greased pans or spoon into muffin tin.  Bake in preheated 325 degree oven until cooked through (1 hr and 10 minutes for cake and approx. 20 minutes for muffins).

From The Victory Garden Cookbook by Marian Morash.

Low-Fat Potato and Celeriac Fries

Another great idea that came to us is a method for making very low-fat French fries.  We have used this with potatoes, celeriac and parsnips with great results.  Simply chop your roots into fries.  In a large Tupperware container with a lid mix 2 Tbs olive oil with a teaspoon or so of mustard (vary the amount to you r taste).  Add the fries, close the lid and shake so that the fries are evenly coated with the mixture.  Bake in a 350 degree oven for 30-45 minutes turning the fries over occasionally until the fries are evenly golden brown.

Lamb Chops With Parsnips

  • 2 1/2 tablespoons extra-virgin olive oil
  • 4 medium parsnips (about 1 pound), peeled and sliced 1/3 inch thick
  • 3/4 cup frozen apple juice concentrate (6 ounces), thawed
  • Zest and juice from 1 lemon
  • 2 tablespoons drained prepared horseradish
  • Salt and freshly ground pepper
  • 8 lamb loin chops, 1 inch thick (2 1/2 pounds)

In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the parsnips and cook over moderately high heat, turning once, until golden and tender, 6 to 7 minutes. Transfer the parsnips to a plate.  Add the apple concentrate to the skillet and boil until syrupy and reduced to 1/4 cup, about 8 minutes. Add the lemon zest and juice, the parsnips and 1 tablespoon of the horseradish. Season with salt and pepper and keep warm.  Meanwhile, in another large skillet, heat the remaining 1/2 tablespoon of olive oil until shimmering. Season the lamb chops with salt and pepper, add them to the pan and cook over high heat, turning once, until the meat is cooked but still pink throughout, about 7 minutes.  Transfer the lamb and parsnips to plates. Spoon the sauce over the lamb, top the chops with the remaining 1 tablespoon of horseradish and serve.

Batter Fried Parsnip

Here is a recipe for scorzonera that works equally well for other root vegetables like celeriac, parsnips, turnips or daikon radish:

  • 4-5 cups cold water
  • 3 Tbs vinegar
  • 3-4 scorzonera roots
  • 3/4 cup all purpose flour
  • 1 cup ice water
  • 1/2 tsp salt
  • Canola oil for frying

Place cold water and vinegar in a sauce pan.  Peel the roots and cut into 2-inch chunks.  Place in saucepan and parboil the roots 6-8 minutes.  Drain and pat dry.  In a deep skillet, bring 2 inches of oil up to frying temperature over medium heat.  While the oil is heating, put the flour and salt in a bowl and whisk in the ice water (using ice water helps create a crispier batter when it is fried).  When the oil is hot (a drop of batter will have bubbles form around it and start cooking immediately), dip the scorzonera 4 or 5 pieces at a time into the batter and slip them into the hot oil.  Cook until golden brown.  Remove with a slotted spoon, drain and keep warm in the oven until all the pieces are cooked.  These can be served alone or with parsley mayonnaise or other dips.

From Down to Earth by Georgeanne Brennan.