balsamic rosemary roasted root vegetables


  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 2 large parsnips, peeled, quartered, and cut into 1/2-inch-thick slices
  • 3 small beets, peeled, quartered, and cut into 1/4-inch-thick slices
  • 2 carrots, cut into 1/2-inch-thick slices
  • 1 turnip, peeled, quartered, and cut into 1/4-inch-thick slices
  • 1 small rutabaga, peeled, quartered, and cut into 1/4-inch-thick slices
  • Salt, to taste
  • Freshly ground pepper, to taste


  1. Preheat oven to 450°.
  2. Whisk together first 3 ingredients in a bowl.
  3. Add parsnip and next 4 ingredients; toss until vegetables are well coated. Add salt and pepper, and toss again.
  4. Place in a single layer on a rimmed baking sheet, and bake at 450° for 15 minutes. Stir vegetables, and bake 15 more minutes or until slightly crisp and golden but tender.


100-layer root vegetable gratin

Recipe from the Tasting Table Test Kitchen

Yield: 8 to 10 servings

Prep Time: 20 minutes, plus cooling time | Cook Time: 1 hour | Total Time: 1 hour and 20 minutes, plus cooling time


  • 1 tablespoon unsalted butter
  • 1 cup coarsely grated Gruyèrecheese
  • 1 cup coarsely grated Comté cheese
  • 1 cup coarsely grated Parmesan cheese
  • 1½ pounds (4 large) parsnips, thinly sliced on a mandoline
  • 1 tablespoon, plus 2½ teaspoons, kosher salt, divided
  • 1½ pounds (1 large) celery root, thinly sliced on a mandoline
  • 1 pound (3 medium) sweet potatoes, thinly sliced on a mandoline
  • 1 pound (2 medium) white turnips, thinly sliced on a mandoline
  • 1½ pounds (3 medium) Yukon Gold potatoes, thinly sliced on a mandoline
  • 3 cups heavy cream
  • 1 tablespoon thyme leaves
  • 2 garlic cloves, finely grated
  • Freshly ground black pepper, to taste
  • 1 cup (4 ounces) coarse sourdough bread crumbs
  • 2 tablespoons roughly chopped parsley, plus more for garnish
  • 2 tablespoons roughly chopped sage, plus more for garnish
  • 1 tablespoon olive oil
  • Pinch red pepper flakes


  1. Preheat the oven to 400º and grease a 9-by-13-inch baking dish with the butter. In a small bowl, toss the cheeses together and set aside.
  2. In the greased baking dish, layer the parsnips in overlapping layers to cover the dish. Season with ½ teaspoon of kosher salt and scatter ½ cup of the cheese mixture over top. Continue this process of layering, seasoning and scattering ½ cup of the cheese mixture with the celery root, sweet potatoes and turnips. Layer the Yukon Gold potatoes last and season with the remaining ½ teaspoon salt. Do not top with any cheese.
  3. In a small pan, combine the cream with the remaining 1 tablespoon of salt, the thyme leaves, garlic and black pepper. Bring to a simmer over medium-high heat, then remove from the heat and pour into the dish over the vegetables. Place a piece of parchment directly over the vegetables and bake until the vegetables are tender when pierced with a paring knife, 45 to 50 minutes.
  4. Meanwhile, in a small bowl, toss the bread crumbs with the parsley, sage, olive oil and pepper flakes. Remove the baking dish from the oven and discard the parchment. Scatter the remaining 1 cup of grated cheese over the vegetables, followed by the bread crumb mixture. Return to the oven and bake until golden brown, 15 to 20 minutes more.
  5. Remove from the oven and let cool for 20 minutes before cutting. Garnish with more parsley and sage, then serve.


mashed potato, rutabaga and parsnip casserole with caramelized onions 



Serves 8 to 10


  • 7 cups canned low-salt chicken broth (or vegetable stock)
  • 3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
  • 1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
  • 1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
  • 8 garlic cloves
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 3/4 cup (1 1/2 sticks) butter, room temperature
  • 3 large onions, thinly sliced


  1. Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.
  2. Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)
  3. Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.


roasted parsnip soup with walnut pesto


  • 2 pounds medium parsnips, peeled, cut into 1/2-inch pieces
  • 3 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons walnuts, toasted
  • 2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)
  • 1 teaspoon fresh lemon juice
  • 4 cups vegetable stock

recipe preparation

  1. Preheat oven to 400°. Toss parsnips with 1 Tbsp. oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22–25 minutes.

  2. Meanwhile, pulse walnuts and herbs in a mini-processor until very finely chopped. (Alternatively, crush walnuts and herbs with a mortar and pestle to form a coarse paste.) Add remaining 2 Tbsp. oil and lemon juice and pulse to combine. Season pesto to taste with salt and pepper. Set aside.

  3. Let parsnips cool slightly, then transfer to a blender. Add stock; purée until smooth. Pour soup into a large saucepan and heat over medium heat until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto and serve.


Root Veggie Slaw

For a hot weather root veggie salad, try this Root Veggie Slaw from Splendid Table. 


  • 1 small celery root (about 12 ounces)
  • 4 medium parsnips (8 ounces)
  • 2 carrots (8 ounces)
  • 1 teaspoon finely slivered Meyer lemon, lemon, or orange zest
  • 8 ounces yellow or red beets

Fragrant Hazelnut Vinaigrette:

  • 2 tablespoons cider vinegar (preferably organic), or to taste
  • Kosher salt to taste
  • Pinch of sugar
  • 2-1/2 tablespoons roasted hazelnut or walnut oil, or fruity extra virgin olive oil
  • 1 teaspoon warm water
  • Freshly ground black pepper


1. Slice and combine the vegetables. Peel the celery root, parsnips, and carrots. Use a mandoline or Benriner or a box grater to julienne or coarsely grate them. Place in a large bowl and toss with the zest. Peel and grate the beets; place in a separate bowl.

2. Dress the vegetables.In a small bowl, combine the cider vinegar, salt, and sugar. Whisk in the nut oil and water. Toss the root vegetables and the beets separately with some of the dressing and salt and pepper to taste; add additional vinegar if necessary.

3. Add the beets or other embellishments. Nestle the beets in a mound slightly off center in the root vegetable slaw. Serve at once.

From The Improvisational Cook by Sally Schneider (William Morrow, an Imprint of HarperCollins Publishers, 2006). Copyright 2006 by Sally Schneider. All rights reserved.


Catherine Berwick's Parsnip & maple syrup cake


  • 175g butter, plus extra for greasing
  • 250g demerara sugar
  • 100ml maple syrup
  • 3 large eggs
  • 250g self-raising flour
  • 2 tsp baking powder
  • 2 tsp mixed spice
  • 250g parsnips, peeled and grated
  • 1 medium eating apple, peeled, cored and grated
  • 50g pecans, roughly chopped
  • zest and juice 1 small orange
  • icing sugar, to serve

For the filling

  • 250g tub mascarpone
  • 3-4 tbsp maple syrup


  1. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
  2. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

Recipe from Good Food magazine, November 2009

Roasted Parsnips and Beets With Sheep’s Feta and Tarragon

  • Beet
  • Parsnips
  • Salt
  • Sheep’s Feta Cheese
  • A few sprigs of fresh tarragon (You could use basil, thyme, oregano…)
  • Olive Oil
  1. Set oven to 350. Chop the vegs – if you’re using the stove top method, cut them smaller than if you’re using the oven as this will reduce cooking time hugely. Salt lightly. Cook for about 45 minutes until tender. 
  2. Heat some oil (I used olive oil) and toss in a few sprigs of fresh herbs. Turn off heat and let it sit a few minutes to allow the oil to absorb the herb’s flavor.
  3. Place the vegs in a dish, toss the feta on top, drizzle the oil over the whole thing, top with the wilted herbs.

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Celery Root and Parsnip Puree

Servings: 2

  • 1 cup 1/2-inch cubes peeled celery root
  • 1 cup 1/2-inch cubes peeled parsnips
  • 1 cup 3/4-inch cubes peeled russet potato
  • Coarse kosher salt
  • 1/4 cup half and half, warm


time: 45 min time: 45 min

  1. Combine celery root, parsnips, and potato in large saucepan; add enough water to cover. Sprinkle generously with coarse salt. Bring to boil. Reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. Drain well. Return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.

  2. Working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. Add warm half and half and pink-peppercorn butter, if desired. Mash until smooth. Season with coarse salt and black pepper. DO AHEAD Can be made 1 hour ahead. Rewarm in microwave until heated through.


Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds

by Lora Zarubin Bon Appétit November 2008


  • 2 cups 1/2-inch cubes peeled kabocha squash (about 1 1/2 pounds)
  • 2 cups 1/2-inch cubes peeled butternut squash (about 1 1/2 pounds)
  • 2 cups 1/4- to 1/3-inch cubes peeled parsnips (about 12 ounces)
  • 5 tablespoons butter
  • 1/2 cup pure maple syrup
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup coarsely chopped Marcona almonds (about 3 1/2 ounces)


  1. Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
  2. Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.

Maple-Glazed Parsnips And Carrots

Martha Stewart Living, October 2005

Serves 6


  • 1 1/4 pounds (about 6) parsnips, peeled, halved lengthwise
  • 3/4 pound thin carrots, (about 12), peeled, greens trimmed but not removed
  • 4 slices bacon, each cut into 4 pieces
  • 10 sprigs fresh thyme
  • 1/4 cup pure maple syrup
  • Coarse salt and freshly ground pepper


  1. Preheat oven to 450 degrees, with rack in lower third. Place parsnips, carrots, bacon, and thyme in a single layer on a rimmed baking sheet.
  2. Drizzle with syrup; season with salt and pepper. Toss well to combine.
  3. Bake until bottoms of vegetables begin to caramelize and turn dark brown, about 20 minutes. Remove from oven, and toss vegetables carefully. Return to oven, and bake until all sides are well browned, about 25 minutes more. Discard bacon and thyme. Serve immediately.

Whipped Carrots And Parsnips


  • 1 1/2 pounds carrots, coarsely chopped
  • 2 pounds parsnips, peeled and cut into 1/2 inch pieces
  • 1/2 cup butter, diced and softened
  • 1 pinch ground nutmeg
  • salt to taste
  • ground black pepper to taste


  1. Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
  2. Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

Parsnip Soup with Leeks and Parsley


  • 2 Tbsp butter
  • 3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices
  • 2 Tbsp olive oil
  • 1 1/2 to 2 pounds parsnips, peeled and chopped
  • 2 strips lemon zest, 1 x 2 inches each
  • 1-2 teaspoons salt
  • 4 cups chicken stock (use vegetable stock for vegetarian option)
  • 2 cups water
  • 2 cups finely chopped fresh parsley (reserve a little for garnish)
  • 1 tablespoon lemon juice
  • Pepper to taste


  1. Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.
  2. Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.
  3. Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.
  4. Stir in lemon juice and add more salt to taste, if needed.
  5. Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.

Parsnip Celeriac Soup

This celeriac parsnip soup recipe is a wholesome blend of delicately flavored, deliciously scented celeriac and subtly sweet parsnips. The vegetables are roasted until caramelized to enhance their natural goodness and the mixture is blended until silky smooth for an elegant presentation. Kick up the flavor with a drizzle of garlicky pistou for the garnish.


  • 3 cups cubed celeriac root
  • 3 cups chopped parsnip
  • 2 tablespoons olive oil
  • 5 cups vegetable stock
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Pistou2, for garnish


  1. Preheat the oven to 400F. Toss the celeriac and parsnip with the olive oil. Arrange the vegetables in a single layer on a foil covered baking sheet. Roast them in the preheated oven for 35 to 45 minutes, stirring once, until they are tender and have turned golden brown. Transfer the caramelized vegetables to a large stockpot.
  2. Bring the vegetables, stock, bay leaf, salt, and black pepper to a boil over medium-high heat. Reduce the heat, and simmer the soup for 15 minutes. Discard the bay leaf and process the soup in a blender or food processor until it is smooth. Serve the soup hot, drizzled with pistou as a garnish.

This celeriac parsnip soup recipe makes 6 to 8 servings.


Beef Stew with Root Vegetables


  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 2 pounds beef stew meat
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup red wine
  • 4 cups beef broth, more as needed
  • 1 tablespoon Worcestershire sauce
  • 2 to 3 tablespoons tomato paste
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 carrots, roughly sliced
  • 2 parsnips, roughly sliced
  • 1 small turnip, roughly sliced
  • 2 tablespoons all-purpose flour, optional
  • Minced fresh parsley, for garnish


  1. Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the wine, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
  2. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  3. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  4. To finish, add the parsley and stir through the stew.

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