As the weather starts to cool, our cravings shift from light and refreshing to warm and comforting. And what better way to cozy up than with a deliciously creamy parsnip dish? The humble root vegetable is often overlooked in favor of its more glamorous cousin, the carrot, but trust us – it’s time to give parsnips the love they deserve.
From hearty soups to decadent risottos and gratins, there’s no shortage of ways to get your parsnip fix. And today, we’re counting down our top 20 creamy parsnip recipes that are sure to become new favorites in your kitchen. Whether you’re a fan of classic pairings like potato and apple or bold combinations like coconut and curry, we’ve got you covered.
So go ahead, get cozy, and let the comforting goodness begin!
Creamy Parsnip and Potato Soup
Warm up with this comforting and creamy soup, featuring the natural sweetness of parsnips and potatoes.
Ingredients:
– 2 large parsnips, peeled and chopped
– 2-3 medium-sized potatoes, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the chopped parsnips and potatoes to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend in a blender or food processor.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Roasted Garlic and Parsnip Puree
A rich and creamy side dish perfect for accompanying roasted meats or as a dip for crudités, this recipe combines the sweet flavors of parsnips with the pungency of roasted garlic.
Ingredients:
– 2-3 large parsnips, peeled and chopped into 1-inch pieces
– 4-5 cloves of garlic, separated and peeled
– 2 tablespoons olive oil
– Salt, to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the parsnip pieces with 1 tablespoon of olive oil, salt, and a pinch of black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. While the parsnips are roasting, place the garlic cloves on a piece of aluminum foil, drizzle with the remaining 1 tablespoon of olive oil, and fold to create a small packet.
4. Roast the garlic in the oven for an additional 10-12 minutes, or until soft and mashed.
5. Remove both the parsnips and garlic from the oven. Let cool slightly before blending the roasted parsnips with the mashed garlic until smooth.
Cooking Time: Approximately 35-40 minutes
Parsnip and Apple Bisque
This creamy, comforting soup is the perfect way to warm up on a chilly fall day. Roasted parsnips and apples create a sweet and savory flavor profile that’s sure to become a new favorite.
Ingredients:
– 2 large parsnips, peeled and chopped
– 1 large apple, peeled and chopped
– 2 tablespoons butter
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper, to taste
– Fresh herbs (such as parsley or thyme), for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss parsnips and apple with butter, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large pot, sauté the onion in butter until softened. Add roasted parsnip and apple mixture, chicken broth, and heavy cream. Bring to a simmer.
4. Purée soup with an immersion blender or regular blender. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh herbs.
Cooking Time: 45 minutes
Creamy Parsnip and Carrot Mash
This comforting side dish combines the natural sweetness of parsnips and carrots with a rich and creamy texture, perfect for accompanying roasted meats or as a vegetarian main course.
Ingredients:
– 2 large parsnips, peeled and chopped
– 4 large carrots, peeled and chopped
– 2 tablespoons butter
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the parsnip and carrot chunks with a pinch of salt and roast for 30 minutes, or until tender.
3. Remove from the oven and mash in a large bowl with butter until smooth.
4. Gradually add heavy cream, mashing until combined and creamy.
5. Season with salt and pepper to taste.
Cooking Time: 45 minutes
Parsnip and Leek Gratin
This creamy gratin recipe showcases the natural sweetness of parsnips and leeks, perfect for a comforting side dish or main course. With its rich flavors and velvety texture, it’s sure to become a new favorite.
Ingredients:
– 2 large parsnips, peeled and thinly sliced
– 2 medium leeks, white and light green parts only, thinly sliced
– 2 tablespoons unsalted butter
– 1/4 cup grated cheddar cheese (optional)
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, melt 1 tablespoon of butter over medium heat. Add the sliced parsnips and cook until tender, about 10 minutes.
3. In a separate pan, sauté the leeks in the remaining 1 tablespoon of butter until softened, about 5 minutes.
4. In a greased 8-inch square baking dish, arrange half of the cooked parsnip mixture, followed by the cooked leek mixture, and finally the remaining parsnips.
5. Sprinkle with grated cheese (if using) and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until golden brown and bubbly.
Cooking Time: 45-50 minutes
Creamy Parsnip Risotto with Thyme
This creamy risotto recipe showcases the sweet and nutty flavors of parsnips, perfectly balanced by the warmth of thyme.
Ingredients:
– 1 large parsnip, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 1/2 cup grated Parmesan cheese
– 2 tablespoons unsalted butter
– 2 sprigs fresh thyme
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add parsnip and cook for an additional 5 minutes, or until tender.
3. Add Arborio rice and stir to coat with oil and mix with parsnip. Cook for 1-2 minutes.
4. Warm broth in a separate pot. Add 1/2 cup at a time to the risotto, stirring constantly and allowing each portion to absorb before adding more.
5. Remove from heat when creamy and tender. Stir in Parmesan cheese and butter until melted.
6. Season with salt, pepper, and thyme. Serve immediately.
Cooking Time: 25-30 minutes
Parsnip and Cauliflower Alfredo
This recipe combines the natural sweetness of parsnips with the nutty flavor of cauliflower, wrapped in a rich and creamy Alfredo sauce. Perfect for a special occasion or a cozy night in.
Ingredients:
– 2 large parsnips, peeled and sliced into thin strips
– 1 head of cauliflower, broken into florets
– 6 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss parsnip strips with 2 tablespoons butter, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, sauté cauliflower florets in remaining 4 tablespoons butter until golden brown.
4. Add garlic to the skillet and cook for 1 minute.
5. Stir in heavy cream and Parmesan cheese. Bring to a simmer and cook until thickened.
6. Combine cooked parsnips and cauliflower with Alfredo sauce. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Silky Parsnip and Pear Soup
Warm up with this creamy and comforting soup that combines the sweetness of pears with the earthy flavor of parsnips.
Ingredients:
– 2 large parsnips, peeled and chopped
– 1 ripe pear, peeled and chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the chopped parsnips and pear in butter until tender.
2. Add vegetable broth and bring to a boil.
3. Reduce heat and simmer for 20-25 minutes or until the parsnips are very tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in heavy cream and season with salt and pepper to taste.
Cooking Time: 30-35 minutes
Creamy Parsnip and Mushroom Pasta
This rich and comforting pasta dish combines the natural sweetness of parsnips with the earthy flavor of mushrooms, all wrapped up in a creamy sauce. Perfect for a cozy night in.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 2 large parsnips, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and cook until softened, about 3 minutes. Add mushrooms and garlic; cook until tender, about 5 minutes.
4. Add diced parsnips to the skillet and cook for an additional 5 minutes, or until they start to soften.
5. Stir in vegetable broth and heavy cream. Bring mixture to a simmer and cook until sauce has thickened slightly, about 2-3 minutes. Season with salt and pepper to taste.
6. Combine cooked pasta and creamy parsnip-mushroom sauce. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Parsnip and Sweet Potato Chowder
This hearty chowder is a perfect blend of sweet and savory flavors, featuring the natural sweetness of parsnips and sweet potatoes.
Ingredients:
– 2 medium-sized parsnips, peeled and diced
– 1 large sweet potato, peeled and diced
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 tablespoons butter
Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and sauté until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced parsnips and sweet potatoes, stirring to combine.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until the vegetables are tender.
7. Season with thyme, salt, and pepper to taste.
Cooking Time: 20-25 minutes
Whipped Parsnip with Brown Butter
This sweet and savory side dish is a perfect addition to any meal. By whipping cooked parsnips with brown butter, you’ll create a rich and velvety texture that’s sure to impress.
Ingredients:
– 2 large parsnips, peeled and chopped into 1-inch pieces
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Optional: nutmeg or cinnamon for added depth
Instructions:
1. Place the chopped parsnips in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until tender when pierced with a fork.
2. Drain the parsnips and return them to the pot. Add the butter, salt, and pepper. Mash the mixture with a potato masher or a fork until smooth.
3. In a small saucepan, melt the browned butter (see note) over low heat. Stir in the heavy cream or half-and-half.
4. Fold the warm parsnip mixture into the brown butter mixture until well combined. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Creamy Parsnip and Spinach Bake
A deliciously comforting vegetarian dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large parsnips, peeled and diced
– 1 package frozen spinach, thawed and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine parsnips, onion, garlic, spinach, salt, and pepper.
3. Pour in the heavy cream and mix until the parsnip mixture is well coated.
4. Transfer the mixture to a baking dish and top with grated cheddar cheese.
5. Bake for 35-40 minutes or until the top is golden brown and the parsnips are tender.
6. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Parsnip and Coconut Curry Soup
Warm up with this creamy and aromatic soup that combines the natural sweetness of parsnips with the richness of coconut milk and a hint of Indian spices.
Ingredients:
– 2 large parsnips, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
3. Add the chopped parsnips, coconut milk, and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the parsnips are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with cilantro if desired.
Cooking Time: 25-30 minutes
Velvety Parsnip and Turnip Puree
A creamy and comforting side dish that pairs perfectly with roasted meats or as a vegan main course. This recipe brings together the natural sweetness of parsnips and turnips, blending them into a smooth and velvety puree.
Ingredients:
– 2 large parsnips, peeled and chopped
– 1 large turnip, peeled and chopped
– 2 tablespoons unsalted butter
– 1/4 cup vegetable broth
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the parsnips and turnip on a baking sheet, toss with butter, and roast for 30-40 minutes, or until tender.
3. Let the vegetables cool slightly, then transfer them to a blender or food processor.
4. Add the vegetable broth, salt, and pepper; blend until smooth and creamy.
5. Taste and adjust seasoning as needed.
6. Serve warm, garnished with parsley or chives if desired.
Cooking Time: 40-50 minutes
Creamy Parsnip and Bacon Chowder
Warm up with this comforting and flavorful soup that combines the sweetness of parsnips with the smokiness of bacon.
Ingredients:
– 2 large parsnips, peeled and diced
– 6 slices of bacon, diced
– 1 onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, cook the bacon over medium heat until crispy. Remove from pot with a slotted spoon.
2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
3. Add the diced parsnips, chicken broth, and cooked bacon to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until parsnips are tender.
4. Stir in heavy cream and season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 25-30 minutes
Parsnip and Butternut Squash Soup
Warm up on a chilly day with this comforting and flavorful soup, featuring the sweetness of parsnips and butternut squash.
Ingredients:
– 2 large parsnips, peeled and chopped
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and chopped
– 4 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, parsnips, and butternut squash; cook for an additional 5 minutes, stirring occasionally.
3. Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 30-40 minutes or until vegetables are tender.
4. Use an immersion blender or transfer soup to a blender to puree until smooth.
5. If desired, stir in heavy cream or half-and-half for added richness. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 40-50 minutes
Silky Parsnip and Sage Risotto
A creamy and comforting Italian-inspired dish that showcases the natural sweetness of parsnips paired with the earthy flavor of sage.
Ingredients:
– 1 large parsnip, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups arborio rice
– 4 cups vegetable or chicken broth, warmed
– 1/4 cup white wine (optional)
– 2 tablespoons unsalted butter
– 2 sprigs of fresh sage, chopped
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the diced parsnip and cook for an additional 5 minutes, or until tender.
3. Add the arborio rice and cook for 1 minute, stirring constantly.
4. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. Remove from heat, stir in the butter and chopped sage. Season with salt and pepper to taste.
6. Serve warm, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 25-30 minutes
Creamy Parsnip and Gruyère Tart
Creamy Parsnip and Gruyère Tart Recipe
This sweet and savory tart is perfect for a fall or winter gathering. The creamy parsnip filling pairs perfectly with the nutty flavor of Gruyère cheese.
Ingredients:
– 1 large parsnip, peeled and diced
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/2 cup grated Gruyère cheese
– 1 egg, beaten
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the diced parsnip in butter until tender, about 10 minutes.
3. Add the heavy cream, Gruyère cheese, and beaten egg to the skillet. Stir until the cheese is melted and the mixture is smooth.
4. Roll out the pie crust and place it in a tart pan with a removable bottom.
5. Pour the parsnip filling into the pie crust.
6. Bake for 35-40 minutes, or until the crust is golden brown.
7. Allow the tart to cool before serving.
Cooking Time: 35-40 minutes
Parsnip and Lentil Coconut Stew
A warm and comforting bowl of goodness that combines the natural sweetness of parsnips with the nutty flavor of lentils, all wrapped up in a rich and creamy coconut broth.
Ingredients:
– 2 medium parsnips, peeled and diced
– 1 cup red or brown lentils, rinsed and drained
– 2 cups vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the diced parsnips, lentils, vegetable broth, coconut milk, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 30-40 minutes
Whipped Parsnip with Roasted Garlic
Elevate your holiday menu with this creamy and aromatic side dish, featuring roasted garlic and whipped parsnips. This simple recipe is sure to impress your guests.
Ingredients:
– 2 large parsnips
– 3-4 cloves of garlic
– 1/4 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the tops off the parsnips and place them on a baking sheet lined with parchment paper.
3. Roast the garlic by wrapping it in foil and placing it on the same baking sheet as the parsnips. Roast for 30-40 minutes, or until the parsnips are tender and the garlic is caramelized.
4. Remove the parsnips from the oven and let them cool slightly.
5. Peel the roasted parsnips and place them in a food processor with the roasted garlic, heavy cream, salt, and pepper.
6. Process the mixture until smooth and creamy, adding more cream if needed.
7. Taste and adjust seasoning as necessary.
8. Garnish with chopped parsley, if desired.
9. Serve warm.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in the comforting world of creamy parsnip recipes! This collection features 20 mouthwatering dishes that showcase the humble root vegetable’s versatility. From soups and purees to mashes and risottos, each recipe highlights parsnips’ natural sweetness and subtle nutty flavor. Discover how to elevate your meals with ingredients like apples, mushrooms, and coconut. Whether you’re in the mood for a hearty soup or a creamy side dish, these recipes are sure to become new favorites.