It's winter and we’re loving delicious, seasonal parsnips! Parsnips have a uniquely sweet and nutty flavour. The parsnip is a root vegetable closely related to the carrot, and require cold weather to convert their starches into sugar and develop their sweet, nutty flavour – which is why they are typically harvested in late autumn just after the frost sets in.

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Ready-in: 35

Prep:     10

Cook:    25

Serves: 3-4                                         


Parsnip soup

2 tablespoon butter

1 onion, finely diced

1 leek, finely diced

1 clove garlic, minced

5 parsnips, peeled and 2cm diced

4 cups chicken or vegetable stock

Pinch freshly grated nutmeg

½ teaspoon salt

½ cup cream


Parsnip crispies

3 tablespoons oil

1 parsnip, peeled


Sage brown butter

3 tablespoons butter

3 tablespoons picked sage leaves

1 teaspoon lemon juice

1. Melt butter with a drizzle of oil in a large pot (with lid) on medium heat. Cook onion, leek and garlic for 2-3 minutes, covered, until soft and starting to become translucent. Stir once or twice. Add parsnip, stock, nutmeg and salt and bring to a simmer. Reduce heat to low and simmer, uncovered, for 15-20 minutes until parsnip is tender.

2. While soup cooks prepare the parsnip crispies. Using a peeler, peel parsnip into long ribbons. Heat measure of oil in a medium fry-pan on medium heat.

3. When oil is hot, add parsnip ribbons, 5-6 at a time and cook for about 1 minute, turning often until golden brown. Remove with tongs and transfer to a paper towel lined plate. Watch closely as they burn quickly. Repeat, until all parsnip ribbons are cooked.

4. Carefully pour out oil from parsnip pan, wipe out with paper towels and return to medium heat. Add butter and sage and cook, stirring constantly for about 2 minutes until sage is crispy and butter is brown. Remove from heat, add lemon juice, mix and transfer to a heat proof bowl for serving.

5. When parsnip in soup is tender remove from heat and add cream. Use a stick blender to blend soup until desired consistency. Alternatively use a masher. Season to taste with salt and freshly ground black pepper.

To serve, divide soup between bowls. Drizzle over sage brown butter and top with a few parsnip crispies.


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3 parsnips, peeled ends removed and quartered

2 tablespoons maple syrup 


Pre heat oven to 220. Line an oven tray with baking paper.

Place parsnip on prepared tray and drizzle with oil. Drizzle over maple syrup and season with salt and pepper. Roast in oven for 20–25 minutes until golden.



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3 parsnips, peeled ends removed and sliced into .5cm disks

2 tablespoons chopped thyme leaves

3 tablespoons grated parmesan cheese


Pre heat oven to 220. Line an oven tray with baking paper.

Toss parsnip slices in a large bowl along with chopped thyme leaves and parmesan cheese. Season with salt and pepper and lay out flat onto prepared tray.

Bake in oven for about 20 minutes until golden and crispy and season to taste.


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2 parsnips, peeled and sliced 1cm

1 tablespoon butter

1 tablespoon milk 

30g feta cheese, crumbled 

Juice of ½ lemon 


Cook parsnips in medium pot of boiling water for 10-15 minutes, until tender. Drain well, add butter, milk and mash parsnip using a potato masher (feel free to leave some chunky and rustic), squeeze over lemon juice and fold though feta. Season to taste with salt and pepper. Place into a bowl and drizzle with olive oil.

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