18 Creamy Parsnip Recipes Perfect for Fall

As the leaves start to change colors and the crisp autumn air sets in, it’s time to cozy up with warm, comforting dishes that feature the season’s best produce. One root vegetable that shines in fall cooking is the humble parsnip, with its sweet, nutty flavor and velvety texture. Here are 18 creamy parsnip recipes perfect for the season: from soups and stews to casseroles and cakes, we’ve got you covered.

In this article, we’ll dive into the world of creamy parsnips, exploring everything from hearty mains to sweet treats. Whether you’re a seasoned cook or just looking to try something new, these recipes are sure to become fast favorites in your kitchen. So go ahead, grab a parsnip (or two!), and get ready to indulge in the rich flavors of fall.

Creamy Parsnip and Potato Soup

A comforting and creamy soup that’s perfect for a chilly evening. This recipe combines the sweetness of parsnips with the heartiness of potatoes, all wrapped up in a rich and velvety broth.

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 stock
– 1/2 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 5-7 minutes, or until they begin to soften.
3. Pour in the stock and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are tender.
4. Use an immersion blender or transfer the soup to a blender to puree until smooth.
5. Stir in the heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh parsley if desired.

Cooking Time: 30-40 minutes

Roasted Parsnip and Carrot Medley

This vibrant medley of roasted parsnips and carrots is a perfect side dish for any occasion, with the natural sweetness of the vegetables bringing out their best flavors.

Ingredients:

– 2 large parsnips, peeled and chopped into bite-sized pieces
– 4 large carrots, peeled and chopped into bite-sized pieces
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder or paprika for added flavor

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss parsnips and carrots with olive oil, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes or until tender and caramelized, flipping halfway through cooking time.
5. Remove from oven and sprinkle with garlic powder or paprika if desired.

Cooking Time: 25-30 minutes

Parsnip and Apple Puree

This sweet and savory puree is a perfect side dish or accompaniment to your favorite roasted meats or as a topping for pancakes or waffles.

Ingredients:

– 2 large parsnips, peeled and chopped
– 1 large apple, peeled and chopped (Granny Smith or other firm variety works well)
– 1/4 cup brown sugar
– 1/4 cup heavy cream or half-and-half
– Pinch of salt
– 1 tablespoon butter

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss parsnips and apple with brown sugar, salt, and butter until they are evenly coated.
3. Spread the mixture on a baking sheet and roast for 30-40 minutes, or until tender and caramelized.
4. Remove from the oven and let cool slightly.
5. Transfer the roasted mixture to a blender or food processor with heavy cream or half-and-half.
6. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
7. Serve warm or at room temperature.

Cooking Time: 30-40 minutes

Spiced Parsnip and Lentil Stew

Spiced Parsnip and Lentil Stew Recipe

A hearty and flavorful stew that combines the natural sweetness of parsnips with the comforting warmth of red lentils, all infused with aromatic spices.

Ingredients:

– 1 large onion, chopped
– 2-3 medium-sized parsnips, peeled and diced
– 1 cup red lentils, rinsed and drained
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– Salt and pepper to taste
– 4 cups vegetable broth
– 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the diced parsnips, garlic, cumin, smoked paprika, and cinnamon to the pot. Cook for an additional 5 minutes, stirring occasionally.
3. Add the lentils, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Serve hot, garnished with fresh herbs if desired.

Cooking Time: 45-50 minutes

Parsnip and Cheddar Gratin

A creamy, cheesy gratin that showcases the sweet and nutty flavor of parsnips.

Ingredients:

– 2 large parsnips, peeled and thinly sliced
– 1/4 cup unsalted butter, melted
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– 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 bowl, toss the sliced parsnips with melted butter, salt, and pepper until they are evenly coated.
3. Transfer the parsnip mixture to a baking dish and dot the top with any remaining butter.
4. Sprinkle the grated cheddar cheese evenly over the parsnips.
5. Pour in the heavy cream, making sure the parsnips are fully covered.
6. Bake for 30-40 minutes or until the top is golden brown and the parsnips are tender.
7. Garnish with fresh thyme leaves, if desired.

Cooking Time: 30-40 minutes

Honey Glazed Roasted Parsnips

Roasting parsnips brings out their natural sweetness, which is perfectly balanced by a drizzle of honey glaze. This simple recipe elevates this humble root vegetable to a new level.

Ingredients:

– 4 large parsnips, peeled and cut into 1-inch pieces
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp honey
– 1/4 cup chicken or vegetable broth

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss parsnips with olive oil, salt, and pepper until evenly coated.
3. Spread the parsnip mixture on a baking sheet in a single layer.
4. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
5. While the parsnips are roasting, mix honey and broth in a small bowl.
6. After the parsnips have roasted for 20-25 minutes, brush them with the honey glaze and continue to roast for an additional 5-7 minutes or until glazed and caramelized.

Parsnip and Leek Risotto

This creamy risotto combines the sweetness of parsnips with the savory flavor of leeks, perfect for a cozy winter meal.

Ingredients:

– 1 medium parsnip, peeled and diced
– 2 medium leeks, white and light green parts only, thinly sliced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Add the sliced leeks and cook until softened, about 5 minutes.
3. Add the diced parsnip and cook for an additional 2-3 minutes.
4. Add the Arborio rice and cook, stirring constantly, for 1 minute.
5. Warm the broth in a separate pot and add 1/2 cup to the rice mixture. Stir until absorbed, then repeat with the remaining broth, adding it in 1/2-cup increments.
6. After 20-25 minutes of cooking, the rice should be creamy and tender. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Parsnip and Sage Fritters

A delicious autumnal twist on the classic fritter, this recipe combines the natural sweetness of parsnips with the earthy flavor of sage. Perfect as a side dish or appetizer.

Ingredients:

– 2 large parsnips, peeled and grated
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh sage leaves
– 1/4 cup vegetable oil
– 2 eggs

Instructions:

1. In a bowl, combine grated parsnips, flour, salt, and pepper.
2. Stir in chopped sage leaves and beaten eggs until well combined.
3. Heat the vegetable oil in a non-stick skillet over medium heat.
4. Using a spoon, drop small amounts of the parsnip mixture into the oil.
5. Flatten the fritters slightly with a spatula and cook for 2-3 minutes on each side, or until golden brown.
6. Remove from oil and place on paper towels to drain excess oil.

Cooking Time: 10-12 minutes

Creamy Parsnip and Cauliflower Mash

A deliciously comforting side dish that’s perfect for a chilly evening. This recipe combines the natural sweetness of parsnips with the earthy flavor of cauliflower, all wrapped up in a rich and creamy sauce.

Ingredients:

– 2 large parsnips, peeled and chopped
– 1 head of cauliflower, broken into florets
– 2 tablespoons unsalted butter
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss parsnips with 1 tablespoon of butter, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, steam cauliflower florets until tender, about 5-7 minutes.
4. In a large saucepan, combine roasted parsnips, steamed cauliflower, heavy cream, and remaining 1 tablespoon of butter. Mash until smooth and creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley leaves if desired.

Cooking Time: 35-40 minutes

Parsnip and Pear Soup with Thyme

Parsnip and Pear Soup with Thyme Recipe

This creamy soup combines the sweetness of pears with the nutty flavor of parsnips, enhanced by the subtle hint of thyme. A perfect blend for a cozy autumn evening.

Ingredients:

– 2 large parsnips, peeled and chopped
– 1 ripe pear, peeled and chopped
– 4 cups vegetable broth
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the garlic and sauté for 1 minute.
2. Add the chopped parsnips and cook until tender, about 10-12 minutes.
3. Add the chopped pear, vegetable broth, and thyme leaves to the pot.
4. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Purée the soup with an immersion blender or transfer it to a blender in batches.
6. Season with salt and pepper to taste.

Cooking Time: 30-40 minutes

Parsnip and Chickpea Curry

This vibrant curry combines the natural sweetness of parsnips with the nutty flavor of chickpeas, all wrapped up in a rich and aromatic spice blend. Perfect for a quick and easy weeknight dinner!

Ingredients:
– 2 large parsnips, peeled and diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions, garlic, and ginger; cook until softened, about 5 minutes.
3. Add parsnips, cumin, curry powder, and turmeric; cook for an additional 2-3 minutes.
4. Stir in coconut milk and chickpeas; bring to a simmer.
5. Reduce heat to low and let curry simmer for 10-15 minutes or until parsnips are tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.

Cooking Time: 20-25 minutes

Parsnip and Rosemary Roast

Parsnip and Rosemary Roast: A harmonious blend of sweet and savory flavors.

Ingredients:

– 2 large parsnips, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 4 sprigs fresh rosemary, chopped
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a bowl, toss parsnip pieces with olive oil, rosemary, salt, and pepper until evenly coated.
3. Spread the parsnip mixture on a baking sheet in a single layer.
4. Roast for 25-30 minutes or until parsnips are tender and caramelized, stirring occasionally.
5. Remove from oven when done; let cool slightly before serving.

Cooking Time: 25-30 minutes

Parsnip and Carrot Cake with Cream Cheese Frosting

A sweet and savory twist on traditional carrot cake, this recipe combines the natural sweetness of parsnips and carrots with a tangy cream cheese frosting.

Ingredients:

For the cake:

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated parsnip
– 1 cup grated carrot
– 1 teaspoon baking powder
– 1/2 teaspoon salt

For the frosting:

– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter, eggs, parsnip, carrot, and salt. Mix until just combined.
4. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
5. Allow cakes to cool completely before frosting.

Frosting:

1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until creamy.
3. Add vanilla extract and mix well.
4. Assemble the cake by spreading frosting on top of one cake layer, then placing the second layer on top.

Cooking Time: 30-35 minutes

Parsnip and Sweet Potato Hash

Parsnip and Sweet Potato Hash Recipe

Summary:
This hearty side dish combines the natural sweetness of sweet potatoes with the earthy flavor of parsnips, making it a perfect accompaniment to any meal.

Ingredients:

– 2 large sweet potatoes, peeled and diced
– 1 large parsnip, peeled and diced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Optional: 1/4 cup crumbled feta cheese (for added flavor)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss sweet potatoes and parsnips with olive oil, salt, and pepper until they are evenly coated.
3. Spread the mixture onto a baking sheet in a single layer.
4. Roast for 30-40 minutes, or until the vegetables are tender and lightly caramelized.
5. Remove from oven and stir in chopped onion and minced garlic.
6. Taste and adjust seasoning as needed.
7. If using feta cheese, crumble it on top of the hash before serving.

Cooking Time: 30-40 minutes

Parsnip and Ginger Soup

Parsnip and Ginger Soup Recipe

Warm up with a comforting and flavorful soup that combines the sweetness of parsnips with the spicy kick of ginger.

Ingredients:

– 2 large parsnips, peeled and chopped
– 1 tablespoon butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 inches fresh ginger, grated
– 4 cups chicken or vegetable broth
– 1 cup heavy cream (optional)
– Salt and pepper to taste

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 minced garlic and grated ginger. Cook for an additional 1-2 minutes, stirring constantly.
3. Add the chopped parsnips, broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes or until the parsnips are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, allow it to cool and blend in a food processor.
5. If desired, stir in the heavy cream to add a rich and creamy texture.

Cooking Time: 40-45 minutes

Serve hot, garnished with chopped fresh herbs or a dollop of sour cream if desired.

Parsnip and Bacon Pancakes

A sweet and savory twist on traditional pancakes, this recipe combines the natural sweetness of parsnips with the smoky flavor of bacon.

Ingredients:

– 2 large parsnips, cooked and mashed
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup milk
– 1 large egg
– 6 slices of cooked bacon, crumbled
– Butter or oil for greasing the pan

Instructions:

1. In a bowl, whisk together flour, sugar, salt, and baking powder.
2. Add mashed parsnips, milk, and egg to the dry ingredients. Whisk until smooth.
3. Fold in crumbled bacon.
4. Heat a non-stick pan or griddle over medium heat. Grease with butter or oil.
5. Drop 1/4 cup of batter onto the pan. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.

Cooking Time: 10-12 minutes (depending on size of pancakes)

Parsnip and Spinach Tart

Parsnip and Spinach Tart Recipe

Summary:
This sweet and savory tart combines the natural sweetness of parsnips with the earthy flavor of spinach, perfect for a delightful dinner or brunch.

Ingredients:

– 2 large parsnips, peeled and thinly sliced
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup unsalted butter, melted
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– 1 tablespoon heavy cream
– 1 pie crust (homemade or store-bought)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine parsnip slices and spinach.
3. In a separate bowl, whisk together melted butter, flour, salt, and pepper.
4. Add beaten egg and heavy cream to the butter mixture; whisk until smooth.
5. Pour the wet ingredients over the parsnip-spinach mixture; toss to coat.
6. Roll out pie crust to fit a 9-inch (23cm) tart pan with a removable bottom.
7. Fill the pie crust with the parsnip-spinach mixture, leaving a 1-inch (2.5cm) border.
8. Fold edges of the crust over the filling; brush with egg wash (beaten egg mixed with 1 tablespoon water).
9. Bake for 40-45 minutes or until golden brown.

Cooking Time: 40-45 minutes

Parsnip and Walnut Loaf

Parsnip and Walnut Loaf: A Sweet and Savory Treat

This delightful loaf combines the natural sweetness of parsnips with the rich flavor of walnuts, making for a perfect snack or dessert.

Ingredients:
• 2 large parsnips, peeled and chopped
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup chopped walnuts
• Confectioners’ sugar for dusting (optional)

Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, brown sugar, baking powder, and salt.
3. In a large bowl, combine chopped parsnips, melted butter, egg, and vanilla extract. Mix until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in walnuts.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool on wire rack before serving. Dust with confectioners’ sugar, if desired.

Cooking Time: 45-50 minutes

Summary

Get ready to cozy up with these 18 deliciously creamy parsnip recipes perfect for fall. From soups and stews to purees, gratins, and more, we’ve got you covered. Try Creamy Parsnip and Potato Soup or Roasted Parsnip and Carrot Medley for a warm and comforting start. Or, indulge in sweet treats like Parsnip and Apple Puree or Parsnip and Pear Soup with Thyme. Whatever your taste, there’s something on this list to satisfy your cravings.