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Four photos of parsnips prepared in 4 different ways, roasted, mashed, fried, and as soup.

Parsnips Deliciously Prepared 3 Ways

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Learn how to cook perfect parsnips in three simple ways: roast parsnips, mashed parsnips and fried parsnips. A great addition to any roast dinner.


Units Scale
  • 500 gram (approx. 5 medium) parsnips, peeled and trimmed

    Roasted Parsnips

  • 1 tablespoon olive oil
  • 2 tablespoon runny honey
  • 2 tablespoon wholegrain mustard
  • salt and freshly ground black pepper
  • chopped fresh thyme, to serve (optional)

    Mashed Parsnips

  • 15 gram/1/2 oz butter
  • 1 tablespoon milk
  • pinch of grated nutmeg (optional)
  • salt and freshly ground black pepper
  • chopped fresh parsley, to serve (optional)

    Fried Parsnips

  • 2 tablespoon olive oil
  • 3 tablespoon soy sauce


Roasted Parsnips

  1. Preheat the oven to 400°F/200°C/Gas 6.
  2. Cut the parsnips in half lengthways and put them in a roasting tin, then rub them with olive oil. Season with salt and pepper and roast for 20 minutes.
  3. Mix the honey and mustard together. Remove the parsnips from the oven, turn them over and brush them with honey and mustard. 
  4. Return to the oven and cook for a further 15 minutes, until tender and golden. 
  5. Garnish with thyme.

Mashed Parsnips

  1. Cut the parsnips into even size chunks (approximately 2cm/1 inch). 
  2. Bring a large pan of salted water to a boil. Add the parsnips and simmer for 10–12 minutes until tender. 
  3. Drain well and leave to stand for 2–3 minutes to dry out.
  4. Add the butter, milk and nutmeg, then season with salt and pepper. 
  5. Mash until smooth, then transfer into a warmed serving bowl and garnish with chopped parsley.

Fried Parsnips

  1. Cut into rounds approximately ¾ cm thick. 
  2. Heat the oil in a frying pan over a medium-low heat, add the parsnips and cook for 5 minutes. Turn the slices over and cook for a further 5 minutes, until just tender.
  3. Increase the heat, add the soy sauce and cook for 2 minutes, tossing the parsnips in the soy, until the pan is almost dry. 
  4. Remove from the heat and serve immediately.



  • To make the fried parsnips gluten-free, swap the soy sauce for tamari sauce.
  • To make the roasted parsnips vegan, swap the honey for syrup.
  • To make the mashed parsnips vegan, replace the butter and milk for non-dairy alternatives.

Get the Parsnip Soup Recipe

  • Category: side dish
  • Method: 3 methods
  • Cuisine: French