Parsnip Vegetables Recipe

Parsnip vegetables recipe image

is a chef, food photographer, cookbook author and blogger.
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I would now like to introduce you to my parsnip vegetables recipe. You can quickly bring a fine vegetable as a side dish or main ingredient to the table with my recipe.

Parsnips usually appear in German households as an ingredient in vegetable soup. However, cooks have long been giving these spicy tubers much more prominence on the plate. Perhaps you have already tried a parsnip puree?

So it’s no surprise that this root vegetable was even named Vegetable of the Year in Germany in 2011/2012. Parsnips have a pleasantly spicy taste and we love that!

My step-by-step preparation and my cooking video will help you with the preparation. Good luck!

1. Prepare Parsnips Ingeniously

The parsnip is a very robust root. To make sure that nothing goes wrong, here are my tips for you:

Parsnips should not be confused with parsley root. They are very similar, but parsnips have a milder taste. 🙂

Shopping tip from chef Thomas Sixt
Raw parsnip peeled
Parsnips peeled raw and cut

You can also prepare parsnips in the oven. Peel the vegetables and cut them into quarters lengthwise. Cover a baking tray with baking paper, olive oil, salt, pepper and nutmeg. Oven temperature 180° C – cooking time approx. 12 minutes.

Preparation tip from chef Thomas Sixt

2. Recipe Parsnip Vegetables

For your perfect vegetable dish, you’ll find the exact ingredients and step-by-step instructions with lots of photos here.

By the way, you can send me a cooking question directly via the comment function!

Parsnip Vegetables

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 103
Total Time 25 Min.
Preparation Time 10 Min.
Cook Time 15 Min.

Simple and clear step by step guide for the preparation of parsnip vegetables.

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Parsnip vegetables recipe image
Parsnip vegetables Recipe Image © Thomas Sixt


Parsnips vegetables

250 g parsnips (I use organic parsnips)
2 tbs Water
15-30 g butter (I like to use ghee)
1/4 tsp Salt (I use primal salt or Himalayan salt)
4-6 pinches Pepper black, ground
4 pinches nutmeg
1 tsp thyme (I also use parsley or lovage)


Raw parsnips for parsnip vegetables
Parsnip beets unpeeled for parsnip vegetables

Prepare ingredients

Get the ingredients ready, it takes a few parsnips for a dish.

Peeled raw parsnips
Parsnips raw, peeled and cut

Peel parsnips

Peel the parsnip root and slice it diagonally.

When cutting, please pay attention to the size:

Please cut the same size, so that the vegetables cook evenly.

Raw parsnip vegetables in the pot
Parsnip wedges with butter before cooking in the pot

Sauté parsnips

Put the sliced root vegetables in the pot, add a little water, butter, salt, pepper, nutmeg and cook with the lid on.

In the video, I show you how to prepare vegetables in a special vegetable pot with temperature measurement on the lid.

I cook the vegetables in a temperature range of 90-140°C.

Parsnip vegetables in the pot
Cooked parsnip wedges in the pot


The vegetables will be cooked al dente after 6-10 minutes.

Remove the lid, allow the liquid to boil down briefly and refine with herbs.

You can now season your vegetables again with salt, pepper and nutmeg.

Parsnip vegetables recipe image
Parsnip vegetables Recipe Image © Thomas Sixt


Arrange the vegetables and serve.

Enjoy your meal!


3. Calories and Nutritional Values

4. Seasoning Variants Parsnip Vegetables

You can vary the classic vegetables in many different ways and refine them individually. Here you will find my tips and ideas:

Complementary ingredientsDescription
With butter or ghee or olive oilTry different oil ingredients, this influences the taste.
With cream or soy creamYou can add whipped cream to the soup.
WalnutsAdd fresh or caramelised walnuts or grated walnuts.
AlmondsServe with toasted almonds or with grated almonds + butter.
CashewAdd chopped or whole cashews.
Pumpkin seedsAdd the roasted pumpkin seeds to the vegetables at the end.
Pumpkin seed oilDrizzle a little pumpkin seed oil over the vegetables.
SesameSprinkle on at the end, light and dark sesame seeds look and taste great!
HerbsThyme, parsley, dill, cress, sprouts.
Herb chipsFried parsley leaves or basil leaves.
TurmericGently season with turmeric.
CurrySeason exotically with curry, butter and sugar.
Red pepperSprinkle on a little red pepper.

5. What goes well with Parsnip Vegetables?

As a classic side dish, this vegetable goes well with great fish and meat dishes or even vegetarian:

6. More Vegetables Side Dish Recipes

Comments, Cooking Questions and Answers

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