Perfect pan fried parsnips

    40 min

    These parsnips are everything a parsnip should be! Rustic, flavourful and cooked to perfection with minimal fuss. An excellent vegetarian side dish for a simple Sunday roast or a Christmas feast.

    43 people made this

    Serves: 4 

    • 450g parsnips, peeled and cut into strips lengthways
    • 1 tablespoon butter
    • 1 pinch salt
    • ground black pepper, to taste

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Place the parsnips into a saucepan, and cover with water. Bring to the boil, turn down the heat, and simmer until parsnips are tender, 15 to 20 minutes. Drain well, pat the parsnip pieces dry with kitchen paper, and set aside.
    2. Melt butter in a frying pan or skillet over medium heat, and place the parsnips into the hot butter in an even layer. Sprinkle with salt and black pepper (I use quite a bit). Cook parsnips until lightly golden brown on both sides and tender in the centre, 5 to 8 minutes per side.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (37)


    Oh so absolutely yummy! I've fixed these several times now, and have tweaked it a bit in technique. I slice the parsnips into coins, and I microwave them until they are still slightly firm. Then I prepare them as directed in the recipe. Large batches don't allow for a single layer, but they caramelize just the same - just takes a bit longer. Red pepper has been added on occasion, which works well with the flavor as well. A keeper recipe – thanks!!  -  02 Jan 2012  (Review from Allrecipes US | Canada)


    This is the only way my mom fixed parsnips when I was growing up. Browning in butter caramelizes the natural sugars in the parsnips. Loved them then; love them now!  -  23 Dec 2011  (Review from Allrecipes US | Canada)


    Great way to prepare parsnips. However, I find it unnecessary to boil first. I cut them into slim French fry size pieces, and they cook up fine in a combo of olive oil and butter. Takes maybe 12 to 15 minutes. A few will get very dark brown, but this is delicious, and when I make them I try to make sure that some are getting dark brown. Some thyme leaves are a good addition. This is a superb way to fix parsnips and a good way to start cycling potatoes out of the menu rotation. Great with fish.  -  25 Jan 2014  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate