Pass the Parsnips, Please: Three Delicious Fall Recipes

October 25, 2013 in News


Sweet, hearty and versatile, parsnips pack a healthy punch too, because they boost immune function and help the body fight inflammation. What better way to feed your appetite on a chilly autumn day? “I love parsnips because they remind me of my favourite wine, Château Margaux: sweet perfume with a touch of earthiness,” says Executive Chef Douglas Anderson of Four Seasons Hotel Washington, DC. Chef Anderson grows his own parsnips (which were always in his mom’s garden, both in Scotland and later in the United States) and also picks them up at farmer’s markets and the supermarket. “Buying parsnips with the top on is a good indicator of quality, but they are often sold top off,” he notes, adding that you should choose parsnips that are firm and crisp.

“I think parsnips are fun to serve at dinner—they are simple and interesting, but many people do not cook them at home,” he says. “Soups and purees are so easy, and parsnips pair very well with meat and shellfish. My mother used to coarsely dice them with potatoes, carrots and onions and roast them with a beef roast. The parsnips would have toasty brown edges with a soft centre… yum!”

Chef Anderson shares his favourite parsnip recipes here: “foil packet” parsnips (easy clean-up!), skillet-roasted diver scallops with parsnips and lemon parsnip soup.


Find more flavourful root vegetable recipes on Taste, like beer-braised Angus beef cheeks with mashed potatoes from Prague and family-friendly beetroot gnocchi from Budapest. –Bonnie Schiedel

scallops parsnips recipe

Photos Courtesy Daniel Swartz /


On Twitter

No tweets found.

One cannot think well, love well, sleep well, if one has not dined well. -Virginia Woolf

Sites We Love
101 Cookbooks
Blogger Heidi writes about the recipes that intersect her life, travels and interests. She write cookbooks, love natural foods, take lots of pictures while doing a good amount of globetrotting.
David Lebovitz: Living the Sweet Life in Paris
Named one of the Top Five Pastry Chefs in the Bay Area, David Lebovitz left the restaurant business in 1999 to pursue writing books and now lives in Paris full time.
Lemons and Anchovies
A food fanatic who’s seriously addicted to buying cookbooks, jumps on the blogging bandwagon so that she can finally make a dent on her “Recipes-to-try” list.
Roast Duck and a Big Gooey Cake
Sit back, read on and stay awhile. There's a dish or story here for you, and plenty of room at the table.
Smitten Kitchen
The Smitten Kitchen, in its current physical incarnation, is a puny 42 square foot circa-1935 sort of half-galley kitchen with a 24 foot footprint, a single counter, tiny stove, checkered floor and a noisy window at the end to the avenue below.