We enjoy parsnips here in the Northeast, and I've experimented with different ways of fixing them. This is by far my favorite.
- 1-1/2 pounds parsnips, peeled and julienned
- 1/4 cup butter
- 1/4 cup water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender. Yield: 4 servings.
Originally published as Baked Parsnip in Country October/November 2004, p49
Reviews for Baked Parsnips
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Reviewed Mar. 13, 2013
"Very simple, very yummy!"
Reviewed Mar. 19, 2010
"My younger son loves parsnips. He says this is the absolute best way to fix them. The rest of my family happily eat them, too. This is especially good with a beef roast."