Total TimePrep: 15 min. Bake: 45 min.
- 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.
Nutrition Facts1 cup: 239 calories, 12g fat (7g saturated fat), 31mg cholesterol, 280mg sodium, 33g carbohydrate (9g sugars, 7g fiber), 2g protein.
Oct 27, 2019
I was not a huge parsnips fan, but this recipe may have changed my mind.
Mar 7, 2018
Simple and oh, so delicious! Only change was I used Greek Seasoning instead of Oregano (which is mostly oregano).
Apr 29, 2016
Pretty easy to prepare but not the quickest of weeknight dishes to bake. My husband and I both liked the parsnips this way, but neither of my children were huge fans. I may have to try it again but bake it with a little Parmesan cheese too.
Mar 13, 2013
Very simple, very yummy!
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.