Irish Baked Parsnips

Irish Baked Parsnips

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Servings: 6

    • Ingredients

  • 2 1/2 lbsparsnips
  • 2ounces butter or 2ouncesbacon fat
  • 3tablespoons chicken or 3tablespoonsvegetable stock
  • salt and pepper
  • 1pinchnutmeg

    • Directions

  • Peel parsnips, quarter, and remove any woody core.
  • Parboil for 15 minutes.
  • Place in an ovenproof dish.
  • Add stock and sprinkle with salt, pepper and nutmeg.
  • Dot with butter and bake for 30 minutes on a low shelf in a moderate oven.

    • Reviews

  • “Absolutely excellent way of doing parsnips.I was so skeptical as this just seemed too easy to be so good.This recipe is a must for anyone who has parsnips in their house.Parsnips are not my favourite vegetable but this is a five star plus recipe.Thanks for sharing.”

  • “This is similar to the way that I often do parsniups but the bit of nutmeg makes all the difference. Sometimes I add a bit of Soy sauce – just a drizzle over the almost cooked parsnips – it gives them a lovely golden color – I would not do this if I was using nutmeg. Thanks Dancer for a keeper – just that extra touch makes a diffferenc.Made again 17 Nov 2010This time I added some carrotsreally Mmm. I also par-boiled the carrots.I love this recipe it is so easy”

  • “Delicious!I was going to post one like this because this is THE only way to prepare parsnips!I always ate them this way growing up.Nutmeg brings out the woodsy flavor of the parsnips and I like mine buttery and savory better than sweet.”

  • “Oops! I ran out. Everyone enjoyd them. I usually used butter and brown sugar and this was a nice change. Thanks for sharing your recipe.”

  • “Quite easy to make, unfortunately nobody in my house liked it. Thanks.”

  • “Baked for a shorter time-my son does not like mushy veggies.They were delicious! My son and daughter-in-law don’t remember having parsnips before.They really enjoyed this recipe.Will make again.Thanks.”

  • “We liked these. Quite easy to make and with a nice taste. Next time I’d boil them a bit less as ours were a touch on the mushy side but otherwise I’d stick to the recipe.”

  • “I made these as a side for a roast of beef tonight. I usually just pop my raw parsnips straight into the roasting pan along with the meat and other vegies. They are sweet and tender when cooked, unlike these tonight. I felt the boiling took away a lot of that concentrated sweetness and I don’t think I would make this again considering all the extra steps it took.”

  • “Delicious!And it’s so practical to have it on another shelf in the oven when you’re cooking a roast anyway.Except for adding a few cloves of chopped garlic, I followed the recipe exactly; I used unsalted butter and chicken stock.I love parsnips, and this was a bit different from other parsnip recipes I’ve tried.Nutmeg was the secret ingredient here, I think!Definitely a recipe that I’ll be making again and again.I agree with Darlene10: a five star plus recipe.SO easy to make and it so beautifully complemented Kevin Dundon’s Guinness & Honey Glazed Pork Loin #123790, which I posted recently but only made tonight for the first time for Kooka’s 2005 World Tour (see the Australian/NZ Forum).Dancer^, thank you for a wonderful recipe!”

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