Farm To Table | Sides & Casseroles

Parsnip Recipe – Vegan

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This Parsnip Recipe comes together in a matter of minutes! A vegan, healthy, parsnip recipe it’s perfect for a side dish for Thanksgiving and Christmas or Hanukkah!

Golden brown Caramelized ParsnipsPin

It is so busy hosting a holiday dinner! There is so much to do! Planning, Shopping, Lists, Organization …. not to mention the actual cooking! There is the turkey to cook, the potatoes, the vegetables, the stuffing/ dressing, cranberry sauce, the gravy and of course, the pies!

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This is the perfect addition to your recipe line-up! Why? Because, it is ridiculously easy!! Aaaannnddd….. they are gorgeously caramelized!

The odd thing is, I had never tried parsnips before a few years ago! I’m not sure why! There were less options, locally, from the grocery stores, for different vegetables, when I was young! I had never even seen them! Now I search them out.

What are parsnips

Parsnips are a root vegetable that are closely related to carrots and parsley. In fact, they are sometimes referred to as white carrots. They have an earthy flavor and are incredibly delicious. They taste like a carrot on steroids. They have a sweet flavor, like carrots, with a mild peppery note.

They are delicious added to soups and stews and taste just as good by themselves. They can be boiled, mashed, pan fried and lend themselves well to oven roasting. They are also delicious roasted with carrots.

Vegan parsnips recipe, on red towel.Pin

Ingredients you need

  • parsnips, cut julienne style
  • coconut oil can substitute butter or any vegan or vegetarian butter substitute
  • brown sugar use certified organic sugar, raw sugar, white sugar, honey or maple syrup
  • kosher salt and black pepper to taste

How to make this Parsnip Recipe

  1. Figure about 1/4-1/2 cup parsnips per person. For the holidays, I would go less than 1/4 cup, because there is always so much to eat.
  2. Peel parsnips. Julienne the parsnips.
  3. Place in saute pan or saucepan with just a little water. Parboil for about 2 minutes, depending on size of your julienne. Can move to ice bath and stop here, if preparing ahead.
  4. If preparing ahead, remove from refrigerator to come to room temperature. Or if continuing, dry out pan.
  5. Add one tablespoon coconut oil to pan.
  6. Add one tablespoon brown sugar to pan.
  7. Brown on high heat, until nicely golden brown and caramelized. Fork test them to make sure they are tender.
  8. Serve with a pinch of kosher salt and freshly cracked black pepper.
Whole parsnip on cutting board. peeled julienned parsnip. Parsnip in pot with a little water. Drained, blanched parsnips. Coconut oil added to pan.Pin

Other ways to serve parsnips

  • use a food processor or stand mixer to mash or purée them. Use vegetable broth to thin out mashed parsnips to enhance the flavor.
  • Place parsnips on a rimmed baking sheet in a single layer. Roast them in the oven at 400°F / 200°C for about 20 minutes.

Optional seasonings

  • thyme
  • freshly grated nutmeg
  • fresh herbs like parsley, thyme, dill, sage or rosemary
  • garlic
  • onion

How to store leftovers

Place leftovers in a storage bag or container. Store in the fridge for about 3 days.

Reheat individual servings in the microwave for 1-1.5 minutes.

That is really how easy it is to make this Caramelized Parsnip Recipe! It literally takes less than 10 minutes, from start to finish and can be started 2-3 days ahead! Then just quickly brown them in a hot pan, the day of.

One of our popular posts that is perfect for the holidays is Spicy Cornbread and Sausage Stuffing!

Holiday parsnip recipe served on metal dish.Pin

I hope you enjoyed the Parsnip Recipe today! Leave me a comment below and let me know what your favorite side dish is on the holidays! Don’t forget to sign up for the newsletter, below, so that you don’t miss a recipe! Thanks for stopping by!

What to serve with them

Other delicious vegetable recipes

Tools I use

Second is Preparing the Garden Site.

caramelized parsnips on oval platePin

Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden!

The third is Choosing Plants and Planting Your Garden.

The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

Enjoy! And have fun cooking!


Binky’s SignaturePin
Parsnips in vintage pewter bowl.Pin

Parsnip Recipe – Vegan

This Parsnip Recipe comes together in a matter of minutes! A vegan, healthy, parsnip recipe it’s perfect for a side dish for Thanksgiving and Christmas or Hanukkah!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
4.84 from 12 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 83kcal
Author: Beth Neels
Cost: $2


  • 1/2 pound parsnips, cut julienne style
  • 1 tablespoon coconut oil can substitute butter
  • 1 tablespoon brown sugar use certified organic** notes below
  • salt and pepper to taste


  • Place parsnips in no stick pan with 1/4 cup water. Cover, turn on high. once boiling, Drain water.
  • Let the heat from stove dry out pot. (Can be placed in water bath to cool and refrigerated until ready to proceed.)
  • Add coconut oil and brown sugar. Sauté over high heat in a large skillet, until caramelized and tender.
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Heat on high heat to get good caramelization.
Julienne cut parsnips are more attractive for serving.
Par cook them only for a few minutes. They should still be pretty hard.
Can be par cooked 1-2 days before finishing them
Serve immediately.
**Many refined sugars are not vegan. Be sure to buy a Certified U.S. Department of Agriculture organic sugar, which cannot be filtered through bone char.


Calories: 83kcal | Carbohydrates: 13g | Fat: 3g | Saturated Fat: 2g | Sodium: 6mg | Potassium: 212mg | Fiber: 2g | Sugar: 5g | Vitamin C: 9.7mg | Calcium: 20mg | Iron: 0.3mg
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  1. 3 stars
    This recipe sounds good, except that most brown sugar is not vegan. Brown sugar is a combination of refined white sugar and molasses. Refined white sugar is made white using bone char (charred cattle bones). Charred cattle bones is not exactly vegan. Vegan means no animal products.
    Please make a disclaimer so people will know to buy bone char free sugar.

    1. Thanks so much for that information! I did not know that! I appreciate that and will certainly add the note!

  2. 5 stars
    My supervisor has been vegan for years, and she is always on the lookout for new recipes. Funny thing–we just picked up some parsnips at the market during our lunchtime yesterday. I cannot wait to share this recipe with her!

  3. 5 stars
    I too have only recently fell in love with parsnips and love their sweetness. They are so good along side a good ole roast beef dish!

    1. They really are delicious! A very old vegetable, that we young folks just found! My grandparents always grew them! Thanks Alisa!

  4. 5 stars
    I love parsnips and usually just roast them with a little oil. However, the way you’ve cooked them here with the sugar sounds like they’d be just so beautifully caramelized! I will have to make them for my little boy as he’s a big fan of parsnips too.

    1. They really get nice and caramelized! Good for you, your little guy likes parsnips! Thanks for your comment, Corina!

  5. 5 stars
    I’m not a huge fan of parsnips but your delicious recipe makes me want to try them again. Haven’t had them since I was a wee girl! Love the crispy bits!!

  6. 5 stars
    Wow I have yet to try this recipe out of parsnips. At first, I thought they are radishes, but I was wrong. Thanks for sharing this!

  7. 5 stars
    These parsnips look so good! I never can seem to make them right or where I enjoy them but yours look incredible. I bet I would like them. This recipe is winning me over. Pinned to try later.

  8. 5 stars
    Parsnips are always so difficult to get right, but they’re a Christmas essential so I’m so pleased you’ve posted this! It’s going to help so much!

  9. 5 stars
    I like your process shots. I’ve never had parsnips! I need to try your recipe. My personal favorite side dish is sweet potato casserole – which is really more of a dessert, LOL

  10. 5 stars
    I have never made parsnips before. The seasoning mix looks delicious. Can’t wait to give them a try.

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