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    You are in: Home / Recipes / Irish Baked Parsnips Recipe
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    Irish Baked Parsnips

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on January 22, 2004

      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.

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    • on November 18, 2010

      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 2010 This time I added some carrots really Mmm. I also par-boiled the carrots. I love this recipe it is so easy

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    • on May 05, 2008

      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.

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    • on March 15, 2008

      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.

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    • on November 07, 2007

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

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    • on May 17, 2007

      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.

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    • on January 19, 2006

      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.

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    • on June 05, 2005

      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.

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    • on June 05, 2005

      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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    Nutritional Facts for Irish Baked Parsnips

    Serving Size: 1 (199 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 210.0
     
    Calories from Fat 74
    35%
    Total Fat 8.2 g
    12%
    Saturated Fat 4.9 g
    24%
    Cholesterol 20.3 mg
    6%
    Sodium 73.3 mg
    3%
    Total Carbohydrate 34.1 g
    11%
    Dietary Fiber 9.2 g
    37%
    Sugars 9.1 g
    36%
    Protein 2.3 g
    4%

    The following items or measurements are not included:

    chicken

    Detailed Nutrition Values About Nutrition Info
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