Parsnip Recipes for Every Meal: Thai Curry and Pancakes
December 15, 2025
Categories: Community Health, The Farm at Trinity Health
Parsnips are earthy and subtly sweet, with a tender, creamy texture when cooked and a satisfying crunch when raw. Their pale, golden roots add depth and warmth to soups, roasts, and purees, making them a versatile ingredient that brings natural sweetness and richness to any dish.
Season: October - March
Storage and Preparation
Store parsnips unwashed and in a breathable bag in the refrigerator’s crisper drawer for up to 3 weeks. To prepare, peel and chop them for roasting, mashing, soups, or stir-fries, or enjoy them raw for a crisp, slightly sweet crunch.
Nutrition
Parsnips are rich in fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Their natural sweetness comes with antioxidants and complex carbohydrates, making them a nutritious and energy-boosting addition to meal.
Parsnip Recipes
Parsnip Thai Green Curry
Ingredients:
- 4–6 tbsp Thai Green Curry Paste
- 2 large garlic cloves, minced
- 1 tsp fresh ginger, finely grated
- 1 tbsp lemongrass
- 2 tbsp vegetable oil
- 1 cup of vegetable broth
- 14 oz Low-fat coconut milk
- 1–3 tsp fish sauce (optional)
- 1–3 tsp white sugar
- 1/8 tsp salt
- 12 oz parsnips, peeled and chopped into
- bite-sized pieces
- 2 small Japanese eggplants, sliced into 1
- cm rounds
- 1½ cups snow peas, trimmed
- Juice of ½ lime, to taste
Instructions:
- Sauté Curry Paste: Heat oil in a pan over medium-high heat. Add curry paste (plus garlic, ginger, or lemongrass) and cook for 2–3 minutes until fragrant.
- Make Broth: Stir in broth, coconut milk, fish sauce, and sugar. Bring to a simmer with kaffir lime leaves.
- Cook Vegetables: Add parsnips and simmer for 10 minutes. Add eggplant and cook for 5 more minutes until soft.
- Finish & Serve: Stir in snow peas and cook for 2 minutes. Add lime juice, remove from heat, and serve over jasmine rice.
Parsnip Breakfast Pancakes
Ingredients:
- 2 medium parsnips, peeled and chopped
- Knob of butter
- 200ml milk
- 1 tsp sea salt
- 2 large eggs, beaten
- 100g flour
- 1 tsp baking powder
Instructions:
- Cook Parsnips: Sauté parsnips with butter and a pinch of salt for 10 minutes until soft. Add water if needed.
- Blend: Let cool, then blend with milk and salt until smooth. Transfer to a bowl and cool completely.
- Make Batter: Whisk in eggs, then gently mix in flour and baking powder.
- Cook Pancakes: Heat butter or oil in a pan over medium heat. Drop spoonfuls of batter and cook for 2 minutes per side until golden.
- Serve Warm: Keep warm until ready to serve. Enjoy!