Breaded Parsnips

  • But did you know that in the 14th century, in England, parsnips were called ‘pasternakes’ and that in many European languages such as Dutch, Italian and Polish (pasternak) a version of this word is still used today?
  • How do you cook and serve your parsnips?
  • Mrs Beeton, in England, suggested parboiling them, cutting them into slices, dipping in beaten egg and then breadcrumbs before frying.
  • Whether the bread crumbs were fresh or dried is not stated.
  • I thought this sounded quite Polish!
  • *
  • I parboiled the parsnips
  • Cut them into thick slices
  • Dipped them into beaten egg and then
  • Into dried breadcrumbs and
  • Fried in them on both sides in sunflower oil.


Honeyed Parsnips

  • With parsnips being in all the shops at the moment, I thought of my recipe for honeyed carrots and altered it a little for the parsnips
  • The parsnips are cut into ‘fingers’.
  • How you cut the parsnips depends on their size – try to get them roughly equal.


  • 4 large – 8 medium parsnips
  • 2 tablespoons runny honey


  • Pre-heat the oven to GM4 – 180°C.
  • Lightly grease a baking tray.
  • Peel and cut the parsnips into quarters or eighths.
  • Bake in the oven, turning once or twice, for 40 – 45 minutes.
  • Drizzle the honey over the parsnips and turn to coat as much as possible.
  • Return to the oven and bake for another 10 minutes.
  • *
  • Serve with roast meats such as chicken, duck or pork.

Serving dish – Allerton & Sons