Grama's Peppery Parsnips
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Grama's Peppery Parsnips

charisue 0

"This one is for people who like parsnips, and even those who think they don't."

Ingredients 40 m {{adjustedServings}} servings 111 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place the parsnips into a saucepan, and cover with water. Bring to a boil, turn down the heat, and simmer until parsnips are tender, 15 to 20 minutes. Drain well, pat the parsnip pieces dry with paper towels, and set aside.
  2. Melt butter in a skillet over medium heat, and place the parsnips into the hot butter in an even layer. Sprinkle with salt and black pepper (I use quite a bit). Cook parsnips until lightly golden brown on both sides, 5 to 8 minutes per side.
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Reviews 24

  1. 31 Ratings


Oh so absolutely yummy! I've fixed these several times now, and have tweaked it a bit in technique. I slice the parsnips into coins, and I microwave them until they are still slightly firm. Then I prepare them as directed in the recipe. Large batches don't allow for a single layer, but they caramelize just the same - just takes a bit longer. Red pepper has been added on occasion, which works well with the flavor as well. A keeper recipe – thanks!!


This is the only way my mom fixed parsnips when I was growing up. Browning in butter caramelizes the natural sugars in the parsnips. Loved them then; love them now!


I love this receipe and my kids love it too!