Pan-seared Parsnips & Turnips

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 228.6
  • Total Fat: 9.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 135.3 mg
  • Total Carbs: 34.8 g
  • Dietary Fiber: 8.0 g
  • Protein: 3.9 g

View full nutritional breakdown of Pan-seared Parsnips & Turnips calories by ingredient
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Sliced parsnips & turnips with chopped onions, garlic, fresh basil, salt and cracked pepper to taste, sauteed in olive oil Sliced parsnips & turnips with chopped onions, garlic, fresh basil, salt and cracked pepper to taste, sauteed in olive oil
Number of Servings: 3


    2 large Parsnips (about 8-9" long)
    3 large Turnips (2.5-3" across)
    1 medium Onion
    5 or 6 cloves of Garlic, chopped finely
    fresh basil, 3 tbsp or more, to taste
    olive oil (used 4-5 tbsp to cook but drained off extra)
    salt and fresh cracked pepper to taste


Peel turnips and parsnips~ quarter, chop and slice them into 1/4-1/2" thick pieces. Peel and chop onion, as small or large as desired. Clean cloves of garlic, finely mince. Clean basil leaves(or use whatever spices/herbs you like, dried or fresh) and chop coarsely. Heat 2-3 tbsp of olive oil in a deep saucepan over med-high heat and add chopped onion first, to flavor the oil and give the onions a chance to get a little golden.

Toss the remaining ingredients(including salt and pepper to taste) together in a mixing bowl with 1 or 2 tbsp of olive oil, try to coat evenly, and add to the pan. Put a lid on the saucepan and let cook for 5 minutes, remove lid and stir around with a spatula, replace lid and cook for 5 more minutes. The parsnips and turnips should be getting slightly tender, at this point saute everything until there is some golden brown color, stirring and flipping semi often. Try not to overcook, the texture of the vegetables is great once they're *just* cooked through and seared a bit
I divided this into 3 large servings, about 3/4 cup each. Of course this could vary depending on the actual size of the vegetables used. If I could change anything I probably would've added more parsnips! They smell like a lot like carrots when they're raw, but when cooked(in this fashion at least) they develop a rich, sweet flavor that plays wonderfully off the fresh basil and garlic. The turnips add a sort of crisp, spicy element to the dish. This was my first attempt at cooking parsnips and it went beautifully! I really just used what was available, I'm sure they would cook up well with many variations on my approach. Enjoy!

Number of Servings: 3

Recipe submitted by SparkPeople user LADYINOHIO.

TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • Very Good
    Tasty - 8/20/11

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