To make baked parsnips, begin by peeling and chopping 1 pound of parsnips; some cooks prefer to julienne parsnips. Salt and pepper them to taste,them and toss with 1 or 2 tablespoons of oil and 1 tablespoon of honey or sugar. Spread the parsnips on a cookie sheet and bake in an oven preheated to 425 F. Decrease temperature to 350 F, and bake for 45 minutes, turning once.
Cooks can personalize the basic roast parsnip recipe by adding a variety of herbs and spices. Rosemary and garlic are both popular additions, and a sprinkle of Parmesan cheese is a good garnish. Carrots also make a nice complement to parsnips, as the two vegetables have similar cooking times and flavor profiles.
A wide selection of casseroles combines parsnips with other root vegetables such as potatoes, rutabagas, and sweet potatoes. To make a mashed potato, rutabaga and parsnip casserole with caramelized onions, chop and peel 3 pounds of potatoes and about 1 1/2 pounds each of parsnips and rutabagas. Add to a pot with 7 cups of chicken broth, one bay leaf, eight cloves of crushed garlic, and 1 teaspoon of dried thyme. Simmer for about 30 minutes or until vegetables are tender. Drain the vegetables, add 1/2 cup of butter, mash, and pack lightly into an 13-by-9-inch baking pan. Caramelize three sliced onions in 1/4 cup of butter and spread over the mashed root vegetables. Bake at 375 F for 25 minutes.