Parsnips with Browned Butter, Hazelnuts and Thyme


Preparation info

  • Difficulty


  • Serves


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

While parsnips are very popular in the US, elsewhere they often live a little in the shadow of potatoes as a more popular side dish. Yet this root vegetable is not only easily digested, but also incredibly versatile. Plus it is among the few vegetables that are at their absolute best in winter, when they have developed their full sweetness and aroma after the first frosts. Our recipe brings out their full, pleasantly nutty aroma by serving them with browned butter and toasted hazelnuts. Yummy!


  • 8 parsnips (approx. 1 kg/2 lb 4 oz)
  • 4 tbsp olive oil
  • 2 tbsp honey
  • Salt, pepper
  • 3 garlic cloves
  • 6 sprigs thyme
  • 70 g ( oz/½ cup) hazelnuts
  • 50 g ( oz) butter


Preheat the oven to 210°C (410 °F/Gas mark 6-7). Trim and peel the parsnips and quarter lengthwise. Spread them in a single layer on a tray lined with baking paper. Combine olive oil and honey in a small bowl. Season with salt and pepper and drizzle over the parsnips. Lightly crush the garlic cloves and add them to the tray together with the sprigs of thyme. Roast the parsnips in the preheated oven for 35–45 minutes (depending on size), turning a few times.

Meanwhile, dry-roast the hazelnuts in a small frying pan. Leave to cool and chop coarsely. Wipe the pan with kitchen paper, then heat the butter over medium heat. Cook for about 5 minutes to brown, stirring occasionally. Pick off the leaves of the remaining sprigs of thyme and add to the browned butter together with the hazelnuts.

Transfer the roasted parsnips to a serving platter. Remove the garlic and thyme sprigs. Toss with the browned butter, nuts and herbs and season with salt and pepper.