Best 5 Layered Parsnip Bake Recipes

Craving the perfect side dish to accompany your main course? Look no further than layered parsnip bake! This classic comfort dish combines creamy, tender parsnips with a crunchy topping and a rich, flavorful sauce. With its layers of savory ingredients, this dish is a feast for the senses and is sure to be a hit at any dinner table. Whether you're seeking a hearty weeknight meal or an elegant holiday dish, layered parsnip bake fits the bill. Its versatility makes it a great choice for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED PARSNIPS

Baked Parsnips image

We enjoy this veggie often in the Northeast, and I've experimented with different ways of fixing them. This is by far one of my favorite parsnip recipes. -Robert Atwood, West Wareham, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1-1/2 pounds parsnips, peeled and julienned
1/4 cup butter
1/4 cup water
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.

Nutrition Facts : Calories 239 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 280mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 7g fiber), Protein 2g protein.

OVEN-ROASTED PARSNIPS

Oven-Roasted Parsnips image

Make and share this Oven-Roasted Parsnips recipe from Food.com.

Provided by skat5762

Categories Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs parsnips, peeled and julienned
3 tablespoons olive oil
2 pinches cayenne (to taste)
1/4 teaspoon sea salt (or more, to taste)
2 cloves garlic, peeled and minced

Steps:

Preheat oven to 450-degrees.
Layer parsnips on baking sheet in single layer.
Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
Roast 15 minutes on bottom rack, stirring occasionally.
Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
Let cool slightly, adjust salt if necessary and serve.

Nutrition Facts : Calories 220.4, Fat 10.7, SaturatedFat 1.5, Sodium 162.9, Carbohydrate 31.3, Fiber 8.4, Sugar 8.2, Protein 2.2

LAYERED PARSNIP BAKE

Layered Parsnip Bake image

Lancashire cheese has a lovely mild flavour and a good salty, savoury edge which goes well with the sweet flavour of the parsnips and thyme. It comes in two varieties, creamy or crumbly - crumbly works best in this recipe. You could replace it with grated mild cheddar if you prefer.

Provided by mustardcomms

Time 1h5m

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 tbsp sunflower oil
1 large onion, sliced
1 garlic clove, crushed
750g parsnips, peeled and trimmed
2 tsp chopped fresh thyme
150g Lancashire cheese, crumbled
freshly grated nutmeg
salt and freshly ground black pepper
250ml hot vegetable stock

Steps:

Preheat the oven to 220oC (Fan 200oc) Gas Mark 7. Heat the oil in a frying pan, add the onions and saute over a medium heat for 5 mins or until golden. Season, then reduce the heat and cook over a low heat for a further 5 mins until they are really tender and caramellised.
Whilst the onions cook, diagonally slice the parsnips to a thickness of a one pound coin. Lightly oil a 1.4 (21/2pt) ovenproof dish.
Scatter half the onions over the base of the dish and top with half the parsnips, half the thyme, a third of the cheese, a little nutmeg and plenty of seasoning. Top with the remaining onions and parsnips, then pour over the stock. Sprinkle over the remaining cheese and season again.
Place the dish on a baking tray then cover and bake for 30mins. Remove the foil then bake for a further 20-25mins or until the parsnips are tender and the top nicely browned. Serve hot with roast meats or poultry.

PARSNIP BAKE

Parsnip Bake image

Make and share this Parsnip Bake recipe from Food.com.

Provided by McCarthy

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

675 g parsnips, peeled and thinly sliced (or parsnips mixed with potatoes)
2 tablespoons olive oil
300 ml milk
350 g tomatoes, skinned and thinly sliced
85 g cheddar cheese, grated (or Gruyere)
black pepper
1 tablespoon soft brown sugar
3 tablespoons breadcrumbs, fresh
1 garlic clove, crushed
15 g butter

Steps:

Heat the olive oil and lightly fry the parsnips for 4-5 minutes.
Arrange a layer of the fried parsnips over the base of a greased casserole dish, Sprinkle with the pepper and sugar and add a little of the milk. Cover with a layer of tomatoes. Pour over a little more milk and sprinkle over some of the grated cheese, and keep repeating these layers until all the ingredients are used up, finishing with a layer of milk and cheese.
Top with the breadcrumbs mixed with the garlic and dot with butter.
Bake in a preheated oven at 180C/350F/gas 4 for 40-45 minutes or until cooked through.

Nutrition Facts : Calories 417, Fat 20.7, SaturatedFat 9.2, Cholesterol 40.6, Sodium 289.9, Carbohydrate 48.6, Fiber 9.8, Sugar 14.4, Protein 12

CREAMY PARSNIP & SQUASH BAKE

Creamy parsnip & squash bake image

Want to jazz up your traditional Christmas lunch, but still keep Gran happy? This is the one for you

Provided by Emma Lewis

Categories Side dish

Time 1h40m

Number Of Ingredients 7

Ingredients

284ml pot and a 142ml pot double cream
1 small onion or shallot, finely chopped
2 thyme sprigs, 1 stripped of leaves
butter , for greasing
500g parsnip (about 4 large)
500g butternut squash (about ½ a large one)
25g gruyère , grated

Steps:

Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.
Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20cm x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.
Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and gruyère. Bake for 1 hr until golden and a fork slides easily into the veg.

Nutrition Facts : Calories 350 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.12 milligram of sodium

Tips:

Choose the right parsnips: Look for parsnips that are firm and have a smooth, unblemished skin.
Peel the parsnips thinly: This will help them cook evenly.
Use a sharp knife: This will make it easier to slice the parsnips thinly.
Layer the parsnips in a single layer: This will help them cook evenly.
Use a baking dish that is large enough to accommodate the parsnips in a single layer.
Bake the parsnips until they are tender: This will take about 30 minutes.
Serve the parsnips immediately: They are best when served hot.

Conclusion:

Layered parsnip bake is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover parsnips, and it is also a healthy and affordable dish. With its creamy, cheesy sauce and crispy breadcrumb topping, this dish is sure to be a hit with everyone at the table.