Parsnips don’t always get the attention they deserve – we’re always passing them by in favour of roast potatoes and sprouts (when done right) come Christmas dinner.

This recipe, though, brings out the veg’s “full, pleasantly nutty aroma”, thanks to all that browned butter and toasty hazelnuts.

Nutty parsnips (Lisa Nieschlag and Julia Cawley/PA)
(Lisa Nieschlag and Julia Cawley/PA)
Nutty parsnips (Lisa Nieschlag and Julia Cawley/PA)
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Nutrition Facts
Parsnips with browned butter, hazelnuts and thyme
Amount Per Serving
Calories 340 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Cholesterol 18mg6%
Sodium 81mg4%
Potassium 866mg25%
Carbohydrates 46g15%
Fiber 11g46%
Sugar 16g18%
Protein 4g8%
Vitamin A 256IU5%
Vitamin C 38mg46%
Calcium 96mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Parsnips with browned butter, hazelnuts and thyme

A delicious way to serve parsnips
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 340kcal


  • 8 parsnips
  • 4 tbsp olive oil
  • 2 tbsp honey
  • Salt and pepper
  • 3 garlic cloves
  • 6 sprigs of thyme
  • 70 g hazelnuts
  • 50 g butter


  • Preheat the oven to 210°C (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 roll, then heat the butter over a medium heat. Cook for about five 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.


Calories: 340kcal | Carbohydrates: 46g | Protein: 4g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 81mg | Potassium: 866mg | Fiber: 11g | Sugar: 16g | Vitamin A: 256IU | Vitamin C: 38mg | Calcium: 96mg | Iron: 2mg

New York Christmas: Recipes And Stories by Lisa Nieschlag and Lars Wentrup, photography by Lisa Nieschlag and Julia Cawley, is published by Murdoch Books, priced £30. Available from Amazon.

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