Buttercrumb Parsnips
Transform your holiday or weeknight side dish game with these irresistible Buttercrumb Parsnips! This recipe combines tender, golden-roasted parsnips with a rich, buttery breadcrumb coating that delivers the perfect balance of crispiness and flavor. The parsnips are par-boiled for a soft interior, then tossed in olive oil, seasoned, and generously crowned with golden, toasted breadcrumbs before being oven-roasted to perfection. A sprinkle of fresh parsley adds a burst of color and freshness, making this dish as visually appealing as it is delicious. Ready in just 50 minutes and perfect for pairing with roasted meats, fish, or vegetarian mains, these Buttercrumb Parsnips are a crowd-pleaser you'll keep coming back to.
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Recipe Information
Ingredients
- 750 grams parsnips
- 70 grams unsalted butter
- 75 grams breadcrumbs
- 2 tablespoons fresh parsley (optional, chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- as needed water (for boiling)
Instructions
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it with olive oil.
Peel the parsnips and cut them into evenly sized batons or wedges, about 2 inches long and 1/2 inch thick, to ensure even cooking.
Bring a large pot of water to a boil, adding a pinch of salt. Add the parsnip pieces and boil for 5-7 minutes, or until just tender but not falling apart.
Drain the parsnips thoroughly and pat them dry using a clean kitchen towel or paper towels. Set them aside.
In a small pan, melt the butter over medium heat until fully liquid. Stir in the breadcrumbs until they are evenly coated in butter and turn golden brown, about 3-4 minutes. Stir frequently to prevent burning.
Arrange the parsnips on the prepared baking tray in a single layer. Drizzle the olive oil over them and toss gently to coat. Season with salt and black pepper.
Sprinkle the buttery breadcrumbs evenly over the parsnips, ensuring they are coated generously.
Place the tray in the preheated oven and roast for 20-25 minutes, or until the parsnips are golden and slightly crispy on the outside.
Remove from the oven and let cool for a minute. If desired, garnish with chopped fresh parsley before serving.
Serve warm as a side dish to roasted meats, fish, or vegetarian mains.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4559 mg | 198% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 40.2 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2700 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
