Pan‑Fried Parsnips with Garlic & Herbs
Tender parsnip sticks pan‑fried until golden and caramelised, tossed with fragrant crispy garlic, cracked black pepper, and fresh parsley. Beautifully sweet from the parsnip's natural sugars, with rich buttery flavour and lovely garlicky warmth. Soft inside, lightly crisp at the edges — a simple, elegant side dish that pairs perfectly with potatoes, grains, or roasted mains. Completely dairy‑free, butter‑free, and 100% vegan!
Shared by katty
Time
30 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 500 g parsnips, peeled and cut into thick batons (like thick fries)
- 2–3 tbsp olive oil or vegan butter.. 4–5 cloves garlic, thinly sliced or minced
- 1 small onion, thinly sliced (optional — adds lovely sweetness as in photo)
- 1 tbsp fresh parsley, chopped.. ½ tsp fine sea salt
- Plenty of freshly cracked black pepper.. Pinch of dried thyme or rosemary (optional)
- ½ tsp lemon juice, to finish
👩🍳 Instructions
- 1
Prep parsnips: Peel parsnips, trim ends, and cut into thick, even batons about 5–7 cm long. If the core is very thick and woody, remove it — it stays tough. Rinse and pat completely dry with a clean cloth — dry surface = better browning!
- 2
Sauté gently: Heat olive oil or melt vegan butter in a large skillet over medium heat. Add parsnip sticks in a single layer — cook in batches if crowded. Fry 8–10 minutes, turning occasionally, until golden and tender all the way through.
- 3
Add garlic & onion: Push parsnips to one side. Add sliced onion and garlic to the empty space. Sauté 2–3 minutes until fragrant and just turning golden — do NOT burn! Stir everything together.
- 4
Season & finish: Sprinkle with salt, plenty of cracked black pepper, and dried herbs. Toss well for 1–2 minutes more until flavours meld and edges crisp up. Remove from heat, stir in fresh parsley and a tiny squeeze of lemon juice to brighten the sweetness.
- 5
Serve: Transfer to a warm plate or dish. Enjoy immediately while hot — delicious as a side, tossed with grains, or on top of creamy mash!