Baked Stuffed Parsnips | Cook For Your Life

Baked Stuffed Parsnips

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Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

Stuffing and baking isn’t just for potatoes. Any root vegetable can become the star of the show with a little filling. Parsnips get herby and sweet tasting when cooked. The light sweetness of honey...


Ingredients

  • 4 parsnips, scrubbed to remove rootlets
  • 2 tablespoons olive oil
  • ½ cup Greek yogurt
  • ½ cup sour cream
  • ½ lemon, juiced
  • 1 tablespoon honey
  • 1 bunch of scissored chives or 2 scallions chopped
  • ½ cup shredded cheddar cheese
  • salt and pepper to taste
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Nutrition Facts

Calories

333 cals

Fat

20 g

Saturated Fat

8 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

8 g

Carbohydrates

34 g

Sugar

14 g

Fiber

8 g

Protein

9 g

Sodium

605 mg

Directions

  1. Preheat the oven to 400°F. Cut four large pieces of aluminum foil.
  2. Place each parsnip in the center of a piece of foil. Pierce each parsnip with a fork a few times and drizzle with about a teaspoon of olive oil. Wrap the foil around the parsnips and place them on a baking sheet. Bake in the oven for 15-20 minutes, or until the parsnips are tender. Once cooked, let cool slightly.
  3. In a small bowl, mix the Greek yogurt, sour cream, lemon juice, and honey together. Fold and mix in half of the chopped scallions or chives. Taste and season with salt and pepper to taste.
  4. Once the parsnips are cooled, make a slit down the length of the parsnip, just like a baked potato.
  5. Fill the middle with the Greek yogurt sauce, the shredded cheese, and scallions or chives.

Chef Tips

Parsnips are a great source of soluble fiber, so can be enjoyed on a bland diet.

Registered Dietitian Approved

Your recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


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