Apple and Parsnip Roast with Thyme



  • Approx 2 parsnips

  • Approx 3 apples

  • 1 tablespoon dried or fresh thyme

  • Olive oil

  • A splash of lemon juice

  • Salt(to taste)


  1. Preheat oven to 375 degrees.

  2. Core and dice apples, but do not peel. Slice parsnips into rounds approx. 1 cm thick.

  3. In a large mixing bowl, combine all of your ingredients. Be sure to mix thoroughly, evenly coating the parsnips and apples in your seasoning mixture.

  4. Spread parsnips and apples on a sheet pan, making sure to avoid crowding.

  5. Roast for 25-30 minutes, or until the parsnips are fully tender.

Mashed Potatoes & Parsnips

Shown here with cast iron steak and mushroom gravy

Shown here with cast iron steak and mushroom gravy


  • 4 pounds Yukon gold potatoes

  • Kosher salt and freshly ground black pepper

  • 1 cup heavy cream

  • 1/2 stick (1/4 cup) butter


  1. Peel and cut the potatoes into even sized pieces.

  2. Put them into a large pot, cover them with cold water, and add a large pinch of salt.

  3. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes.

  4. Meanwhile, in a small pot gently heat the cream and butter over low heat.

  5. When the vegetables are done drain them well.

  6. Put the potatoes back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them.

  7. While the potatoes are still warm, mash them with a potato masher.

  8. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy.

  9. Season with salt and pepper and gently stir in the chives. Serve immediately.

Extra tip: Looking for a way to use up parsnips? Add up to 2 pounds of parsnips to this recipe and prepare the same way as listed above!

Beef Stew with Golden Potatoes, Parsnips, Carrots, and Apple Cider


Recipe Level: Basic | Recipe Speed: Leisurely | Season: All | Type:  Meal | Diet: Omnivore/GF


From your Basket:

  • 1 lb package beef stew meat
  • 2 parsnips, cubed
  • 1 ½ potatoes, cubed
  • 1 package bone broth
  • 1 cup apple cider

From the Pantry:

  • 1 small onion, diced
  • 2 carrots, cubed



1.     Heat olive oil in a large pot at medium heat.

2.     Add onions and sauté 4-5 minutes.

3.     Add beef, salt, and pepper, and cooking for about 3-5 minutes per side to brown on all sides.

4.     Add carrots, parsnips, and potatoes, and season with salt and pepper.

5.     Cover with bone broth and 1 cup apple cider. If needed, add water to make sure to cover all the ingredients in the pot. Turn up your heat and bring to a boil. Then, reduce to low heat, cover, and let cook 1 ½ to 2 hours. The longer the stew simmers, the more tender your meat will become.

6.    Serve hot with a large slice of Red Hen's Waitsfield Common bread!

Sweet-and-Savory Apple Cider Braised Kale and Parsnips


Recipe Level: Creative | Recipe Speed: Average | Season: Summer/Fall | Type:   Side | Diet: Vegan/DF/GF


From your Basket:

  • 2 parsnips, sliced very thin
  • 1 cup apple cider
  • 2 cups kale

From the Pantry:

  • salt and pepper to taste
  • 2 tbsp vinegar
  • 2-4 tbsp oil



1.     Preheat oven to 375˚F.

2.     Keeping them in separate bowls, toss or massage the kale with a little bit of oil, salt, and pepper, and toss the sliced parsnips in oil, salt, and pepper. 

3.     In a glass baking dish or a roasting pan with sides, evenly spread parsnips. Pour in apple cider, cover with foil, then place in the oven. It should take about 30 minutes for parsnips to cook through and become tender.

4.     After the parsnips have been cooking for about 25 minutes, you can remove the pan from the oven, remove the foil, and stir in the kale. Add vinegar.

5.    Cover the pan and return it to the oven to cook about 5 more minutes.

White Bean & Parsnip Dip


Recipe Level: Basic | Recipe Speed: Quick | Season: All | Type:  Side | Diet: Vegan - Vegetarian - DF - GF


From your basket:

·      1 container of white beans

·      ½ cup parsnips, diced


From the pantry:

·      2 tbsp olive oil

·      Salt & Pepper to taste

·      Juice of ½ lemon

·      1/8 cup chopped Parsley



1.     Bring a medium pot of water to boil.

2.     Place parsnips in boiling water, let cook until soft, about 10 minutes.

3.     Place white beans, parsnips, olive oil, lemon juice, salt, pepper, and parsley into your food processor and blend until smooth. A food processor works best, but a blender should do just fine!

4.     Taste and add more seasoning accordingly.

5.     If there is trouble with blending, add more olive oil, lemon juice, or a splash of water. 

Parsnip and Cabbage Frittata


Recipe Level: Creative | Recipe Speed: Average | Season: Fall/Winter | Type:  Main Dish | Diet: Omnivore Vegetarian - GF


From your basket:

  • ·      ½ cup red cabbage
  • ·      ½ cup parsnips, finely chopped
  • ·      ¼ red onion, diced
  • ·      ¼ cup grated Chin Clip cheese
  • ·      6 eggs

From the pantry:

  • ·      Salt & Pepper


1.     Preheat oven to 425˚F.

2.     Heat oil in an oven safe pan (a cast iron skillet works great).

3.     Sauté red onion in the pan until translucent.

4.     Add cabbage and parsnips and continue to sauté until soft. About 10 minutes. Season with salt and pepper.

5.     Crack eggs into a bowl and whisk together.

6.     Spread veggies across pan and then pour eggs over top. Make sure your pan is well greased and hot. At this point, you should not prod at the pan again or try to stir your veggies around.

7.     Let eggs set up in pan for 5-7 minutes, letting the edges firm up.

8.     Sprinkle with cheese and pop the entire pan into your hot oven.

9.     Let bake until golden brown, 15-20 minutes. 

Parsnip & Carrot Chili (Vegetarian or Omnivore Versions!)

Parsnip and Carrot Chili with Beef or Vegetarian

Recipe Level: Creative | Recipe Speed: Average | Season: Fall/Winter | Type:  Soup | Diet: Vegan - Vegetarian - Omnivore - GF - DF


From your basket:

  • 2 medium carrots, peeled, cut into 1/2-inch pieces
  • 2 medium parsnips, peeled, cut into 1/2-inch pieces
  • Optional: 1 lb ground beef
  • Optional: Serve with Red Hen Baking Co. Bread and Shelburne Farms Cheddar cheese grated on top

From the pantry:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 15-ounce cans red kidney beans, rinsed and drained
  • 1 chili seasoning packet (We used Vegetarian Chili mix by Simply Organic)
  • 1 28-ounce can diced tomatoes with juice


1.     In large pot, heat olive oil over medium-high heat. Add carrots, parsnips, and chopped onion; cook 6 to 8 minutes, until vegetables are tender and beginning to brown, stirring occasionally.

Optional: if you're planning to add ground beef, you can cook this while your vegetables cook. In a separate pan, cook over medium heat until browned with salt and pepper.

2.     Add chili seasoning to vegetables in pot; cook 1 minute, stirring.

3.     Add tomatoes with juice, whole and mashed beans, and 2 cups water; heat to boiling on high, breaking up tomatoes with side of spoon.

If you're adding in ground beef, you can do that here. Drain some of the grease from your pan and add the beef to your pot of chili.

4.     Reduce heat to medium and cook, uncovered 10 minutes, stirring occasionally.

5.     Serve over mashed potatoes, quinoa, or couscous. Adding Shelburne Farm Cheddar and serve with a thick slice of bread!


Adapted from: 

Honey Glazed Parsnips & Carrots

IMG_1162 (1).jpg

Recipe Level: Basic | Recipe Speed: Quick | Season: Fall/Winter | Type:  Side - Veggies | Diet: Vegan - Vegetarian - GF - DF


From your basket:

  • 3 parsnips, peeled and cubed

  • 2 carrots, peeled and cubed

  • (also great to try with turnips!)

From the pantry:

  • Salt and Pepper (to taste)

  • Olive oil

  • Honey



1.     Preheat oven to 400°F.

2.     Place cubed veggies on a baking sheet with olive oil, salt, and pepper.

3.     Roast until soft, about 20 minutes.

4.     Once veggies are roasted, toss in a bowl with honey, and more salt and pepper to taste. This delicious side dish is ready to serve!


Consider topping with your favorite fresh greenery - Parsley, cilantro, rosemary, or chives would all be great additions!