9 Reviews of Irish Baked Parsnips

From: Bergy

On Nov 11, 2003

This is similar to the way that I often do parsniups but the bit of nutmeg makes all the difference. Sometimes I add a bit of Soy sauce - just a drizzle over the almost cooked parsnips - it gives them a lovely golden color - I would not do this if I was using nutmeg. Thanks Dancer for a keeper - just that extra touch makes a diffferenc

From: Sackville

On Jan 19, 2006

We liked these. Quite easy to make and with a nice taste. Next time I'd boil them a bit less as ours were a touch on the mushy side but otherwise I'd stick to the recipe.

From: bluemoon downunder

On Jun 5, 2005

Delicious! And it’s so practical to have it on another shelf in the oven when you're cooking a roast anyway. Except for adding a few cloves of chopped garlic, I followed the recipe exactly; I used unsalted butter and chicken stock. I love parsnips, and this was a bit different from other parsnip recipes I’ve tried. Nutmeg was the secret ingredient here, I think! Definitely a recipe that I’ll be making again and again. I agree with Darlene10: a five star plus recipe. SO easy to make and it so beautifully complemented Kevin Dundon's Guinness & Honey Glazed Pork Loin #123790, which I posted recently but only made tonight for the first time for Kooka’s 2005 World Tour (see the Australian/NZ Forum). Dancer^, thank you for a wonderful recipe!

From: Darlene10

On Jan 22, 2004

Absolutely excellent way of doing parsnips. I was so skeptical as this just seemed too easy to be so good. This recipe is a must for anyone who has parsnips in their house. Parsnips are not my favourite vegetable but this is a five star plus recipe. Thanks for sharing.

From: Madray7

On May 17, 2007

Baked for a shorter time-my son does not like mushy veggies. They were delicious! My son and daughter-in-law don't remember having parsnips before. They really enjoyed this recipe. Will make again. Thanks.

From: JustJanS

On Jun 5, 2005

I made these as a side for a roast of beef tonight. I usually just pop my raw parsnips straight into the roasting pan along with the meat and other vegies. They are sweet and tender when cooked, unlike these tonight. I felt the boiling took away a lot of that concentrated sweetness and I don't think I would make this again considering all the extra steps it took.

From: GaylaV

On Mar 15, 2008

Oops! I ran out. Everyone enjoyd them. I usually used butter and brown sugar and this was a nice change. Thanks for sharing your recipe.

From: forthefunofit

On Nov 7, 2007

Quite easy to make, unfortunately nobody in my house liked it. Thanks.

From: Chef*Lee

On May 5, 2008

Delicious! I was going to post one like this because this is THE only way to prepare parsnips! I always ate them this way growing up. Nutmeg brings out the woodsy flavor of the parsnips and I like mine buttery and savory better than sweet.