Toasty Parsnip Spread

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Toasty Parsnip Spread


SourceJeannie Bartlett
Prep time5 minutes
Cooking time35 minutes
Total time40 minutes


This recipe was submitted in our We ♥ Local Parsnips Recipe Contest by Jeannie Bartlett.  Jeannie says, "Toasty Parsnip Spread is easy to make with ingredients already on hand. It can be a staple or made elegant - serving for a quick, to-go lunch or for a warming winter dinner party...It can be adapted to what you have on hand, substituting different nuts or seeds, vinegars, oils, and herbs. It has protein, healthy fats, and the healing phytonutrient qualities of garlic, turmeric, and sage."


parsnip (about 2 cups, sliced or chopped)
6 tablespoons
olive oil (divided)
1/2 teaspoon
1/4 cup
walnuts (raw, or try a combination of nuts)
4 cloves
garlic (rough chopped)
3 tablespoons
sage, fresh (chopped, or 1 Tbsp dried)
1 tablespoon
turmeric, fresh (chopped, or 1 tsp dried)
1/8 cup
apple cider vinegar
1 cup


Wash and chop parsnips into rough slices or chunks about 1/4-inch thick. Heat 3 Tbsp olive oil in a saucepan on medium heat and add the parsnips and salt.  Chop or crush walnuts into rough pieces and add to the parsnips. Stir frequently so the nuts brown but don't burn.  Add the garlic to the parsnips, then add sage and turmeric.

Adjust heat to medium and continue to saute until everything has browned and toasted, about 5-10 minutes.  Add the apple cider vinegar and 1/3 cup water and quickly cover pot.  Cook with the lid on for 20 minutes or until parsnips are tender.  Occasionally check the water level and add another 1/3 cup water if necessary to keep the pot from boiling dry.

When the parsnips are cooked, transfer everything to a food processor, add remaining 3 Tbsp olive oil, and process until a spreadable consistency is achieved. A few remaining chunks add to the spread's hearty, wintery appeal.

Serve as part of a cheese and charcuterie plate, or try a toasted sandwich with your favorite local aged cheese, toasty parsnip spread, and fresh sprouts.


To increase nutritional absorption of turmeric, add a few sprinkles of ground black pepper when you add the sage and turmeric to the parsnips.