Parsnips are a classic winter vegetable and a beloved staple on the Christmas dinner table, often roasted alongside potatoes and carrots. However, as many home cooks know, they can easily turn bitter or soggy if not prepared correctly, resulting in a less-than-pleasant taste on the plate. To discover the best way to keep parsnips sweet, tender, and packed with flavour, I turned to MasterChef judge Monica Galetti, who has perfected a simple recipe that transforms this humble root into the best side dish.
With just three key ingredients, she manages to elevate parsnips into a caramelised, irresistible meal that even the most sceptical eaters will love. Below, learn how the celebrity chef prepares her signature parsnips so you will never serve a bitter one again.
How to make Monica Galetti’s simple parsnip recipe
Ingredients
ParsnipsHoneySpices (of your choice)Lavender (optional)Puff pastry
Method
Monica shared: “If you sort of pre-roast your parnips or pre-blanch them so they’re mostly cooked, and then what you can do is really straightforward.” Start by drizzling some honey.
She continued: “You can put some spices on it if you want, or even lavender.” According to Ask the Food Geek, spices such as nutmeg, cinnamon, mustard seed, cumin, cardamom, caraway, star anise, and juniper berries all go well with parsnips.
Place your parsnips, cut in half, on a dish, then add some pastry, such as puff pastry, on top and bake. “You know, so it’s a bit like a tarte tatin but a parsnip one,” Monica added.
If you would like an alternative tarte tatin recipe, we have detailed food-saving experts OddBox’s parsnip tarte tatin recipe below.
OddBox’s Parsnip and Rosemary Tarte Tatin recipe
Ingredients
Three parsnipsThree red onionsOne tablespoon of rosemaryOne ready-rolled puff pastryOne tablespoon of balsamic vinegarOne tablespoon of runny honeyThree tablespoons of unsalted butterolive oilOne tablespoon of egg yolksalt to tastepepper to taste
Method
To begin, preheat the oven to 180°C. Halve the parsnips lengthwise and cook in a medium ovenproof pan with butter, covered, over medium heat for five minutes per side until golden and caramelised.
Season with salt and pepper. Meanwhile, heat two tablespoons of olive oil in a pan and cook the red onions with rosemary until tender. Add balsamic vinegar, honey, or maple syrup, and two tablespoons of water.
Simmer for two to three minutes, until sticky and richly coloured. Top the parsnips with the onions, cover with puff pastry, tucking in the edges, and brush with egg yolk or plant milk. Bake for 25–30 minutes, until golden and crisp. Then, invert to serve hot or cold.
