Parsnip Recipe

by Kate Martinho
(France)

Here's a simple parsnip recipe that you may like to try. A reader wrote wondering what this vegetable is called in French.


Question: What are parsnips called in France?

Answer: Hi Kate, Parsnips are called panais in French. These are usually best in winter or spring and you'll find them in soups and stews.

If they are particularly fresh, tender and young, you can try eating them raw by grating them and serving in a salad.

Here's a simple parsnip recipe that you might like:


Panais aux fines herbes



  • 1 pound of small parsnips

  • 3 tablespoons butter

  • 1/2 cup chicken broth

  • 1 tablespoon chopped chervil (or substitute other fresh herb of your choice)

  • 1 tablespoon chopped parsley

  • salt and pepper


Peel, wash and dry the parsnips. Cut them into 1 inch or so cubes.

Melt the butter in a skillet on medium heat and add the parsnips, stirring occasionally. When they are golden brown, add the chicken broth and simmer until tender - about 15 minutes.

Add the herbs, cover the skillet, and allow to infuse for 2 or 3 minutes. Season to taste with salt and pepper and serve immediately.

This makes a good accompaniment to a variety of meats - a sort of potato alternative.


By the way, here's a good translator tool that will come in handy if you are spending some time in France: Word Reference. It seems to be pretty complete and could help with culinary and food terms.

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