Oxbow Farm & Conservation Center

Parsnips with mushrooms

Roasted Parsnips with Leeks and Mushrooms

This recipe combines the sweetness of parsnips, caramelized leeks, earthy mushrooms and a kick of red pepper.

Submitted by The Solo Cook in collaboration with the OxBox Project, food bloggers creating delicious recipes from Oxbow vegetables.


  • 6 Parsnips
  • 1/2 Leek, diced
  • 1 C Chopped mushrooms
  • 2 Tbsp Extra virgin olive oil
  • 1 tsp Salt
  • 1/4 tsp Hot red pepper flakes
  • 1/4 tsp Black pepper

  • Preheat oven to 425 degrees. Peel parsnips and cut into one inch by two inch pieces.  Clean leek by slicing it lengthwise from about ½ inch away the root through to the green ends. Rinse the leek under running water to remove dirt. Pat dry and dice ½ leek. Mix parsnips, leek, mushrooms, olive oil, salt, hot pepper flakes and black pepper in bowl. Cover large baking sheet with aluminum foil. Pour vegetables onto sheet and spread out as thin as possible. Cook in oven for a total of 22 minutes, stirring and turning vegetables at 11 minutes. Optional: sprinkle a pinch of applewood smoked sea salt on top of dish.

    Cheers!