Parsnip Ribbons with Bacon, Parsley and Capers

Parsnip and turnips. I seriously get those vegetables confused all the time. I literally had to google images of parsnips to make sure I used the right name for the vegetable in this recipe.  I think it’s that they are both light colored and end with “nip.”

This recipe uses parsnips, not turnips. Parsnips look like a white carrot.  And they are sort of sweet-ish like a carrot (although not sweet like cake – or Swedish, like the fish.)


One point of pride about this recipe is that it is so pretty but doesn’t require any special tools to make the parsnip ribbons.  I like it when cooking is simple.

Here’s how I made the parsnip ribbons using a regular carrot peeler: First, peel the parsnips to remove the outer layer. Then place the parsnip on the cutting board. Holding the parsnip firmly in place at the top so it doesn’t roll around, place the peeler near the top of the parsnip. Slide the peeler down the length of the parsnip, creating a ribbon. The more pressure you apply to the peeler, the thicker the ribbon will be.

Creating parsnip ribbons. You should be holding the top of the parsnip to keep it from rolling around. I couldn’t hold the parsnip and the peeler and the camera, but you get the idea.

Then, repeat until you can’t make any more ribbons. At that point, you will have a very slender sliver of parsnip remaining.  Chop off the sliver and toss it in with the ribbons.

At the end , you will be left with a pile of thick parsnip heads.

Don’t waste these stumps. Dice them up and eat them for lunch.

These are not used in the recipe.  But don’t waste those! It will kill me think of perfectly good parsnip going to waste!  Instead, chop very top off, dice the parsnip, toss with coconut oil and bake at 350 for 20-30 minutes, until soft.  Use them as a side dish for your lunch the next day.

Parsnip Ribbons with Bacon, Parsley and Capers

Bacon, 3 thick slices (about 3 ounces)

Parsnips, 6 (about 6-10 inches long)

Garlic, 1 clove minced

Fresh flat leaf parsley, 2 tablespoons

Capers, 1 tablespoon

Optional: Olive oil to garnish

  1. Chop bacon into small pieces and place in pan. Over really low heat, cook bacon for about 20 minutes or so. The goal is to render a generous amount of fat and cook the bacon.
  2. While the bacon is cooking, create the parsnip ribbons, using vegetable ribbonizer or carrot peeler.
  3. Add parsnip ribbons and garlic to pan. Stir well until parsnip is fully coated with bacon grease.  Keep burner on low, cover and cook for 15-20 minutes, stirring occasionally to prevent sticking.
  4. Remove from heat.  Toss in parsley and capers and stir well.  If you want, garnish with a splash of olive oil. Serve immediately.