Pic of Stuffed parsnips with sunflower seeds

Stuffed parsnips with sunflower seeds

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Stuffed parsnips with sunflower seeds

Main Serves 4 1h
These easy-to-make baked stuffed parsnips could be served as a side dish, but they're also sufficiently special to feature as a main. They're good with sautéed greens, brown basmati rice and peperonata or a simple tomato sauce.


  • 750g large parsnips, peeled and tops trimmed
  • 1 onion, chopped
  • 1-2 garlic cloves, chopped
  • 50g butter or 4 tbsp sunflower oil
  • 1½ tbsp fresh parsley, finely chopped
  • 100g breadcrumbs, white or brown
  • 15g sunflower seeds
  • ½ tbsp fresh thyme leaves or fresh rosemary, chopped or ½ tsp dried
  • finely grated zest and juice of ½ lemon
  • salt and pepper


Prep time: 15 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 200°C/Gas 6.
  • Step 2

    Chop the lower thinner parts of the parsnips finely (where the parsnip thins down to less than 4cm across).
  • Step 3

    Slice the wider parts into 2.5cm rings in boiling salted water for 5 minutes. Drain well and arrange in a single layer in a greased shallow ovenproof dish.
  • Step 4

    Fry the onion, garlic and chopped parsnips slowly in 40g of the butter or 3 tablespoons of the oil until tender. Mix in all of the remaining ingredients. Taste and adjust seasoning.
  • Step 5

    Fill the holes in the parsnip rings with the stuffing, mounding it up over the individual rings. Dot with the remaining butter, or drizzle over the remaining oil.
  • Step 6

    Bake for 25-30 minutes until golden brown. Serve.

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