Cheddar and Goat Cheese Parsnip Bake | Food | Pittsburgh | Pittsburgh City Paper

Cheddar and Goat Cheese Parsnip Bake

Sharing this dish is a little bit of a sacrifice.

Fall is a time of the year best filled with cozy dishes that warm your belly and chase away the chilly nip in the air. 

And what better dish to get you to a cozy place than these cheesy baked parsnips? It’s a little twist on the Midwest classic that is cheesy potatoes. It’s sure to delight your roommates, your friends at the next potluck you attend, or just your sweet self, because sharing this dish is a little bit of a sacrifice. 

The bite of the sharp cheddar combined with tangy goat cheese over savory parsnips is really good on its own, so don’t feel pressured to go any wilder than that. But the nice thing about this recipe is that the base of cheese and parsnips is an excellent canvas for whatever you’d like to do with it. Add some asparagus? Sure! Want to roast some apples with those parsnips? Go for it! Mix in peas and coat with breadcrumbs? Bravo! 

Regardless of what you add, it’s no secret that you’re going to take a nice little food-coma doze after eating it. 


  • 1½ pounds of parsnips, peeled and sliced into thin pieces
  • ¼ cup water
  • ¼ cup butter
  • 2 cups sharp cheddar cheese, grated
  • ¼ cup goat cheese
  • A pinch of salt
  • A pinch of pepper
  • A pinch of dried parsley
  • Fresh parsley


Pre-heat the oven to 350 degrees. Use a baking dish to hold the sliced parsnips, which you’ll want to cover in ¼ cup water. Cube the butter and place around the dish. Sprinkle a little dried parsley, pepper and salt on top. Place dish in the oven for 30 minutes. Remove dish and cover the parsnips with the cheddar cheese and goat cheese, then place back in the oven for 15 more minutes. Be sure to check that the parsnips are nice and tender before removing from the oven. Let cool for about five minutes. Sprinkle fresh parsley on top, and serve. 

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