Sweet Pepper Parsnips

Sweet Pepper Parsnips
Sweet Pepper Parsnips

Sweet Pepper Parsnips

This dish was originally created as a side dish for a Beef Roast, but it also works very nicely as Spanish Tapas style dish, rather along the lines of Patatas Bravas. The difference here, of course, is that I have substituted the sweetness of Roasted Red Peppers for the usual tomato-based sauce, and have added just enough chili to make it ‘sparkle’ rather than burn.

Ingredient Notes

The Roasted Red Pepper Sauce
The Roasted Red Pepper Sauce

The Sweet Pepper Sauce in which the Parsnip batons are cooked is a reduction of my own Roasted Red Pepper Sauce with a little added Sherry. You can follow my recipe, if you like, or else purchase a commercially prepared Roasted Red Bell Pepper Puree to use instead. If neither of these are available, or if you simply prefer something else, you could use a plain tomato sauce instead. In that event, however, you may wish to add a teaspoon or so of sugar to counter the acidity of the tomatoes, and mimic the sweeter notes of the Roasted Red Pepper Sauce.

The Method for making Sweet Pepper Parsnips

Sautéing the Parsnip with seasonings
Sautéing the Parsnip with seasonings

The Parsnip Batons are first seasoned with Garlic Salt and Chili Flakes, then sautéed in a blend of Olive Oil and Butter until lightly browned.

Finishing the Parsnip in the sauce
Finishing the Parsnip in the sauce

Roasted Red Bell Pepper Sauce is then added a long with a little Sherry and the dish is cooked a little longer. As soon as the sauce reduces to a thick, syrupy consistency, it is ready for immediate service.

Your Recipe Card:

Sweet Pepper Parsnips

These Sweet Pepper Parsnips make a delightfully spicy Tapas-style dish composed of seasoned Parsnip batons served in a Roasted Red Pepper and Sherry Sauce.
Course: Appetizer, Side Dish, Tapas
Cuisine: Fusion, Spanish
Keyword: Chili, Parsnips, Red Peppers, Sherry
Author: John Thompson


  • 1 – 1 ½ Cups fresh Parsnip Batons
  • ½ cup of Roasted Red Pepper Sauce See Notes
  • 3 Tbsp. Dry Sherry;
  • 1 pinch dried Chili Flakes;
  • 1 pinch Garlic Salt;
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Butter.


  • Heat the butter and oil in a pan over a moderate flame, then sauté the parsnip until lightly browned, sprinkling over the garlic salt and chili flakes as they cook.
  • Add the Sherry and Roasted Red Pepper Sauce and continue to cook over high heat until the sauce is reduced to a syrupy consistency.
  • Serve immediately while still hot.


See the recipe for my Roasted Red Pepper Sauce

Comments, questions or suggestions most welcome!