24 Parsnip Recipes - Sauteed, Roasted, Mashed, Soup & More - Foodiosity (2024)

FAQs

Do you need to peel parsnips? ›

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

Parsnips have a sweeter, licorice-like taste with a hint of spice to them, as opposed to the carrot's sweetness that is more reminiscent of other types of winter squash. Turnips are another root vegetable that is often compared to parsnips, but the two are from completely different families.

Parsnips are a classic ingredient in some chicken broths and soups, and can also be baked, sauteed, steamed, mashed or pureed, roasted, used in stews and fried. The parsnip is a root vegetable related to both carrots and parsley (and, come to think of it, don't the tops of carrots look a lot like parsley?).

Store in the refrigerator in an unsealed bag for 3+ weeks. If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten.

Parboil if you prefer a soft texture.

You can skip straight to roasting, but parboiling the parsnips first will help prevent dry or chewy parsnips. To parboil, put whole or halved parsnips in salted, boiling water and cook for 8 minutes or until slightly tender.

I recommend peeling parsnips before adding them to recipes like this parsnip soup. If you don't peel them, you'll likely be adding a bitter taste to the soup. Why is my parsnip soup bitter? If you leave the peels on the parsnip, it can cause your soup to taste bitter.

What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over.

However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

Good for your immune system

You can get over a quarter of your recommended daily Vitamin C from 100g of parsnips, while they're also packed with Vitamin E. These two nutrients can protect your body against infection, while both also contribute to healthy skin.

What to do with too many parsnips? ›

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

A lot of the parsnip flavor is close to the skin, so I recommend scrubbing your parsnips well instead of peeling them! If you do choose to peel them, try to peel them thinly.

Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry. Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.

Peeling isn't really necessary for many fruits and veggies, and in fact, can contribute to the food waste problem, adding to landfills and compost bins. In our opinion, mini/young parsnips don't need peeling, unless you really don't want to scrub them, depending on the recipe you're going for.

I do recommend leaving the skin on as most of the flavor in parsnips is found on the outer edges. Peeling the parsnips can remove a lot of this flavor and yield a lackluster side dish. Simply give the parsnips a good scrub, dry them well with a kitchen towel, cut, and roast!

Carrots: You can peel them if you want but it is not necessary. Parsnips: If the parsnips are really thick, cut them in half so they closely match the size of the carrots. Garlic: Keep the cloves whole and in the peel so they can roast with the veggies.

Like potatoes, parsnips will brown after they have been cut, peeled or exposed to the air for too long. If you are preparing parsnips ahead of time, place them in water after peeling or sprinkle them with water and a few drops of lemon juice to keep them from discolouring.