Parsnips are a white root vegetable and look very much like a cream-coloured carrot. They have a wonderfully light, spicy/sweet flavour that has a hint of nuttiness while being slightly earthy tasting. It’s a perfect addition to soup or stew, or even roasted until caramelized as a hearty side dish.
How to Pick Parsnips:
Choose parsnips that are small to medium-sized, the larger ones tend to have a woody core that needs to be removed before cooking. You want parsnips that are pale, firm, smooth, and well-shaped – avoid those that are limp, shrivelled, and have soft spots.
How to Store Parsnips:
Store in a bag in the crisper, just like you would store carrots. They will keep for up to three weeks.
How to Prepare Parsnips:
Scrub well and peel with a vegetable peeler. If you happen to have large parsnips, cut out the woody stems and discard. Also, trim and discard both ends. When preparing, you can either leave them whole, dice, slice, or roll cut them. Roll-cutting is a type of cutting. View here to see how it’s done!
Whether you are boiling, broiling, steaming, pureeing, or roasting parsnips, keep in mind that you can use them just as you would use a carrot.
1 pound = 4 medium parsnips = 2 cups peeled and chopped
Kary’s Parsnip Tips:
- Over cooking will make them mushy. Cook them until tender, unless you are pureeing them.
- Cut into small pieces and they can easily be sautéed alongside apples – yum!
- Roll-cut into small, even sized pieces. Toss with olive oil, salt, and pepper then roast until golden. These sweet little nuggets are great on top of salads.
- Like a potato, they will brown after they’ve been cut, peeled, and exposed to air for too long. To prepare parsnips ahead of time, peel them and place in water or sprinkle with lemon juice to keep them snowy white.
- Small, younger parsnips can be peeled or grated and added to a salad.
- Carrots and parsnips are interchangeable in most recipes.
What do parsnips go well with?
Parsnips go we’ll with: Cream, nutmeg, butter, apples, honey, maple syrup, mustard, parsley, potatoes, pepper, sage, thyme, carrots, garlic, ginger, and brown sugar.