Don’t sleep on this underrated root vegetableparsnips are easier to prepare than you think.
Key Takeaways
Parsnips, likeBrussels sprouts, don’t get much love or credit in the kitchen.
Fortunately, cooking parsnips is easy if you think of them like carrots or potatoes.
Getty Images
Boiled parsnips mash up beautifully for a potato-inspired side.
Parsnips also roast well and develop an intense caramelization.
What Are Parsnips and What Do They Taste Like?
A parsnip is a long, tapered root vegetable.
It resembles a carrot and, along with parsley, is part of the sameApiaceaeplant family.
Despite looking like them, parsnips don’t taste like carrots.
They’re sweeter (thinksweet potatoes) and have a delicious, naturally nutty, and earthy flavor.
Farmers often leave them in the ground until after the first frost of the season.
Cold temperatures help the parsnip taste better and convert the veggie’s starches to sugar.
Parsnips that are allowed to grow over winter are some of the sweetest you’ll ever find.
Parsnips will last up to three weeks in your fridge.
Before storing, remove the green top and wrap unwashed parsnips in a paper towel.
Can You Eat Raw Parsnips?
Unlike potatoes, parsnips are perfectly safe to eat raw.
(Cooking tends to enhance the sweetness, tenderize the texture, and mellow out the earthy flavor.)
If you want to try them fresh, start with small, thoroughly scrubbed pieces.
After washing, slice them thin or grate them over your salads to add texture.
Larger parsnips frequently have a woody core that is neither delicious nor easy to chew.
Beyond the size, look also for the health and vitality of the vegetable.
Don’t buy parsnips that are limp or shriveled.
Avoid any that have splits in them or large brown spots.
As far as preparing, remember that much of a parsnip’s taste is just under the skin.
Peeling it off (as you do with carrots) will remove some of the most delicious flavor.
Then, trim each end, about 3/4 inch into the vegetable.
Parsnips, like apples, will oxidize if you expose the inside flesh to air for too long.
Keep prepared parsnips submerged fully in a bowl of water mixed with a bit of lemon juice before cooking.
How to Boil Parsnips
Boiled parsnips are easy to smash for a mashed parsnip-potato mix.
They can also be blended into soups or stews to add creaminess and body without flour or cornstarch.
Here’s how you do it.
The natural sugars caramelize, which lends roasted parsnips a just-right crispy crunch.
Here’s how to easily roast parsnips.
Roast parsnips alone or with other root vegetables.
Just be sure the pieces are equal in size and spread out so everything roasts evenly.
Try the following steps for perfectly sauteed parsnips.
Alternatively, you’re able to fry parsnip pieces in a high-heat cooking oil.
Heat it, then add and cook parsnips over medium-high heat until golden brown and crispy.
Potato Parsnip Mash
Add a spin to yourmashed potatoesby adding parsnips.
Simply boil equal amounts of peeled, cut-up parsnips and potatoes until tender.
Drain and mash with butter, milk, and grated Parmesan; season with salt and pepper.
Toss carrot and parsnip sticks with olive oil, ground coriander, cumin, salt, and pepper.
Roast at 400 F, tossing once, until browned and tender.
Sauteed Parsnips With Rosemary
Enjoy parsnips on their own with a butter-herb flavor.
Drizzle with honey and season with salt and pepper.
Parsnip Apple Soup
Parsnips can thicken a soup or stew, making a hearty and comforting meal.
Cook 1chopped onionin olive oil in a large saucepan until soft.
Add 1 pound of peeled and cut-up parsnips, 2 peeled and cut-up apples, and enoughchicken brothto cover.
Simmer until the parsnips are very tender.
Puree until smooth, adding water or broth as necessary to adjust the consistency.
