We love parsnips! And while parsnips might not always get the spotlight in the vegetable aisle, but this humble root vegetable deserves some serious attention. With their sweet, nutty, almost spicy flavor and versatility in the kitchen, parsnips are a great addition to your meals—whether you're looking for a side dish, a soup ingredient, or a new way to cook up your vegetables.
What Are Parsnips?
Parsnips are root vegetables closely related to carrots, but with a distinct, slightly sweeter, and earthier flavor. They’re long, creamy-white roots that resemble a pale carrot, and they belong to the same family as parsley, celery, and dill. Parsnips are typically harvested in the fall and are at their sweetest after they've been exposed to a light frost. This frost helps break down starches into sugars, making the parsnip taste sweeter.
While parsnips are native to Eurasia, they’ve been around for centuries and were once a staple food before the introduction of the potato. Today, they're popular in many dishes across the globe and are known for their versatility, whether mashed, roasted, or even used in soups and stews.
What Do Parsnips Taste Like?
Parsnips have a naturally sweet, earthy flavor with a hint of nuttiness, somewhat similar to carrots but with a more robust taste. When cooked, they become even sweeter, making them an excellent addition to savory dishes, especially when paired with other root vegetables like carrots, potatoes, and sweet potatoes. The texture of parsnips is starchy yet tender when cooked, and they have a nice balance of sweetness and slight pepperiness.
Health Benefits of Parsnips
Parsnips are a highly nutritious root vegetable that offers a variety of health benefits:
High in Fiber: Supports digestive health and regular bowel movements.
Rich in Vitamins & Minerals: Contains Vitamin C (immune support), Vitamin K (bone health), potassium (blood pressure regulation), and folate (cell growth).
Antioxidant-Rich: Helps protect against oxidative stress and inflammation.
Supports Blood Sugar Levels: Low glycemic index helps maintain stable blood sugar.
Heart Health: Fiber and potassium promote healthy blood pressure and cholesterol levels.
Weight Management: High fiber content aids in satiety and weight control.
Adding parsnips to your diet is an easy way to improve overall health while enjoying their naturally sweet, earthy flavor.
How to Buy Parsnips
When you’re shopping for parsnips, here’s what to look out for:
Size and Shape: Choose medium to small-sized parsnips. Larger parsnips can have a woody core, which makes them less tender. If possible, look for parsnips that are straight, without any major twists or gnarls.
Color: They should have a smooth, pale cream or off-white color, indicating they are fresh and free from blemishes.
Skin: Fresh parsnips should have smooth, slightly shiny skin. Avoid any that have shriveled, wrinkled, or shrunk skins.
Top and Root: Look for parsnips that still have their leafy green tops attached. Fresh tops are a sign that the vegetable is recently harvested. Make sure the root ends are not dry or shriveled.
If you can find them, organic parsnips are often the best choice since they’re free from pesticides and have a more intense flavor.
How to Best Store Parsnips
Fridge Storage: Parsnips are best stored in the fridge, ideally in the vegetable crisper drawer. When properly stored, they can last for up to two weeks.
Prep for Storage: Before storing, trim off the tops (if they’re still attached), as they can draw moisture from the roots. However, do not wash the parsnips before storing, as excess moisture can cause them to spoil faster.
In a Plastic Bag: Place them in a perforated plastic bag or a vegetable storage bag to ensure proper airflow and prevent moisture buildup.
Freezing: If you have a lot of parsnips that you can’t use up in time, you can freeze them. First, peel and cut them into chunks, blanch them in boiling water for about 2-3 minutes, then quickly cool them in ice water. Drain and freeze in a single layer on a baking sheet, then transfer to a freezer bag. They can last up to 6 months in the freezer.
How to Cook Parsnips on the Stovetop
Parsnips are incredibly versatile when it comes to cooking methods. To cook them on the stovetop, you’ll typically want to slice or cube them first. Here’s a simple stovetop method:
Pan-Sautéed Parsnips
Peel and Slice: Peel the parsnips and cut them into slices or thin sticks. If the parsnips are very thick, you can cut them into quarters.
Heat the Pan: In a large skillet, heat a tablespoon of oil or butter over medium heat.
Add Parsnips: Add the sliced parsnips to the pan. Stir them occasionally, letting them brown on all sides.
Cook: Cook for about 15-20 minutes until the parsnips are golden brown and fork-tender.
Season: Season with salt, pepper, and any herbs you prefer (such as thyme, rosemary, or garlic). A drizzle of honey or balsamic vinegar towards the end adds extra sweetness and complexity.
How to Roast Parsnips in the Oven
Roasting parsnips brings out their natural sweetness and makes them crispy on the outside while tender on the inside. Here’s a simple way to roast parsnips in the oven:
Oven-Roasted Parsnips
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Parsnips: Peel the parsnips and cut them into uniform sticks or chunks, so they cook evenly.
Toss with Oil and Seasonings: Place the parsnips on a baking sheet. Drizzle with olive oil and toss to coat. Season with salt, pepper, and optional spices such as garlic powder, smoked paprika, or dried herbs.
Roast: Spread the parsnips out in a single layer. Roast in the oven for about 25-30 minutes, flipping halfway through. The parsnips should be golden brown and tender when pierced with a fork.
Finish with a Touch of Sweetness: For extra flavor, drizzle with a little honey or balsamic vinegar just before serving.
20 More Ideas on How to Use Parsnips in Recipes
Mashed Parsnips: Boil parsnips until tender, then mash with butter, cream, and a touch of garlic for a creamy side dish.
Parsnip Soup: Puree boiled parsnips with onions, garlic, and vegetable broth for a smooth, velvety soup.
Parsnip Fries: Slice parsnips into thin strips, toss with olive oil, salt, and pepper, and bake until crispy.
Roasted Vegetable Medley: Roast parsnips with carrots, sweet potatoes, and beets for a hearty vegetable side dish.
Parsnip Chips: Thinly slice parsnips, toss with oil and seasonings, and bake until crisp for a healthy alternative to potato chips.
Parsnip and Carrot Slaw: Grate raw parsnips and carrots for a crunchy slaw, dressed with a tangy vinaigrette.
Parsnip and Potato Gratin: Layer thinly sliced parsnips and potatoes in a baking dish with cream and cheese, then bake until bubbly and golden.
Parsnip Risotto: Stir roasted or sautéed parsnips into a creamy risotto for added flavor and texture.
Parsnip Fritters: Grate parsnips, mix with eggs, flour, and seasonings, and fry until crispy for a savory snack.
Parsnip Pancakes: Use grated parsnips in pancake batter for a savory twist on breakfast.
Parsnip and Apple Salad: Combine roasted parsnips with fresh apples, arugula, and a simple vinaigrette for a sweet-savory salad.
Parsnip Cake: Make a spiced carrot cake-style cake, but substitute parsnips for a unique twist.
Parsnip Puree: Steam or boil parsnips and blend with butter, cream, or stock to make a smooth puree as a side dish.
Parsnip and Lentil Curry: Cook parsnips and lentils together in a fragrant curry sauce for a comforting meal.
Parsnip Smoothie: Add roasted parsnips to your smoothie for a creamy texture and subtle sweetness.
Parsnip Stuffing: Add sautéed parsnips to your stuffing mix for a twist on the classic.
Parsnip Tacos: Roast parsnips and use them as a filling for tacos, topped with salsa, avocado, and cilantro.
Parsnip Pizza: Use thin slices of parsnips as a topping for your pizza for added crunch and flavor.
Pickled Parsnips: Slice parsnips thinly and pickle them with vinegar, sugar, and spices for a tangy addition to salads or sandwiches.
Parsnip Smoothie Bowl: Blend roasted parsnips with frozen fruit and a splash of coconut milk for a thick, nutritious smoothie bowl.
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