21 Parsnip Recipes That Will Make You Fall for This Underappreciated Root Vegetable (2024)

FAQs

What are parsnips good for cooking? ›

They 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, like most root vegetables. Refrigerate them, unwashed, in a plastic bag up to 10 days.

Parsnips have a long root like carrots while turnips are round like radishes. Parsnips are sweeter than turnips, with a hint of licorice taste. Parsnips are in the same family as carrots, while turnips are in the same family as cabbage. That gives you an idea of their taste and how they can be used.

A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its similar taste when cooked. The root is similar in appearance to a long, thin parsnip, with creamy white flesh and a thick skin.

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. For better flavor, cook the parsnip with the skin on—after cooking, you have the option to eat the skin or not!

Some vegetables, like celery root, have tough outer peels, which we always remove. Parsnips we assess on a case-by-case basis; the best flavor is actually right below the skin, so we try to avoid removing too much.

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.

Popular around the world, parsnips are undeservedly overlooked in the mainstream American diet. That's simply not fair, because parsnips are loaded with vitamins, packed with subtle flavors, and are a healthy alternative to potatoes for those limiting their carbohydrate macros.

Being a rich source of fibre, it's no surprise that parsnips help promote digestive regularity. They may also benefit a number of other gut-related conditions, including reflux and diverticulitis. Rich in both soluble and insoluble fibre, parsnips help promote a greater mix of beneficial gut microbes.

A parsnip is a long, tapered root vegetable. It resembles a carrot in this way, and indeed they are part of the same family. But parsnips don't taste like carrots. They're sweeter—think sweet potatoes—and they have a delicious naturally nutty or earthy flavor.

Can you eat parsnips raw? Yes, parsnips are perfectly safe to eat raw! This may go without saying for some of you, but I don't blame you at all if you were wondering. Raw parsnips are sweet and nutty, with very subtle hints of licorice.

Do you have 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.

The flavor of parsnips is also very different from potatoes. I, personally, love parsnips. Potatoes without butter and salt are very bland. But parsnips flips the root veggie script.

Taste: With a sweet and nutty taste resembling candy, parsnips are sweeter than turnips. Conversely, turnips are spicier and more bitter than parsnips, leading certain harvesters to pick them earlier in the season because smaller turnips have a milder flavor profile.

Unfortunately they don't taste the way they smell, and you will be greatly disappointed if you use them as a replacement for parsley. Parsnip has got much coarser leaves, almost like celeriac, and looks nothing like parsley root.

Parsnip Soup

Lucy shared her recipe for Parsnip, carrot and lentil soup – Chop the veg (2 large parsnips, 3 large carrots and a white or sweet potato if required), soften with oil and a red onion and garlic to taste. Add 1 tin of chopped tomatoes, 300ml chicken stock and a couple of handfuls of red lentils.

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.

Parsnips look a lot like carrots, with green, leafy tops and a long, or sometimes bulbous, fleshy root. The root is the edible part of the plant.