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

FAQs

What pairs well with parsnip? ›

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.

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.

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?).

Cooking instructions

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.

PARSNIPS might just be the most ridiculous acronym we've ever come across but it actually stands for politics, alcohol, religion, sex, narcotics, -isms, and pork. These refer to the so-called taboo topics in the EFL classroom. Many teachers believe that these topics should not be broached in the EFL classroom.

As a vegetable, in particular as a root vegetable, parsnips provide a significant amount of fiber. This makes them an excellent choice for people with digestive issues, since fiber has a great ability to help regulate bowel movements, reduce chances of indigestion, constipation, and other related digestive problems.

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.

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.

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Though they may seem pricey at $2.99 a pound, Tomizza says the seeds are much more expensive than carrots, they're more expensive to grow, harvest and pack and workers have to cut off the leafy tops by hand.

What does parsnip do to your skin? ›

One of wild parsnip's "signature" effects is a dark red or brownish discoloration of the skin in the area where the burn occurred. This hyper-pigmentation can persist in the skin for as long as two years. Parsnip burns often appear as streaks and long spots.

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.

I've since read that the skins of parsnips are bitter, so if you find you don't like the taste I'd peel them. Just make sure to scrub them first and remove any weird tough spots. If you're worried about pesticides, then peeling might be a good idea – the peels often retain the most residues.

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.

Onions and radishes may help, but also try planting your parsnips with wormwood. Parsnips will also do well planted near these: Peas. Bush beans.

Parsnips are popular for their naturally high sugar content, which helps them to caramelise in the oven. While popular roasted, there are many ways to cook parsnips, including blending them into silky soups and purées, or frying them as you would potatoes.

In case you are reading my former, deluded, beliefs, here is the correction: On parsnips, the facts are that parsnips can cross with wild parsnip, but not with carrots or Queen Anne's Lace, as I wrongly claimed. On fennel, the facts are that fennel does not cross with anything except other fennel.

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.