Parsnip Recipes: The Ultimate Guide to Cooking Parsnips

Let's talk parsnips. You know, those long, white, slightly awkward-looking vegetables that tend to get shoved in the back of the crisper drawer, only to be rediscovered weeks later, a bit soft and slightly past their best. But don't let their appearance fool you, parsnips are a real culinary gem. They're packed with flavour and surprisingly versatile, lending themselves to both sweet and savoury dishes. And let's face it, they're a lot more exciting than, say, carrots.

I've been on a bit of a parsnip journey myself. For years, I was content with roasting them alongside other root vegetables, but recently, I've discovered a whole new world of parsnip possibilities. I've been experimenting with them in soups, stews, gratins, even desserts! And trust me, once you get past the initial "what to do with this thing?" stage, you'll be hooked too.

So, grab yourself a parsnip or two (or a whole bunch!), and let's embark on this culinary adventure together. I'll guide you through everything you need to know about preparing and cooking parsnips, from the basics of peeling and chopping to some seriously delicious recipe ideas.

(Part 1) The Parsnip: A Closer Look

Before we get stuck into the recipes, let's take a moment to appreciate the parsnip itself.

What is a Parsnip?

A parsnip is a root vegetable that belongs to the same family as carrots, celery, and parsley. It has a sweet, slightly nutty flavour that can be quite intense, especially when cooked. The sweetness comes from natural sugars, which become more pronounced as the parsnip matures. They're also packed with vitamins, minerals, and antioxidants, making them a healthy addition to your diet.

Choosing the Right Parsnip

When choosing parsnips, look for firm, unblemished ones with smooth skin. A good parsnip will feel heavy for its size, indicating it's full of moisture and flavour. Avoid those that are soft, wrinkled, or have any signs of bruising. These are signs that the parsnip is starting to go bad.

Here's a tip: If you want to use your parsnips for roasting, choose ones that are about the same size. This will help them cook evenly. You can also ask your greengrocer or supermarket staff for advice on choosing the best parsnips for your needs.

Storing Your Parsnips

Parsnips can be stored in a cool, dark place for up to two weeks. They're best stored in a crisper drawer with a damp paper towel, which will help to keep them moist and prevent them from drying out. You can also store them in the fridge for a few days, but they'll tend to lose some of their flavour.

To preserve parsnips for longer, you can also try freezing them. Simply peel and chop them into desired shapes, blanch them in boiling water for a few minutes, then freeze them in an airtight container. Frozen parsnips are great for adding to soups, stews, and sauces.

(Part 2) Getting Started: Peeling and Chopping

Alright, so you've got your parsnips. Now, let's tackle the prep work.

Peeling

You can peel your parsnips with a vegetable peeler or a sharp knife. I prefer a peeler, as it's quicker and less messy. However, if you're using parsnips for a soup or stew, you can leave the skin on. Just give them a good scrub with a vegetable brush to remove any dirt. The skin is edible and adds a bit of extra flavour, but it can be tough, especially in older parsnips.

Chopping

How you chop your parsnips will depend on the recipe. Here's a quick guide:

• Dicing: For soups, stews, or stir-fries, dice your parsnips into small cubes. Aim for cubes about ?? inch in size, so they cook evenly and release their flavour into the dish.
• Slicing: For roasting, gratins, or mashing, slice your parsnips into rounds or wedges. You can adjust the thickness of the slices depending on your preference and the cooking method. For roasting, thicker slices are ideal, while for mashing, you'll want thinner slices.
• Julienne: For salads or stir-fries, julienne your parsnips into thin strips. Julienned parsnips add a lovely texture and visual appeal to your dish. They also cook quickly, making them perfect for stir-fries and salads.

(Part 3) Cooking with Parsnips: The Basics

Now for the fun part! Here are a few basic cooking methods to get you started.

Roasting

Roasting is one of the easiest and most delicious ways to cook parsnips. Simply toss them with olive oil, salt, and pepper, and roast in a preheated oven until tender and golden brown. The roasting process brings out the natural sweetness of the parsnip and creates a lovely caramelised flavour. For a deeper flavour, add a sprinkle of herbs like rosemary or thyme.

Boiling

You can boil parsnips for soups, stews, or mashing. Bring a pot of salted water to a boil, add the parsnips, and cook until tender. This usually takes about 15-20 minutes, depending on the size and thickness of the parsnip. For soups and stews, you can boil the parsnips until they're soft enough to be mashed easily. For mashing, you can boil them until they're just tender, then mash them with butter, milk, or cream for a creamy, comforting side dish.

Sautéing

Sautéing parsnips in a pan with butter or olive oil is a great way to add flavour and texture to your dish. The heat of the pan will caramelise the parsnips, creating a rich and delicious flavour. Sautéing is perfect for adding to stir-fries, pasta dishes, or as a base for a sauce.

Frying

If you want to get a bit more adventurous, try frying your parsnips. I love crispy fried parsnip wedges with a sprinkle of salt and pepper. You can also try coating them in breadcrumbs or flour for an extra crispy texture. Fried parsnips make a great snack or side dish, and they're also delicious served with a dipping sauce, like aioli or honey mustard.

Tips for Cooking Parsnips

• Don't overcook: Parsnips can become mushy if overcooked, so it's important to cook them until just tender. This can vary depending on the cooking method, but a good rule of thumb is to cook them until they can be easily pierced with a fork.
• Use good quality oil: A good quality olive oil or butter will enhance the flavour of your parsnips. Look for olive oil with a fruity flavour or unsalted butter for the best results.
• Add seasoning: Salt, pepper, and herbs like rosemary, thyme, and sage all go well with parsnips. Don't be afraid to experiment with different seasonings to find your favourite combinations.
• Serve them hot: Parsnips are best served hot, as they'll lose some of their flavour and texture as they cool.

(Part 4) Parsnip Recipes: A Feast for the Senses

Alright, now for the good stuff. Get ready to have your taste buds tantalized! Here's a selection of my favourite parsnip recipes.

1. Roasted Parsnip and carrot salad with Maple-Dijon Vinaigrette

This is a simple but satisfying salad that's perfect for a light lunch or side dish. The sweetness of the parsnips and carrots is perfectly balanced by the tangy vinaigrette.

Ingredients:

• 1 lb parsnips, peeled and chopped
• 1 lb carrots, peeled and chopped
• 2 tbsp olive oil
• Salt and pepper to taste
• For the vinaigrette:
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the parsnips and carrots with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast for 20-25 minutes, or until tender and golden brown.
4. While the vegetables are roasting, whisk together the ingredients for the vinaigrette in a small bowl.
5. Once the vegetables are cooked, toss them with the vinaigrette and serve immediately.

2. Creamy parsnip soup

This soup is rich, creamy, and incredibly comforting. It's the perfect way to warm up on a cold day.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb parsnips, peeled and chopped
• 4 cups vegetable broth
• 1 cup milk or cream
• Salt and pepper to taste
• Optional garnishes: chopped parsley, a drizzle of cream, croutons

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the garlic and cook for 1 minute more.
3. Stir in the parsnips and cook for 5 minutes, or until slightly softened.
4. Add the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the parsnips are very tender.
5. Using an immersion blender or a regular blender, puree the soup until smooth.
6. Stir in the milk or cream, then season with salt and pepper to taste.
7. Serve hot, garnished with your desired toppings.

3. parsnip and apple Gratin

This gratin is a real showstopper. The parsnips and apples are layered with a creamy sauce and topped with crispy breadcrumbs. It's sure to impress your guests.

Ingredients:

• 1 lb parsnips, peeled and sliced
• 2 apples, peeled, cored, and sliced
• 1/2 cup grated Gruyere cheese
• 1/2 cup bread crumbs
• 2 tbsp butter
• 1/2 cup milk
• 1/4 cup cream
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the parsnips, apples, and cheese.
3. In a saucepan, melt the butter over medium heat. Stir in the milk, cream, and nutmeg. Bring to a simmer, then season with salt and pepper.
4. Pour the cream sauce over the parsnips and apples, and toss to coat. Transfer the mixture to a greased baking dish.
5. Sprinkle the bread crumbs over the top.
6. Bake for 30-40 minutes, or until the top is golden brown and the parsnips are tender.

4. Parsnip and Rosemary Mash

A twist on classic mashed potatoes, this version is both delicious and nutritious. The rosemary adds a touch of earthy flavour that complements the parsnips perfectly.

Ingredients:

• 1 lb parsnips, peeled and chopped
• 1/4 cup butter
• 1/2 cup milk or cream
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Boil the parsnips in salted water until tender, about 15-20 minutes.
2. Drain the parsnips and return them to the pot.
3. Add the butter, milk or cream, and rosemary. Mash with a potato masher or an immersion blender until smooth and creamy.
4. Season with salt and pepper to taste.

5. Parsnip and Ginger Fritters

These fritters are light, crispy, and perfect for a snack or appetizer. The ginger adds a subtle warmth that's both refreshing and invigorating.

Ingredients:

• 1 lb parsnips, peeled and grated
• 1/2 cup flour
• 1 egg, beaten
• 1 tbsp grated ginger
• 1/4 cup chopped cilantro
• 1/4 tsp salt
• 1/4 tsp black pepper
• Oil for frying

Instructions:

1. In a large bowl, combine the grated parsnips, flour, egg, ginger, cilantro, salt, and pepper. Mix well until all ingredients are combined.
2. Heat the oil in a large skillet over medium heat.
3. Drop spoonfuls of the parsnip mixture into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
4. Remove the fritters from the skillet and drain on paper towels. Serve immediately with your favourite dipping sauce.

(Part 5) Parsnip in Desserts: A Sweet Surprise

You might be surprised to learn that parsnips can be used in desserts, but it's true! Their subtle sweetness and earthy flavour blend beautifully with spices and other ingredients.

1. parsnip cake

This cake is moist, tender, and surprisingly delicious. The parsnips add a touch of sweetness and moisture, while the spices like cinnamon and nutmeg enhance the flavours. The parsnip cake is a great way to sneak in some extra vegetables and it's perfect for a special occasion or a simple afternoon treat.

Ingredients:

• 1 ?? cups grated parsnips
• 1 ?? cups all-purpose flour
• 1 ?? tsp baking powder
• ?? tsp baking soda
• ?? tsp salt
• 1 tsp ground cinnamon
• ?? tsp ground nutmeg
• ?? cup brown sugar
• ?? cup granulated sugar
• ?? cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• For the frosting (optional):
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ?? cup milk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together the brown sugar and granulated sugar until light and fluffy. Beat in the vegetable oil and eggs, one at a time.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined. Stir in the vanilla extract.
5. Fold in the grated parsnips.
6. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. While the cake is cooling, prepare the frosting (optional): In a large bowl, cream together the butter and powdered sugar until light and fluffy. Gradually add the milk, beating until smooth. Stir in the vanilla extract.
9. Once the cake is completely cooled, frost it with the prepared frosting.

2. Parsnip and Carrot Loaf

Similar to the parsnip cake, this loaf is a great way to sneak in some extra veggies. It's perfect for breakfast, brunch, or afternoon tea.

Ingredients:

• 1 cup grated parsnips
• 1 cup grated carrots
• 1 ?? cups all-purpose flour
• 1 tsp baking powder
• ?? tsp baking soda
• ?? tsp salt
• 1 tsp ground cinnamon
• ?? tsp ground nutmeg
• ?? cup brown sugar
• ?? cup granulated sugar
• ?? cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together the brown sugar and granulated sugar until light and fluffy. Beat in the vegetable oil and eggs, one at a time.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined. Stir in the vanilla extract.
5. Fold in the grated parsnips and carrots.
6. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

3. Parsnip and Apple Crumble

This crumble is a classic comfort food that's perfect for a chilly evening. The sweetness of the parsnips and apples is perfectly complemented by the buttery crumble topping.

Ingredients:

• 3 cups sliced parsnips
• 3 cups sliced apples
• ?? cup brown sugar
• 2 tbsp flour
• 1 tsp ground cinnamon
• ?? tsp ground nutmeg
• For the crumble topping:
• 1 cup all-purpose flour
• ?? cup brown sugar
• ?? cup rolled oats
• ?? tsp salt
• ?? cup cold unsalted butter, cut into small pieces

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the parsnips, apples, brown sugar, flour, cinnamon, and nutmeg. Toss to coat.
3. In another bowl, combine the flour, brown sugar, oats, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Pour the parsnip and apple mixture into a greased 9x13 inch baking dish. Sprinkle the crumble topping evenly over the fruit mixture.
5. Bake for 30-40 minutes, or until the crumble topping is golden brown and the fruit is tender. Serve warm with a scoop of vanilla ice cream or whipped cream.

(Part 6) Using Parsnip Leftovers

It's a shame to waste perfectly good parsnips! Here are a few ways to use up any leftovers.

1. parsnip mash

If you've got leftover roasted or boiled parsnips, you can easily turn them into a delicious mash. Simply mash them with a fork or potato masher, adding a little milk or cream for extra richness. You can also add a knob of butter for a richer flavour.

2. Parsnip Soup

You can add leftover parsnips to your soup for an extra dose of flavour and texture. Simply blend the leftover parsnips with some of the soup liquid until smooth. You can also use them as a garnish, by topping the soup with a dollop of mashed parsnip.

3. parsnip fritters

Leftover parsnips can be grated and used to make fritters. Just combine them with flour, eggs, and spices, and fry until golden brown. These fritters are a great way to use up leftover parsnips and make a tasty snack or light meal.

4. Parsnip Breadcrumbs

If you have leftover parsnips, you can make your own breadcrumbs. Simply grate them and bake them in the oven until dried out and crispy. These breadcrumbs can be used to coat chicken, fish, or vegetables, or you can add them to your favourite stuffing or casserole recipe.

(Part 7) Parsnips for Every Palate

I've tried to include a variety of parsnip recipes in this guide, but I know everyone has different tastes and preferences. So, if you're looking for something specific, here are a few ideas to get you started.

For the Vegetarian

Parsnips are a great source of fibre and vitamins, making them a perfect addition to vegetarian dishes. Try adding them to veggie burgers, stews, and soups. They can also be used in place of meat in vegetarian pies and casseroles, adding a sweet and earthy flavour to the dish.

For the Vegan

Parsnips are naturally vegan, so they're a great ingredient to use in your vegan recipes. Try making a vegan parsnip soup, vegan parsnip fritters, or a vegan parsnip and carrot loaf. You can also use them in vegan curries and stir-fries, adding a unique texture and flavour to the dish.

For the Gluten-Free

Parsnips are naturally gluten-free, so they're a great option for people who follow a gluten-free diet. Try making a gluten-free parsnip and apple gratin, or a gluten-free parsnip and rosemary mash. You can also use parsnips in gluten-free bread and muffins, adding a sweet and moist texture to the baked goods.

For the Health-Conscious

Parsnips are low in calories and high in nutrients, making them a healthy and delicious choice. Try roasting them with other vegetables, or adding them to salads. They can also be used in smoothies and juices, adding a sweet and earthy flavour to your drinks.

(Part 8) FAQs About Parsnips

Let's address some of the most common questions about parsnips.

1. How long do parsnips last?

Parsnips can last for up to two weeks in a cool, dark place, like a crisper drawer. To help them last longer, store them with a damp paper towel. You can also store them in the fridge for a few days, but they'll tend to lose some of their flavour.

2. Can you eat the skin of a parsnip?

You can eat the skin of a parsnip, but it can be a bit tough. If you're using parsnips for soup or stew, you can leave the skin on. Just give them a good scrub with a vegetable brush to remove any dirt. If you're using them for roasting or mashing, it's best to peel them.

3. How do you know when a parsnip is cooked?

You'll know a parsnip is cooked when it's tender and can be easily pierced with a fork. If you're roasting parsnips, they should also be golden brown.

4. What goes well with parsnips?

Parsnips go well with a variety of flavours, including apples, carrots, ginger, rosemary, thyme, cinnamon, nutmeg, and maple syrup. They also pair well with other root vegetables, like sweet potatoes, beets, and turnips.

5. What are some healthy parsnip recipes?

Parsnips are a naturally healthy vegetable, but you can make them even healthier by incorporating them into dishes that are low in calories and high in nutrients. Here are a few ideas:

• Roasted Parsnip and Carrot Salad with Maple-Dijon Vinaigrette
• Creamy Parsnip Soup
• Parsnip and Rosemary Mash
• Parsnip and Apple Fritters

(Part 9) Conclusion: Embrace the Parsnip

There you have it, the ultimate guide to cooking parsnips! I hope I've shown you that parsnips are much more than just a boring root vegetable. They're versatile, delicious, and can be used in a variety of dishes. So, next time you're at the grocery store, don't skip over those parsnips. Give them a try, and you might just be surprised at how much you enjoy them.

Happy cooking!