If you’ve ever written off a parsnip you saw at the grocery store because you weren’t sure what you were in for, let us do you a favor: the next time you see one, buy it. Parsnips are a weird, wiry little root vegetable that don’t look like much. But once you bite into one, you realize that they’re surprisingly tender and sweet and provide a really nice break in the traditional winter veggie rut (or is that just something that we experience?). Either way, parsnips should be on your next grocery list and can make for a fantastic dinner side. Here’s how to cook ’em.
How to Cook Parsnips
Parsnips are particularly easy to work with, and if you’re still a little worried, just treat them the way you would a carrot. Before you start, though, there’s a few things you should know about how to pick the perfect parsnip:
- Choose smaller over bigger. Bigger parsnips tend to be tougher and taste less sweet.
- Super fresh parsnips might still have the greens attached to the top. If they do, grab those – they’re the freshest.
- Take a look at the roots to make sure there aren’t a lot of small, wispy roots – those are the the parsnips that haven’t received enough water, so they’ve sprouted additional roots to try and soak up as much as possible.
Now that you’ve picked the best parsnips out of the bunch, you’re ready to get cooking. There are three main ways you can cook parsnips, and about a million ways you can use them in recipes. Here’s how to start.
How to Roast Parsnips
Roasting parsnips is a great way to slowly cook them until they’re a little crispy on the outside and soft and tender on the inside. In fact, roasted parsnips are a lot like roasted potatoes and make an excellent substitute when you’re feeling like you’re in the mood for something a little different. Start by preheating the oven to 450 degrees Fahrenheit. Wash and scrub the parsnips until they’re clean. Chop off the green part on top (if it’s not already gone) and chop off the tip. Then, slice the parsnip in half. Place the parsnips on a roasting tray and lightly brush with olive oil. Sprinkle lightly with salt and put in the oven. Roast for 20 minutes on each side (40 minutes total). Serve warm.
How to Boil Parsnips
Boiling parsnips is also similar to boiling potatoes (there’s a lot of parallels here), and you can easily mash them into a puree along with some butter, salt and pepper. You can also mix half potatoes and half parsnips for a fun twist on mashed potatoes. Start by boiling water and salt in a large saucepan. Scrub the parsnips and cut into one-inch cubes. Once the water is boiling, add the parsnip cubes and boil for 20 minutes or until the vegetables are tender enough to mash. Drain them, add 1/4 cup of milk or heavy cream and use a potato masher to mash the parsnips until they’re smooth. Season with salt and pepper.
How to Saute Parsnips
You can saute almost anything, and parsnips are no exception. Adding them in with a medley of other root vegetables is especially tasty and a great side dish for dinner. Start by heating up olive oil in a large skillet over medium high heat. Scrub parsnips clean and slice in half. Cut them into long, thin strips, along with other veggies like carrots. Once the oil is heated up, toss them into the skillet and saute for 12-15 minutes or until the parsnips and carrots are slightly browned on the edges and tender. Serve hot.
If you’re ready to move onto more complex (but not by much) dishes, you can try our recipe for parsnip soup, which is perfect for warming up during the winter.
