Parsnip

Parsnip is a root vegetable closely related to the carrot and parsley. It has a sweet, nutty flavor and is particularly popular in fall and winter when it is at its peak season. Parsnips are versatile in the kitchen, commonly roasted, mashed, or added to soups and stews to add depth and sweetness. They are a staple in British and Irish cuisines and are also used in other European and North American dishes.

Parsnip Synonyms

Pastinaca sativa

Parsnip Substitutes

Different Forms/Types of Parsnip

Fresh

Whole parsnips, similar in appearance to carrots, with creamy white skin. Ideal for roasting, boiling, or using in stews.

Frozen

Parsnips that have been blanched and frozen, convenient for out-of-season use or quick meal preparation.

Pureed

Parsnips that have been cooked and blended into a smooth consistency, often used in soups, sauces, or as a side dish.

Chopped

Parsnips that have been peeled and cut into pieces, ready for cooking or adding to dishes.

How to Choose Parsnip

When selecting fresh parsnips, look for firm roots that are small to medium in size, as larger ones can be woody and less flavorful. The skin should be smooth and free of blemishes or soft spots. Freshness is indicated by a bright, clean appearance and a lack of sprouting at the top. Organic parsnips may have a more pronounced flavor and are preferred by some cooks.

Cooking/Prep Tips for Parsnip

Parsnip, a root vegetable related to carrots and parsley, offers a sweet, nutty flavor that becomes more pronounced when cooked. For intermediate and expert home cooks, it's important to note that parsnips can be treated similarly to carrots but typically require a bit more cooking time due to their denser texture. When preparing parsnips, make sure to peel them thoroughly to remove the fibrous outer skin, which can be tough. Additionally, larger parsnips may have a woody core that should be removed before cooking. Roasting parsnips brings out their natural sweetness, while boiling can make them soft and suitable for purees or soups. Remember, parsnips brown quickly due to their high sugar content, so a light coating of oil can help prevent them from burning when roasting or sautéing.

Shelf Life of Parsnip

Fresh parsnips should be stored in the refrigerator's vegetable drawer, ideally inside a perforated plastic bag to allow for some air circulation. They can last for several weeks when stored properly. If the tops are still attached, remove them to prevent the roots from becoming soft. Frozen parsnips should be kept in the freezer and used before the date indicated on the package. Pureed parsnips can be stored in an airtight container in the refrigerator for up to a week or can be frozen for longer storage.

Recommended Brands for Parsnip

frozen parsnips: Birds Eye

organic fresh parsnips: Your local farmers' market or organic produce brand

Cooking Techniques for Parsnip

Roasting: Roasting parsnips caramelizes their natural sugars, enhancing their sweetness. Cut them into even pieces, toss with oil and seasonings, and roast at 425°F (220°C) until tender and golden, about 20-25 minutes.

Sautéing: Sauté sliced or diced parsnips in butter or oil over medium heat until they are tender and lightly caramelized, which can take about 10-15 minutes. Be mindful not to overcrowd the pan to ensure even cooking.

Boiling and Mashing: Boiled parsnips can be mashed for a creamy side dish. Cook in salted water until tender, then mash with butter, cream, and seasonings to taste.

Popular Parsnip Recipes

Parsnip Soup
Roasted Parsnip and Carrot Medley
Parsnip Puree

Parsnip Nutritional Information (100g)

fat: 0.3 g
fiber: 4.9 g
sugar: 4.8 g
protein: 1.2 g
calories: 75 kcal
carbohydrates: 18 g

Flavor Combinations

Parsnips pair well with earthy herbs like thyme, sage, and rosemary. They also complement the flavors of apples, bacon, and nuts, which can be used to add texture and depth to parsnip dishes. Spices such as nutmeg, ginger, and cinnamon can enhance the natural sweetness of parsnips. For a creamy element, consider incorporating dairy like butter, cream, or cheese.

Allergen Information

Parsnip is not a common allergen, but handling parsnip leaves and stems can cause skin irritation for some people due to the presence of furanocoumarins. It is recommended to wear gloves when handling them if you have sensitive skin.