Parsnips are a sweet, nutty root vegetable similar to carrots, ideal for soups, stews, and roasting. Turnips, less sweet and slightly peppery, belong to the cabbage family and are great for roasting, mashing, and adding to stews. Both vegetables are versatile and enhance a variety of dishes.
Parsnips are a root vegetable closely related to carrots and parsley. They have a creamy white color and a sweet, nutty flavor that intensifies with cooking. Parsnips are often used in soups, stews, and as a roasted side dish.
Turnips are another root vegetable but are part of the Brassicaceae family. They typically have a white bottom and a purple, red, or greenish upper part where they are exposed to sunlight. Turnips have a slightly peppery flavor that becomes milder when cooked.
Parsnips have a sweetness akin to carrots, with a starchy texture that resembles potatoes when cooked. Turnips are less sweet, with a sharper bite and a texture that can range from crunchy when raw to creamy when cooked. Both are found in temperate climates, but parsnips typically have a longer growing season.
Best used in recipes like Honey-Roasted Parsnips, where their natural sweetness caramelizes beautifully. Expect a hearty, sweet dish that pairs well with savory spices. Ideal for dishes such as Roasted Turnips with Balsamic Vinegar, where their sharper taste provides a pleasant contrast. Look for a less sweet but flavorful side that complements rich meats.
Work well in creamy soups or stews like Curried Parsnip Soup, where their sweetness can be balanced with spicy elements. Shine in hearty stews and broths like Beef and Turnip Stew, where their earthiness enriches the overall flavor profile.
Create a sweet and creamy Mashed Parsnips side, often enhanced with ingredients like nutmeg or cream. Provide a low-carb alternative to mashed potatoes, with a slight tanginess in Mashed Turnips that pairs well with sharp cheeses or herbs.
Both parsnips and turnips are nutritious options packed with dietary fiber and vitamin C.
| Nutrient | Turnips ( per 100g ) | Parsnips ( per 100g ) |
|---|---|---|
| Fat | 0.1g | 0.3g |
| Fiber | 1.8g | 4.9g |
| Protein | 0.9g | 1.2g |
| Calories | 28 | 75 |
| Vitamin C | 21mg | 17mg |
| Carbohydrates | 6.4g | 18g |
They can be substituted for each other in terms of texture, but the flavor profile of your dish will change due to the inherent sweetness of parsnips and the mild peppery taste of turnips.
Both can be roasted effectively, but parsnips caramelize with a sweet flavor while turnips offer a more peppery taste.
Both vegetables are high in fiber, vitamin C, and other nutrients, making them a healthy addition to any diet.
Both should be stored in a cool, dark place and can be kept in the crisper drawer of your refrigerator to extend their freshness.
Turnip greens are edible and highly nutritious, often cooked as a leafy green vegetable. Parsnip greens are not commonly eaten due to their coarse texture.
