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Parsnips are a root vegetable similar to carrots, and they have a sweet, nutty flavor. They are off-white to pale yellow and are high in vitamin C. Parsnips can be cooked in various ways to release their tender, gentle sweetness and are often added to stews. They can also be enjoyed on their own, or as part of a medley of squash, carrots, and other vegetables. Here's how to cook parsnips in various ways!
Ingredients
- 1-1/2 lbs. parsnips
- 1/4 cup butter
- 1/4 cup water
- 1/2 tsp. dried oregano
- 1/2 tsp. dried parsley flakes
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 6 parsnips
- 1/4 cup all-purpose flour
- 1/2 tsp. seasoning salt
- 1/2 cup melted butter
- 2 lbs. medium parsnips
- 2 tbsp. extra-virgin olive oil
- 1 tsp. Kosher salt
- 2 tbsp. butter
- 2 tsp. chopped Italian parsley
Steps
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Preheat your oven to 450°F (232°C). -
Prepare the parsnips. To prepare the parsnips, wash 2 lbs. of medium parsnips under cold water, peel them, and cut them diagonally into 1/2-inch (1.3 cm) slices. The result should resemble uneven medallions.Advertisement -
Toss the parsnips, olive oil, and salt together in a bowl. Toss 2 lbs. of medium parsnips, 2 tbsp. of extra-virgin olive oil, and 1 tsp. of Kosher salt together in a bowl.
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Spread the parsnips in a single layer on a rimmed baking sheet. Dot them with 2 tbsp. of melted butter. -
Roast the parsnips for 20 minutes. -
Use tongs to turn the parsnips and roast them for another 15 minutes. Roast them until they're brown and tender. Then, remove them from the oven and transfer them to a plate.
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Season the parsnips. Season the parsnips with salt and pepper to taste and sprinkle them with 2 tsp. of finely chopped fresh Italian parsley.
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Serve. Enjoy these parsnips while they are hot.
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Preheat your oven to 350ºF (176ºC). [1] X Research source -
Prepare the parsnips. Trim the root and leaf ends of 1-1/2 lbs. of parsnips. Scrub them with a vegetable brush as you rinse them under cool water. Peel the parsnips and julienne them, cutting them into long thin strips similar to the shape of long French fries. -
Place the parsnips in an ungreased 2-qt baking dish. -
Dot them with 1/4 cup of melted butter.
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Add 1/4 cup of water to the baking dish. The parsnips should be submerged in the water, which will cook them once it boils in the oven.
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Sprinkle the parsnips with the spices. Sprinkle the parsnips with 1/2 tsp. of dried oregano, 1/2 tsp. of dried parsley flakes, 1/4 tsp. of salt, and 1/8 tsp. of pepper.
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Cover the baking dish and bake the parsnips for 45 minutes or until they are tender. After 35 minutes or so, you can check to see how tender they are by poking them with a fork.
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Serve. Enjoy these parsnips while they are hot. You can enjoy them on their own or as a side to a meat or vegetable-based dish, such as chicken or eggplant.
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Prepare the parsnips. Trim the root and leaf ends of 6 parsnips. Scrub them with a vegetable brush as you rinse them under cool water. Then, peel them and use a knife to quarter them lengthwise.
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Cover the parsnips with water in a large saucepan. Cover the saucepan.
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Boil the parsnips over medium high heat for about 10 minutes. Boil them until they are tender. After 7 minutes, you can check them by poking them with a fork. When they are boiled, drain them to remove the water.
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Combine the flour and seasoning salt in a plastic bag. Place 1/4 cup of all-purpose flour and 1/2 tsp. of seasoning salt in a sealable plastic bag and shake it to combine the ingredients.
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Dip the parsnips into 1/2 cup of melted butter and place them in the bag. To coat the parsnips, shake the bag to toss them with the seasoned flour.
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Heat the remaining butter in a large skillet over medium-high heat. It should take about one minute for the butter to be heated enough to sizzle. -
Add the parsnips and cook them until they're golden brown. After 2-3 minutes, turn them over with a spatula to cook both sides evenly. If they still need more time to be tender and golden brown, keep flipping them over or gently turning them with a fork until they are ready. -
Serve. Enjoy these fried parsnips while they are hot. You can use them as a replacement to French fries and pair them with a sandwich.
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Boil the parsnips. Boiling parsnips is a simple and quick way to enjoy their natural flavor. Here is what you should do to boil the parsnips:- Bring a pot of water to a boil. Salt the water if desired.
- Trim the root and leaf ends of the parsnips.
- Scrub the parsnips with a vegetable brush while rinsing under cool water. Peel any part of the outer parsnip that is not favorable to eating.
- Place the parsnips into the boiling water and reduce to a simmer.
- Cook for 5 - 15 minutes, until the parsnips are tender.
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Steam the parsnips. Steaming the parsnips is another quick and easy way to cook them that does not require the use of butter or other spices during the process -- you can add any butter, salt, pepper, or other spices later. Here is how you can steam the parsnips:- Trim the root and leaf ends of the parsnips.
- Scrub the parsnips with a vegetable brush while rinsing under cool water.
- Peel any part of the outer parsnip that is not favorable to eating.
- Put the whole parsnips into a steamer and place over boiling water.
- Steam for 20 - 30 minutes.
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Microwave the parsnips. Once you've trimmed the root and leaf ends of the parsnips and scrubbed them under cool water, there are only a few things you need to do to cook the parsnips in the microwave. Here is how you do it:- Quarter the parsnips lengthwise.
- Put 2 tbsp. (28.56 ml) of water into a microwave safe dish.
- Place the parsnips into the dish and cover.
- Microwave on high for 4 - 6 minutes.
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Expert Q&A
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QuestionHow do I properly clean parsnips?Marcy Ragan is a Personal Chef based in Rumson, New Jersey. She has over 20 years of culinary experience and is currently the Owner and Operator of Relish Your Chef, where she offers bespoke personal chef services, catering, and cooking lessons. She runs a custom meal service for her clients, tailored to their dietary needs. She received her classical training in cooking at the International Culinary Center. She also attended Rutgers University, where she received a BA in Psychology.Start by rinsing them under cold water to remove any dirt or debris. Next, use a vegetable peeler to peel off the outer skin, ensuring to remove any knobby or rough areas. Continue peeling until the entire surface is smooth and clean. Rinse the parsnips once again to remove any remaining dirt or peelings. Now they're ready to be sliced, diced, or cooked according to your recipe!
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QuestionAre there any other ways to cook parsnips?Marcy Ragan is a Personal Chef based in Rumson, New Jersey. She has over 20 years of culinary experience and is currently the Owner and Operator of Relish Your Chef, where she offers bespoke personal chef services, catering, and cooking lessons. She runs a custom meal service for her clients, tailored to their dietary needs. She received her classical training in cooking at the International Culinary Center. She also attended Rutgers University, where she received a BA in Psychology.For another recipe, start by making a syrup with maple, rosemary, and ginger syrup. Use authentic maple syrup, freshly chopped rosemary, and grated ginger. For approximately three pounds of parsnips, use three-fourths of a cup of maple syrup, an inch of peeled ginger, and a few sprigs of chopped rosemary. Combine the ginger, rosemary, maple syrup, and a pinch of salt in a pot over low heat, allowing the flavors to meld and slightly reduce. Toss the cleaned parsnips in the syrup mixture and bake at 350°F for about 25 minutes or until tender. The result? Maple rosemary ginger parsnips that have a delightful blend of flavors, showcasing the unique taste of the parsnips complemented by the tanginess of the maple and ginger.
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QuestionHow do I cook parsnips in stew?Community AnswerTreat them like you would carrots. Chop them up small and put them in with the rest of your vegetables, seasoning, herbs, meat, etc. Cook your stew in a slow cooker or simmer for a few hours.
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Tips
- Parsnips can be pureed and made into bisque.Thanks
- Parsnips go nicely with cinnamon, ginger, and nutmeg.Thanks
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Warnings
- Raw parsnips can be difficult to eat and so are rarely eaten this way.Thanks
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Things You'll Need
- Parsnips
- Baking Dish
- Pot
- Microwave Safe Dish
- Baking Sheet
- Vegetable Brush
- Vegetable Peeler
- Knife
- Olive Oil
- Seasonings
Expert Interview
Thanks for reading our article! If you’d like to learn more about cooking, check out our in-depth interview with Marcy Ragan .
About This Article
Article Summary
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To cook parsnips on the stovetop, first place 6 parsnips in a pot and fill it with enough water to cover them. Boil the parsnips over medium-high heat for 10 minutes or until they’re tender. Drain the pot and set the parsnips aside. Next, add ¼ cup (30 g) of all-purpose flour and ½ teaspoon (2.5 g) of salt to a resealable bag. Then melt ½ cup (110 g) of butter and dip the parsnips into the butter and place them in the bag. Shake the bag to coat the parsnips with the flour mixture. Heat the leftover butter in a skillet over medium-high heat, and add the parsnips to the skillet. Finally, cook the parsnips, turning them every so often, until each side is golden brown. Keep reading if you want to learn how to fry parsnips!
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Reader Success Stories
- "Gorgeous! But I microwaved them. Just covered with water - for seven minutes in a plastic pan with a lid. Then drained, then dusted/covered/mixed them with baking powder. Only lightly salted!Fried in a frying pan with olive oil! Healthier - no butter. Scrumptious! Deffo do again!" ..." more
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"Gorgeous! But I microwaved them. Just covered with water - for seven minutes in a plastic pan with a lid. Then drained, then dusted/covered/mixed them with baking powder. Only lightly salted!Fried in a frying pan with olive oil! Healthier - no butter. Scrumptious! Deffo do again!"
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"I mostly wanted to know about the carbs, cholesterol, and calories. I remember having these when I was a child in Wisconsin, and saw some in the store here in TX, so I bought some, and cooked them with olive oil, water and butter. Delicious."
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"It helped me identify what a parsnip is, now I know it is closely related to carrots squash and how to prepare them and their vitamin content! Thank you!"
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"I've never cooked or roasted parsnips before, so this article is very helpful. Gonna try it tomorrow, thank you."
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"Loved the thorough way multiple methods were provided."
