Q&A for How to Cook Parsnips

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!

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.

Treat 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.

Of course- carrot and parsnip mash goes great with any meat dish - just remember the carrots take longer to cook!

Yes. Minestrone soup can, and frequently does, contain parsnips. Chop them up very small though.

No, you do not need to peel them but they should be washed/cleaned well before cooking them.