Parsnips are most known for their mineral content and particularly high potassium levels. They top their nutritious cousin the carrot for vitamin C content and rival the potato for carbohydrate and vegetable protein.
How to Prepare:
Scrub parsnips with a stiff vegetable brush under running water to remove garden soil. To cook evenly, cut parsnips into uniform-size pieces.
How to Cook:
Parsnips can be enjoyed cooked, steamed, baked, roasted, raw, or satuéed.
How to Store:
Trim off parsnip tops and refrigerate unwashed in a plastic bag for up to 2 weeks. For long-term storage, bury parsnips in moist sand and keep cool. They may also be frozen after being blanched, washed, dried, and stored in airtight containers
Information adapted from From Asparagus to Zucchini
Roasted Parsnips with Rosemary
- 1 ½ pounds parsnips, peeled and cut into ½ -by-2-inch pieces
- 2 Tbsp olive oil
- 2 tsp chopped fresh rosemary
- Salt and pepper
Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.
Recipe courtesy of Martha Stewart
Roasted Maple-Bourbon Carrots And Parsnips
- 3 lbs carrots
- 2 lbs parsnips
- 2 Tbsp extra-virgin olive oil
- 1 tsp salt
- Pinch of ground black pepper
- ¼ cup bourbon whiskey
- ¼ cup maple syrup
Preheat oven to 450 degrees F. If any carrots or parsnips are very large, cut pieces lengthwise in half or into quarters for even cooking. In large bowl, toss carrots and parsnips with oil, salt, and pepper until well coated; transfer to two 15 ½ ” by 10 ½ ” jelly-roll pans or large cookie sheets.
Roast vegetables on 2 oven racks 45 to 50 minutes or until tender and lightly browned, stirring once and rotating pans between upper and lower racks halfway through roasting. If not completing recipe right away, cool vegetables completely in pans on wire racks; transfer vegetables to large self-sealing plastic bag. Refrigerate up to 1 day.
About 10 minutes before serving, in large microwave-safe serving bowl, heat bourbon and maple syrup in microwave oven on high 4 to 5 minutes or until mixture is very thick, stirring occasionally. Add vegetables to bourbon mixture and stir until well coated. Heat vegetable mixture on high 1 to 3 minutes or just until hot, stirring once.
Recipe courtesy of delish
Roasted Vegetable and Pesto Minestrone
- 4 Tbsp extra-virgin olive oil, divided
- 2 carrots, cut into bite-sized pieces
- 2 parsnips, peeled and cut into bite-sized pieces
- 1 turnip, peeled and cut into bite-sized pieces
- 2 small beets, trimmed and cut into bite-sized pieces
- 3 cups baby kale leaves (or any kale, roughly chopped)
- 6 large sage leaves
- 3 cloves garlic
- ¼ cup lightly toasted almonds
- ⅓ cup freshly grated parmesan cheese
- 4 cups chicken or vegetable stock
- 1 cup pasta shells
- 1 (14.5 oz) can cannellini beans, drained and rinsed
- coarse salt and freshly ground pepper
Preheat oven to 400. On a rimmed baking sheet, toss the chopped vegetables with 1 Tbsp oil and a good pinch of salt and pepper. Roast for 40 minutes, until soft on the inside and gorgeous on the outside. Set aside. While the veggies are roasting, make the pesto. In a food processor, add the kale, sage, garlic, cheese, toasted almonds, and a good pinch of salt and pepper. With the motor on, add the remaining oil in a thin stream, until pesto-fied.
In a large pot, bring the stock to a boil. Add the pasta and cook about 5 minutes. Add the beans and around 2 Tbsp of the pesto. (You may have leftover pesto. Save it to swirl into your morning eggs or to spread on toast!) Boil a couple more minutes until the pasta is al dente. There are two options for how to combine the soup and veggies. You can add the roasted veggies to the soup before you serve OR you can ladle the soup into bowls, then top with the roasted veggies. Finish with one more nice dollop of pesto on top of the veggies in the soup.
Recipe courtesy of Bev Cooks
Roasted Garlic, Parsnip, and White Bean Soup
- 4-6 extra large cloves garlic, skin intact, left whole
- 1lb parsnips (about 4), cut into 1-inch pieces
- 1 onion, cut into rough pieces
- 2 Tbsp extra-virgin olive oil, plus more for drizzling
- 1 Tbsp dried whole or fresh rosemary
- 1 Tbsp sea salt
- Ground pepper, to taste
- 1, 15 oz can white beans, drained and rinsed OR 2 cups cooked white beans
- 6 cups vegetable stock
- 1 Tbsp lemon juice (about ½ lemon)
- Pumpkin seeds, to serve
Preheat oven to 400ºF. On a large rimmed baking sheet, toss garlic, parsnips, onion, oil, rosemary, salt, and pepper. Roast for 45 to 55 minutes, until garlic and parsnips are tender and turning golden.
Once cool enough to handle, squeeze garlic from skins into a blender, along with roasted vegetables, beans, water or broth, and lemon juice (this may need to be done in 2 batches); purée until smooth, adding more water or broth if too thick (depends on dryness of parsnips). Or, add ingredients to a large pot and purée with an immersion blender. Transfer blended soup to a large pot. Heat over medium, stirring frequently so bottom doesn’t scorch. Serve hot with a sprinkle of pumpkin seeds and drizzle of olive oil.
Recipe courtesy of yummy beets
Roasted Parsnip Spinach Salad
- 2 parsnips
- 2 tsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tsp honey
- 1 tsp olive oil
- ⅓ cup diced green onion
- 1 Tbsp toasted sesame seeds
- 1 cup cooked wild rice
- 3-4 cups baby spinach
- 1 Tbsp soy sauce
- 2 tsp lime juice
- 2 tsp honey
Preheat oven to 400˚. Cube parsnip (peeling before, if desired) and toss with the 2 tsp olive, salt, and pepper. Roast until tender and lightly browning, 25 to 30 minutes. Remove parsnips from oven and drizzle honey over the sprinkle with diced green onions and sesame seeds. Stir until parsnips are well coated. Let cool slightly.
Toss together spinach and wild rice. In a small bowl, whisk together soy sauce, lime juice, and honey. Drizzle over spinach and toss to coat. Add the roasted parsnips and serve with an extra sprinkle of green onions and sesame seeds if desired.
Recipe courtesy of Naturally Ella