How to Use Parsnips in Cooking

How to Use Parsnips in Cooking

Parsnips, often overshadowed by their more colorful cousin, the carrot, are a versatile and nutritious root vegetable that deserves a spot in your kitchen. Their sweet, slightly nutty flavor and creamy texture make them a fantastic ingredient for a variety of dishes. In this article, we’ll explore the many ways you can use parsnips in your cooking, from simple roasts to complex soups, and even in unexpected desserts. We’ll also delve into their nutritional benefits and offer tips on selecting, storing, and preparing this underrated vegetable.

The Nutritional Power of Parsnips

Before we dive into the culinary uses of parsnips, it’s worth highlighting their nutritional benefits. Parsnips are a good source of essential vitamins and minerals, including:

• Vitamin C: Important for immune function and skin health.
• Vitamin K: Essential for blood clotting and bone health.
• Folate (Vitamin B9): Crucial for DNA synthesis and repair, making it especially important for pregnant women.
• Fiber: Promotes digestive health and helps regulate blood sugar levels.
• Potassium: Supports heart health by maintaining normal blood pressure.

Low in calories and fat, parsnips can be a valuable addition to a balanced diet, providing both nutrition and flavor.

Selecting and Storing Parsnips

When shopping for parsnips, look for firm, smooth-skinned roots that are free from blemishes and soft spots. Smaller parsnips tend to be sweeter and more tender, while larger ones can be woody and less flavorful. The best time to buy parsnips is during the fall and winter months when they are in season and at their peak flavor.

To store parsnips, keep them in a cool, dark place, such as a root cellar or the crisper drawer of your refrigerator. They can last for several weeks when stored properly. Avoid washing parsnips before storing them, as moisture can lead to spoilage. Instead, wash them just before use.

Preparing Parsnips

Parsnips can be prepared in various ways, depending on the dish you’re making. Here are some common preparation methods:

• Peeling: While young, tender parsnips can be cooked with their skins on, older, larger parsnips often benefit from peeling to remove their tougher outer layer.
• Slicing: Parsnips can be sliced into rounds, sticks, or cubes, depending on the recipe.
• Grating: For use in salads or as a garnish, parsnips can be grated raw.
• Pureeing: Cooked parsnips can be mashed or pureed to create smooth textures for soups and sauces.

Roasting Parsnips

One of the simplest and most popular ways to prepare parsnips is by roasting them. Roasting brings out their natural sweetness and creates a deliciously caramelized exterior. Here’s a basic recipe for roasted parsnips:

Ingredients:

• 4-5 medium parsnips
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (such as rosemary or thyme) for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Peel the parsnips and cut them into uniform sticks or rounds.
3. Toss the parsnips with olive oil, salt, and pepper.
4. Spread them out in a single layer on a baking sheet.
5. Roast for 25-30 minutes, turning once, until they are golden brown and tender.
6. Garnish with fresh herbs and serve hot.

Roasted parsnips make a great side dish for meats and poultry, or they can be added to salads for extra texture and flavor.

Soups and Stews

Parsnips are a wonderful addition to soups and stews, where their sweet flavor can enhance and complement other ingredients. They can be used in place of or alongside carrots, potatoes, and other root vegetables. Here are two comforting recipes to try:

Creamy Parsnip Soup

This velvety soup is perfect for chilly days and makes a satisfying starter or light meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4-5 medium parsnips, peeled and chopped
• 1 potato, peeled and chopped
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the parsnips and potato, and cook for another 5 minutes.
4. Pour in the broth and bring to a boil.
5. Reduce the heat and simmer for 20-25 minutes, until the vegetables are tender.
6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
7. Stir in the cream (if using) and season with salt and pepper.
8. Garnish with fresh parsley and serve hot.

Hearty Beef and Parsnip Stew

Parsnips add a sweet, earthy flavor to this robust stew, making it a perfect dish for cold weather.

Ingredients:

• 2 tablespoons olive oil
• 1.5 pounds beef stew meat, cut into cubes
• Salt and pepper to taste
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 carrots, peeled and chopped
• 4-5 medium parsnips, peeled and chopped
• 3 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 cup frozen peas
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Season the beef with salt and pepper, then brown it in batches, setting the browned meat aside.
3. In the same pot, add the onion and garlic, and sauté until softened.
4. Add the carrots and parsnips, and cook for a few minutes.
5. Return the beef to the pot and pour in the broth and wine (if using).
6. Stir in the tomato paste, thyme, rosemary, and bay leaves.
7. Bring to a boil, then reduce the heat and simmer for 1.5 to 2 hours, until the beef is tender.
8. Stir in the frozen peas and cook for another 5 minutes.
9. Remove the bay leaves, garnish with fresh parsley, and serve hot.

Parsnip Puree

For a sophisticated side dish, try making a creamy parsnip puree. It’s a delightful alternative to mashed potatoes and pairs well with a variety of meats and vegetables.

Ingredients:

• 4-5 medium parsnips, peeled and chopped
• 2 cups chicken or vegetable broth
• 1 cup heavy cream or milk
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Place the parsnips in a pot and cover with the broth.
2. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the parsnips are tender.
3. Drain the parsnips, reserving the cooking liquid.
4. Transfer the parsnips to a blender or food processor, and add the cream or milk and butter.
5. Puree until smooth, adding some of the reserved cooking liquid if needed to reach the desired consistency.
6. Season with salt and pepper, and garnish with fresh chives.

Parsnip Fries

For a healthier take on fries, try making parsnip fries. They are easy to prepare and can be a great snack or side dish.

Ingredients:

• 4-5 medium parsnips
• 2 tablespoons olive oil
• Salt and pepper to taste
• Your favorite seasonings (such as paprika, garlic powder, or Parmesan cheese)

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Peel the parsnips and cut them into thin sticks.
3. Toss the parsnip sticks with olive oil, salt, pepper, and any additional seasonings.
4. Spread them out in a single layer on a baking sheet.
5. Bake for 20-25 minutes, turning once, until they are golden brown and crispy.
6. Serve hot with your favorite dipping sauce.

Parsnip Gratin

A parsnip gratin is a rich and creamy dish that’s perfect for special occasions or a cozy family dinner.

Ingredients:

• 4-5 medium parsnips, peeled and thinly sliced
• 1 cup heavy cream
• 1 cup milk
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup grated Gruyère or Parmesan cheese
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cream, milk, garlic, salt, and pepper.
3. Arrange a layer of parsnip slices in a greased baking dish.
4. Pour a portion of the cream mixture over the parsnips and sprinkle with cheese.
5. Repeat the layers until all the parsnips are used.
6. Pour any remaining cream mixture over the top and finish with a final sprinkle of cheese.
7. Cover with foil and bake for 30 minutes.
8. Remove the foil and bake for another 15-20 minutes, until the top is golden and bubbly.
9. Garnish with fresh thyme and serve hot.

Using Parsnips in Salads

Parsn

ips can also be enjoyed raw in salads, where their sweet, nutty flavor adds a unique twist. Shred or julienne them to incorporate into your favorite salad recipes. Here’s a simple and refreshing parsnip salad to try:

Shaved Parsnip Salad with Lemon Vinaigrette

Ingredients:

• 2 medium parsnips, peeled and shaved into thin strips
• 1 apple, thinly sliced
• 1/4 cup chopped walnuts
• 1/4 cup crumbled feta cheese
• Mixed greens (such as arugula or spinach)
• Fresh parsley for garnish

Lemon Vinaigrette:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shaved parsnips, apple slices, walnuts, and feta cheese.
2. In a small bowl, whisk together the vinaigrette ingredients until well combined.
3. Drizzle the vinaigrette over the salad and toss gently to coat.
4. Serve the salad on a bed of mixed greens and garnish with fresh parsley.

Parsnips in Baking

Believe it or not, parsnips can be used in baking to add moisture and a subtle sweetness to cakes, muffins, and breads. They work similarly to carrots in carrot cake, providing texture and flavor. Here’s a delicious recipe to get you started:

Parsnip and Walnut Cake

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated parsnips
• 1 cup chopped walnuts

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the grated parsnips and chopped walnuts.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

1. In a large bowl, beat the cream cheese and butter until smooth.
2. Gradually add the powdered sugar, beating until fluffy.
3. Stir in the vanilla extract.
4. Spread the frosting over the cooled cake and garnish with additional chopped walnuts if desired.

Creative Parsnip Recipes

Beyond the traditional uses, there are countless creative ways to incorporate parsnips into your cooking. Here are a few more ideas to inspire you:

Parsnip Chips

Parsnip chips are a healthy and crunchy snack that’s easy to make at home.

Ingredients:

• 4-5 medium parsnips
• 2 tablespoons olive oil
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Peel the parsnips and slice them very thinly using a mandoline or a sharp knife.
3. Toss the parsnip slices with olive oil and salt.
4. Spread them out in a single layer on a baking sheet.
5. Bake for 15-20 minutes, turning once, until they are golden and crispy.
6. Allow to cool slightly before serving.

Parsnip Pancakes

These savory pancakes make a great breakfast or side dish.

Ingredients:

• 2 cups grated parsnips
• 1/4 cup grated onion
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 2 tablespoons milk
• Olive oil for frying

Instructions:

1. In a large bowl, combine the grated parsnips, grated onion, flour, baking powder, salt, and pepper.
2. Stir in the beaten egg and milk, mixing until well combined.
3. Heat a thin layer of olive oil in a skillet over medium heat.
4. Drop spoonfuls of the batter into the skillet, flattening them with the back of the spoon.
5. Cook for 2-3 minutes on each side, until golden brown and crispy.
6. Drain on paper towels and serve hot.

Conclusion

Parsnips are an incredibly versatile and nutritious root vegetable that can enhance a wide variety of dishes. Whether you’re roasting them, adding them to soups and stews, or incorporating them into baked goods, parsnips bring a unique flavor and texture to your meals. With their sweet, nutty taste and numerous health benefits, parsnips are a fantastic addition to any kitchen. So next time you’re at the market, don’t overlook this humble root vegetable – give parsnips a try and discover all the delicious possibilities they have to offer.