If you’ve ever spotted cream-colored carrots at the grocery store, there’s a good chance you’ve actually found parsnips. This root vegetable looks similar to carrots in shape and size but is quite different in terms of taste and texture. What are parsnips, exactly, and how do you use them in recipes? Read on to learn more about this underrated vegetable, plus how to buy, store, and eat them at home, according to culinary professionals.
What Are Parsnips?
Getty / Diana Miller
Parsnips are cool-weather vegetables native to the Mediterranean. They are a type of root vegetable, meaning their roots are eaten—though their leaves are edible, too. Parsnips are also related to carrots and parsley, which is reflected in their appearance; the roots look like pale yellow carrots, while the leaves look like parsley.
Taste and Texture: “Parsnips are a mild-flavored root vegetable,” says Alex Mazzucca, chef and co-owner of Seed to Sprout, a plant-based cafe in New Jersey. They taste similar to carrots, albeit slightly sweeter and earthier. Meanwhile, their texture falls between a carrot and a sweet potato. “They’re somewhat dry when raw and get juicier [during] cooking,” says Mazzucca.
Nutrition: Parsnips are rich in essential nutrients, including vitamin C, vitamin K, and folate. They’re also high in fiber, a nutrient needed for healthy digestion and gut function.
How to Buy and Store Parsnips
Buying: When picking parsnips at the grocery store or farmers market, look for ones without blemishes, cracks, or uneven coloring. Choose small or medium parsnips, as oversized ones tend to be old and woody.
Storing: Store parsnips in a cool, humid part of your fridge, such as the crisper drawer, says Ann Ziata, chef at the Institute of Culinary Education. You’ll also want to remove the leaves as soon as possible, but avoid washing the parsnips until you’re ready to use them. While you’re at it, keep them away from fruits or vegetables that produce ethylene gas—like apples, avocados, and bananas—as this will cause the parsnips to develop a bitter flavor, says Mike Makuch, M.A.T., CEC, associate professor of culinary arts at Johnson & Wales University in Providence, Rhode Island.
How long do parsnips last? “When stored properly, they can last up to three weeks,” says Ziata. Parsnips can also be stored in the freezer should you need to keep them longer. Makuch says just be sure to peel, cut, and blanch them first.
Prepping and Cooking Parsnips
Prep: Since parsnips grow underground, it’s important to scrub them before using. “They have a somewhat thin skin, so peeling is not necessary,” says Mazzucca. But if you choose to remove the peel, do so with a knife or vegetable peeler.
Though parsnips are safe to eat raw, many people prefer to cook them because their fibers can be quite tough, says Ziata.
Cooking methods: Parsnips can be prepared using myriad cooking methods, though roasting is a popular choice. “Roasting mellows out the parsnip’s natural bitterness while enhancing its sweetness,” explains Ziata. “You can also fry, steam, or grill parsnips,” she adds.
How to Eat Parsnips
“Parsnips are commonly cooked with herbs and spices used in Mediterranean and Middle Eastern cuisines, such as rosemary, thyme, cumin, garlic, and onion,” says Ziata. They pair well with other seasonal root vegetables, including carrots, beets, rutabagas, turnips, onions, and potatoes, according to Makuch. Parsnips even work well with fall fruits such as apples, he says.
For even more inspiration, consider the following ways to eat parsnips, according to chefs.
- Roast: For an easy seasonal side dish, drizzle bite-sized pieces of parsnips, Brussels sprouts, and turnips with olive oil, then roast for 350 degrees Fahrenheit, says Ziata. Serve with a honey mustard glaze to complement the earthiness of the vegetables.
- Blend into puree: Round out your next chicken dish with parsnip puree. Simply sauté sliced shallots in olive oil, add chopped parsnips with a little water, then simmer until tender. Blend the mixture in a food processor with lemon juice and nutmeg, then serve.
- Make soup: Makuch suggests prepping parsnip puree and adding hot vegetable or chicken stock to turn it into a creamy soup. Alternatively, if you’re craving a chunky version, follow Mazzucca’s example and simmer diced parsnips, potatoes, carrots, butternut squash, and onions in your favorite broth.
- Cook a hash: Give your next breakfast spread a seasonal twist with parsnips. Cut the vegetables into 1/2-inch cubes, along with onion, red bell pepper, and potatoes, as recommended by Makuch. Cook the vegetables in a skillet over medium heat, then season with salt, pepper, and smoked paprika. Once soft and tender, the hash can be served as part of a delicious country-style breakfast, per Makuch.
- Mash: “Mashed parsnips make a fantastic side dish,” says Ziata. To make it, simmer chopped parsnips in milk then drain, reserving one cup of milk. “Mash the parsnips with the reserved milk, butter, thyme, and black pepper until smooth, [and] add sea salt to taste,” says Ziata.
- Make root vegetable pancakes: Parsnips are right at home in root vegetable pancakes, a dish similar to latkes that works well as a side dish, snack, or breakfast. To make them, combine shredded parsnips and sweet potato with onion, chickpea flour, and spices. Form the mixture into patties and fry until golden brown on each side. Root vegetable pancakes are delicious on their own, but Mazzucca recommends topping them with homemade applesauce.
