Learn how to cook perfect parsnips prepared in three simple ways: roast parsnips, smashed parsnips and fried parsnips which is a great vegetable addition to any roast dinner. And don't be bashful to try Parsnip Soup!
All three methods of cooking parsnips given here can be prepared with just parsnips or mixed with carrots for a delightful taste.
When being introduced to parsnips for the first time some people may prefer them mixed to ease their way into this beautiful vegetable.
Mix the quantities half parsnips and half carrots. They are delicious this way and compliment each other well.
Parsnips are fairly sweet as vegetables go, not unlike sweet potatoes. They have a slight perfume-ness to the flavor in my opinion, although some people describe it as a little spicy. They have a distinctively different taste than carrots and like carrots should be peeled the older they are before cooking.
Parsnips are similarly shaped like carrots, but are a creamy, slightly yellow color, with green tops that are the visible part that grow above the ground before they are harvested. The greens look more like celery leaves than carrot tops. They are a root vegetable like carrots, beets, and potatoes are.
Other Vegetable Recipes To Try
📖 Recipe
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This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Parsnips Deliciously Prepared 3 Ways
Ingredients
- 500 gr approx. 5 medium parsnips, peeled and trimmed
Roasted Parsnips
- 1 tablespoon olive oil
- 2 tablespoon runny honey
- 2 tablespoon wholegrain mustard
- salt and freshly ground black pepper
- chopped fresh thyme to serve (optional)
Mashed Parsnips
- 15 gram/½ oz butter
- 1 tablespoon milk
- pinch of grated nutmeg optional
- salt and freshly ground black pepper
- chopped fresh parsley to serve (optional)
Fried Parsnips
- 2 tablespoon olive oil
- 3 tablespoon soy sauce
Instructions
Roasted Parsnips
- Preheat the oven to 400°F/200°C/Gas 6.
- Cut the parsnips in half lengthways and put them in a roasting tin, then rub them with olive oil. Season with salt and pepper and roast for 20 minutes.
- Mix the honey and mustard together. Remove the parsnips from the oven, turn them over and brush them with honey and mustard.
- Return to the oven and cook for a further 15 minutes, until tender and golden.
- Garnish with thyme.
Mashed Parsnips
- Cut the parsnips into even size chunks (approximately 2cm/1 inch).
- Bring a large pan of salted water to a boil. Add the parsnips and simmer for 10-12 minutes until tender.
- Drain well and leave to stand for 2-3 minutes to dry out.
- Add the butter, milk and nutmeg, then season with salt and pepper.
- Mash until smooth, then transfer into a warmed serving bowl and garnish with chopped parsley.
Fried Parsnips
- Cut into rounds approximately ¾ cm thick.
- Heat the oil in a frying pan over a medium-low heat, add the parsnips and cook for 5 minutes. Turn the slices over and cook for a further 5 minutes, until just tender.
- Increase the heat, add the soy sauce and cook for 2 minutes, tossing the parsnips in the soy, until the pan is almost dry.
- Remove from the heat and serve immediately.
Notes
Alternatives
- To make the fried parsnips gluten-free, swap the soy sauce for tamari sauce.
- To make the roasted parsnips vegan, swap the honey for syrup.
- To make the mashed parsnips vegan, replace the butter and milk for non-dairy alternatives.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.