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How to Cook Parsnips

Updated on June 20, 2014

Modern Recipes for an old fashioned vegetable

I love the sweet, nutty flavour of parsnips

Parsnips can be baked, steamed, boiled, mashed, fried or sauteed. You can grate small amounts to use raw in salads and coleslaws,. Why not make them into chips? Or grate them with potatoes for pancakes.

I like my parsnips in soups best.

cooking light

Online Cooking Unit Conversion

Parsnip Storing, Cooking and Serving Tips

  1. Slice parsnips lengthways into ribbons (use your vegetable peeler) then deep-fry for a garnish
  2. Peel and grate small tender parsnips to use raw in salads
  3. You can keep parsnips in a plastic bag in the refrigerator for up to 10 days.

Baked Parsnips

Ingredients

  • 8 medium parsnips
  • pinch of nutmeg
  • salt and pepper to season

Instructions

  1. Remove the tips and tails of the parsnips
  2. Boil in water until just tender.Don't overcook them as they will get soggy.
  3. Cool; peel and slice longways and put in a baking dish.
  4. Sprinkle a little nutmeg, salt and pepper, over bake at 325° for about 45 minutes.
Cast your vote for Baked Parsnips Recipe

Parsnip and Sweet Potato with Cheese Topping

  • Large peeled and thinly sliced sweet potato
  • Large peeled and thinly sliced parsnip
  • Small brown onion peeled and thinly sliced
  • 1/2 cup grated tasty cheese
  • TBLspoon fresh thyme leaves
  • 2 crushed garlic cloves
  • 1/4 cup milk
  • 1/4 cup cream
  • salt and pepper to season

Instructions

  1. Lightly grease a 6 cup-capacity baking dish.
  2. Combine milk, cream and garlic in a jug. Season with salt and pepper.
  3. Layer one-quarter sweet potato over base of prepared dish. Top with one-third parsnip, onion and thyme.
  4. Repeat layers, finishing with sweet potato.
  5. Pour milk mixture over the top. Sprinkle with cheese.
  6. Bake for 45 to 50 minutes or until potato is tender and cheese golden. Stand for 5 minutes. Serve.

Steam Parsnips for Croquettes

Parsnip Croquettes

  • 5 -6 Parsnips
  • 2 - 3 eggs
  • Good slice of butter
  • 1/2 cup milk
  • 1/2 cup plain all purpose flour
  • 2 teaspoons butter for frying
  • pinch of salt and pinch of pepper

Instructions

  1. Finely peel the skin from the parsnips with a vegetable peeler . Remove the tops and the skinny tails.
  2. Steam the parsnips until well done.
  3. Mash them well in a large bowl, adding the butter and milk
  4. Whip the eggs and add to the mash
  5. Season with the salt and pepper
  6. Add the flour, a little at a time
  7. Mix well then form into balls with your hand
  8. Fry half of the balls, a few minutes at a time, in a teaspoon of butter. Repeat for the rest of the balls

Parsnip and Potato Cakes

  • 3 medium parsnips
  • 1 '2 cup chopped onion
  • 1/4 cup plain all-purpose flour
  • 1 lightly beaten egg
  • TBLspoon minced chives
  • teaspn salt
  • TBLspoon vegetable oil for frying

Instructions

  1. Remove tops and tails from parsnips. Peel.
  2. Place parsnips in a large saucepan and cover with water; add salt.
  3. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15 minutes or until tender.
  4. Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives.
  5. Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
  6. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed.
  7. Drain on paper towels.

Parsnip Soup

Parsnip and Celeriac Soup

  • 2 small parsnips peeled and chopped
  • 1 medium celeriac peeled and cut into chunks
  • 1 medium brown onion finely chopped
  • 2 medium potatoes washed peeled and chopped
  • 2 cloves garlic chopped
  • 6 cups of vegetable or chicken stock
  • 1 and 1/2 cups of milk
  • 1 bay leaf
  • 50 grams butter to braise

Instructions

  1. Melt butter in a large saucepan.
  2. Cook onion over low heat for 5 mins, or until softened and just beginning to colour.
  3. Add garlic, vegetables and bay leaf and cook for a further 5mins to colour slightly.
  4. Add stock, cover and bring to the boil. Reduce heat and simmer for 20 mins, or until vegetables are soft.
  5. Remove bay leaf.
  6. Add milk and purée mixture in a food processor, or using a stick blender, until smooth
  7. Season with salt and pepper.
  8. Serve with crusty bread

How to make Perfect Parsnip Chips

Shredded Parsnip Pancakes

Peel your Parsnips with your Palm - Got sore wrists?

If you ever have trouble holding the vegetable peeler, this little beauty uses your palm!

How about you?

What's your favourite way to have parsnip?

See results

All comments are greatly appreciated. Do you have a tasty parsnip recipe?

Leave a Message for the Cook

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    • profile image

      anonymous 

      6 years ago

      Don't think parsnips are available around my part of the world... or maybe I am ignorant! Either way - Looks like I have been missing something!

    • Anthony Altorenna profile image

      Anthony Altorenna 

      6 years ago from Connecticut

      Parsnips at tasty, healthy, economical and available fresh all year long. Thanks for sharing these delicious recipes. Yum!

    • profile image

      Auntie-M LM 

      6 years ago

      I had no idea parsnips were so versatile. I've got to try some! especially the chips.

    • Mary Crowther profile image

      Mary Crowther 

      6 years ago from Havre de Grace

      Parsnips are one of the few vegetables that I haven't tried. Your recipes look delicious!

    • Elle-Dee-Esse profile image

      Lynne Schroeder 

      6 years ago from Blue Mountains Australia

      I include parsnips in my pea and ham soup as well as in my mash from time to time

    • spids1 profile image

      spids1 

      6 years ago

      Great lens love Parsnips, they are very easily forgotten theses days :)

    • profile image

      Medusa-Speaks 

      6 years ago

      The parsnip and potato cakes sound really tasty

    • kislanyk profile image

      Marika 

      6 years ago from Cyprus

      Oh I love parsnips, I use a bit every time I make fresh carrot juice. Quite expensive around here, but I'm glad at least I can find them.

    • profile image

      theatre 

      6 years ago

      I must try the parsnips with Moroccan Spices

    • profile image

      SandyPaw 

      6 years ago

      Roasted parsnips are heavenly!

    • profile image

      Glendame 

      6 years ago

      I like parsnips mashed with butter

    • profile image

      anonymous 

      6 years ago

      great lens

    • Heidi Vincent profile image

      Heidi Vincent 

      6 years ago from GRENADA

      Great collection of parsnip recipes.

    • profile image

      Science-Fiction-Fan 

      6 years ago

      I like my parsnips baked and served with the Sunday Roast

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