Parsnips and apples are such a classic flavour match: try using it in soups, pies, or even breads.Bring out their nutty flavour by adding some walnuts or pecans as well. Roasted parsnips taste wonderful over a warm quinoa salad.Add boiled parsnips to your mashed potatoes for a subtly sweet flavour and more fibre.Spices: nutmeg, ginger, garlic, and pepperįruits & Vegetables: carrots, apples, potatoes, carrots, pears, spinach Carrots and parsnips are interchangeable in most recipes.Small, younger parsnips are more tender and can be peeled or grated to add to a salad.To prepare parsnips ahead of time, peel them and place in water or sprinkle with lemon juice to keep them from browning. Like a potato, parsnips will brown after they’ve been cut, peeled, and exposed to air for too long.Alternatively, roast them to add another dimension of caramelized flavour. Cut your parsnips into small pieces and they can easily be sautéed alongside your favourite veggies.
Overcooking parsnips will turn them mushy, so just cook them until tender unless you are puréeing them.Important to Note: 1 pound = 4 medium parsnips or 2 cups peeled and chopped If you choose to boil, broil, steam, purée, or roast parsnips, keep in mind that you can use them just as you would use a carrot. If you happen to have large parsnips, cut out the woody stems and discard. Also, trim and discard both ends. When preparing, you can either leave them whole, dice, slice, or grate depending on what you’d like to do with them. Scrub well and peel with a vegetable peeler. They will keep there for up to three weeks. To keep your parsnips fresh and crisp, store them in a bag in the crisper, just like you would carrots. You want to look for parsnips that are pale, firm, smooth, and well-shaped – avoid those that are limp, shriveled, browned, blemished and/or sport soft spots We love them and so does Profession Home Economist Mairlyn Smith who showcased parsnips in their own feature on Breakfast Television ( click here to watch the link).Ĭhoose parsnips that are small to medium sized, as the larger ones tend to have a woody core that needs to be removed before cooking. They are a perfect addition to a soup or stew or can be roasted until caramelized as a hearty side dish. They have a wonderful light, spicy-sweet flavour that has a hint of nuttiness while being slightly earthy tasting. Parsnips are white root vegetables that look very much like a cream-coloured carrot. Everything You Need to Know About Parsnips
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