Resembling large albino carrots, parsnips were once a staple in many parts of Europe, especially among the poor. Appreciation for parsnips waned with the spread of the potato, which is a shame because their flavor is anything but humble. Parsnips are complex – sweet, nutty, starchy, and even a bit citrus-y, not to mention nutritious. Like many root vegetables, late fall and winter is the peak time for parsnips. They taste even better after a frost, which converts the roots' starch into sugar.
Seasonal Spotlight: Parsnips
When buying parsnips, look for firm, ivory-colored roots and avoid those that are limp, shriveled, or brown. Large roots may be fibrous, so choose small and medium ones for better texture and flavor. To store, trim off any green tops and refrigerate the roots for up to a couple of weeks (or perhaps store them in a root cellar).
Most of the flavor in parsnips is right below the skin, so it's best just to give them a good scrubbing rather than peel too much of the outer layer. Larger roots may have a woody core which should be cut out and discarded or saved for stock.
Unlike carrots, parsnips are usually not eaten raw, but there are many ways to cook them. Oven roasting may be the simplest and tastiest way to enjoy parsnips. They can also be boiled, braised, fried, grilled, mashed, puréed, or steamed. Flavor affinities include butter, cream, nutmeg, cinnamon, ginger, brown sugar, and maple syrup. Parsnips work well in dishes with potatoes and other root vegetables like carrots, celery root, turnips, and rutabagas. They can also add complexity to stock and creaminess to soup.
Recipes:
• Maple Roasted Parsnips, from Nigella Lawson
• Parsnip and Pear Latkes, from Bon Appétit
• Parsnip, Mushroom and Leek Gratin, from The Kitchn
• Puréed Parsnips, from The Kitchn
• Spiced Parsnip Soup, from Saveur
Any other recipe ideas?
Related: Seasonal Spotlight: Celeriac
(Image: Gregory Han)
Comments (6)
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I searched high and low for parsnips in Switzerland last year, to no avail (they are a key ingredient in my chicken soup recipe). In the spring, I spotted some at a farmers' market, and bought a huge pile. I was asked by a 75 year old lady -- "what do you DO with those?". She had never seen any!
And this fall, parsnips started making an appearance, along with turnips, as part of an "antique vegetables" campaign in the larger grocery stores. $8 for 2 medium large parsnips. Ouch.
view mschatelaine's profile
Mmm. After a trip to the UK I learned a. what the heck these were and b. that they are awesome. I like them roasted with just a little olive oil and garlic.
view Anne (in Reno)'s profile
I made this parsnip gratin for thanksgiving and the family loved it. Most of them had never had parsnips before.
view ironstef's profile
I absolutely love parsnips.
Here's what I would say is probably the most creative preparation of parsnips to date (attractively shot by ulterior epicure):
http://www.flickr.com/photos/ulteriorepicure/3113127011/
I like to share this colorful story of my first ever trip to the old South Water Market in Chicago which was, up until a few years ago, still functioning as the place where restaurants and jobbers would pick up their produce. Here's a historical shot of the place: http://www.encyclopedia.chicagohistory.org/pages/10551.html
This was early in my career where every thing having to do with food had a romantic notion to it. Of course my first trip to the markets would be a romantic one. Just like the old picture above I imagined this scene where there would be all of these people lugging around barrels of olives and lopping off the tops of carrots.
Like most of my illusions of grandeur my arrival at the market resulted in chastisement from poor cop whose job it was to apparently walk around the markets and yell at people for parking their cars...anywhere.
But I promise there is a point to this story. After I handed my order to the clerk I was standing in the produce stall watching all the action. A forklift carrying a gigantic pallet of parsnips was heading in my direction. The guy driving the forklift, wearing a Godfather III baseball cap yelled at another guy, "Hey Rich! What the f#@$ you do with parsnips?!" The other guy yells back, "I don't know, I think they're for shoving up your ass!"
Yep, trips to the market didn't seem so romantic after that.
view art's profile
Made a parsnip/roasted chestnut puree this weekend that came out rather nicely, I think. Just cooked the parsnips in stock and added the roasted chestnuts, a little cream, and some nutmeg, then hit it with an immersion blender. Worth trying, thought the color is not exactly appealing.
view pyewacket's profile
There's a very good & very easy Mario Batali recipe for tagliatelle with parsnips and pancetta:
http://www.foodnetwork.com/recipes/mario-batali/tagliatelle-with-pancetta-and-parsnips-recipe/index.html
I've made it lots of times (using store-bought pasta); it's a great combination of flavors.
view Tiny Banquet's profile