24 Parsnip Recipes - Sauteed, Roasted, Mashed, Soup & More - Foodiosity (2024)

FAQs

What is the difference between a turnip and a parsnip? ›

While they're both root vegetables packed with nutrients, parsnips and turnips are not quite the same—parsnips are similar to carrots and have a sweet, candy-like flavor profile. Turnips, on the other hand, are in the Brassica rapa family and are much less sweet.

Parsnips are a classic ingredient in some chicken broths and soups, and can also be baked, sauteed, steamed, mashed or pureed, roasted, used in stews and fried. The parsnip is a root vegetable related to both carrots and parsley (and, come to think of it, don't the tops of carrots look a lot like parsley?).

A parsnip is a long, tapered root vegetable. It resembles a carrot in this way, and indeed they are part of the same family. But parsnips don't taste like carrots. They're sweeter—think sweet potatoes—and they have a delicious naturally nutty or earthy flavor.

Parsnips have received favor as a substitution for potatoes, which is higher in sugar and carbohydrates. But you don't have to be counting your carbs to enjoy parsnips! They are a flavorful addition to any meal and worthy of being an attention-grabbing vegetable.

Parsnips are root vegetables closely related to carrots and parsley, all of which belong to the Apiaceae family. It has a cream-colored skin and flesh and a long, tapered taproot like that of a carrot. Native to Eurasia, Parsnips have been cultivated since the time of the Romans.

Some sensitive people may experience oral allergy syndrome (OAS) and contact dermatitis after they consume parsnip. Rashes or burning sensation in the lips, mouth and throat are some of the symptoms of OAS.

Parsnips are a better source of vitamin C than carrots and beets. Parsnips and beets provide more folate than carrots.

In some cases, people consuming parsnip for the first time may also experience allergic conditions like dermatitis, bloating, gas, stomach cramps, and food allergy symptoms like burning, itching, and swelling of lips and tongue, redness in the eyes, and breathing difficulty.

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

I like to think of parsnips as carrots “sweeter” cousin. And while they look a little more rustic and less attractive than their orange relative they make up for it in flavor and texture. Parsnips have an amazingly sweet taste with a hint of earthiness.

Are parsnips a superfood? ›

Parsnips are an excellent source of many important nutrients, packing a hearty dose of fiber, vitamins, and minerals into each serving. In particular, parsnips are a great source of vitamin C, vitamin K, and folate, as well as several other important micronutrients.

I recommend peeling parsnips before adding them to recipes like this parsnip soup. If you don't peel them, you'll likely be adding a bitter taste to the soup. Why is my parsnip soup bitter? If you leave the peels on the parsnip, it can cause your soup to taste bitter.

However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Taste: With a sweet and nutty taste resembling candy, parsnips are sweeter than turnips. Conversely, turnips are spicier and more bitter than parsnips, leading certain harvesters to pick them earlier in the season because smaller turnips have a milder flavor profile.

Half a cup of sliced and boiled parsnip has 55 calories, 13 grams of carbohydrates, three grams of fiber, one gram of protein, and no fat. A half cup of cubed turnip has 17 calories, four grams of carbs, 1.6 grams of fiber, 0.5 grams of protein, and no fat.

To eat parsnips raw, simply wash, peel, and cut them up. They are sweet and delicious and make a great salad paired with sliced apples, walnuts, and a sharp-tasting green such as arugula. Parsnips can also be boiled, steamed, sautéed, roasted, or fried. Wash and peel parsnips and cut into “sticks” about 1 ½” thick.

Parsnips are also quite similar to turnips in texture and are easily interchangeable with turnips in recipes. However, it is important to keep in mind that they can have more of a bitter edge than carrots, potatoes or turnips, especially if older or if a woody core is not removed.