Last Updated on 21st April 2022 by
If you have never cooked parsnips, you might not know how to prepare them for cooking. In this article, you will learn how to cut parsnips, cook and roast them, and store them. After reading this article, you will be ready to start cooking your next batch of parsnips!
How to Cut Parsnips
To cook with parsnips, you must first know how to cut them. This vegetable has a thin end and a wide base, so cutting it into cubes will give you even cooking. Parsnips can be sliced into fries or matchsticks.
If you don’t have a food processor, you can also use a sharp knife to cut them into strips. Whether you are planning to prepare a salad or a side dish, it is best to cut parsnips into equal parts, so that the cooking will be even.
Cut the parsnip into half lengthwise, then cut the pieces into matchsticks. You can also cut them in half lengthwise and then halve them.
After cutting, spread the pieces out onto a baking sheet with space between them. Parsnips are best served roasted, but you can also prepare them in other ways.
When roasting, place them in a rimmed baking sheet, and then toss with melted butter and seasonings.
You can also cook parsnips up to four days in advance. Store them in a resealable plastic container in the fridge. Roast them in the oven or microwave if you want them warm later.
You can also cover the baking sheet with foil or bake them in the microwave. If you do not have a food processor, you can use olive oil or clarified butter. It will taste great both ways, so it is essential to know how to cut parsnips before you start cooking them.
Peeling the parsnip is a good idea if you plan to cook it in the oven. However, peeling is not always necessary if the parsnip is young. You can also clean a muddy parsnip with a vegetable scrubbing brush.
Parsnips are very nutritious beneath the skin. The easiest way to peel them is by using a vegetable knife. To cut them, lay them lengthwise on a cutting board with the bottom tip facing the dominant hand.
Slice the parsnip lengthwise and remove the bottom quarter-inch of the root. This small tip at the bottom of the parsnip is called the taproot and was deepest in the earth when the parsnip grew.
How to Cook Parsnips
Parsnips are a root vegetable that is part of the carrot family. This vegetable has a sweet, earthy flavor and should be cooked in a variety of ways. Peeling young parsnips is not necessary and they can be cooked whole.
Cut older parsnips into equal pieces and peel away the fibrous core. Cut the parsnips into rounds or lengthways, depending on your preferred shape. They can also be grated or fried.
Before cooking, peel off the outer skin. If you’re using large parsnips, you may want to peel them first, as the skin will be very tough. Parsnips with skin will need to be roasted.
To avoid dry, overcooked parsnips, parboil them for at least 10 minutes. If you are serving them a day or two ahead, you can prepare them the day before.
Use a potato masher or a handheld stick blender to mash them. Then, add cream, or milk if you’d like. Store leftovers in the fridge or freeze them. You can also roast leftovers or serve them as a side dish.
Parsnips can be boiled or fried. To cook parsnips, you should choose those that are small or medium. They can be cut lengthwise. Boil parsnips in salted water for about 40 minutes.
After the cooking, remove them from the water and drain them. Once they are done, fry them in butter or bacon fat. If you don’t have time to boil them, you can also prepare them in the microwave for a short period of time.
Peel parsnips before cooking them. Make sure they are cut into large, even chunks. Then, scrub them with a vegetable brush until they’re almost completely fleshy. Then, slice them in strips similar in length.
Place the strips of parsnips in a microwave-safe bowl. Add about 1/4 cup of water, cover the bowl with plastic wrap, and microwave until the noodles are soft and cooked. If desired, sprinkle with chopped parsley before serving.
how to roast parsnips
The most delicious part of parsnips is underneath the skin, and peeling them will remove this. To remove the skin, wash the parsnips thoroughly under running water. Trim off the bottom quarter inch of the parsnip, about one-third of the way up.
To roast the parsnips evenly, cut them lengthwise, with the bottom tip of the parsnip facing the dominant hand. This small piece is called the taproot and it’s the root that was the deepest into the soil when it grew.
Peel the parsnips before roasting them, but not too much. Young parsnips can be peeled with a vegetable scrubbing brush, while older ones should be peeled. You can also cut the parsnips into equal-sized pieces.
Peeling the parsnips is easiest if you buy them young; older ones may have a fibrous core that must be cut out. Cut the parsnips into equal-sized pieces, lengthwise, or in half-inch-wide strips.
Alternatively, you can slice them in any shape that you want, or even quarter them if you are cooking for a large family.
Parsnips are versatile vegetables that can be cooked in advance or served as a side dish. Once roasted, they keep well in the fridge for at least three days. You can reheat them in the oven or microwave.
To add more flavor, you can stir a teaspoon of ground spices, such as cinnamon and ginger, into the oil. If you’re unsure of what to add, consult the Flavor Bible.
After peeling and coring the parsnips, place them on a baking sheet. Roast them for about 20 minutes, turning them over halfway through the cooking process.
You want them to be fork-tender, golden, and crisp. If you don’t feel up to peeling them, you can place them in a bowl with a tablespoon of olive oil or clarified butter. You can then season them with salt, pepper, and lemon juice to taste.
How to Store Parsnips
Parsnips are a versatile vegetable. When roasted or simmered, they add a nice earthy flavor to a variety of dishes. However, you might be wondering how to store parsnips after cooking them. Here are some tips to keep them fresh and safe!
First, make sure you choose good-quality parsnips. Avoid those that are limp or wrinkled. They will also taste bitter and have a bad smell.
To store parsnips after cooking, you can blanch them in boiling water for about 60 seconds, then plunge them immediately into ice water to stop the cooking process.
Drain them well, label them with the name of the variety, and freeze them. You can thaw them out up to 8-10 months after cooking. This method will keep parsnips fresh for several months. In addition to freezing, you can also freeze parsnips in half-inch cubes.
While parsnips are versatile, they should be stored properly to keep their freshness. Many people throw away parsnips after only a couple weeks, but this is a waste of good food.
Once cooked, parsnips can be stored for months or even years. Keep them in a cool, dry place to maintain their freshness and flavor.
Parsnips are best when picked in the fall and harvested at the beginning of winter. Parsnips are more sweet and tender when harvested in the fall. When choosing your parsnips, remember that the smaller ones are more tender and less fibrous than their larger counterparts.
How to Cook Parsnips for Soup
To make a delicious parsnip soup, start by cutting the large parsnip in half lengthwise. Then, use a sharp paring knife to cut the core parallel to the tender outer part of the vegetable. The core should be removed, leaving thin matchsticks of the vegetable. Depending on your taste, you can add more or less salt. This nutritious soup can be frozen or refrigerated for later use.
Once the onion is soft and fragrant, add the spices and the leek. Sauté until the onions are translucent. Next, add the vegetable stock and parsnips. Simmer the vegetables for about 10 minutes until they are tender. Puree the soup and strain.
If needed, add water or additional stock to thin the soup. To add some extra flavor, you can sprinkle in a teaspoon of lemon juice. Stir the soup well and serve it hot or cold.
Parsnips can be found year-round, but the sweetest part is found below the skin. Peel the parsnips carefully; large parsnips may have woody cores.
If you choose to peel them, use a vegetable peeler or a sharp paring knife. Using a vegetable peeler is an easy way to remove the skin. Then, slice the parsnips into small chunks.
Once chopped, parsnips can be cooked to create a rich, velvety soup. This delicious soup is a great accompaniment to any main course or salad. Roasted parsnips combined with garlic and sauteed leeks for a deliciously creamy soup. Serve with crusty bread and hearty winter greens, or serve it as an elegant first course.
I'm Pauline, a retired patisserie chef, mother of four and now a full time food blogger! When i'm not cooking i love long walks, reading thriller novels and spending time with my grandkids. Head to my about me page to learn more about the woman behind the food! You can find my Facebook here