Parsnips! On the outside they may seem like pale, slightly dowdier carrots—the less-flashy root vegetable that doesn't get to star in Instagram photos or headline crudité platters. But underneath its slightly "blah" exterior lies a (delicious) heart of gold; oh, how we have been wasting parsnips' potential! Starchy, nutty, and endlessly versatile, parsnips should be your new favorite root vegetable.
Hear us out: Parsnips shine just as brightly in sweet recipes as in savory. Parsnips are excellent mashed, roasted, or grated into cakes and latkes. Plus, "parsnip" is also a very fun word to say.
Have we convinced you? If we haven't, these 16 recipes will do the trick.
What's your favorite way to use parsnips? Give us some more inspiration!
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Written by: Catherine Lamb
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3 Comments
Parsnips also work well pureed with butternut squash - not quite as sweet as when mashed with sweet potatoes https://food52.com/recipes/3803-pureed-roasted-parsnips-and-butternut-squash-w-creme-fraiche Substitute coconut cream for creme fraiche if you like (and curry leaves for bay leaves) for a change of pace. or to make it vegan.
And this flourless sweet potato and parsnip cake: https://food52.com/recipes/51734-flourless-parsnip-and-sweet-potato-cake
Another suggestion: substitute parsnips, by weight, for 3/4 of the potatoes you'd use in potage parmentier. Add nutmeg for complexity. I typically run it through a strainer before adding regular or almond milk. ;o)
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