Parsnips

Parsnips are sweet, earthy root vegetables that become even sweeter after frost. Learn how to roast, puree, and bring out their best flavor.

Storage

Remove any greens, which draw moisture from the roots. Store unwashed parsnips in a plastic bag in the crisper drawer. Keep away from apples and other ethylene producers.

Keeps For

A couple of weeks in a normal fridge. Stored well in a cool, dark place like a root cellar, farm-fresh parsnips keep 6–9 months; grocery-store ones more like 3. They actually improve after a few weeks of cold storage—starches convert to sugar and they lose a little moisture, which concentrates the flavor.

Flavor Profile

Sweet and nutty with earthy, slightly spicy undertones—like a sweeter, more complex carrot. Roasting caramelizes their natural sugars for deep sweetness. The texture is dense and starchy when cooked, perfect for mashing or pureeing.

How to Prep

Peel with a vegetable peeler—the skin can be bitter. Cut out any woody core from larger, older parsnips. Cut into even pieces for uniform cooking. Smaller parsnips are more tender; larger ones may need the core removed.

Ways to Cook

1 Roast at high heat until caramelized and golden
2 Puree with butter and cream for a silky side dish
3 Add to root vegetable medleys and sheet pan dinners
4 Slice thin and fry into parsnip chips
5 Add to soups and stews for body and sweetness
6 Mash alone or with potatoes for richer flavor
7 Grate raw into slaws for a peppery-sweet crunch

Pairs Well With

butter cream brown sugar maple syrup thyme rosemary nutmeg apple pear bacon beef pork carrots potatoes honey parmesan

Good to Know

Large parsnips can have a tough, woody core that should be cut out. The skin can be bitter, so peel thoroughly. Don't confuse with wild parsnip, which causes skin burns.

Did You Know?

Before sugar became widely available in Europe, parsnips were used to sweeten foods. A frost actually improves their flavor—cold temperatures convert starches to sugars, making them sweeter.