How to Cook Parsnips from Start to Finish

Parsnips, like Brussels sprouts, don’t get much love or credit in the kitchen. Perhaps they’re a bit misunderstood—after all, a parsnip looks like a white carrot, though the taste is quite different. Fortunately, cooking parsnips is easy if you think of them like carrots or potatoes.

Boiled parsnips mash up beautifully for a potato-inspired side. Parsnips also roast well and develop an intense caramelization. You can even sauté parsnips in a skillet along with any proteins you’re planning for dinner. Keep reading to learn how to cook them, plus discover a few parsnip recipes that will erase any preconceived notions.

What Are Parsnips and What Do They Taste Like?

A parsnip is a long, tapered root vegetable. It resembles a carrot and, along with parsley, is part of the same Apiaceae plant family. Typically grown as an annual and harvested in the fall and winter, parsnips have a pale, off-white outer skin and flesh.

Despite looking like them, parsnips don’t taste like carrots. They’re sweeter (think sweet potatoes) and have a delicious, naturally nutty, and earthy flavor. Farmers often leave them in the ground until after the first frost of the season. Cold temperatures help the parsnip taste better and convert the veggie’s starches to sugar. Parsnips that are allowed to grow over winter are some of the sweetest you’ll ever find.

Can You Eat Raw Parsnips?

Unlike potatoes, parsnips are perfectly safe to eat raw. It’s not super common because some people think that when uncooked, they taste too much like they were in the ground. You’ll notice the same sweet, nutty flavor as cooked parsnips, but they could be slightly overpowering and hard. (Cooking tends to enhance the sweetness, tenderize the texture, and mellow out the earthy flavor.)

If you want to try them fresh, start with small, thoroughly scrubbed pieces. After washing, slice them thin or grate them over your salads to add texture. Smaller, younger parsnips are more palatable to eat raw than longer options because they tend to be less woody.

How to Buy and Prepare Parsnips

When shopping for a batch of parsnips, look for ones that grew straight and small (between 5 and 10 inches). Larger parsnips frequently have a woody core that is neither delicious nor easy to chew. Beyond the size, look also for the health and vitality of the vegetable. Don’t buy parsnips that are limp or shriveled. Avoid any that have splits in them or large brown spots.

As far as preparing, remember that much of a parsnip’s taste is just under the skin. Peeling it off (as you do with carrots) will remove some of the most delicious flavor. Instead, scrub each parsnip well with a vegetable brush under running water—much like how you clean other fruits and vegetables. Then, trim each end, about 3/4 inch into the vegetable.

Parsnips, like apples, will oxidize if you expose the inside flesh to air for too long. Keep prepared parsnips submerged fully in a bowl of water mixed with a bit of lemon juice before cooking.

How to Boil Parsnips

Boiled parsnips are easy to smash for a mashed parsnip-potato mix. They can also be blended into soups or stews to add creaminess and body without flour or cornstarch. Here’s how you do it.

1. Scrub the outer layer from each parsnip with a vegetable brush. Trim the ends of each parsnip. Cut into pieces slightly smaller than 1 inch wide.
2. In a medium saucepan, bring 2 inches of water to a boil. Add parsnips and cook for roughly 10 minutes, until they are fork-tender.
3. Return to the saucepan or pour into a large bowl.
4. Use a fork or potato masher to coarsely mash the parsnip pieces. Season with butter and cream, the way you would mashed potatoes.

How to Roast Parsnips

Like carrots and other root vegetables, parsnips turn richer and sweeter when roasted in a high-temperature oven. The natural sugars caramelize, which lends roasted parsnips a just-right crispy crunch. Just as they are, they’re delicious, but you can also coat them in a sweet-and-spicy rub of paprika, brown sugar, and a pinch of chile powder. Here’s how to easily roast parsnips.

1. Preheat the oven to 425 F.
2. Scrub the outer skin of each parsnip with a vegetable brush. Do not peel. Trim the ends of each parsnip. Cut into pieces about 1 inch wide.
3. Toss parsnips pieces with olive oil, salt, and pepper (or any spice mix you prefer). Arrange on a rimmed baking sheet.
4. Roast in the oven for 20 to 25 minutes, or until the largest pieces are fork-tender.

How to Sauté Parsnips

Root vegetables can be sautéed on the stovetop, but they take a bit more time than other produce, like bell peppers or summer squash. This extra time allows you to build delicious flavors and work them into various dishes, like vegetable hashes or roasted vegetable medleys. Try the following steps for perfectly sautéed parsnips.

1. Heat 1 to 2 tablespoons of canola or olive oil in a medium skillet over medium-high heat.
2. Cut the parsnips into 3/4-inch pieces or thin strips.
3. Add parsnip pieces to the skillet. Cook for 5 to 10 minutes, stirring occasionally until the pieces are fork-tender.
4. Season with salt and pepper. For more flavor, add fresh herbs, like rosemary or thyme, to the pan when you add the parsnip pieces. Finish with melted butter for extra richness.

Quick Parsnip Recipes to Try

Whether you roast, sauté, or boil your parsnips, they can make a great side dish or addition to a main dish. If you’re looking for easy parsnip recipes to incorporate into your weekly dinner menu, try some of these quick ideas.

Potato Parsnip Mash

Add a spin to your mashed potatoes by adding parsnips. Simply boil equal amounts of peeled, cut-up parsnips and potatoes until tender. Drain and mash with butter, milk, and grated Parmesan; season with salt and pepper.

Roasted Parsnips and Carrots

For an excellent side to go with burgers or a perfectly grilled steak, try a parsnip and carrot mix. Toss carrot and parsnip sticks with olive oil, ground coriander, cumin, salt, and pepper. Roast at 400 F, tossing once, until browned and tender.

Sautéed Parsnips With Rosemary

Enjoy parsnips on their own with a butter-herb flavor. Cook sliced parsnips in butter with a fresh rosemary sprig and a splash of water in a large skillet until tender. Drizzle with honey and season with salt and pepper.

Parsnip Apple Soup

Parsnips can thicken a soup or stew, making a hearty and comforting meal. Cook 1 chopped onion in olive oil in a large saucepan until soft. Add 1 pound of peeled and cut-up parsnips, 2 peeled and cut-up apples, and enough chicken broth to cover. Simmer until the parsnips are very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency.