Parsnips are white root vegetables that resemble carrots. They are in season in mid to late fall. Unlike carrots, parsnips need to be peeled when eaten. You can either peel them before cooking or cook them and then scrape off the peel.
Although parsnips are related to carrots, they will turn brown when exposed to air like potatoes. If you are not going to cook your parsnips right away after peeling or cutting, put them in a bowl of water with a few squeezes of lemon juice. This will prevent browning.
Especially large parsnips may get a bit woody. This is an easy fix. Simply cut the parsnips in half and cut out the bitter core. Parsnips and carrots can be used interchangeably in most recipes. In lieu of a specific parsnip recipe, you can cook parsnips in the same ways that you cook carrots or potatoes and they will taste great.
Here are two tasty parsnip recipes that may just turn you into a parsnip lover.
Fall Harvest Recipes: Roasted Parsnips with Horseradish Butter Recipe
Don’t let the horseradish scare you away from trying this tasty recipe. Avowed horseradish and parsnip haters have been known to gobble these up and ask for seconds. These taste amazing. The herbed butter mellows out the earthiness of the parsnips and the horseradish blends right in without being too strong.
1 1/2 pounds of parsnips, peeled and cut into 2 1/2-inch chunks
4 tsp. olive oil
Salt and freshly ground pepper
1/3 cup chicken broth
3 Tbsp unsalted butter, softened
4 tsp. bottled horseradish, drained
1/2 Tbsp finely chopped parsley
1/2 Tbsp minced chives
1/2 small garlic clove, minced
Preheat oven to 400 degrees. In a shallow roasting pan, toss the parsnips, olive oil, salt and pepper. Add broth. Cover pan with foil and roast 20 to 45 minutes, stirring a few times during roasting. Parsnips are done when they are fork tender and all the broth has been absorbed. Don’t cook the parsnips too long or they will get mushy.
Combine butter, horseradish, parsley, chives, garlic, salt and pepper. Toss the horseradish butter with the warm roasted parsnips. For best flavor, serve while still warm.
Fall Harvest Recipe: Sweet Fried Parsnips Recipe
Fried parsnips are a popular fall dish. This recipe puts a sweet twist on the traditional savory dish many are familiar with. While this recipe doesn’t use exact measurements, a good rule of thumb is that one pound of parsnips will yield four adult sized servings.
Parsnips, peeled and cut into 6-inch lengths
Boil parsnips just until tender. Remove parsnips from boiling water. Slice parsnips into coins. Over medium-high heat, melt enough butter to just cover the bottom of a skillet. Season parsnips with salt and pepper while frying. Flip parsnips, frying on each side just until browned. Remove from skillet. Place a layer of parsnips in the bottom of a baking dish. Sprinkle with brown sugar. Continue layering parsnips and brown sugar until all parsnips are used. Dot the top layer with butter. Bake uncovered until bubbly, about 10 to 15 minutes.