Looking for parsnip recipes? You have come to the right place!
Versatile root vegetables, parsnips are perfect to create tasty vegetarian and vegan recipes. Native from both Europe and Asia, they are closely related to carrots and parsley. In season you will find them regularly in your weekly vegetable box.
How to cook parsnips
There is so much more to parsnip than a traditional roasted side dish. They can be roasted, mashed, blanched, fried or steamed.
They have a sweet a nutty taste with earthy notes of celery that makes parsnip ideal for recipes such as curries, gratins, winter salads, casseroles and even cakes.
Their sweetness makes them popular with kids of all ages. They can be introduced when babies are around 6 months old and are ready to be weaned onto solid foods.
What pairs well with parsnips
Parsnips not only pair well with other root vegetables but also with apples, cinnamon, cheese, ginger, lemon, mushrooms, oranges and pears. Some of my favourite parsnip recipes include my Roasted Parsnip and Orange Salad or my Curried Root Vegetable Casserole below. Try them and let me know what you think!
Young tender parsnips have more flavour and texture than older parsnips. There is no need to peel them, just give them a gentle scrubbing to remove any dirt or mud. Make sure you do not waste any part of this incredibly useful and adaptable vegetable.
Can you freeze parsnips?
The short answer is yes, you can freeze parsnip and this is a great way not to waste extra produce. However, do remember to blanch the parsnips first (2 minutes in boiling water should suffice), otherwise, they will not freeze well.
Parsnips can easily be grown at home either in beds or in deep containers. They require little maintenance.
Nutritional Content: Good source of fibre, vitamins Bs, vitamin C, copper, manganese and manganese.
UK Season: August to March.