Parsnips

This under-appreciated root vegetable is the perfect potato substitute.

Parsnips are a root vegetable that often gets lumped in with turnips and rutabagas, but it deserves a name of its own. A member of the carrot family they are fragrant and starchy and has broad appeal in many countries outside of the United States.

Use parsnips like potatoes, prepared by boiling and mashing, or roasted, or fried.

Parsnips have a long growing season. In warmer climates, they are planted in the fall and grow in the ground all winter, harvesting in April and May. They are seeded in the springtime in colder locations and are one of the last roots to be pulled and stored for the winter. Harvesting in the fall makes them perfect to have available for wintertime soups and stews.

To store long-term, parsnips, like carrots and other root vegetables, should have the greens removed and kept in a cold basement or garage.

Choosing Parsnips at the Market

The larger parsnips would seem like a windfall, but when the roots get big, they will start to develop a woody core that you will want to remove before cooking. To remove the core. Cut into quarters and then lay the parsnip, cut side down on the cutting board and cut diagonally to remove the center portion.

It’s not necessary to remove the core for smaller sized parsnips, especially if you slice into coin-shaped pieces against the fibrous grain.

The Simplest Recipes

Use parsnips in stocks, soups, and stews, as an equivalent substitution for potatoes. They add more flavor and sweetness.

Parsnips floral aroma complements the intense flavors of rosemary, cumin, and curry. It can also match with the sweet flavors of cinnamon, clove, honey, and maple syrup.

Try baking parsnips into quick-breads as a substitution for carrots in carrot cake.

Mash with potatoes or other root vegetables.

Because roasting is a simple, hands-off cooking method, I will roast parsnips, seasoned with spices. I like to let the parsnips bring the sweetness, and the spices carry the savory notes. You can omit or change the seasoning in this recipe with cumin and cilantro. Rosemary and garlic would work well added instead of the cumin and then substitute parsley for the cilantro.

Roasted Parsnips with Cumin and Cilantro

• 2–3 parsnips, peeled and chopped, remove the woody center of any large parsnip
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon ground cumin
• ¼ cup chopped cilantro

Preheat the oven to 425 °F. Toss the parsnips with the oil, salt, pepper, and ground cumin. Place on a rimmed baking sheet and cook in the oven until lightly browned and tender, about 30–35 minutes. While the vegetables are cooking, chop the cilantro. Remove the parsnips from the oven and sprinkle with the cilantro and serve.

Parsnip-Carrot Curry Fritters

Vegetable fritters are an excellent way to use parsnips and all root vegetables. With crispy browned edges and sweet insides, they are a winner for those that don’t think they like vegetables.

• 2–3 parsnips, peeled and grated
• 2–3 carrots, peeled and grated
• ¼ cup onion, finely diced
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons flour
• 1 teaspoon curry powder
• ¼ teaspoon chile powder
• 1 egg
• 2–3 tablespoons of oil

Peel (if desired) and grate the parsnips and carrots. Combine the parsnips, carrots, and onion in a large bowl and add the salt, pepper, flour, curry powder, chile powder, and egg. Mix well to combine. Heat a nonstick pan, over medium heat, add the oil and drop 1/4 cup of the vegetable mixture into the pan. Help it spread out a little, repeat 2–3 more times, so you have 3–4 small pancakes. Turn the heat down and allow them to cook for 8–9 minutes, then turn the patties over and cook for another 6–7 minutes. Remove them and cook another batch to use the remaining vegetables. Enjoy right away. They are also great reheated.

Toxic Greens

Parsnips are members of the carrot family, Apiaceae. This group of plants includes a few poisonous species, including hemlock and fool’s parsley.

Unless you grow them yourself, you will rarely see parsnips with their leaves attached. The greens are slightly toxic. The tops produce phototoxic substances that will sensitize your skin to sunlight following contact with the plant, causing skin inflammation. Using gloves will protect your skin for mild contact, but the greens are not usually eaten unlike many other root vegetables.

Give parsnips a try.

If you haven’t had parsnips, they are a great way to add flavor to your meals. They are a good substitute for potatoes, but they have their own taste that will make you want to go back again and again.