When it comes to root vegetables, parsnips often get overlooked. However, these white carrot-like vegetables have a unique flavor that sets them apart from carrots and potatoes. In this article, we'll explore the taste of parsnips, how to cook them, and share some delicious parsnip recipes that will make you fall in love with this underrated vegetable.
What Is a Parsnip?
A parsnip is a long, tapered root vegetable that belongs to the same family as carrots. While parsnips may resemble carrots in appearance, they have a distinct taste that sets them apart. Unlike carrots, parsnips have a sweeter flavor, reminiscent of sweet potatoes, and a naturally nutty or earthy undertone.
Parsnips are typically available in the fall and winter months. Many farmers believe that leaving parsnips in the ground until after the first frost enhances their flavor by converting the vegetable's starches into sugars. This natural process results in sweeter parsnips that are a delight to eat.
Buying and Preparing Parsnips
When shopping for parsnips, look for ones that are straight and small, ideally between 5 and 10 inches long. Larger parsnips tend to have a woody core that is less enjoyable to eat. Additionally, avoid parsnips that are limp, shriveled, or have splits or large brown spots.
Before cooking parsnips, it's important to prepare them properly. Unlike carrots, the most flavorful part of a parsnip is just under the skin. Therefore, it's best to scrub the parsnips well with a vegetable brush under running water instead of peeling them. Trim each end of the parsnip, about 3/4 inch into the vegetable, to remove any tough or woody parts.
If you need to prepare parsnips ahead of time, you can prevent them from oxidizing by submerging them fully in a bowl of water mixed with a bit of lemon juice.
Cooking Methods for Parsnips
There are several cooking methods that work well for parsnips, including boiling, roasting, and sautéing. Each method brings out different flavors and textures in the vegetable, allowing you to explore various culinary possibilities.
Boiling
Boiled parsnips can be mashed to create a creamy and flavorful side dish. They can also be blended into soups or stews to add creaminess without the need for flour or cornstarch. To boil parsnips, scrub the outer layer with a vegetable brush, trim the ends, and cut them into pieces slightly smaller than 1-inch wide. Boil the parsnip pieces in a saucepan with 2 inches of water for approximately 10 minutes, or until they are fork-tender. Mash the parsnip pieces with a fork or potato masher, and season with butter and cream for added richness.
Roasting
Roasting parsnips in a high-temperature oven brings out their natural sweetness and creates a crispy exterior. To roast parsnips, scrub the outer skin with a vegetable brush, trim the ends, and cut them into 1-inch wide pieces. Toss the parsnip pieces with olive or canola oil, salt, and pepper, or your preferred spice mix. Arrange the parsnips on a rimmed baking sheet and roast in a preheated oven at 425°F for 20 to 25 minutes, or until the largest pieces are fork-tender. You can also roast parsnips alongside other root vegetables for a flavorful medley.
Sautéing
Sautéed parsnips make a delicious addition to vegetable hashes or roasted vegetable medleys. To sauté parsnips, heat olive or canola oil in a skillet over medium-high heat. Scrub the outer skin of each parsnip, trim the ends, and cut them into 3/4-inch pieces. Alternatively, you can cut the parsnips into thin strips or matchsticks. Add the parsnip pieces to the skillet and cook for 5 to 10 minutes, stirring occasionally, until they are fork-tender. Season with salt, pepper, and any additional herbs or spices you desire, such as rosemary or thyme, for added flavor. Finish with melted butter for extra richness.
Quick Parsnip Recipes
If you're looking for quick and delicious ways to enjoy parsnips, here are a few recipe ideas:
- Potato-Parsnip Mash With Parmesan: 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.
- Spiced Roasted Parsnips and Carrots: Toss carrot sticks 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: 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.
- Creamy Parsnip and Apple Soup: Cook chopped onion in olive oil in a large saucepan until soft. Add peeled and cut-up parsnips, 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.
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Why do you boil parsnips before roasting?
Boiling parsnips before roasting helps to partially cook them, making them tender and reducing the overall roasting time. This method also helps to retain the natural sweetness and flavor of the parsnips.
Should parsnips be peeled before roasting?
Parsnips can be roasted with or without peeling, depending on personal preference. Young, small parsnips can be roasted with their skin intact, as it becomes tender during cooking. However, if using older parsnips with a fibrous core, it is best to peel them thinly before roasting.
In Conclusion
Smoked parsnips are a delicious and versatile vegetable that can be enjoyed in a variety of ways. Whether you choose to boil, roast, or sauté them, parsnips offer a unique flavor profile that is sure to delight your taste buds. So next time you're looking for a twist on traditional root vegetables, give smoked parsnips a try and discover a new favorite dish.
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