Parsnips are an often overlooked root vegetable, and while they’re not wildly exciting, they’re useful, versatile, and economical. There’s lots to explore in this array of easy parsnip recipes, abounding in plant-based goodness.
Parsnips look a bit like lumpy cream-colored carrots, and indeed, they’re related to them, and also to parsley. Read on for more information and recipes.
A few tips on buying and using parsnips
- Where can you buy parsnips? Find fresh parsnips in the produce section at almost any well-stocked supermarket. They’re often shelved near carrots. They often come in 16-ounce quantities, in plastic bags. You can also buy them loose at farmers markets, especially in the fall.
- What’s their season? A good reason to buy them in season, about mid- to late fall (depending on where they’re grown), is that the cool weather conditions in which they’re grown converts some of their starches to sugar — making their flavor delightfully sweet.
- How long do parsnips last in the fridge? In their original plastic bag from the supermarket or in a produce bag from the farmers market, parsnips should stay fresh in your refrigerator for two weeks, especially if you store them in the produce drawer.
- Do you need to peel parsnips? If you scrub them, you don’t absolutely have to, but I think that like carrots, they’re better peeled.
More about parsnips
- What are the best uses for parsnips? The most common use for parsnips may be as an addition to winter soups, but don’t forget to try them roasted — either as part of a medley or on their own. They’re also good to make into fries to be cooked in the oven or air fryer. Mashed parsnips and parsnip fritters round out the most common uses for them. All of these will be found in the recipes following!
- Can they be eaten raw? There’s no reason you can’t eat parsnips raw (especially if finely grated) but they’re not as good that way.
- What do parsnips taste like? Parsnips have a sweetish, distinct flavor that melds well with carrots, potatoes, and sweet potatoes in soups, stews, and roasted dishes. Here’s more than you’ll ever want to know about parsnips.
Thanks to the talented bloggers who participated in this roundup for permission to use their photos and link to their recipes.
Garlic Roasted Parsnips and Carrots: Here’s a simple side dish that’s perfect for fall and winter meals. It’s one of the easiest and most delightful things you can make with this pairing of root vegetables.
Classic Roasted Root Vegetables (with lots of variations): Oven-roasting vegetables brings out their natural sweetness, and this recipe for classic roasted root vegetables proves it deliciously. For this flexible dish, you can vary the vegetables suggested here, as well as the amounts.
Roasted Rutabaga with Beets, Carrots, and Parsnips is a tasty combination of classic cool-weather root vegetables, embellished with red onion and thyme and/or rosemary.
Miso Roasted Root Vegetables: Miso roasted root vegetables are a nice change of pace from roasting veggies with olive oil.
Roasted Root Vegetable Salad: Since they taste just as good at room temperature as they do hot, roots are presented here in an appetizing roasted root vegetable salad.
Rosemary Garlic Parsnip Fries: From Running to the Kitchen, crispy rosemary garlic parsnip fries can be baked in the oven or made in the air fryer. Either way, a delicious alternative to potatoes!
Air Fryer Parsnips: From The Rustic Foodie, air fryer parsnips that make a great vegan side dish. They’re tossed in garlic and onion powder and drizzled with tangy balsamic glaze.
Cinnamon Brown Sugar Roasted Parsnips and Grapes: From Running to the Kitchen, parsnips glazed with cinnamon and brown sugar are the perfect holiday side dish. Roasted grapes and a sweet hummus drizzle make it a dish to remember.
Sweet Potato and Parsnip Fritters: Sunflower seed-crusted sweet potato and parsnip fritters with a simple guacamole. A lovely vegan (and paleo) side dish or entrée.
Mashed Parsnips, Potatoes, and Carrots: A trio of companionable cool-weather vegetables come together in cool-weather side dish.
Roasted Carrot and Parsnip Puree: From Culinary Ginger, parsnip and carrot are a delicious flavor combination, especially roasted. Then, they’re puréed to make a delicious side dish.
Creamy Vegan Parsnip Vegetable Soup: This fall-winter soup presents cold-weather vegetables in a plant-base creamy base. Vegan parsnip vegetable soup is a perfect way to warm up on a chilly day.
Hearty Winter Root Vegetable Soup: Here’s a chunky medley of rutabaga, parsnips, carrots, and potatoes, with a hint of vegan cheese.
Carrot-Ginger Soup (with a parsnip variation): Carrot-ginger soup is made easier by using baby carrots, eliminating the need for a lot of peeling and chopping. Naturally plant-based, it’s a classic soup to enjoy in the fall, winter, and spring.
Creamy Parsnip Curry with Lentils: From The Veg Space, this creamy parsnip curry is packed with flavor. It’s easy to make in just 20 minutes and makes a filling and delicious midweek meal.
Vegan Parsnip Cake: From The Veg Space, this deliciously moist vegan parsnip cake with hazelnuts is a quirky twist on a classic carrot cake. Layered with a cream cheese icing, it is easy to make even for novice bakers.
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