Q&A for How to Cook Parsnips

Treat them like you would carrots. Chop them up small and put them in with the rest of your vegetables, seasoning, herbs, meat, etc. Cook your stew in a slow cooker or simmer for a few hours.

Of course- carrot and parsnip mash goes great with any meat dish - just remember the carrots take longer to cook!

Yes. Minestrone soup can, and frequently does, contain parsnips. Chop them up very small though.

No, you do not need to peel them but they should be washed/cleaned well before cooking them.

You can store peeled parsnips in cold water in the refrigerator for up to 24 hours. Beyond that, they may absorb excess water and lose some flavor or texture. If you need to keep them longer, it's better to cook them and store the cooked parsnips in an airtight container in the fridge for 3-4 days or consider freezing them.

Yes, you can add a bit of brown sugar to parsnips, just like with turnips. It enhances their natural sweetness, especially when roasting or mashing. It helps caramelize the parsnips, adding a rich, savory-sweet flavor. You can mix it with butter, cinnamon, or other spices for extra depth. Just be cautious not to overdo it, as parsnips already have a natural sweetness.

Yes, you can add raw parsnips to a mixed green Vita-Mix smoothie, but they have a slightly fibrous texture and earthy flavor that may affect the consistency and taste. Peel and chop the parsnips into small pieces for smooth blending, and consider balancing the flavor with sweeter fruits like apples or bananas.

Yes, parsnips can be eaten raw, but they have a stronger, earthier flavor and firmer texture than carrots. Peel them to remove the tough skin, and slice or julienne them for snacks or salads. Some people find raw parsnips bitter, so try small amounts first.

Yes, you can add sugar to parsnips and carrots, especially when roasting or cooking them to enhance their natural sweetness. A small amount of sugar can help caramelize the vegetables, giving them a rich, sweet flavor. You can also experiment with honey, maple syrup, or brown sugar for different tastes. Just be cautious not to add too much, as both carrots and parsnips are already naturally sweet.

To cook parsnips in a microwave, peel and chop them into uniform pieces. Place them in a microwave-safe dish with a lid or cover with microwave-safe plastic wrap. Add 1-2 tablespoons of water to help steam them. Microwave on high for 4-6 minutes, checking for tenderness and stirring halfway through. Once tender, season with butter, salt, pepper, or your preferred seasonings. Cooking time may vary based on the size and thickness of the pieces.

Yes, you can clean parsnips and leave them until the next day to cook, but it's best to store them in cold water to prevent them from drying out or turning brown. Place the peeled and trimmed parsnips in a bowl of cold water and refrigerate. This helps maintain their freshness. Just be sure to drain and pat them dry before cooking. However, it's best to cook them within a day or two to ensure they stay fresh.

To retain both the flavor and nutrition of parsnips, steaming is one of the best methods. Steaming helps preserve vitamins and minerals, as it prevents nutrients from leaching into water, unlike boiling. Peel and cut parsnips into even pieces, then steam them for 10–15 minutes until tender. You can finish them with butter, salt, and pepper for added flavor.

Yes, you can prepare roast, fried, or baked parsnips ahead of time and freeze them. Cook them until just tender, cool completely, then freeze them in airtight containers or bags. You can reheat them in the oven on Christmas Day.