The easiest way to prepare parsnips is to slice them, steam them, and dress them with butter and salt.
The Best Way to Cook Parsnips: Roast Them!
However, to get the fullest, richest flavor from the parsnips, they should be roasted. The browning caramelizes the natural sugars in the parsnips.
In this recipe, we first roast the parsnips with some butter, then purée them with added water. It's quite simple, but if you've never had parsnips this way, you're in for a treat!
What Are Parsnips and When Are They in Season?
Parsnips are root vegetables that look like white carrots, and they're in the carrot family. They're in season from fall to spring, but you can usually buy them at the grocery store year round. They have an earthy, mildly sweet flavor, and in this recipe, they're roasted to make their flavor even fuller.
How to Choose and Prep Parsnips
If you know how to spot a good carrot, you'll be able to spot a good parsnip. Look for the smaller parsnips because they're more tender and flavorful. If the parsnips are soft, dried-out looking, or have blemishes on them, they're past their prime.
More Parsnip Recipes to Try!
- Mashed Potatoes With Parsnips, Chives, and Parsley
- Roasted Parsnips
- Parsnip Soup With Leeks and Parsley
- Sautéed Chard With Parsnip
- Vegetable Gratin With Blue Cheese Sauce
Puréed Roasted Parsnips
2 pounds parsnips (about 1 1/2 pounds after removing cores)
3 tablespoons butter, melted (can substitute extra virgin olive oil)
1 1/2 cups water
1/8 teaspoon dried nutmeg
Kosher salt and freshly ground pepper, to taste
Preheat the oven:
Preheat oven to 400°F (205°C).
Prep the parsnips:
Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you the extent of the inner core.
Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core.
Toss with the melted butter and place in a roasting pan:
Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer.
Roast in the oven:
Roast for 20 to 25 minutes, until lightly golden, turning the parsnips once half-way through the cooking.
Purée the cooked parsnips:
Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary.
Add nutmeg and salt and pepper to taste.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 8g||29%|
|Total Sugars 11g|
|Vitamin C 29mg||147%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|