We received parsnips in our organic box this week and I discovered that I love parsnips! I can’t believe I haven’t been eating this yummy vegetable. Looking at the photo above, I would never guess that these veggies would be so deliciously sweet. Parsnips look a lot like pale carrots and they are both in the parsley family. They don’t taste the same, but pretty much whatever you use carrots for, you can substitute in parsnips. The parsnip has a stronger, sweeter taste than the carrot and the inside texture seems a bit spongier. Besides tasting delish, parsnips are also a good source of fiber and vitamin C.
The first thing I made with the parsnips was fries. I went ahead peeled them like you would carrots and then cut them up fry size. I then tossed them olive oil and a cajun creole seasoning. In the picture I also did potatoes & turnips, but the parsnips are the long skinny ones. I cooked them for about 15 minutes at 450. You can see some of the parsnips got a bit toasted, but they were still very good.
The next thing I made was a vegetable medley…sort of. I just cut up the potatoes, turnips, and parsnips I had left and tossed them in olive oil, fresh rosemary, and some garlic salt. (I should have added the rest of my carrots.) I then cooked the dish (covered) for about 30 minutes at 450. I probably could have cooked them for the last bit uncovered to brown them up a bit, but they were nice and tender anyway. I really liked the parsnips with the rosemary and there weren’t any leftovers. The chunks were soft enough for my tot and she ate all of hers too!
I forgot to try the parsnips raw, but you can just eat them or add them to salads. I will have to try that next time.
Have you tried parsnips? What is your favorite way to eat them?