Parsnips can be prepared in a variety of ways. With a little know-how, you will discover your very own favorite recipe with the tasty tuber.
Parsnips are a native root vegetable that is in season during fall and winter. Therefore, the best time to buy and prepare parsnips is between September and March.
Not only do parsnips resemble parsley root in terms of their appearance, the two are also difficult to tell apart in terms of taste. They taste tart, but also slightly sweet. If you accidentally got them mixed up, don’t worry – parsley roots can be prepared in a similar way to parsnips.
Parsnips have a number of valuable nutrients: They are rich in vitamin C, vitamin E, folic acid, calcium and potassium. We’ll show you how to prepare these healthy tubers.
Clean and prepare the parsnips
How to prepare the parsnips:
Peel parsnips – yes or no?: It is not absolutely necessary to peel the parsnips. On the contrary: Since many of the vitamins and flavors are located directly under the skin, it is worth leaving the skin on. However, if you don’t like bitter tastes, you can remove the peel. In contrast to potatoes, however, the skin is not quite as different from the taste of the inside of the vegetable. Important: In order to avoid harmful substances, it is best to buy organic parsnips.
Cleaning parsnips: Parsnips can be easily cleaned with a vegetable brush. Just get rid of the rough bits of dirt. You only need to wash the parsnips if you eat them raw or if they are very earthy.
Just make sure to chop off the coarse head and rooty end before preparing.
Preparing Parsnips: Boiling, Baking or Roasting?
Parsnips can be prepared in a variety of ways: they can be boiled, baked, roasted, fried and pureed. Depending on your preference, they are suitable for a variety of dishes.
If you boil or bake them, they will get a rather soft texture, just like potatoes. If you cut them into thin slices, you can fry them crispy or use them to make chips. Either way, parsnips pair really well with other root vegetables like parsley root, beets, carrots, potatoes, and sweet potatoes. Parsnips go just as well with hearty vegetarian or vegan roasts or seitan goulash.
