Parsnips, please

This article was originally published in November 2016


While parsnips are humble in appearance, their flavor offers a surprising complexity. They’re sweet, like their cousin the carrot, but they contain more starch and have a richer, earthier, nuttier taste. And they’re incredibly versatile — they can be roasted, sautéed, braised, mashed and pureed into soup.

Most of parsnips’ flavor is just beneath the surface of the skin, so it’s best to give them a solid scrub as opposed to peeling them. And larger parsnips often have a tough woody core — simply cut it out for best results.


Get cooking

Bake a Parsnip Cake, make a batch of Cheesy Parsnip and Potato Mashers, try Parsnip Fries or get cozy with Parsnip Soup. Our parsnip recipes are fun and delicious.

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