Just like Brussels sprouts, parsnips seem to be misunderstood. But it's time to learn how to cook parsnips, because this vegetable is ready to take center stage.
How to Cook Parsnips
Updated on Dec. 06, 2023
You might have spied parsnips at the grocery store: Knobbly, unevenly shaped vegetables that look like albino carrots. No thanks, you think to yourself. I don’t blame you—I skipped over parsnips for years! But this veggie is more than just a pale carrot, and once I learned how to cook parsnips, it was game over. These root vegetables have a sweet, nutty flavor with a starchy, slightly spicy characteristic that’s hard to beat.
What is a Parsnip?
Like carrots, parsnips are long, tapering root vegetables that grow deep underground. You’ll often find them in the fall or winter because they’re usually harvested after the first frost. Many farmers choose to leave them in the ground all winter long and dig them up in the spring. These parsnips are the sweetest, most candy-like root vegetables you’ll ever taste, because the sugars have a chance to concentrate over the long, overwintering process.
Look for small- to medium-sized parsnips, which have a more tender flavor as compared to their larger, woodier counterparts. Other than that, the same principles for choosing carrots apply to parsnips: If the parsnip is limp and soft, skip over it for a hearty, rigid root instead.
Pro Tip: I always buy organic parsnips because it means I don’t have to peel them. The skin contains a ton of flavor, and it also happens to store a lot of the parsnip’s nutrients, too. When you don’t have to worry about pesticides, you can just scrub the skin clean with a dish towel and chop away.
How to Cook Parsnips
There are many different ways to cook parsnips. I think the easiest (and, best) way involves roasting them in a high-temperature oven. A 425°F oven for 20 to 25 minutes is just about perfect to caramelize the sugars in the parsnips, resulting in a perfectly textured bite.
Roast them on their own or combine them with other root vegetables. Just make sure everything is cut to the same size if you’re mixing your veggies! Get started with this Agave Roasted Parsnips recipe, or play around with all kinds of roots with our Rosemary Root Vegetables recipe.
More Ways to Cook Parsnips
- Don’t cook them at all! Cut them into thin, julienned strips and combine them with a tasty dressing to make fresh salads. They’re especially delicious when combined with pears, as in this Parsnip, Pear and Pecan Salad.
- Mix them with potatoes to add depth and flavor to your favorite potato dishes. They’re especially tasty when mashed in with potatoes, or added to casseroles and side dishes like this Carrot, Parsnip and Potato Gratin.
- Make soup! Simmered parsnips make an excellent addition to hearty stews, and create an unbelievably creamy puree when making Garlicky Cheddar Cheese Bisque. Use them in addition to (or, instead of) your favorite root vegetables.
Parsnip Recipes You Need to Try
Maple-Glazed Parsnips on KaleThis recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. —Christine Wendland, Browns Mills, New Jersey
Slow-Cooker Milk-Can SupperHere’s a slow-cooked version of a campfire classic. Pioneers and cowboys would cook this meal over a milk can on an open fire, letting the flavors and textures blend together. —Nick Iverson, Denver, Colorado
Slow Cooker Parsnip and Apple SoupHere's a light, lovely soup ideal for the first course at your next special dinner. You'll love the harmony of fall flavors. —Shelly Bevington, Hermiston, Oregon
Carrot, Parsnip and Potato GratinThanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. —Sue Gronholz, Beaver Dam, Wisconsin
New Zealand Rosemary Lamb ShanksWhen I was young, my family lived in New Zealand for two years after World War II. Some things were in short supply, but one item that was always available was lamb shanks. Mother cooked them all the time with root vegetables, and to this day I love lamb! —Nancy Heishman, Las Vegas, Nevada
Parsnip, Pear and Pecan SaladI didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. —Jodi Taffel, Altadena, California
Spoon BreadSpoon bread is a centuries-old southern comfort food. Made of cornmeal and a few basic pantry ingredients, this soft, billowy classic can be prepared in just about an hour. Ready the spoons!
Carrot-Parsnip BisqueWarm and comforting, this delicious soup makes a pretty presentation. Easy to prepare, it's a treat to serve for family dinners and special enough for guests. —Lisa Speer, Palm Beach, Florida
Slow-Roasted Root VegetablesWhen she was a little girl growing up in Italy, my Aunt Virginia learned to make a dish called “Noodles and Nuts.” I tried the topping on carrots and parsnips instead of noodles and haven't looked back. —Terri Collins, Pittsburgh, Pennsylvania
Parsnip Latkes with Lox and Horseradish CremeA horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. —Todd Schmeling, Gurnee, Illinois
Root Vegetable Pot RoastDuring the hectic holiday season, I make this roast a lot. We've scarfed it down before and after shopping, and while wrapping presents. Root vegetables and roast beef make everyone feel cozy and calm. —Pat Dazis, Charlotte, North Carolina
Balsamic Roasted Chicken Thighs with Root VegetablesI will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. — Erin Chilcoat, Central Islip, New York
Parsnip & Celery Root BisqueHere’s a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds.—Merry Graham, Newhall, California
Satay-Style Pork StewThai cuisine features flavors that are hot and sour, salty and sweet. This one-dish pork satay balances all of them using ginger and red pepper flakes, rice vinegar, garlic, lime juice and creamy peanut butter. —Nicole Werner, Ann Arbor, Michigan
Creamy Root Veggie SoupOn chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. —Sally Sibthorpe, Shelby Township, Michigan
Pot Roast with MushroomsThis pot roast with mushrooms is a comforting meal that cooks all day in the slow cooker.
Tangerine Chicken TagineMy family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor. —Brenda Watts, Gaffney, South Carolina
Chicken Stew with GnocchiMy chicken stew makes the house smell wonderful as it gently bubbles in the slow cooker. One whiff and my family heads to the kitchen to see if it's ready. —Marge Drake, Juniata, Nebraska
Parsnip Potato GratinParsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.—Kerry Dingwall, Ponte Vedra, Florida
Root StewWhile inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I'm in the mood to change things up, I add potatoes or chicken. —Maria Davis, Flower Mound, Texas
Rosemary Root VegetablesThis heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. —Taste Recipes Test Kitchen
Garlicky Cheddar Cheese BisqueI came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. —Patricia Harmon, Baden, Pennsylvania
Pot RoastOur pot roast recipe takes a tough chuck roast and braises it, transforming it into a tender, fork-friendly meal.
Roasted Autumn Vegetable SoupRoasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California
Hearty Beef & Sweet Potato StewI have fond memories of growing up in an Irish-Italian family and learning to cook from my grandparents. Beefy stew reminds me of their precious contributions. —Renee Murphy, Smithtown, New York
Agave Roasted ParsnipsDeliciously sweet and aromatic, this side dish of roasted parsnips nicely spices up any traditional meal.—Kathleen Thorson, Menomonee Falls, Wisconsin
Autumn Vegetable MashI stop mashing before the veggies get too smooth because I like a chunky texture. But go ahead and keep mashing if you like them smoother in this dish. —Dana Balter, Naples, Florida
Wintertime Braised Beef StewThis easy beef stew is incredibly rich. Since it's even better a day or two later, you may want to make a double batch. —Michaela Rosenthal, Woodland Hills, California
Herb Roasted Root VegetablesHere's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. —Deirdre Cox, Kansas City, Missouri
Stovetop Root Vegetable Beef StewTo me, the definition of “cozy” is a pot of tender beef simmering with sweet potatoes and parsnips. It doesn't get better than that. —Beth Rossos, Estacada, Oregon
