![]() Though some areas of the country sell parsnips on supermarket shelves, you’re far more likely to snag the coveted carrot look-alike at a farmers’ market, according to FoodPrint. Parsnips remain very popular in Europe and Canada, but in America, they’re a less-common gem of the root vegetable world. Larger parsnips can sometimes be a little bland, so smaller parsnips are the best choice for a more concentrated flavor that’s slightly sweeter and mild, Moser says. “They get that caramelized crunchy, crispiness or become silky so they do well roasted or in a puree.” “What I like about parsnips and what they’re prized for is they’re sweet like a carrot and when they’re cooked they caramelize and have a nutty flavor that comes out,” Glass says. They’re not often eaten raw, and cooking the parsnips gives them their signature toasted caramel-like flavor that’s essential for the cooler months. “If you like roasted vegetables or vegetables that become sweet and delicious when you cook them, you should give parsnips a try.” “They’re in the carrot family, but have a sweet and nuttier flavor,” Glass says. The carrot adjacent veggie is deceiving and doesn’t taste much like the orange root vegetable you’re likely familiar with. If you’re looking for something sweet, she said you can also mix parsnips into a parsnip cake for a slightly nuttier flavor than the classic carrot cake. If you’re tired of classic roasted veggies, Glass encourages thin-slicing parsnips with layers of cheese and milk and making an au gratin style side dish. If you need some extra guidance, try these mashed potatoes with parsnips and apple or herb smashed root veggies recipes. Add a little extra nutritional value by mashing parsnips into your usual mashed potato recipe, Glass says. Warm some butter and thyme in a pan and sauté sliced pears and parsnips for a sweet and savory side dish, Glass suggests. Pair the parsnip puree with a protein, like seared fish or roasted chicken, for a delicious winter plate. Glass loves that their silky texture purees into a smooth and delicious winter side dish. Not sure where to start? Try this spice-roasted carrots and parsnips with yogurt and turmeric vinaigrette. ![]() Moser says they’re “unbelievable” roasted, and she likes to roast them in french-fry shapes and make parsnip “fries” or alongside other root veggies like sweet potatoes and carrots for an easy side dish. You can also add chunks of them into your chicken soup for some extra sweetness. Glass especially loves them added and blended into potato leek soup for an extra silky texture and some sweetness. Moser finds parsnips are “fabulous” in soup. Now that you’ve prepped your parsnip, here are some of our favorite ways to enjoy it. If you find that you have a larger parsnip, or there’s a particularly woody core in the center, you can cut out the center to make it more palatable, Glass suggests. You’ll then want to peel the parsnip and cut it lengthwise. When you’re ready to cook your parsnips, snip any greenery left on the top (feel free to compost that, as there’s not much use for them) and wash the vegetable thoroughly to remove any dirt, Moser says. Similar to other fall foods, like apples, parsnips are put into cold storage to keep the produce fresh, crunchy, and flavorful through the winter, into early spring, says Debra Moser, co-founder of Central Farm Markets in Washington D.C. Comparatively, carrots tend to grow faster and are more cost-effective for a farmer with limited land. This is because they’re planted in the spring and harvested after the fall’s first frost, so they take up quite a bit of real estate on a farm, she explains. Though they look like their carrot cousins, they can’t be eaten raw and tend to be a little pricier, Glass says. Additionally, parsnips don’t grow as uniform as carrots do and typically have a long, skinny bottom and heftier top, she adds. You’ll usually find the root itself sold, Glass says. ![]() But, unlike carrots, parsnips are harvested after the first frost, so the greens tend to wilt quickly and aren’t particularly flavorful. Parsnips grow underground, similar to a carrot, and also have a leafy-green top. But it’s slowly finding its place on farm stands, and into side dishes, all over the United States. The crop thrives in cold temperatures, and even notably failed in the West Indies before making its way to the Americas. “They’re often overlooked by Americans, especially urban consumers,” says Juliet Glass, director of communications at FRESHFARM, a non-profit that operates producer-only farmers’ markets in the Mid-Atlantic region. Play icon The triangle icon that indicates to playīut if you haven’t seen many parsnips on restaurant menus, or even in your supermarket, it’s worth seeking out. ![]()
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