Parsnip Tips

• Parsnips need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the skin to preserve nutritional value.

• Small, tender parsnips may be peeled and grated raw into salads.

• Parsnips are best roasted in the oven, although many like them steamed and mashed like potatoes.

• If your parsnips are over-sized, you will need to trim out the bitter core before or after cooking.

• To avoid mushy parsnips, add them to soups and stews near the end of the cooking time.

• Peeled and pared parsnips will turn dark when exposed to the air, so cook them right away or hold them in water with a bit of lemon juice added.

• Parsnips may be substituted for carrots in most recipes and vice versa.

• Herbs complementary to parsnips include basil, dill weed, parsley, thyme, and tarragon.

• 1 pound parsnips = 4 servings.

• 1 pound = 4 to 6 small parsnips.

• 1 pound = 3 cups chopped parsnips.

• 1 pound = 2 cups chopped, cooked parsnips.

• Parsnip Selection and Storage
• Parsnip Cooking Tips and Measures
• Parsnip History
• Parsnip Recipes
Parsnips Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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