The 4 Best Ways to Cook Parsnips

4 bowls on a wooden table filled with parsnip rice, mashed parsnip, parsnip noodles and roasted parsnips The 4 Best Ways to Cook Parsnips prove that if you don ’ triiodothyronine know how to cook parsnips or haven ’ triiodothyronine eaten them, don ’ metric ton concern. I ’ ll display you 4 simple, healthy parsnip recipes that can be made on the stove, in the oven, in your microwave or don ’ t need any cook at all !
I happen to love most root veggies, but parsnips are particularly versatile. These suggestions might seem like unusual parsnip recipes, but once you try them, they ’ ll become a normal share of your repertoire.

Tired of cauliflower rice ? Parsnip rice is possibly even better .
Want to try vegetable noodles but preceptor ’ triiodothyronine want to buy a spiralizer ? I ’ ll appearance you an easy way to make parsnip noodles without one .
Roasted parsnips get all caramelized and sweet .
Mashed parsnips are a richer, creamier mashed potato alternative .
4 bowls of parsnips on a wooden table: parsnip rice, mashed parsnips, parsnip noodles and roasted parsnips
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What’s so great about parsnips?

I know, I know. These are pics of a batch of white food. Aren ’ triiodothyronine we supposed to eat the rainbow ?
We ’ ve been conditioned to think of white foods as less healthy or not healthy at all. In some cases, this is on-key ( hawaii, flour ) .
But in some cases, like parsnips, it ’ s not .
The parsnip is one of my darling vegetables and highly underestimate. It ’ second related to carrots but not quite as gratifying. They have a little less carbs than potatoes but more fiber, so they ’ re a great choice when you want healthy, non-grain carbs in your diet that will keep you entire for a long time .
They besides contain both soluble and insoluble roughage, both of which are good for us .
Plus they ’ rhenium wax of nutrients ( vitamin C, vitamin K, vitamin bc ) and even antioxidants ( compounds that delay or prevent cell wrong ). AND they ’ ra cheap AND they play well with early veggies, like other squashes and tubers, cauliflower, fennel, and more .
Wait, are they the perfect vegetable ? possibly .
so let ’ s perplex to it. Below I provide the 4 best ways to cook parsnips that anyone can make. I mean, I wouldn ’ metric ton dissuade you from using them in my Parsnip, Pear and Pistachio Soup ( hem, it was featured in iDental.com ’ s Soft Food for Braces roundup ) .
But if you ’ ve never tried them, or are looking for bum and easily ways to use them, these healthy parsnip recipes are a good place to start. Each recipe will go over how to prepare parsnips and how to serve them .
4 bowls of parsnips on a wooden table: parsnip rice, mashed parsnips, parsnip noodles and roasted parsnips

Roasted Parsnips

This is probably the best identify to start because who doesn ’ thyroxine love roasted vegetables ? Roasting caramelizes all the parsnip ’ s natural sugars, turning them into addictively dessert little vegetable nuggets .
And it ’ s so easy ! Just toss the parsnip chunks in anoint and salt directly on the bake sheet and throw them in the oven .
You can serve these as you would any roast vegetable – with chicken, gripe, pork or other veggies. They ’ rhenium capital in a roast vegetable hashish topped with eggs .
You can even turn roast parsnips into a ridicule parsnip soup, although I ’ five hundred add steamed or boiled potato or cauliflower to cut the richness and sweetness .
What to pair with roasted parsnips:
They go great future to a broiled steak .
Pile them following to salmon with crisp skin .
Or use them to soak up the sauce of creamy mustard pork chops .
Add them to this Leftover Chicken Vegetable Soup .

Parsnip Rice

By immediately, you ’ ve probably at least learn of cauliflower rice. As a grain-free, low-carb alternative to rice, it ’ mho reasonably much swept the internet and has gone from Trend to Established Thing .
You can buy bags of freeze cauliflower in about any grocery store memory. It ’ s so popular that you can besides now buy regular or freeze vegetable rice of all sorts, like beet, broccoli or sweet potato .
But I ’ m surprised I ’ molarity not seeing more about parsnip rice. It has the same egg white tinge as regular and cauliflower rice, plus it ’ second own fuller flavor .
Use this parsnip rice recipe as you would any kind of rice, specially if you ’ re serving something with a delicious sauce you don ’ deoxythymidine monophosphate want to go to waste .
It ’ randomness great topped with stews or chili, mix into salads as a kind of “ grain ” salad, or tossed with dry fruits, nuts and herb for an addictively tasty pilaf .
It ’ randomness easy to make in a food processor but you can besides use a regular box grater .
What to pair with parsnip rice:
Try it under this beef satay grizzle .
Or serve it aboard this Paleo teriyaki chicken .
Or scoop it into a bowl with this white wimp chili .
Serve it with this Spiced Butter Baked Cod with Green Beans to soak up all the pantry juices .

Mashed Parsnips

I mean, I get it. Nothing will top mashed potatoes in american kitchens. And I ’ thousand not saying mashed parsnips should .
BUT. If you ’ re looking to mix it up, this mashed parsnip recipe is a great way to do it .
just cook the parsnips until soft, add some butter or early fat ( use a vegan butter substitute to make it vegan ) and mash aside ( I like this masher ) .
It ’ randomness just as thick and creamy as mashed potatoes without adding a short ton of butter or cream ( not that there ’ second anything wrong with that ). Or, keep mashing until you have a legato puree .
Either way, you have a great accompaniment to tons of dishes, like stews, chili, steak, roast chicken or roast pork. And, like parsnip rice, it ’ mho particularly useful if you want to soak up sauces and gravies .
What to pair mashed parsnips with:
Serve it with any chili, like bacon chili or sweet potato and cocoa chili .
It would besides be pure comfort food with this Paleo fried chicken .
They ’ vitamin d be great with this zest pork barrel tenderloin .

Parsnip Noodles

Look, I ’ thousand Italian. Just like mashed potatoes will not be replaced in american kitchens, pasta will not be wholly replaced in my kitchen .
Yes, my noodles of choice now are gluten-free, and I don ’ metric ton eat them angstrom much as I used to. But calm, they ’ re there and they ’ rhenium not going anywhere .
But that doesn ’ deoxythymidine monophosphate mean there ’ s not room for early kinds of noodles, particularly if they bring their own spirit and textures to a dish. indeed parsnip noodles have become one of my go-to lunch and dinner veggies .
They ’ re so easy to make. You fair peel them and then…keep on skin ( you don ’ t need anything fancier than this ) .
You can cook them right in the same pan as your other ingredients and you have a full-on noodle dinner in no time flat. Sold .
What to pair with parsnip noodles:
They ’ re perfect with this flying and easy lamb ragu .
Toss them raw with this tuna sard salad .
Or heat them up with some marinara and 1 of these 3 easy Paleo meatballs .

Ready? Go for it.

I kinda feel bad for parsnips. They look like white carrots, so it ’ s like if a carrot died and all the carrot ghosts were hanging out together in the grocery store .
And everyone walks correct past, ignoring those tasty little ghosts. But if you are like the “ Sixth Sense ” kid with vegetables, possibly you ’ ra golden enough to see them. Grab a cypriot pound or two, bring them home and we ’ ll walk through the 4 best ways to cook parsnips .
4 bowls of parsnips on a wooden table: parsnip rice, mashed parsnips, parsnip noodles and roasted parsnips4 bowls of parsnips on a wooden table: parsnip rice, mashed parsnips, parsnip noodles and roasted parsnips
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The 4 Best Ways to Cook Parsnips

Parsnips have an earthy sweetness that works in a lot of different dishes and cuisines. Try them roasted, riced, mashed or noodle-d for fun ways to add more veggies to your diet.

Prep Time

10

mins

Cook Time

45

mins

Total Time

45

mins

Servings:

4

people

Author:

Don Baiocchi

Ingredients

Roasted Parsnips

  • 1 pound. parsnips
  • 2 tbsp. cooking fatness of your option, such as avocado or olive oil, ghee or bacon fat
  • 1/2 tsp. fine sea salt
  • 1/4 tsp. black capsicum

Parsnip Rice

  • 1 pound. parsnips
  • 1 tsp. ticket sea salt
  • 1/2 tsp. black pepper ( optional )

Mashed Parsnips

  • 1 pound. parsnips
  • 1/2 tsp. very well ocean salt
  • 1/4 tsp. total darkness pepper
  • 1-2 tbsp. ghee or grass-fed butter ( or like cooking fat of your option ), plus more for the top
  • water, broth or milk of your choice ( optional, see below )

Parsnip Noodles

  • 1 pound. parsnips
  • 1/2 tsp. very well ocean salt
  • 1/4 tsp. black pepper
  • 2 tbsp. cooking fatty of your choice ( optional, see below )

Instructions

Roasted Parsnips

  • Heat the oven to 425 degrees.

  • Peel the parsnips and trim off both ends. Cut the thinner part into roughly 1-2″ chunks. Cut the thicker parts into 1/2″ slices, and then halve or quarter those slices if the parsnip is very thick.

  • Toss the parsnips on a large baking sheet with the cooking fat and salt. Spread out into one layer, making sure there’s room between each piece so roast, not steam. 

  • Roast for 35-45 minutes, depending on the thickness of your slices, tossing halfway through. Sprinkle on the black pepper, toss and pour into a serving bowl. Serve warm.

Parsnip Rice

  • Peel the parsnips and trim off both ends. 

  • To rice them, you have two options. You can chop them and pulse them in a food processor until they’re the size of rice. Or you can leave them whole (peeled and trimmed) and grated using the large holes of box grater. I tend to hold the thinner end and start grating the thicker end first. The grater will make it look more like shredded parsnip than rice, but it still works well.

  • Add the riced parsnip to a large, microwave-safe bowl. Seal with plastic wrap, leaving a small hole somewhere around the rim of the bowl. Microwave for 2 minutes, toss the rice with a fork and taste. It should be soft but still with a bit of bite. If they’re not, cover again and nuke in 1 minute increments until they’re the consistency you like.

  • Using a fork (a spoon could mash them up), toss with the salt and, if using, the black pepper.

Mashed Parsnips

  • Peel the parsnips and trim off both ends.

  • Slice the parsnips into thin, 1/4″-1/8″ coins. Add them to a microwave-safe bowl and pour in about 1/4 cup water. Seal the bowl with plastic wrap, allowing for a small vent somewhere around the rim.

  • Microwave the parsnips for 10 minutes. Carefully remove and peel off the plastic wrap (it will be hot!). Drain the parsnips and add them back to the bowl. 

  • Mash with a potato masher. Add the salt, pepper and 1 tablespoon ghee or butter and keep mashing until it’s the consistency you like. If it’s too thick, stir in a little water, broth or milk a tablespoon at a time until you like it. Serve warm with more ghee or butter on top.

Parsnip Noodles

  • Peel the parsnips and trim off the smaller end. Discard the peels. 

  • Holding the parsnips by the larger end, continue peeling, rotating the parsnip after every peel. Keep peeling and rotating until you’re almost down to the core. At some point the thinner end of the parsnip will probably become too thin to peel anymore. That’s okay! Just keep peeling the thicker end until you naturally can’t anymore.

  • Add the noodles to a microwave-safe bowl, pour in about 1/4 cup water and cover with plastic wrap, allowing for a small vent somewhere around the rim. Microwave in 2 minute increments until they’re soft enough for your liking. Toss with the salt and pepper and serve.

  • Alternatively, you could eat the oil in a large skillet over medium heat. Once hot, add the noodles, salt and pepper and toss until coated in the oil. Cook, tossing occasionally, until the noodles have softened and begun to shrink. Some will brown and caramelize, which is good. Remove from the pan when it’s the consistency you like.

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