Parsnips may be the paler, lesser-known cousin of the carrot, but they really deserve their day in the limelight.
This humble root vegetable, related to both the carrot and parsley, is mild and sweet with a bit of the tang and bite that you would associate with parsley. Simply treat them as you would potatoes or carrots.
I like to use them, together with onions and lemons, as a bed for roasted chicken. Cooked and pureed, they make a great side dish for roasted pork. They can add starch and substance to stews, soups, and casseroles, and they’re delicious when simply roasted, fried, or sauteed, especially after being improved with a bit of butter and rosemary.
For more inspiration, I’ve created three easy, wintery recipes to showcase parsnips in all of their glory.
First, we tackle the basic technique of roasting parsnips, a hands-off and delicious method that you can apply to all sorts of vegetables. I roast them together with potatoes, carrots, and onions for a colorful winter medley. Roasting vegetables concentrates their natural sweetness and gives them an extra depth of flavor, especially if you let the edges caramelize. Dressed with a creamy vinaigrette, this makes a wonderful side dish for roasted pork or chicken—which you can cook in the oven at the same time. Or, for a light mid-week supper, simply add a fried egg on top.
To go down a slightly different path, I roast parsnips with potatoes and leeks until they’re all sweet and caramelized. Then I puree them with broth and a bit of cream into a thick, golden, and creamy soup. You can make it as smooth and velvety or as thick and rustic as you like. I like dressing it up (or down) with different garnishes.
