Parsnips: What Are They and How Do I Cook Them?

Carrots (left)  Parsnips (right)

Parsnips look like carrots but are cream-colored instead of orange.  They are a little sweeter than carrots but just as versatile.

I first tasted a parsnip at a dinner party when the hostess served Curried Parsnip Soup.  I was intrigued by the idea of a soup made from a vegetable I’d never heard of.  But I couldn’t fully taste the delicate flavor because of the seasoning.

A few days later I scrubbed and roasted a few parsnips as a side dish.  Everybody liked them.  Now I often add parsnips to a panful of raw vegetables, sprinkle on some olive oil and pop the pan into the oven for 45 minutes at 425 degrees.

Occasionally I’ll boil parsnips until soft, drain and mash them and then beat in a tablespoon of butter – a nice contrast to mashed potatoes.

A shopping note: Over the years I have discovered that bigger is not always best.  Really big parsnips are tough, so pick smaller, slimmer ones.

Sue's Curried Parsnip Soup – serves 4 - 6 

1 tablespoon butter
1 tablespoon olive oil
1 pound small or medium parsnips, scrubbed and cut into 1/2-inch slices
1 large onion, roughly chopped
1 teaspoon chopped garlic
1 teaspoon curry powder
1 teaspoon salt
1 tablespoon flour
4-5 cups chicken or vegetable stock
1/4 cup heavy cream 

Put the butter and olive oil in a large pot, turn the heat to medium and add the parsnips, onions and garlic.  Cook for about 10 minutes, covered, stirring occasionally, or until the vegetables begin to soften.  Add the curry powder, salt and flour and stir until fully combined.  

Add the chicken or vegetable stock, stir briefly, and bring to a boil.  Then turn down the heat to low and cook for about 15 minutes, or until the parsnips are soft. 

Process the soup in a blender and return to the pot.  Stir in the cream and heat until hot.  Serve immediately.

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