Parsnips will see you through from breakfast to dinner and even dessert. We’ve picked our favourite recipes to show you how to make the most of this versatile root.
Sweet in flavour and robust in feel, parsnips are often the first side dish to be scoffed. However, they stretch much further than being simply roasted in chunks. Like their relative carrots, they can be used in sweet dishes and brunch recipes, plus they deserve to take centre stage as the star component of a main course. We’ve picked our ten favourite ways with this resourceful root veg.
Savour the nutrients and don’t bother peeling young, small parsnips. Just gently scrub them to remove any dirt and serve them whole.
When dealing with older parsnips, peel very thinly to avoid waste. Make a judgement call on whether the central core is too fibrous and tough to be cooked.
Uncooked parsnips keep in the fridge for around a week.
Our top 10 parsnip recipes
Use parsnips alongside potato and serve grated in a delicious breakfast hash. Top with your early morning favourites. We like bacon, poached egg and grilled cherry tomatoes.
Green chillies and coriander give this hearty soup its colour. Flavour your winter vegetables with fennel seed, turmeric and ginger.
Turn the knobbly root into something altogether more elegant by puréeing and serving on Italian-style toasts and serve as a light starter or on a canapé menu.
Salted caramel is a big hit in the dessert world, but you can adapt it to be used in savoury dishes as well as sweet. Parsnips benefit from a little sugar anyway, but this rich, sticky side will have everyone reaching for seconds.
You don’t get much more wintery than this rustic mix. Finish your salad with a honey rosemary dressing and serve alongside a vegetarian main course.
The beauty of this dish lies in its multiple textures - a creamy sauce, crunchy breadcrumb topping and chunky parsnips.
A touch of curry powder sets parsnips off a treat. This flavoursome mash works well with sausages and gravy, or alongside an alternative roast dinner.
Polenta and cheese add a lovely crispy crumb to these roasted parsnip fingers, to be served with roasted meat and fish. If you’re catering for non meat-eaters, make sure you pick up some vegetarian Parmesan.
Let parsnips shine as the main component of this basmati rice dish. There’s a kilo of them in there, so everyone should get a decent portion. The green sauce is made from coriander, dill, parsley, mint and pistachios.
This bake won our 20th birthday cake competition, and for good reason. Parsnip and maple syrup are a heavenly combination. When teamed with spices, mascarpone and pecans we’re talking a seriously special sandwich cake.
We have plenty more parsnip recipes for your delectation, but we’d like to hear your favourite dishes too. Share your ideas with us below…