John Myers
In the 18th century, parsnip was still one of the staple foods of the Germans. When more and more potatoes ended up in the cooking pot instead of turnips, the old type of vegetable almost disappeared from domestic gardens and vegetable shelves. Luckily, and deservedly, the root vegetable has made a successful comeback in recent years. Parsnips can be harvested from September and enjoyed fresh from the bed until March or April. They even gain in aroma and natural sweetness due to the winter cold.
Parsnips are also in season in retail all winter long and it is hard to imagine the kitchen without them during the cold season. Externally, the cream-colored, cone-shaped root vegetable resembles slightly faded carrots and parsley roots. But the fine consistency and the aromatic taste make the local winter vegetables a special treat. Added to this are the extremely short cooking times, valuable ingredients that get us through the winter, and all sorts of possible uses. We have put together for you here how you can prepare parsnips and what is in the healthy root.
In short: how to cook parsnips?
To prepare parsnips, you should first wash or peel the vegetables. You can then cut the roots into cubes, slices, or sticks as required and boil them in salted water, fry them in a pan or bake them in the oven, for example. Cooked parsnips are great for pureeing, and frying the vegetables for crispy chips or fries. Parsnips can also be used raw to prepare salads, for example.
Preparing Parsnips: How Do They Taste Best?
If you want to prepare parsnips, you have a wide variety of recipes to choose from – whether soft-boiled, deep-fried, or finely pureed. Whether served on its own with a little butter, mixed with colorful root vegetables, or as an accompaniment to a hearty roast – the taste experience is different every time.
Cook parsnips
To cook, cut the cleaned or peeled turnips into slices or sticks and place them in boiling salted water for 10 to 15 minutes. The vegetables can then be processed into a creamy puree, for example. Or you can enjoy the cooked parsnips, seasoned with a pinch of pepper and drizzled with a little butter or olive oil.
Tip: A dressing made from honey, lemon juice, and mustard underscores the natural sweetness of the beets. Parsnips can be used alone to make soups and stews, or you can add other vegetables to the saucepan. For example, how about the combination of spring onions, carrots, and parsley roots or potatoes, leeks, and garlic?
Roast parsnips
If you want to prepare parsnips in the pan, it is best to cut them into thin slices or fine cubes. These are pre-cooked or fried raw in oil, turning occasionally, until well done or crispy brown. Seasoned to taste. In addition to salt and pepper, nutmeg, chili, garlic or lemon zest go well with the root vegetables. The pan dish with coarse sticks becomes more rustic, but these have a slightly longer cooking time.
Tip: Two or three splashes of balsamic cream give the parsnip a delicious caramel note when frying.
Bake parsnips
Colorful oven-roasted vegetables made from all kinds of root vegetables, which you can enjoy with a dollop of fresh yogurt sauce, are true soul food in the cold season. Unaccompanied, tubed parsnips also taste delicious. To do this, the oven is preheated to 200 degrees Celsius and the beets are given the desired shape, such as equal-sized columns, sticks, or wedges. These are mixed together with olives and spices in a bowl so that all pieces are completely covered. Then spread the prepared vegetables on a baking tray and put them in the oven for 30 to 40 minutes. Halfway through the cooking time, you should turn everything once so that the parsnips roast evenly during baking.
Parsnips are also good in casseroles. Potatoes, sweet potatoes, beetroot and carrots, and a crispy cheese crust go well with it. The combination of garlic, shallots, feta cheese, and Mediterranean spices tastes like a holiday, even in winter. In lasagne made from tomato and minced meat or vegetarian mince, parsnip provides a certain sweetness and a pleasant creaminess.
Fry parsnips
In the fryer or in a pan with plenty of frying oil, the root vegetables turn into wonderfully crispy fries or parsnip chips. Seasoning of salt, pepper, garlic, and thyme goes well with it.
