Parsnips need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the skin to preserve nutritional value.
Small, tender parsnips may be peeled and grated raw into salads.
Parsnips are best roasted in the oven, although many like them steamed and mashed like potatoes.
Oversized parsnips need the bitter core to be removed before or after cooking.
To avoid mushy parsnips, add them to soups and stews near the end of the cooking time.
Peeled and pared parsnips will turn dark when exposed to the air. Hold them in water with a bit of lemon juice added.
Parsnips may be substituted for carrots in most recipes.
Parsnips go well with basil, dill weed, parsley, thyme and tarragon.
500 g parsnips serve ➍.
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