1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

Parsnip Cooking Tips and Measures

Like potatoes, peeled parsnips will turn dark when exposed to air

By

Parsnips
Michael Powell/Stockbyte/Getty Images

Parsnip Cooking Tips and Measures

• 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.

• If your parsnips are over-sized, you will need to trim out the bitter core 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, so cook them right away or hold them in water with a bit of lemon juice added.

• Parsnips may be substituted for carrots in most recipes and vice versa.

• Herbs complementary to parsnips include basil, dill weed, parsley, thyme, and tarragon.

• 1 pound parsnips = 4 servings.

• 1 pound = 4 to 6 small parsnips.

• 1 pound = 3 cups chopped parsnips.

• 1 pound = 2 cups chopped, cooked parsnips.

More About Parsnips and Parsnip Recipes:

Parsnip Selection and Storage
Parsnip Cooking Tips and Measures
Parsnip History
Parsnip Recipes
Parsnips Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.

Cookbooks

Mollie Katzen's Vegetable Heaven
The Vegetable Dishes I Can't Live Without
Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes, 275 Photographs
Vegetables
More Cookbooks
  1. About.com
  2. Food
  3. Home Cooking
  4. How to Cook
  5. How to Cook Vegetables
  6. Parsnip Cooking Tips, Measures, and Substitutions

©2014 About.com. All rights reserved.