2 Quick & Easy Ways To Cook Parsnips: {Plus Tips}

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BunchThis vegetable deserves more attention and more appreciation: Sweet and tender — distinctive yet mild in flavor, parsnips could well be featured more on family menus.

Preparation:

  • Wash thoroughly then scrape or pare thinly.
  • Leave young tender ones whole; cut larger, older ones in strips, thin slices or in cubes.

Method #1 (Boiling):

  • Cover bottom of pot with boiling water to depth of 1 inch, add 1/2 teaspoon of salt, cover tightly and bring to rapid boil.
  • Add prepared vegetables, cover tightly.
  • Cook from 25 to 45 or 50 minutes, depending upon age and preparation (just until tender). Very large coarse textured ones may require 1 hour, even though sliced thin.

Method #2 – Franconia:

  • Parboil them until just beginning to become tender (they should be left whole or halved lengthwise for this method); drain well.
  • Place in greased baking pan, brush with vegetable oil or melted dripping, sprinkle with brown sugar (using 1 teaspoonful per each).
  • Bake in moderate oven (350°F) for about 25 minutes.

Here are a few tips…

  • Serving Ideas: Serve with butter sauce, cream sauce, cheese sauce; or prepare mashed by adding butter, salt and pepper; or boil for half the time then use in casserole dishes.
  • Did You Know: Frost improves their flavor.
  • 1 lb. will yield about 3 servings.

Source: Adapted from the booklet “Vegetable Cook Book” by McFayden Seeds (1948)

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Published: June 3, 2010

What Readers Are Saying:
5 Comments to “2 Quick & Easy Ways To Cook Parsnips: {Plus Tips}”
  1. Denise says:

    That’s not how I cook parsnips. Cut off top and bottom. Peel. I cut them in half. Top is usually thicker than the bottom, so it takes a little longer to cook. Boil until tender, usually 10-15 minutes. Remove from water. Brown on all sides in a frying pan with a little butter/olive oil. Serve with a little more butter on them.

  2. Deborah says:

    I acually made this recipe by accident! I boil Parsnips till tender mash chuncky add butter salt pepper and Cream cheese! Yum Yum! a different alternative to mashed potatoes.

  3. Corry C. says:

    I boil a couple of parsnips in the same pot with potatoes when making mashed potatoes. The parsnips add a great flavor!

  4. Eileen Steinbeck says:

    I add parsnips to chicken soup. It gives a wonderful flavor.I add them to the soup when I add the other vegetables. I first learned about this when we had chicken soup at my Aunts. It gives a sweet flavor to the soup. I miss it in there when I don’t have parsnips. I can’t get them to grow in our garden,but am thankful when our neighbor shares his.

  5. JOYCE says:

    THEY ARE LOVELY COOKED WITH CARROTS AND MASHED WITH BUTTER, S&P.


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