4 Ways How to Cook Parsnips You Should Try at Home

4 Ways How to Cook Parsnips You Should Try at Home
Photo by LollyKnit on Flickr
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Tripboba.com - The parsnip is one of the healthy ingredients, yet it is underrated. Parsnips are still related to carrots but not quite as sweet. If you want healthy and non-grain carbs in your diet, parsnips are a great pick since it has little fewer carbs but more fiber than potatoes.

There are some best ways to cook parsnips. This article on how to cook parsnips proves that if you don't know how to cook parsnips or haven't eaten them, don't worry. In this article, Tripboba will show you healthy parsnip recipes that can be made on the stove, in the oven, or in your microwave. Scroll down for the best recipes on how to cook parsnips!

How to Cook Parsnips on the Stove

Photo by LollyKnit on Flickr

INGREDIENTS

  • 3 tablespoons olive oil
  • 1 1/2 pounds parsnips, peeled and quartered lengthwise 
  • Kosher salt and freshly ground black pepper 
  • 2 pounds thin carrots, peeled and halved lengthwise 
  • 2 tablespoons unsalted butter 
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley

INSTRUCTIONS

Step 1. Heat the oil in a large skillet over medium-high heat. After that, add the parsnips and taste with salt and pepper. Cook for about 6 to 8 minutes and turn occasionally. Insert the carrots and continue to cook until the vegetables begin to soften and brown for another 10 minutes.

Step 2. Insert the butter and thyme into the vegetables. For about 3 minutes, continue cooking until the vegetables are glazed. Last, add salt and pepper and sprinkle with the parsley. Serve it warm.

How to Cook Parsnips in the Oven

How to Cook Parsnips in the Oven
Photo by blueant808 on Flickr

INGREDIENTS

  • 1 lb. parsnips
  • 2 tbsp. cooking fat of your choice (avocado or olive oil, ghee or bacon fat)
  • 1/2 tsp. fine sea salt
  • 1/4 tsp. black pepper

INSTRUCTION

Step 1. Heat the oven to 425 °F.

Step 2. Peel and trim from both ends of the parsnips. Break the thinner portion into around 1-2" chunks. Cut the thicker parts into 1/2" slices. If the parsnip is very thick, halve or quarter those slices.

Step 3. With the cooking fat and salt, toss the parsnips on a large baking sheet. Spread into one sheet, make sure that there is space between each piece to roast, not steamed. 

Step 4. Roast for 35-45 minutes, flipping halfway through, depending on the thickness of the slices. Sprinkle with black pepper, toss and pour into a bowl to eat. Serve it warm.

How to Cook Parsnips and Turnips

How to Cook Parsnips and Turnips
Photo by hathaway_m on Flickr

INGREDIENTS

  • 4 medium carrots
  • 2 bunches of baby carrots
  • 6 medium turnips
  • 2 bunches baby turnips
  • 2 parsnips
  • 1/4 cup olive oil
  • salt and pepper

INSTRUCTIONS

Step 1. Preheat the oven to 204 °C.

Step 2. Peel the carrots first and trim them. If you have medium-sized carrots, cut them diagonally into 1/8-inch strips.

Step 3. are off their skin and rough outer layer, halve or quarter them lengthwise if you have medium turnips, and slice into 1/8-inch-thick parts.

Step 4. Peel the parsnips and cut the same shape as the carrots.

Step 5. Toss the vegetables with olive oil in a large bowl, and season generously with salt and pepper.

Step 6. Spread the vegetables thinly in a single layer in a baking pan, and roast for 20 to 45 minutes, uncovered, stirring, and flipping occasionally until the vegetables are cooked through.

Step 7. Serve as a side dish of grilled meat or chicken or a hearty vegetarian meal on top of creamy polenta.

How to Cook Parsnips and Carrots

How to Cook Parsnips and Carrots
Photo by Melinda Young Stuart on Flickr

INGREDIENTS

  • 2 pounds parsnips, peeled
  • 1 pound carrots, unpeeled
  • 3 tablespoons good olive oil
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 tablespoons minced fresh dill or parsley

INSTRUCTIONS

Step 1. Preheat the oven to 218 °C.

Step 2. You can cut them in half lengthwise if the parsnips and carrots are too thick. Then, cut each diagonally in 1-inch-thick slices. Be careful to not make the pieces too small since the vegetables will shrink while cooking. Prepare a sheet pan and put the cut vegetables. Stir in the olive oil, salt, and pepper and combine well. Depending on the size of the vegetables, roast for 20 to 40 minutes. Flip occasionally until the parsnips and carrots are only tender. Serve it hot and sprinkle with dill.

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