Parsnip
A sweet, earthy root with a slightly spiced flavour. Roasting intensifies its flavour; it also adds depth to purées, stews and stocks.
What it offers and why to use it
Earthy or gently sweet, with a texture that changes from crisp when raw to creamy when cooked.
From shopping to cooking
Choose
Choose firm, heavy parsnips with intact skin. Avoid damp patches, deep bruises, excessive sprouting or green areas.
Store
Store in a cool, dark, ventilated place or in the fridge's vegetable drawer, depending on the product. Remove damaged pieces so they do not affect the rest.
Prepare
Scrub or peel according to the skin's condition. Cut into even-sized pieces for uniform cooking. Suitable for roasting, steaming, boiling, frying and mashing.
How to make the most of it
Good pairings
Pairs with olive oil, garlic, onion, herbs, warming spices, meat, fish and pulses.
How to substitute it
Replace parsnip with a root vegetable of similar texture, adjusting cooking time and the dish's sweetness.
Recipes with parsnip
Is any information missing? You can report a nutrition or practical correction.
Suggest a correction →