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Parsnips

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How to prepare and cook parsnips

 

 Common Names: Parsnip
Family: Apiaceae
In Season: September - November (best) but also over-winter
Buying: Choose parsnips which feel very firm with no blemishes or cracks. Smaller parsnips tend to be sweeter.
Storing: In a cool, dry, dark place for up to 5 days or in the refrigerator for  up to 10 days. Remove any leaves attached to parsnips before storing for any length of time.
Serving Allowances: �  a  large (+7.5cm/3" Diameter) ,  1 Medium(5cm/2" Diameter)   2-3 Baby
 

General Preparation of Parsnips

Wash in cold water Cut off the stem end and straggling roots if present. Peel older parsnips or simply scrub or scrape young specimens. Parsnips are best eaten cooked.

 

Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)

 

Baton Brunoise Chunk Cube Dice/chop Grate Julienne
Y Y Y Y Y Y Y
             
Matchsticks Mashed Paysanne Pur�ed Shred Slice Sulfrino
Y Y X Y Y Y Y

 

 

Suitable Cooking Methods for Parsnips
     

Bake/Roast

 y

Whole, Halves or chunks = 40 - 80  minutes. Drizzle with oil

Boil

 y Slices or Batons = 10-15 minutes

Fry/Saut�

 y Slices or Matchsticks = Stir-fry 6-10 minutes

Microwave

 y Slices or Batons = 5-8 minutes

Steam

 y

Slices or Batons = 15 - 20 minutes

Stuff

 x  
     

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