Garlic Butter Roasted Parsnips Recipe - Easy Thanksgiving Side Dish! (2024)

FAQs

Do you need to peel parsnips before roasting? ›

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

The trick is to keep the parsnips say 1 inch thick or so, so they have a chance to crisp up. Giving them a blanche in boiling water first also helps to make these crispy during roasting.

Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.

Store in the refrigerator in an unsealed bag for 3+ weeks. If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten. For better flavor, cook the parsnip with the skin on—after cooking, you have the option to eat the skin or not!

What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over. But there's more to parsnips than just nutrition.

Parsnips often contain a group of natural toxins called furocoumarins. These are probably produced to protect the plant when it has been stressed. The toxin is mostly found in the peel and the surface layer of the plant, as well as around any damaged areas. One of the toxins can cause stomach ache.

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Young parsnips don't even need peeling and are considered sweet enough to eat raw, especially grated into salads or used as a crudité vegetable. However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter.

Did you know that parsnips stop growing while they're under the ground? During this time, all the starches get converted to sugar. If they aren't harvested fast enough in the spring, they start to grow again and can become bitter and woody.

Why don't people like parsnips? ›

When they are overcooked, they take on an almost metallic taste that can make you gag, almost. Plus One's pet hate is parsnips. I don't entirely get this - I have always regarded parsnips as, basically, white carrots, but I will concede that they too have a faintly "gaggy" quality to them.

Like most root vegetables, parsnips are filled with a rich history rooted in peasant food. They are more expensive to grow, harvest (the tops are cut by hand) and pack, which is why the parsnip is a bit more expensive than its orange twin, the carrot.

Parboil if you prefer a soft texture.

You can skip straight to roasting, but parboiling the parsnips first will help prevent dry or chewy parsnips. To parboil, put whole or halved parsnips in salted, boiling water and cook for 8 minutes or until slightly tender.

Mix the semolina, paprika and thyme together in a small bowl. Add to the parsnips and mix well to coat them in the mixture. Place the parsnips in one layer in the tin with the hot oil and roast for about 20 minutes, turning over halfway through the cooking time, until golden and crisp.

How much veg is too much? Whether it's parsnips, sprouts, braised cabbage or carrots, 80g of each per person will do the trick. Clear your cupboards and fridge before writing your shopping list, it'll stop you from overbuying at the shop.

If you are going to consume a large amount of parsnips then you should peel them. Parsnips contain a group of natural toxins called furocoumarins which can cause stomach aches if consumed in large quantities.

Like potatoes, parsnips will brown after they have been cut, peeled or exposed to the air for too long. If you are preparing parsnips ahead of time, place them in water after peeling or sprinkle them with water and a few drops of lemon juice to keep them from discolouring.