Parsnip Recipes Cooking Tips and Measures

Like potatoes, peeled parsnips will turn dark when exposed to air

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Parsnip Cooking Tips and Measures

• Parsnips need to be peeled. For cooked parsnips, many prefer to boil or steam the washed root and then scrape off the skin to preserve nutritional value.
• Small, tender parsnips may be peeled and grated raw into salads.
• Parsnips are best roasted in the oven, although many like them steamed and mashed like potatoes.
• If your parsnips are over-sized, you will need to trim out the bitter core before or after cooking.

• To avoid mushy parsnips, add them to near the end of the cooking time.
• Peeled and pared parsnips will turn dark when exposed to the air, so cook them right away or hold them in water with a bit of lemon juice added.
• Parsnips may be substituted for carrots in most recipes and vice versa.
• Herbs complementary to parsnips include basil, dill weed, parsley, thyme, and tarragon.
• 1 pound parsnips = 4 servings.
• 1 pound = 4 to 6 small parsnips.
• 1 pound = 3 cups chopped parsnips.
• 1 pound = 2 cups chopped, cooked parsnips.

Parsnip Recipes

•  Artichoke Soup
•  Beef Stew with Newcastle Brown Ale and Dumplings
•  Brisket in White Wine
•  Carrot & Parsnip Latkes
•  Cashew Mushroom Loaf
•  Chestnut Amaretto Soup
•  Chestnut Carrot Bisque
•  Corned Beef Parsnip Hash
•  Curried Parsnip Pie
•  French Winter Vegetable Soup
•  Gingered Carrot and Parsnip Soup
•  Jerusalem Artichoke Quick Bread
•  Kale and Parsnips
•  Loaded Parsnip Mashed Potatoes
•  Mom's Oxtail Ragout
•  Mulligan Stew with Blueberry Dumplings
•  Pineapple Pork Stew (Crockpot)
•  Potatoes & Parsnips in Acorn Squash Bowls
•  Striped Bass in Horseradish Crust in Anchovy Broth with Parsnip Puree
•  Sweet and Gooey Parsnips
•  Sweet Lamb Hot Pot and Dumplings
•  Traditional Yiddish Brisket
•  Winter Vegetable Chowder