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Parsnips

I like the taste of parsnips. I put it in chicken soup.
Most of it melts in the mouth but leaves behind unwanted texture.
I don't like the chewy, stringy roughage that comes with it.
Is there some way to purchase parsnips that won't have this?
Should I use turnips instead?
Thanks

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  1. Parsnips with texture like that - especially after simmering in soup - are definitely OLD parsnips. If you're buying them from the supermarket, don't use the core of the vegetable, as that's nearly always very woody. Cut around it & you should be able to avoid the texture problem. Nice fresh young parsnips won't have that problem, but unfortunately you're not likely to find those at the supermarket. Farmers markets maybe, or grow your own.

    Parsnips shouldn't have any more fiber present than a carrot.

    1. i use white turnips-parsnip-celeriac in chicken soup
      the best is parsley root( petrushka) if u can find it

      1. thanks for your tips...if i use parsnips again I'll get the thinner ones and see they work
        I'll cut around the core and I try turnips instead..
        thanks again

        1 Reply
        1. re: sylvan

          Turnips are miles away from parsnips. Nice enough, but not remotely similar, IMO.

          Each to their own taste I know, but slightly caremelised, chewy, browned fingers of parsnip from around a roast chicken/piece of meat can be a real treat.

        2. I have read - in Martha Stewart, I think - that spring-dug parsnips are the sweetest. If your parsnips have a tough interior, put them through a food mill, which will leave the fibrous core behind.

          1 Reply
          1. re: greygarious

            That works - but the only problem is that the resulting parsnips are really only good for a puree.

          2. When I bought these pasnips, they were really fat ones...next time I'll go with thinner ones and see if they're without the fibrous, woodiness that these were