HOME > Chowhound > Home Cooking >

Discussion

Parsnips - what do do with them?

So, I have got a bag of parsnips in my CSA package this week. I cooked them once before for Thanksgiving - pureed, and I was NOT impressed. Just did not care for that strange flavour.

What else can I make with these? I need to use them up somehow...

  1. Click to Upload a photo (10 MB limit)
Delete
  1. i cook them in chicken soup or vegetable soup, or roast them whole with olive oil and sald and then eat it with fresh tomatoes

    7 Replies
    1. re: ahuva

      Do you add small chunks to soup?

      1. re: Allenkii

        I make chicken soup and dice up parsnips, carrots and celery in it. The parsnips are such a fragrant root veg, I love the aroma and flavor they add.

      2. re: ahuva

        I also like to add them to most soups and stews.

        Also, you can roast them with a bunch of other root vegetables and turn that into a roasted vegetable soup by pureeing the veg with some stock and cream or half and half. I add in a bit of nutmeg or mace. Good vegetables for this are celery root, rutabaga, parsnips, and carrots. The celery root seems to make it as do the parsnips.

        1. re: Leepa

          I love them roasted with beets and carrots, garlic, rosemary and olive oil...nom!

          1. re: Val

            Second this!

            Or roasted with carrots and olive oil, salt, and cumin.

          2. re: Leepa

            During the holidays, CH's turned me onto roasted parsnips and let me tell you-I was sold. I had no idea what I was missing. Super delicious.

          3. re: ahuva

            they are an important part of chicken soup with the other root vegetables
            parsley root
            celeriac(celery root)

          4. If you want to get really creative, you can pickle them! with carrots and chiles. very tasty!

            1 Reply
            1. re: foodieop

              Thank you but after non stop summer canning, I am all canned out till next end of summer lol

            2. Boil with equal part potatoes and maked mashed parsnip/potatoes. Maybe the potato will lessen their assertive flavor for you.
              But if you did not care for "that strange flavor" the first time, you may not care for parsnips in any form. Personally, I love them, but they do have a very distinct flavor.

              1 Reply
              1. re: ttoommyy

                Absolutely, yes. I never make mashed potatoes that aren't cut with at least three other roots. Parsnips, carrots, sweet potatoes, you name it. Far more interesting than Russets.

              2. Peel and slice into French fry sticks. Toss with olive oil, salt, pepper, Parmesan cheese and bake till crispy. Sprinkle with parsley.

                If they're large, cut out the cores

                1. My favorite is roasted -- with or without other root vegetables, just tossed in olive oil and dusted with a little S&P.

                  In England you can buy them sliced thin and fried crisp, like potato chips. I **adore** these.

                  16 Replies
                  1. re: sunshine842

                    Those chips are addicting. I ate them constantly when we visited London. I've seem them in NYC...Tyrel or tyrek is the brand

                    1. re: cheesecake17

                      Tyrell's (2 L's) -- wish we could get them affordably and/or easily here.

                      1. re: sunshine842

                        I knew I was close! They're not cheap-$3 for a single serving

                        1. re: sunshine842

                          There is a "brand" of parsnips? I thought they were a vegetable. You can thin slice and fry at home..much better than a branded chip.

                          1. re: Springhaze2

                            Of course there are brands of parsnips -- the ones sold whole in my supermarket have brand names on the package (as does the celery, carrots, lettuce, and tomatoes) --

                            and the Tyrell's chips are particularly good.

                            I don't deepfry anything at home and eat very little fried food anywhere else -- so I have, and will continue to have zero guilt about thoroughly enjoying parsnip chips when I'm in the UK.

                            1. re: sunshine842

                              Sorry, my post did come across right. I was confused about what Tyrell's were. Now I see that they are a packaged chip.

                              I don't think of brands when it comes to buying vegetables. I buy from farm markets.

                              1. re: Springhaze2

                                I live in a subtropical climate -- there isn't a farm-grown parsnip within a day's drive of me. (but my neighbor gives me coconuts, so it all balances out)

                                1. re: Springhaze2

                                  I should give up trying to post when using my tablet. That second post was supposed to say that my first post did NOT come across right.

                                  sunshine, there certainly are many advantages to living in a subtropical climate! I'd love to have a neighbor that gives me coconuts!

                                  Thanks for the info on Tyrell's, Harters. Will look for them when I visit the British shop that is in a town about an hour from here.

                            2. re: sunshine842

                              Tyrell's make a wide range of potato crisps (as we call them) as well as the range of vegetable crisps. The bags of mixed parsnip, carrot and beetroot are a great snack.

                              https://www.tyrrellscrisps.co.uk/crisps

                              1. re: Harters

                                I was in Aldi today (twice in two days!) and they have a new item in their new Simply Nature line - vegetable chips. Sweet potato, tarro, batata (what is that?), and parsnip are what is listed.

                                1. re: Leepa

                                  Batata IS sweet potato, so must be two varieties in the chips.

                                  1. re: greygarious

                                    Thanks. I meant to look that up and got sidetracked.

                                    1. re: greygarious

                                      I thought a batata was a white starchier sweet potato. A Dominican friend bought some for me once

                                    2. re: Leepa

                                      Oh exciting...we live in a very rural area, but happen to have an Aldi store. I need to check these out!! Thanks for posting.