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A popular root vegetable, creamy white parsnips have a sweet, nutty and earthy flavour. Before the introduction of potatoes from South America, roast parsnips were the traditional accompaniment to roast beef. In the past they were included in sweet dishes such as cakes and jams before sugar was widely available. When buying look for small to medium parsnips with a fresh creamy white appearance. Baby parsnips are also available.

How to Use

Parsnips are served cooked. They can be boiled or roasted and served as an accompanying vegetable or included in stews, soups, mixed root vegetable purées or vegetable bakes.

How to Prepare

Wash and top and tail parsnips and peel thinly. Larger parsnips may have a woody core which should be removed. Leave small parsnips whole or cut into chunks.

How to Cook

Parsnips can be boiled or roasted. To boil, bring a pan of water to the boil and add the prepared parsnips. Cook for 15-20 minutes or until tender, serve with butter and black pepper or mash with butter and milk. To roast, heat 4 tbsp olive oil in a roasting tin at 200C, gas mark 6, add the prepared parsnips and season well, cook for 45-55 minutes or until golden and tender.

How to Store

Keep parsnips in the fridge for up to 1 week.