The Great Veggie Experiment: Parsnips!

At the farmer’s market, we purchased some parsnips.  They look kind of like carrots, only more pale.  Actually, they are related to carrots, so that makes sense.  It is considered a winter vegetable because it actually needs to have some frost temperatures to fully develop the roots.  So it’s season is winter time and early spring.

Parsnips are often substituted for potatoes when they aren’t available.

Parsnips are rich in potassium and fiber!  Our first attempt at cooking was just simple pan sauteeing in coconut oil.  I was really pleased at how tasty the parsnips are!  They have a texture like a really firm potato and taste kind of like carrot, but not as sweet.  I also noted both times we cooked these that they caramelize really easily (ie burn).

We made this recipe last night:

Maple glazed parsnips:

  • 2 cups of chopped parsnips (2 or 3 medium size ones)
  • 1 tablespoon of maple syrup
  • 1.5 teaspoons of butter
  • 2 tablespoons chopped walnuts or pecans

You can either roast the parsnips in a 400 degree oven on a sprayed cookie sheet for 20-30 minutes, or you can pan saute with cooking spray.  Either way will do to cook the parsnips.

In a small fry pan, toast the walnuts until golden brown.  Add the butter and the maple syrup and stir to combine.  Mix with the parsnips and serve.  Serves 2 to 3.  Easy and really tasty!

GVE = success this time!  I am keeping parsnips in the rotation.

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11 thoughts on “The Great Veggie Experiment: Parsnips!

  1. Leah

    I sauteed veggies last night and enjoyed the process and the eating so much I’m really thinking it’s something I’ll do more regularly. I might try parsnips as well.

    The carrot cake oats looked yummy too!!! You have such great foods on here. 🙂

  2. Andra

    I love parsnips, I cook them often in fall and winter. They are wonderful in gratins and stews but I love them pureed with yukon gold potatoes whipped to heavenly lightness with a bit of butter and light cream cheese. YUM!
    .-= Andra´s last blog ..Monday Chit Chat =-.

  3. Susan

    Oooh, that maple glaze sounds awesome! I don’t know why, but parsnips are my favourite veggie to roast with chicken. with carrots and potatoes of course 😉
    .-= Susan´s last blog ..Keeping it Sweet =-.

  4. Kimberley

    I have eaten parsnips, but I don’t believe I have ever purchased them. I may try them in the winter with a roast in the crock pot.

    Hope you are improving!
    .-= Kimberley´s last blog ..Thursday? =-.

  5. Danielle

    I’ve only had parsnips once, but I really liked them. I found some prewashed and cubed at the store and roasted them in oven after drizzling with olive oil and a sprinkle of salt.

    I’ve been sticking mainly with frozen veggies lately because our fridge makes fresh ones go bad really quick. I should get back to getting some fresh veggies again.
    .-= Danielle´s last blog ..weird food mood =-.

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