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Here’s what you need
to know about this
often-overlooked
root vegetable.
BUY These off-white
roots look similar to
carrots, but they
have a sweet, nutty
flavor. When you’re
shopping, choose
firm parsnips that are
small to medium in
size. Large ones can be
tough and chewy.
PREP Parsnips have
thin skins, so just give
them a good scrub
and you’re good to go.
Cook them as you
would carrots: roasted,
boiled, steamed,
or sautéed in a pan
with some butter.
They’re also tasty in
a mash. We’re fans
of a half-potato–half-
parsnip mixture.
STORE Stash
unwashed parsnips in
a plastic bag in the
crisper drawer. They’ll
keep for up to 2 weeks.
GET FRESH WITH
parsnips
Parsnip Chips with Sriracha Mayo
START TO FINISH: 30 MIN
1 1∕2 quarts vegetable oil • 1 lb. medium parsnips, shaved into
ribbons with vegetable peeler • Quick Coriander Salt
(recipe on page 26) • 1∕2 cup mayonnaise • 2 tsp. sriracha
In medium saucepan, heat oil to 365°. Working in batches,
fry parsnips until golden, 30 seconds. Using slotted
spoon, transfer parsnip chips to paper towels. Sprinkle
with coriander salt. In small bowl, whisk mayonnaise and
sriracha; season. Serve chips with sriracha mayo. Serves 4.
Parsnip &
Fennel Soup
START TO FINISH: 25 MIN
4 parsnips, peeled and chopped
- 1 large bulb fennel, chopped, plus fronds
reserved • 1∕4 cup EVOO, plus more for
drizzling • 2 cloves garlic, chopped
- 2 shallots, chopped • 1 tsp. fresh thyme
- 1 1∕2 cups vegetable stock • 1 1∕2 cups
whole milk • crumbled cooked bacon and
thinly sliced mushrooms, for garnish
In pot, cook parsnips, chopped fennel,
1∕4 cup oil, garlic, shallots, and thyme
over medium heat until vegetables
are soft, about 10 minutes. Transfer
to blender. Add stock; puree. Return
soup to pot. Add milk. Heat soup
over medium until heated through,
about 5 minutes; season. Top with
bacon, mushrooms, and fennel
fronds. Drizzle with oil. Serves 4.
fresh ideas
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