ParsnipsParsnips are the ultimate winter food: they store well, have a unique flavour, and with a lower water content than their cousin the carrot, are well-suited to roasting, mashing, and baking.

People get unreasonably excited about parsnips, and that’s great! I’m not one of those people. That doesn’t mean I don’t eat them, it just means I don’t LOVE them. I tend to add them in with mashed potatoes, in potato latkes (to which I nearly ALWAYS add other root veggies like beets, celeriac, turnip, etc), or mixed in with cooked carrots or the one-dish “Root Vegetable Roast” that is such a staple for us in winter (chop root veggies and onions, garlic, and leeks into equal sized pieces, toss with olive oil and herbs and spices, roast at 400*C until tender).
I avoid adding them to soups unless the recipe calls for it or I think they would complement the flavours: an out of place parsnip flavour can be disconcerting, to me at least.


Season: Parsnips need a good frost to bring out their sweetness, and so they aren’t typically ready until late September.  We don’t grow a lot of them because they are very hard to dig and we are very busy at the end of the season when they are ready!

Storage Tips: Parsnips should be stored in the fridge in a plastic bag or airtight container. Like carrots, they will keep a very long time!

Preparation Tips:
Parsnips are in the same vegetable family as carrots, cilantro, dill, parsley, celery, celeriac – the Apiaceae family. What a wide array of relatives the parsnip has, but the one thing they do all have in common is that they are very flavourful. Parsnips have a hard-to-define spicy/herby/sweetness to them, and are in my class of “Vegetables that add so much flavour to your dish your guests will be Wowed”.  Parsnips are great on their own pureed, mashed, boiled, steamed, or roasted. When I make them, I like to sautee them in butter and brown sugar/honey/maple syrup until the sugar starts to caramelize and they get a bit crispy on the outside (Tip: use a cast iron pan). They’re also great added in with mashed potatoes, just like how I suggest serving celeriac to many market shoppers and Veggie Lovers (I had one shopper this week who was looking for veggies to “hide” in potatoes so she could get more veggie variety into her kids’ diets… Parsnips and celeriac camouflage well!).

Try this recipe for baked Parsnip Fries! Or, this Maple Parsnip Soup Recipe from my favorite cookbook, Simply in Season. How about Parsnip Hashbrowns for brunch? Or something really different, like this Parsnip Hummus. You can even use them in baking, like this recipe for Parsnip Biscuits with black pepper and honey. The long and short of it is, parsnips are very versatile!

I love using winter veggies like parsnips to make fritters:RootFritters

Some recipes for Parsnips submitted by our Facebook fans:

I cut them to look like skinny fries, drizzle oil and seasoning, and roast them. The kids think they are French fries and devour them.


Loaded Mashed Parsnips
1.5 lbs Parsnips peeled
1 medium Potato peeled
2 tsp Salt
1/4 cup Heavy Cream
3 tbsp Butter
3 slices Bacon cooked and crumbled
1/4 cup Sour Cream
1/2 cup Shredded Cheese
Chives chopped
Cut parsnips and potato into one inch pieces. Place in large pot and cover with water. Add 1 tsp salt. Bring to boil over high heat.
Once boiling, lower heat and simmer for 12-15 minutes or until very tender. Drain.
Using a potato masher or food processor, mix together parsnips, potatoes, butter, heavy cream, remaining salt and sour cream.
Stir in bacon pieces and shredded cheese. Top with chopped chives just before serving.

four parsnips & four carrots cooked togetter and mashed then add half tsp dill weed and one tsp parsley flakes and one tsp butter mixed

Grilled in a foil packet like these potatoes:

Jamie Oliver’s Spiced Parsnip Soup:

Apple Parsnip Soup:

Cut parsnips, carrots, and potatoes into chunks. Toss with oil and spread on bottom of a roaster. Lay a ring of farmer sausage on top and bake at 350F for 45 minutes to an hour.