How to Roast Parsnips
Preheat your oven., Wash the parsnips., Parboil if you prefer a soft texture., Cut the parsnips into equal pieces., Toss with oil and seasoning., Spread the parsnips out in a roasting pan., Roast until lightly browned., Serve immediately., Preheat...
Step-by-Step Guide
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Step 1: Preheat your oven.
Set it to 400 degrees Fahrenheit (200 degrees Celsius). -
Step 2: Wash the parsnips.
Rub them under running water to remove dirt.
Cut off the root tip and leaves if they are still attached. , You can skip straight to roasting, but parboiling the parsnips first will help prevent dry or chewy parsnips.
To parboil, put whole or halved parsnips in salted, boiling water and cook for 8 minutes or until slightly tender.Rinse with cold water until they stop steaming, then pat dry.
This is more important for mature parsnips more than 1 inch (2.5 cm) in diameter, which have a woody, fibrous core.
If you do not plan on parboiling, cut out the cores from large parsnips and discard them.Parboiling the peel will loosen it and allow you to slide it off by hand.
If you did not parboil, leave the peel intact, since the best flavor is right underneath it., Cut the parsnips into 3 inch (7.5 cm) lengths.
Cut pieces from the thicker end into quarters and the skinnier end into halves.Alternatively, cut into thick batons for a shorter cooking time. , Drizzle the parsnips with olive oil or another vegetable oil.
Toss well to coat using clean hands, until the parsnips are fully covered with a light layer of oil.
If desired, add salt and pepper to taste, plus your favorite combination of savory herbs.
Here are a couple ideas:
Rosemary, thyme, and/or crushed garlic.
A sprinkle of coriander and cumin., If you are using raw parsnips, a layer of foil over the pan will help retain moisture and prevent dry, shriveled vegetables.
There is no need for foil if you parboiled the parsnips. , The parsnips are ready when they are browned or lightly caramelized in a few places, but not yet shriveled.
This typically takes 45 minutes, or as little as 20 minutes if you parboiled the vegetables first.Check on them early, since cooking time varies with the size of your pieces.
For more even browning, check on the parsnips after 10 or 20 minutes and flip pieces that are sticking to the pan. , Like potatoes, parsnips tend to have a dry texture that improves when paired with butter, cream, yogurt, or crème fraîche.Optionally, toss with fresh herbs that match your seasonings, such as chopped cilantro to go with coriander and cumin.You can keep the dish warm in an oven on a low setting until the rest of your dinner is prepared., Set it to 400ºF or 200ºC. , Rinse the parsnips and scrub away surface dirt.
Trim both ends and chop into equal sized pieces.
Remove the woody core from large, mature parsnips. , The honey or maple syrup glaze will stick to the pan during cooking.
It's easier to clean this off of a foil tray than a standard metal roasting pan., Mix together roughly 1 part olive oil, 3 parts honey or maple syrup, and a little salt and pepper. (If you prefer exact amounts, measure 1 oz (30 mL) olive oil and
3.5 oz. (80ml) maple syrup or honey for each
2.5 lbs. (1kg) of parsnips.) Pour over the parsnips and toss until they are covered on all sides.
If your honey is cloudy and semi-solid, warm it up until it is runny enough to pour.You can use fake maple syrup, but it may not give the same depth of flavor.
Avoid sugar-free substitutes, since you need the sugar to caramelize the parsnips. , Depending on the size of your pieces, this can take 20 to 40 minutes.
Turn the pieces over once during cooking, once they have browned on one side. -
Step 3: Parboil if you prefer a soft texture.
-
Step 4: Cut the parsnips into equal pieces.
-
Step 5: Toss with oil and seasoning.
-
Step 6: Spread the parsnips out in a roasting pan.
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Step 7: Roast until lightly browned.
-
Step 8: Serve immediately.
-
Step 9: Preheat your oven.
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Step 10: Prep the parsnips.
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Step 11: Place the parsnips in a foil tray.
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Step 12: Toss in the other ingredients.
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Step 13: Roast until tender and golden brown.
Detailed Guide
Set it to 400 degrees Fahrenheit (200 degrees Celsius).
Rub them under running water to remove dirt.
Cut off the root tip and leaves if they are still attached. , You can skip straight to roasting, but parboiling the parsnips first will help prevent dry or chewy parsnips.
To parboil, put whole or halved parsnips in salted, boiling water and cook for 8 minutes or until slightly tender.Rinse with cold water until they stop steaming, then pat dry.
This is more important for mature parsnips more than 1 inch (2.5 cm) in diameter, which have a woody, fibrous core.
If you do not plan on parboiling, cut out the cores from large parsnips and discard them.Parboiling the peel will loosen it and allow you to slide it off by hand.
If you did not parboil, leave the peel intact, since the best flavor is right underneath it., Cut the parsnips into 3 inch (7.5 cm) lengths.
Cut pieces from the thicker end into quarters and the skinnier end into halves.Alternatively, cut into thick batons for a shorter cooking time. , Drizzle the parsnips with olive oil or another vegetable oil.
Toss well to coat using clean hands, until the parsnips are fully covered with a light layer of oil.
If desired, add salt and pepper to taste, plus your favorite combination of savory herbs.
Here are a couple ideas:
Rosemary, thyme, and/or crushed garlic.
A sprinkle of coriander and cumin., If you are using raw parsnips, a layer of foil over the pan will help retain moisture and prevent dry, shriveled vegetables.
There is no need for foil if you parboiled the parsnips. , The parsnips are ready when they are browned or lightly caramelized in a few places, but not yet shriveled.
This typically takes 45 minutes, or as little as 20 minutes if you parboiled the vegetables first.Check on them early, since cooking time varies with the size of your pieces.
For more even browning, check on the parsnips after 10 or 20 minutes and flip pieces that are sticking to the pan. , Like potatoes, parsnips tend to have a dry texture that improves when paired with butter, cream, yogurt, or crème fraîche.Optionally, toss with fresh herbs that match your seasonings, such as chopped cilantro to go with coriander and cumin.You can keep the dish warm in an oven on a low setting until the rest of your dinner is prepared., Set it to 400ºF or 200ºC. , Rinse the parsnips and scrub away surface dirt.
Trim both ends and chop into equal sized pieces.
Remove the woody core from large, mature parsnips. , The honey or maple syrup glaze will stick to the pan during cooking.
It's easier to clean this off of a foil tray than a standard metal roasting pan., Mix together roughly 1 part olive oil, 3 parts honey or maple syrup, and a little salt and pepper. (If you prefer exact amounts, measure 1 oz (30 mL) olive oil and
3.5 oz. (80ml) maple syrup or honey for each
2.5 lbs. (1kg) of parsnips.) Pour over the parsnips and toss until they are covered on all sides.
If your honey is cloudy and semi-solid, warm it up until it is runny enough to pour.You can use fake maple syrup, but it may not give the same depth of flavor.
Avoid sugar-free substitutes, since you need the sugar to caramelize the parsnips. , Depending on the size of your pieces, this can take 20 to 40 minutes.
Turn the pieces over once during cooking, once they have browned on one side.
About the Author
Ashley Evans
Creates helpful guides on lifestyle to inspire and educate readers.
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