How Long to Cook Parsnips

Preparation

How to Prepare Parsnips Before Cooking

Scrub or peel parsnips and trim the ends. Remove woody cores from large older parsnips if needed.

To remove a woody core, cut the parsnip lengthwise into quarters and slice away the firm central strip. This is usually only needed for large older parsnips.

Cut the thin tips larger and the thick tops smaller if needed so all pieces finish at about the same time.

Small young parsnips can often be scrubbed instead of peeled. Larger parsnips usually taste and feel better peeled because the skin can be tougher.

Method

How to Cook Parsnips Step by Step

1. Scrub or peel the parsnips, trim the ends, and remove woody cores from large older roots if needed.
2. Cut into even slices, chunks, or lengthwise pieces. Keep very thick tops smaller than narrow tips so they cook evenly.
3. For cut pieces, add parsnips to boiling salted water. For whole parsnips or very large chunks, start in cold salted water and bring to a simmer.
4. Cook until a knife slides through the thickest piece easily.
5. For a side dish, drain when tender but still intact. For mash or puree, cook a few minutes longer until the pieces crush easily.
6. Drain well and season while warm.

Cooking chart

Parsnips Cooking Time Chart

Flavor

What Parsnips Taste Like

Parsnips are sweet, aromatic, earthy, and starchy. Boiling makes them soft and mild, while roasting makes their sweetness deeper and more concentrated.

They work especially well in mash, puree, soups, stews, cream sauce dishes, and roast dinners.

Age

Young vs Older Parsnips

Young parsnips are usually tender, sweet, and easy to cook. Large older parsnips can be more fibrous and may have a woody core.

If the center looks tough or stringy, cut the parsnip lengthwise and remove the core before cooking.

Core

How to Remove a Woody Core

Cut the parsnip lengthwise into quarters, then slice away the firm central strip from each piece.

Small young parsnips can often be cooked whole or simply sliced. Large older parsnips are more likely to need coring.

Use

Cook by Final Use

For a simple side dish, cook parsnips until tender but still intact. For mash or puree, cook them longer until very soft.

For soup, simmer parsnips directly in the broth so their sweetness flavors the liquid.

Methods

When Another Cooking Method Is Better

Boiling is useful for mash, puree, soup, and soft side dishes. Steaming keeps the flavor less diluted and can give a less watery texture.

Roasting is often better when you want deeper sweetness, browned edges, and a nutty flavor. Sauteing works well for thin slices or parsnip ribbons.

Approximate times: boiling takes 5 to 25 minutes for most cuts, steaming takes 8 to 18 minutes, roasting takes 25 to 40 minutes, and sauteing thin slices or ribbons takes 6 to 12 minutes.

Roasting

Boiled vs Roasted Parsnips

Roasting usually gives parsnips a sweeter and more concentrated flavor than boiling because the surface browns and less flavor escapes into the water.

Boiling is still the better choice when you want parsnips soft enough for mash, soup, puree, or a creamy side dish.

Texture

How to Know When Parsnips Are Done

A knife should pass through the thickest part easily. For a side dish, parsnips should be tender but not falling apart.

For mash or puree, cook parsnips longer until they crush easily with a fork. If the outside is soft but the center is firm, cook a few minutes longer and cut pieces smaller next time.

Large older parsnips can still seem stringy if the woody core was left in place. Remove that core before cooking when it looks firm or fibrous.

Flavor

Best Seasonings for Parsnips

Serve parsnips with butter, parsley, thyme, rosemary, bay leaf, nutmeg, black pepper, cumin, coriander, curry powder, honey, maple syrup, brown butter, cream sauce, milk, yogurt, cheese sauce, lemon, mustard, vinegar, or chives.

Parsnips pair well with potatoes, carrots, celery root, turnips, leeks, onions, roast chicken, beef, pork, lamb, sausages, and rich gravies.

Avoid this

Common Mistakes

• Not removing the woody core from large older parsnips.
• Cutting thin tips and thick tops the same size, causing uneven cooking.
• Boiling small slices as long as large chunks.
• Overcooking until the pieces become watery or collapse.
• Using too much water for a simple side dish, which can dilute the sweet flavor.
• Expecting boiled parsnips to taste as caramelized as roasted parsnips.
• Forgetting that parsnips cook faster once cut than many dense roots.

Rescue tips

How to Fix Parsnips

Small texture problems can often be redirected into another dish.

• Watery parsnipsDrain well, let steam escape for a minute, then finish with butter, cream sauce, herbs, mustard, or black pepper.
• Still firm in the centerReturn to a simmer for a few minutes. Next time, cut thick tops smaller or remove woody cores from large roots.
• Too softMash with potatoes, blend into soup, or turn into a puree instead of serving as separate pieces.

Serving

What to Serve With Parsnips

Use boiled parsnips for simple buttered sides, parsnip mash, parsnip and potato mash, soup, puree, cream sauce dishes, stews, and roast dinners.

For a stronger, sweeter flavor, roast parsnips instead of boiling them. Roasting gives browned edges and a more concentrated flavor.

Recipe ideas

Parsnips Recipes You May Like

These ideas work well with cooked parsnips.

• Boiled parsnips with butter and parsleySimple side with salt, pepper, and fresh herbs.
• Parsnip mashCook until very soft, then mash with butter, milk, cream, or potatoes.
• Parsnip soupSimmer parsnips in broth with onion, leek, carrot, or celery root, then blend.
• Carrot and parsnip pureeCook both roots until soft, then blend with butter, cream, nutmeg, or thyme.

Leftovers

How to Store Raw and Cooked Parsnips

Store raw parsnips in the refrigerator, ideally unwashed and loosely wrapped or in a bag. Remove any leafy tops before storing because they pull moisture from the root. Use parsnips while they are firm, not limp or shriveled.

Cooked parsnips can be refrigerated in an airtight container for 3 to 4 days. Reheat gently with butter, broth, cream sauce, or a splash of water.

Leftover cooked parsnips can be mashed, blended into soup, roasted again, or added to stews.

Tools

Useful Tools for Cooking Parsnips

• Medium or large potUse enough room so the vegetables cook evenly.
• ColanderDrain quickly when the texture is right.
• Small knife or forkCheck the thickest pieces for tenderness.
• Kitchen timerStart checking near the early end of the range.

Keep cooking

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