The skin can be tough, bitter and earthy, especially if the parsnips are large. For one, they look cleaner and more appealing. While you don’t have to peel parsnips, I always do. You can steam or boil parsnips as well, but they won’t develop the best flavor (or the sweet caramelized edges). Not only does it produce the most delicious results- it’s also the most hands off method! The sugars caramelize, the edges crisp up and the centers become fluffy and tender. But my absolute favorite way to cook parsnips is roasted in the oven at a high temperature. Parsnips are typically cooked in stews, alongside potatoes and carrots. They can also get bitter and are best consumed when small, sweet and tender. Clearly, they have a lot going on and you’ll just have to try them yourself.Īs parsnips get bigger, they develop a fibrous woody core that needs to be removed. Some say the flavor is reminiscent of anise, others say they’re sweet and nutty, while others adamantly claim the parsnip flavor is most like nutmeg. They have a distinctive earthy, spicy flavor with a starchy texture and a sweetness like a carrot. They look like large white carrots but are much more complex. Parsnips are such an underrated vegetable. There’s no better way to enjoy a roasted parsnip than doused in this buttery, maple ginger glaze. It adds a delicate crunch and really makes the flavors pop. Feel free to leave them out, or to add more to taste! Just don’t skip the flaky salt part. I especially love the way the warm ginger notes and cozy maple syrup round out the earthy spice of the roasted parsnips.Īnd as usual, I love to add a bit of spice to my recipes and tossed in some red pepper flakes for extra flare. It’s the only non-dairy food our one year old is eating! They’re sweet, spicy, tangy and so buttery. The maple ginger glaze takes them over the top. They have crispy caramelized edges and fluffy insides. These roasted, glazed parsnips are going to be your family’s new favorite vegetable.
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