parsnip
Also known as: Parsnips
A root vegetable related to the carrot, cream-colored with a sweet, slightly nutty, earthy flavor that becomes more pronounced with roasting. Its sugars caramelize readily, so it browns and sweetens faster than a similarly sized carrot at the same oven temperature.
Buying guidance
Choose parsnips that are firm and heavy for their size; avoid ones that are soft, rubbery, or have a large, woody core, which is more common in oversized roots and tends to stay tough even after long cooking. Smaller to medium parsnips are generally more tender than very large ones.
Substitutions
- Carrot -- similar shape and sweetness, less earthy and perfumed; a close substitute in roasts and soups.
- Sweet potato -- shares the sweet-root role but a different flavor and softer texture when cooked.
- Turnip -- earthier and more peppery, less sweet; works in a mixed root vegetable roast.
Tips & common mistakes
The core of a parsnip, especially a large one, can stay woody and fibrous even after long cooking -- quarter it lengthwise and cut out the pale center if the root is more than about an inch thick at the top. Parsnip skin is also more bitter than carrot skin, so peel it rather than leaving it on the way you might a carrot.
Storage
Unlike potatoes, parsnips actually turn sweeter with cold exposure -- refrigeration converts some of their starch to sugar, which is why parsnips are traditionally considered best after the first frost. Keep them in the refrigerator crisper rather than a pantry.