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Nov 25, 2023
What is a Parsnip? (And How to Cook It) Recipe

Learn how to cook parsnips! Closely related to carrots, this humble root vegetable has a sweet, nutty flavor. It’s delicious roasted, mashed, and more.


Roasted parsnips


The humble parsnip is one of the most underrated vegetables. It’s cheap, versatile, easy to work with, and PACKED with flavor…but most of us cook it rarely, if at all.

I think it’s time parsnips got a lot more love, so I’m sharing my complete guide to them below. You’ll learn how to cook them, how to store them, and find my favorite parsnip recipes. I hope you’ll give this tasty root vegetable a chance!

What is a parsnip?

A parsnip is a pale, tapered root vegetable that resembles a white carrot. The resemblance makes sense, because parsnips and carrots are cousins. They’re both members of the Apiaceae family, along with fennel, parsley, celery, and more.

What do parsnips taste like?

Parsnips have a starchy texture and sweet, nutty, and earthy flavor.

Fun fact: Unlike many crops, parsnips benefit from cold temperatures while they’re in the ground. A cold snap converts the roots’ starches to sugars, making them sweeter.

Though parsnips are widely available throughout the fall and winter, the sweetest ones are harvested in spring. These have been overwintered (left in the ground during the winter), so they are high in natural sugars.


Parsnip recipe ingredients


How to Cook Parsnips

There are so many ways to cook this versatile root veggie! I enjoy

  • adding it to soups and stews,
  • boiling and mashing it,
  • shaving it for salads,
  • and using it in desserts (think carrot cake, but with parsnips).

But my favorite method for how to cook parsnips is roasting. Here’s how to do it:

Start with 1 1/2 pounds parsnips. Look for ones that are small to medium in size, as large parsnips often have a tough woody core. They should be firm, not flimsy, and free of any soft or browned spots.


How to cook parsnips - cut into sticks on a baking sheet prior to roasting


Next, chop them. No need to peel! The most flavorful part is right under the skin, so peeling can strip away flavor. Instead, give each root a good scrub and cut the parsnips into 1/2-inch-thick matchsticks.

Then, season them. Place the veggies on a baking sheet lined with parchment paper. Drizzle them generously with olive oil and sprinkle with salt and pepper. Toss to coat and spread in an even layer on the pan.

Roast in a 425°F oven for 30 to 40 minutes, or until tender and browned.


Roasted parsnips on a baking sheet


You could stop there, but a simple dressing really takes this recipe over the top!

While they’re still warm, toss the roasted roots with a simple mix of olive oil, garlic, and fresh rosemary. Add a squeeze of fresh lemon juice and a sprinkle of gremolata (or chopped parsley), and toss again. Season to taste and serve!

Find the complete recipe with measurements below.

Storage

Store the roasted veggies in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven.

Store fresh parsnips in the fridge for up to 3 weeks. They keep best wrapped in a towel or a plastic bag.


Parsnip recipe


Favorite Parsnip Recipes

Looking for more ways to cook this flavorful veggie? We love these easy recipes:

And if you want more easy veggie sides, try these roasted Brussels sprouts, baked sweet potatoes, or roasted vegetables next.

Roasted Parsnips

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves 4

This recipe is one of our favorite cooking methods for parsnips! They come out perfectly tender with crisp, golden brown edges. Lemon juice, fresh herbs, and garlic take this easy side dish over the top.

Prevent your screen from going dark

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • Place the parsnips on the baking sheet. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat and spread evenly on the baking sheet. Roast for 30 to 40 minutes, or until tender and browned around the edges.

  • In a large bowl, whisk together the olive oil, rosemary, and garlic. Add the parsnips and toss to coat. Add the gremolata and lemon juice and toss again. Season to taste and serve.

Sources used for this article: Six Seasons by Joshua McFadden; Johnny’s Selected Seeds

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Nov 7, 2023
How to Cook Spaghetti Squash


How to Cook Spaghetti Squash


I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes.

First things first: cut it in half lengthwise. Then, scoop out the seeds.


Hands scooping seeds from halved Spaghetti Squash


Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do.


Spaghetti Squash on baking sheet with olive oil


Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Pop it in a pre-heated 400°F oven.


Hands poking holes in Spaghetti Squash with a fork


A mistake I used to make was roasting my squash too long. I used to roast it for an hour or longer, but now I roast it for 30 to 40 minutes. I initially thought the squash needed to be super soft and fork tender in order for the strands to “spaghetti,” but over the years I’ve learned that I prefer my strands to be more al dente (and less mushy), and that the 1 hour mark was too long. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. It can also vary from squash to squash, so adjust your cooking time accordingly.


Roasted Spaghetti Squash halves on baking sheet


Once it’s roasted and cool enough to touch, use a fork to scrape the strands. I like to start from the outside and work my way in, fluffing them up as I go.


Hands fluffing Spaghetti Squash strands with fork


That’s it! Season it with more salt and pepper and serve it as a simple veggie side. Or incorporate it into your favorite spaghetti squash recipes. Here are two of mine (pictured below): Spaghetti Squash with Chickpeas and Kale and Lemon Pesto Spaghetti Squash.


How to Cook Spaghetti Squash


How to Cook Spaghetti Squash

 

  • 1 spaghetti squash
  • extra-virgin olive oil
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 400°F.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
  3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
  4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

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