Parsnips are, I believe, an extremely under utilised vegetable. Their distinct and all but unique sweet flavour adds a different dimension to any meal or dish and particularly in the early Winter, they are something I enjoy at least twice a week, cooked in a variety of ways and combined with a number of different ingredients. I will share some of these methods and recipes with you below.
I have often heard it said that parsnips should never be lifted from the ground prior to the first hard frost of Winter. I am not sure why but experience has taught me that this is certainly true to a certain extent and that the vegetable does seem to have "something extra" at this stage. A second tip which I was once given regarding parsnips is that they should never be peeled but instead "scraped." Top and tail them and holding them by each end in turn, scrape a sharp knife along the surface (away from you!) until only the dark outer casing has been removed. This also means that we have more parsnip available to eat!
Boiled Parsnips
This is probably the most common manner in which parsnips are cooked but the inherent danger here, as with so many other vegetables, is over cooking. After we have scraped our parsnips, quarter them length-wise and add them to a pan of slightly salted boiling water. Simmer for about fifteen minutes before checking their texture with a skewer or fork. As soon as they have clearly started to soften, they are ready. Drain them well and add a small knob of butter, then as an amazingly tasty additional ingredient, just a small pinch of freshly grated nutmeg. Swirl them around carefully so as not to break them and serve.
Parsnips in Soup
Parsnips are delicious in a variety of soups but especially in vegetable broth, with the likes of carrots, potatoes and parsley. Chop them in this instance in to approximately one inch cubes and continue to remember the dangers of over cooking.
Parsnips in Stews
I love parsnips added to particularly beef stew. Brown some chopped stewing steak in a pan before adding one pint of beef stock and half a teaspoon of freshly chopped thyme leaves.. Bring it to a simmer and cook for one and a quarter hours before adding two large chopped potatoes and one large chopped carrot. After a further fifteen minutes, add a chopped parsnip and continue to cook for a further quarter of an hour. This stew is particularly delicious on a cold Winter's day, served with some hot crusty bread.
I hope these ideas for cooking parsnips appeal to you and that you will now experiment yourself with this delicious and wholesome vegetable.