Strategic Parsnip Use

Parsnips are not everyone’s favorite vegetable. Many people flat-out don’t like them. However, the reality is that this time of year they are one of the increasingly few options we have for boxes. Also, lots of people really do like them.

Whether you love ’em or hate ’em, we’ve got some ideas for how to use parsnips. Some of these uses highlight the parsnip, others hide it. Either way, you’re getting the health benefits of this root vegetable, which include high levels of potassium and fiber, vitamin C and B-complex vitamins, as well as so much more (Source:

Here are some of our ideas:

-Parsnip Chips (from long-time volunteer, Laurie). Peel and thinly slice the fat parts of the parsnips (Mandolins are great for this). Lay out on a baking sheet and season to your taste (Laurie likes season salt for this). Bake until crispy.

-Parsnip Mash. Peel, boil, and mash, just like you would potatoes. You can even mix with potatoes, or cauliflower, for a change-up on the usual.

-Stuffed Cabbage. Shredded parsnips are a common ingredient in most stuffed cabbage recipes.

-Shredded Parsnip in Just About Anything. I love shredding parsnips into dishes. I peel them and shred them, then toss them in with the rest of the items to be sauteed. I’ve added them to veggie enchiladas, plain sauteed veggies, and the other night I even sauteed them into a mushroom and spinach pasta dish. It never tastes like parsnips, but it adds great texture, depth of flavor, and it’s a good way to get some more veggies into a dish.

So, no matter your feelings on the parsnip, give some of these ideas a try and see what you think! You might just be surprised at the results.