Parsnips are great in a roasted melody of roasting veggies, however parboiling for a few minutes brings out the best flavor.

Young small Parsnips can be roasted whole larger ones should be quarted or halved as the may have a woody core that should be removed and will cook more evenly.

Preboil, until tender, 15-20 minutes 2″ pieces of Parsnips before adding to stews and cassaroles.

Roasting in butter or olive oil for 40 minutes preheated at 400 degrees.

Choose small or medium firm Parsnips.
Store in a cool place. They will keep for 8-10 days.

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