Parsnip is a pale root vegetable with a gentle sweetness and a subtle aniseed note. Use it much like carrot or celeriac: in soups, mash, traybakes or roasted until caramelised.
Latin name: Pastinaca sativa
Origin: Eurasia
Description
Parsnip belongs to the carrot family (Apiaceae) and looks like a creamy-white carrot with broader shoulders. Its firm flesh turns buttery-soft when cooked and develops a rounded sweetness. After exposure to cold, parsnips often taste even sweeter, which is why they’re a classic autumn and winter veg.
In the kitchen
Roast parsnips with oil, salt and thyme, or boil and mash with a knob of butter (or oil) and a pinch of nutmeg. They’re also great thinly shaved raw in a salad with lemon and apple. Parsnip pairs well with garlic, rosemary, sage, mustard, apple, pear, hazelnuts and sharper cheeses.
Storage & preparation
Store parsnips cool and away from light, ideally in the fridge vegetable drawer. Keep the skin on until you’re ready to cook, then scrub well; peeling is optional. Trim any tough ends and, for larger parsnips, remove the woody core. Cooked parsnip keeps covered in the fridge for 2–3 days.
Tasty recipes with parsnip
Roasted Parsnip
Roasted parsnips are a simple side dish that beautifully brings out the sweet-earthy flavour of this often-overlooked vegetable.
