Roast parsnips are a delicious accompaniment to any roast, and you can learn how to roast and cook parsnips the right way with our simple recipe.
In season from September to March it is said that the best flavoured parsnips are those that have been left in the ground until after the first frosts. Choose small to medium-sized parsnips,if possible, as large ones tend to be tough and fibrous in the middle.
Generally you can cook parsnips just as you would potatoes, peel (or just scrub baby ones), halve, quarter or cut into chunks and then boil, roast or mash. Using a mixture of half potatoes and half parsnips in many dishes works really well too, particularly mash. Classic potato dishes such as Potato Dauphinoise, thinly sliced potatoes layered and baked with garlic and cream and topped with Gruyere cheese is delicious made with parsnips. Rosti cakes using par-boiled coarsely grated parsnips instead of potatoes is a winner too.
Parsnips go well with most foods, particularly roast meat, sausages and game. To balance their sweetness, cook them with spices such as fresh chilli, harissa paste or curry paste – this works well for roasting and for soups. To enhance their sweetness, coat them in honey and mustard which will caramelise during roasting for extra stickiness. And for added richness and smoothness mash with butter, cream and black pepper for a luxury cottage pie topping.
- 4-6 medium-sized parsnips
- 3tbsp sunflower oil or olive oil
- Salt and freshly ground pepper
Preheat the oven to 200ºC/400ºF/Fan 180ºC/Gas Mark 6. Peel the parsnips and trim off both ends. Cut them in half or quarters lengthways depending on their size and place in a roasting tin.
Add the oil, season with salt and freshly ground pepper and mix well to coat. Roast in the oven for 35 mins, turning occasionally until golden and tender.