What Do Parsnips Taste Like? Do Parsnips Taste Good?

Root vegetables are a bit tricky to grow because you don’t know what’s happening beneath the earth.

But if you are a sucker for carbs with high levels of nutrients, you will farm them.

Or you will hit the aisles where they stack the parsnips in the supermarket. They may not be very appealing on the surface but have the ability to elevate cuisines.

Take parsnips, for instance. Like other root vegetables, it is starchy but is a part of the parley family.

It has a blend of all flavors, from sweet to nutty to spicy to starchy in terms of taste.

And once you can extract its flavor correctly in a dish, there’s no going back.

What are Parsnips?

If you picture its image, the next thing that comes to your mind is the turnip’s or the carrot’s cousin.

Like carrots, Parsnip is a root vegetable, and they both belong to the same family of Apiaceae.

That’s the same family as coriander, cumin, and celery also come from. The name originates from the Latin name pastinaca sativa.

This cream-colored veggie is nothing like you would imagine from the looks of it.

It is a biennial vegetable highly rich in starch, which over time can get sweet after winter frosts while still underground.

What Do Parsnips Taste Like? Do Parsnips Taste Good?

There are various notes of flavor you would experience on biting Parsnip. The taste begins with a nutty flavor, stretchy like a potato, then sweet like carrot, and a hint of bitterness like turnips or radish.

It is a classic root vegetable so complex you’d find it tricky to describe the taste. The blend of various tastes it contains helps add depth to whatever you prepare with it.

You are sure to impress someone with your dish if you can work with its flavor aptly.

Parsnips go by various other names such as Grand Chervis, Panais, or Chirivía, to name a few.

The fact that it’s starchy like potato makes it eligible as a substitute for carbs. They offer almost the nutrition, but parsnips have a lower calorie count and contain more fiber.

Parsnips are an incredible source of essential nutrients, including vitamins, fiber, and minerals in every bite or serving.

It serves as an excellent alternative for it offers both flavor and nutrition. Here is a list of some commendable health benefits from Parsnips based on its constituents:

  • Potassium improves heart health and regulates blood pressure.
  • Folate keeps a check on the homocysteine levels.
  • Dietary fiber helps in cholesterol reduction and also lowers blood sugar levels. It also helps in digestion and preventing obesity.
  • Vitamin B9 optimizes the metabolic process and keeps congenital disabilities at bay.
  • Parsnips have low-calorie content making them ideal for weight loss.
  • Antioxidants enhance the immune system.
  • Vitamin C helps fight gingivitis, bad breath, and toothache.
  • Ascorbic acid improves vision.

How to Cook Parsnips?

Parsnips are quite blend-able and can apt to any dish. It justifies as a side alone or with other veggies.

You could roast them on a tray with an assortment of different vegetables, and it will put the main dishes to shame.

Not just that, they go amazingly well in soups, salads, and dips. The starch turns into glucose, making it sweet, and you can make desserts also out of them.

They can be a great alternative to potatoes, and you can make parsnip fries. You can also make a sumptuous side dish for Christmas with parsnips, as BBC Good Food tells you how.

Try your hands on more innovative takes on parsnips, like a creamy soup, or a cake, or even pasta with parsnips with these recipes.

Here is a list of dishes you could try at home incorporating this incredible root vegetable.

Conclusion

Parsnips are yet to come out from being an underdog amongst vegetables. Maybe it is because we group them with carrots or simply undermine them as alien and weird.

We even tend to ignore it while they sit on the aisles in the supermarket.

It’s time we give this excellent vegetable credit, for we have nothing to lose but only gain by adding this vegetable to our diet.

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