24 Parsnip Recipes - Sauteed, Roasted, Mashed, Soup & More - Foodiosity (2024)

FAQs

Are parsnips good for diabetics? ›

Good replacements for potatoes

Look for high fiber, lower carb, and low GI and GL foods like the following (33): Carrots and parsnips. Both are low GI and GL and have less than 10 grams of carbs per 2.8-ounce (80-gram) serving. They're great boiled, steamed, or baked.

Then, cut each side of the vegetable to approximately three-quarters of an inch. If you keep parsnips inside the air for far too long, they will oxidize, much like apples. To prepare parsnips before cooking, soak them entirely in a basin of water, including a bit of lime juice.

Parsnips are a classic ingredient in some chicken broths and soups, and can also be baked, sauteed, steamed, mashed or pureed, roasted, used in stews and fried. The parsnip is a root vegetable related to both carrots and parsley (and, come to think of it, don't the tops of carrots look a lot like parsley?).

Sure, all the sugar in the parsnip is very soon processed into the blood stream, but there was almost no sugar to begin with, so it won't cause any insulin spikes to the metabolism. While the root's glycemic score is high, its glycemic load score is a very tolerable 12.

However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

Single layer and well-spaced out on the tray, use 2 baking trays if necessary or they will get soggy. There should be a good amount of space between the parsnips so they cook properly. To ensure even roasting, slice the parsnip in half so that the end is 1 piece.

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

In some cases, people consuming parsnip for the first time may also experience allergic conditions like dermatitis, bloating, gas, stomach cramps, and food allergy symptoms like burning, itching, and swelling of lips and tongue, redness in the eyes, and breathing difficulty.

One-Pot Beef Stew with Parsnips is the ultimate slow-cooked comfort food where the beef is fork tender. The gravy has a wonderful rich flavor with undertones of Guinness that pairs perfectly with mashed potatoes and freshly baked bread slathered in Kerrygold Butter!

Why is my parsnip soup bitter? ›

I recommend peeling parsnips before adding them to recipes like this parsnip soup. If you don't peel them, you'll likely be adding a bitter taste to the soup. Why is my parsnip soup bitter? If you leave the peels on the parsnip, it can cause your soup to taste bitter.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Mix the semolina, paprika and thyme together in a small bowl. Add to the parsnips and mix well to coat them in the mixture. Place the parsnips in one layer in the tin with the hot oil and roast for about 20 minutes, turning over halfway through the cooking time, until golden and crisp.

Several studies show that there's a direct link between the consumption of fibre rich foods, such as parsnips, and a reduced risk of type 2 diabetes. One cup of parsnips has almost 7 grams of fibre, particularly soluble fibre, which is responsible for lowering cholesterol levels and regulating blood sugar.

A 100-gram serving of parsnips contains approximately 18 grams of carbohydrates, 4.9 grams of fiber, and 1.2 grams of protein. That leaves you with around 13.1 g net carbs, which isn't too shabby.

Why is Carrot better than Parsnips? Significantly more vitamin A (IU) per 100g. Sizably more vitamin A (RAE) per 100g. Distinctly more luteolin per 100g.

Parsnips contain higher levels of sugar compared to carrots, radishes, and turnips. With 75 calories per 100 grams, parsnips provide a similar calorie count to certain fruits like bananas and grapes.