Q:

How do you cook baked parsnips?

A:

Quick Answer

To make baked parsnips, begin by peeling and chopping 1 pound of parsnips; some cooks prefer to julienne parsnips. Salt and pepper them to taste,them and toss with 1 or 2 tablespoons of oil and 1 tablespoon of honey or sugar. Spread the parsnips on a cookie sheet and bake in an oven preheated to 425 F. Decrease temperature to 350 F, and bake for 45 minutes, turning once.

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Full Answer

Cooks can personalize the basic roast parsnip recipe by adding a variety of herbs and spices. Rosemary and garlic are both popular additions, and a sprinkle of Parmesan cheese is a good garnish. Carrots also make a nice complement to parsnips, as the two vegetables have similar cooking times and flavor profiles.

A wide selection of casseroles combines parsnips with other root vegetables such as potatoes, rutabagas, and sweet potatoes. To make a mashed potato, rutabaga and parsnip casserole with caramelized onions, chop and peel 3 pounds of potatoes and about 1 1/2 pounds each of parsnips and rutabagas. Add to a pot with 7 cups of chicken broth, one bay leaf, eight cloves of crushed garlic, and 1 teaspoon of dried thyme. Simmer for about 30 minutes or until vegetables are tender. Drain the vegetables, add 1/2 cup of butter, mash, and pack lightly into an 13-by-9-inch baking pan. Caramelize three sliced onions in 1/4 cup of butter and spread over the mashed root vegetables. Bake at 375 F for 25 minutes.

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