Do I need to peel parsnips?

The first time I tried roasting parsnips was when I was in my first year of culinary school. I neglected to peel them before I roasted them, and I learned the hard way (and unfortunately for the folks dining that day) you have to peel them before you cut them. The skin is actually a little pithy and a little bitter.

Do I have to core parsnips?

Unless you have older parsnips, you should not have to remove the core. If they have been left in the ground too long they can develop a woody core that is too pithy. You will notice it as you try to cut the tops off. If this is the case, quarter them lengthwise then remove the cores with a sharp chef's knife.

How to store and reheat leftovers

Keep leftovers in a air-tight container in the refrigerator for up to three days. Leftovers can be reheated in the microwave until they're steaming hot. Or you can heat them in the oven. To do so place them in a glass baking dish and cover them with foil. Bake them at 350 degrees for 20 minutes or until they're steaming hot.

You can cut the parsnips up to four days ahead. Just store them in a resealable glass container in the fridge to keep them cold and dry. When you're ready to make them, toss them with the oil and seasonings just before roasting them.

Simple Roasted Parsnips

Description

Here is a simple recipe for roasted parsnips. Simply toss them with oil, herbs and salt and let the oven roast them into a perfect sweet and savory side dish.

Ingredients

Units Scale

2 pounds parsnips
1 tablespoon extra-virgin olive oil
1 1/2 teaspoon herbs de province, Italian seasoning or other dried herb mix
1 teaspoon kosher salt
chopped parsley for garnish

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Instructions

Preheat oven to 400 degrees F.
Peel parsnips and cut into 1-inch chunks. Toss with oil, herbs and salt in a large bowl. Spread out on a large rimmed baking sheet in a single layer.
Roast, stirring once or twice, until the parsnips are tender in the center and browned in spots on the outside, 25 to 35 minutes. Transfer to a platter or plates and garnish with parsley.

Notes

To tell if the parsnips are done, slide a fork into one or two. It should go in with little to no resistance.
You can cut the parsnips up to four days ahead. Just store them in a resealable glass container in the fridge to keep them cold and dry. When you’re ready to make them, toss them with the oil and seasonings just before roasting them.
If you have leftover parsnips they can be reheated in the microwave until they’re steaming hot. Or you can heat them in the oven. To do so place them in a glass baking dish and cover them with foil. Bake them at 350 degrees for 20 minutes or until they’re steaming hot.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 110
Sugar: 5 g
Sodium: 550 mg
Fat: 4 g
Saturated Fat: 0 g
Carbohydrates: 20 g
Fiber: 4 g
Protein: 1.5 g