Parsnips ingeniously simple to prepare Recipe with Cooking Video and Step by Step Instructions

I would now like to introduce you to my parsnip vegetable recipe. You can quickly bring a fine vegetable as a side dish or main ingredient to the table with my recipe.

Parsnips usually appear in German households as an ingredient in vegetable soup. However, cooks have long been giving these spicy tubers much more prominence on the plate. Perhaps you have already tried a parsnip puree?

So it’s no surprise that this root vegetable was even named Vegetable of the Year in Germany in 2011/2012. Parsnips have a pleasantly spicy taste and we love that!

My step-by-step preparation and my cooking video will help you with the preparation. Good luck!

I’ll show you parsnip soup in another post. © Foodphotographer Thomas Sixt

1. Prepare parsnips ingeniously

The parsnip is a very robust root. To make sure that nothing goes wrong, here are my tips for you:

  • Buy parsnips fresh – beware of soft tubers in the supermarket – please take the crunchy fresh roots!
  • Parsnips are similar to parsley roots, but they are milder in flavour.
  • It is a root vegetable, i.e. soil can be present. So peel and wash them. Or was it the other way round?
  • To peel the beetroot, you need a medium-sized vegetable or fruit knife.
  • I will show you how to peel and cut further down in this article.
  • For seasoning you need salt, pepper, nutmeg.
  • Butter or ghee is a good choice, you can also use olive oil!

Parsnips should not be confused with parsley root. They are very similar, but parsnips have a milder taste. 🙂

Shopping tip from chef Thomas Sixt
Parsnips peeled raw and cut

You can also prepare parsnips in the oven. Peel the vegetables and cut them into quarters lengthwise. Cover a baking tray with baking paper, olive oil, salt, pepper and nutmeg. Oven temperature 180° C – cooking time approx. 12 minutes.

Preparation tip from chef Thomas Sixt

2. Parsnip recipe

For your perfect vegetable dish, you’ll find the exact ingredients and step-by-step instructions with lots of photos here.

By the way, you can send me a cooking question directly via the comment function!

Print Recipe
5 from 25 votes
5 from 25 votes
Parsnips
Parsnip vegetable recipe by cooking professional Thomas Sixt with cooking video and step-by-step instructions.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dishes, vegetarian
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 2
Calories: 103kcal
Author: Thomas Sixt
Ingredients
Parsnips vegetables
  • 250 g parsnips I use organic parsnips
  • 2 tbs water
  • 15-30 g butter I like to use ghee
  • 1/4 tsp salt I use primal salt or Himalayan salt
  • 4-6 pinches pepper black, ground
  • 4 pinches nutmeg
  • 1 tsp thyme I also use parsley or lovage
Instructions
  • Get the ingredients ready, it takes a few parsnips for a dish.
  • Peel the parsnip root and slice it diagonally. When cutting, please pay attention to the size: Please cut the same size, so that the vegetables cook evenly.
  • Put the sliced root vegetables in the pot, add a little water, butter, salt, pepper, nutmeg and cook with the lid on. In the video, I show you how to prepare vegetables in a special vegetable pot with temperature measurement on the lid. I cook the vegetables in a temperature range of 90-140°C.
  • The vegetables will be cooked al dente after 6-10 minutes. Remove the lid, allow the liquid to boil down briefly and refine with herbs. You can now season your vegetables again with salt, pepper and nutmeg.
  • Arrange the vegetables and serve. Enjoy your meal!
Video

3.Calories and nutritional values parsnip vegetables

Nutrition Facts
Parsnips
Amount Per Serving
Calories 103 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 321mg14%
Potassium 438mg13%
Carbohydrates 9g3%
Fiber 5g21%
Sugar 4g4%
Protein 2g4%
Vitamin A 232IU5%
Vitamin C 78mg95%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

4. Seasoning variants

You can vary the classic vegetables in many different ways and refine them individually. Here you will find my tips and ideas:

Complementary ingredientsDescription
With butter or ghee or olive oilTry different oil ingredients, this influences the taste.
With cream or soy creamYou can add whipped cream to the soup.
WalnutsAdd fresh or caramelised walnuts or grated walnuts.
AlmondsServe with toasted almonds or with grated almonds + butter.
CashewAdd chopped or whole cashews.
Pumpkin seedsAdd the roasted pumpkin seeds to the vegetables at the end.
Pumpkin seed oilDrizzle a little pumpkin seed oil over the vegetables.
SesameSprinkle on at the end, light and dark sesame seeds look and taste great!
HerbsThyme, parsley, dill, cress, sprouts.
Herb chipsFried parsley leaves or basil leaves.
TurmericGently season with turmeric.
CurrySeason exotically with curry, butter and sugar.
Red pepperSprinkle on a little red pepper.

5. What parsnip vegetables go with

As a classic side dish, this vegetable goes well with great fish and meat dishes or even vegetarian:

6. More vegetables and side dish recipes

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!