ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

How To Prepare Fresh Parsnips

Yield 6 to 8 servings


  • 2 pounds parsnips
  • Salt to taste
  • 1 teaspoon lemon juice

How to Make It

  1. To Clean: Select parsnips as you would carrots: small to medium size, and firm. Avoid large ones, as they are probably woody at the center. Wash with brush and scrape, if desired. Parsnips may be shredded or sliced as indicated in recipe.

  2. To Boil: Cut parsnips into 1/8- inch slices. Combine parsnips, salt, and lemon juice in a saucepan; add water to cover, and bring to a boil. Reduce heat; cover and simmer 10 minutes or until parsnips are tender. Drain.

  3. Other Cooking Methods: Deep-fry; sauté; simmer; steam.

  4. Serving Suggestions: Parsnips may be served with any of the following: Dill Sauce, Horseradish Sauce, Lemon-Butter Sauce, Mustard Dip Sauce, or any sour cream or white sauce.

Oxmoor House Homestyle Recipes