Maple Parsnip Cake with Sweet Potato Frosting If you still have parsnips to use up after making your roasted curried parsnips be sure to try these other tasty parsnip recipes! What do parsnips taste like? The taste of a parsnip is a delicate cross between a mild carrot and an earthy vegetable with a slight nutty taste. For this recipe, you do not need to boil them. FAQsĭo I need to peel parsnips? You don't need to peel them but it is highly recommended as the peel can hold dirt that's difficult to clean.ĭo I need to boil parsnips before using them? This depends on the recipe. Reheating: You can reheat cooked parsnips in the microwave, air fryer or roast them in the oven at 350 for 10 minutes or until warmed through again. You can also heat them in a frying pan with a splash of oil. Storing: You can store cooked roasted parsnips in an airtight container in the fridge for up to 5 days.įreezing: Cooked curried parsnips can be frozen by adding them to a baking sheet in a single layer, freezing them completely, then adding them to a freezer-safe bag.
To Make It Vegan: To keep this recipe vegan, make sure you are using oil or vegan butter. To Make it Gluten-Free: This curried parsnips recipe is naturally gluten free, however, it’s important to check your curry powder or paste to see if it contains any gluten ingredients. If you have any leftovers, you can also blend them up into a creamy soup with other roasted vegetables.įor a different shape, peel the parsnips and cut them into coin-shaped pieces. Toss them with some maple syrup, cinnamon and nutmeg for a sweeter roasted parsnip side dish. Variationsĭon’t like the flavor of curry? Toss with your favorite dried herbs instead.Īdd some chopped onion and garlic to the parsnips for additional flavor and texture. Serve them as “Fries” along with this Easy Bean Burger.ĭip them in this creamy Sriracha Aioli. Wonderful with a side of Vegan Mashed Potatoes.Īdd to an Indian feast of Vegetable Pakora, Daal, Bombay Potatoes and Turmeric Rice. Use any leftover peels or discarded pieces to make vegetable stock. This will prevent them from steaming in the oven and having a mushy texture. Use two baking sheets if you can’t fit all of the seasoned parsnips on one baking sheet in a single layer. If you like things spicy, go for a hot curry powder. TipsĬhoose fresh parsnips that are firm and not too bendy (like carrots, bendy ones will be older).
Spread the parsnips onto a large baking tray (or two), ensuring that they’re not too crowded.īake for 25 minutes or until the edges are golden, flipping and stirring halfway through the cooking time. Peel the parsnips then chop them lengthwise into finger-sized sticks.Īdd the parsnips to a large bowl with the oil, curry powder and salt and pepper and toss well to coat.
Cooking parsnips how to#
How to make curried parsnipsįollow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method. The only tools you need are a vegetable peeler, baking sheet and oven. Sea Salt & Black Pepper - This seasoning duo will help bring out all of the flavors by helping them blend together.
Cooking parsnips free#
I use sunflower oil.Ĭurry Powder - Feel free to use your favorite curry powder with your personal level of spiciness. I tend to use mild so they whole family can tuck in. Oil - The oil in this recipe helps the parsnips brown and get caramelized which brings out the natural flavor and sweetness. They have a large top and a skinny bottom and are an off-white color. Parsnips - You can find these in the store next to the root vegetables and carrots. Find out more about the health benefits of parsnips. Parsnips are a great source of vitamin c, fiber and potassium. They'll keep in the fridge for up to 5 days. The whole side dish takes under 1 hour to make from start to finish. It’s a great side dish along with a hearty protein and salad. This is a mild recipe, but you can make them spicy with chilli powder or flakes. You can change up the seasonings if you don’t enjoy curry. It uses a seasonal vegetable that is nutrient-dense and slightly sweet making it something that adults and kids both love in these parsnips with curry. I even love them warm on a bed of seasoned quinoa (or rice or other grains) as a healthy meat-free meal. Parsnips are a wonderful vegetable because they have the slight sweetness and texture of a carrot.īut they are also mild and earthy enough to enhance whatever they are flavored in.Īdding the flavor of curry to parsnips has a perfect balance of flavor that will make it on to your favorite recipe rotation.Ĭurried Parsnips are perfect as an everyday side dish, as an alternative to fries, or with a curry. Don't have parsnips? Don't despair! Try this recipe with carrots instead.
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