Two years ago, I tried parsnips for the first time; our chef friend Martin made a parsnip purée as a side dish with steak. It turned out to be the best bite of 2019 for me.
I always thought parsnips were just white carrots. They are related to carrots and parsley. Parsnips are a root vegetable harvested in the fall. They are cream color and shaped like carrots but wider at the top. They have the sweetness like a carrot but a distinct flavor. Parsnips can be eaten raw or boiled, grilled, baked, or fried. They become sweeter when cooked, like a sweet potato.
Soups and stews are some popular ways people prepare parsnips. Others roast them like potatoes or fry them thinly sliced to make chips. I cook mine slowly in butter, cream, milk, garlic, and some salt & pepper. I purée them in the food processor until they are silky smooth.
When harvesting parsnips, gloves should be worn since the leaves can irritate the skin. The tops should be cut off and scrubbed well before use. Parsnips are high in vitamins and minerals. They are different, and we love them now that we know how delicious they are.
In Vermont and other parts of the country, we have a problem with poisonous parsnips. The wild parsnip is a tall plant with yellow flowers. Although the roots are edible, the plant’s sap can result in burns.
The burns are actually a reaction between the plant’s sap and your skin. The reaction is triggered by sunlight. It isn’t an immune or allergic response but rather a sun-sensitive skin reaction due to the plant substance. Weird right?
Our son Noah brushed up against poisonous parsnips while riding on a four-wheeler back in middle school. Before he got home, his left arm and leg were covered in painful second-degree burn blisters. I freaked out! We quickly went online to see what to do.
We gently and carefully bathed the blisters with cool water and used a hydrocortisone cream along with Tylenol. The blisters took a long time to go away and left scars that eventually faded.
Wild parsnips line the roadways here in Vermont. The yellow flowers look like Queen Anne’s lace that is white in color. Wild parsnips are flat on the top, while Queen Anne’s lace is curved. Both are considered invasive plants.
Wild Parsnip 
Wild Parsnip 
Queen Anne’s lace 
Wild parsnips also grow in fields. It is poisonous to livestock; they instinctively know to stay away from it. A rumor I heard a few years ago was that wild parsnips were planted along the roads to prevent wildlife from going into the road. I thought it was genius, but I have since read that some animals like deer nibble the leaves. Oh well, so much for a great idea.
The next time you get the urge to jump out of your car to either pick wildflowers or take a pee, check for wild parsnips. It definitely would not be fun to get burns on your ass or private parts! Can you even imagine? Yikes! 😖
Cooking 
Cooked and reduced
When I decided to make parsnips for dinner tonight, I didn’t think I’d be writing about them. Like other blog posts, the words basically formed themselves: I found out that I knew a lot more about parsnips than I thought.
If you’ve never tried parsnips, you honestly should. There are lots of recipes online. Here’s my recipe for parsnip purée. I’m not going to lie, this is not a low-calorie dish, but eaten with lower-fat proteins, it all comes out in the wash. I season mine in the pot while cooking the parsnips since I already know what taste I am going for. Wait until the end, taste the puree, then season to your own taste.
Parsnip Purée
1 lb parsnips, peeled and cubed
2 cloves garlic, crushed
1/2 cream
1/2 milk
2 TBSP butter
Kosher salt & pepper to taste
Bring the cubed parsnips, garlic, cream, milk, and butter to a boil in a medium saucepan. Reduce heat, cover, and simmer on low until parsnips are soft, 10-15 minutes.
Uncover and cook until the liquid is reduced by half, 5-10 minutes. Keep your eye on it; it can scorch and burn if you aren’t paying attention. Let cool slightly, then carefully purée in a blender or food processor—season with kosher salt and pepper. Serve.
Parsnip purée can be made in advance. Reheat over medium heat, stirring often, until hot.
Great substitute for mashed potatoes!
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