Pan-Fried Carrot and Parsnip Recipe - Noshing With the Nolands (2024)

FAQs

What happens to the Flavour of vegetables such as parsnips and carrots when cooked? ›

While raw vegetables can often taste bitter, roasting them means that the dry heat of the oven helps caramelise the natural sugars within, resulting in the incredible sweet flavour of roasted carrots and parsnips.

Both parsnips and carrots come from the same family, but where they differ most is their flavor. Parsnips have a sweeter, licorice-like taste with a hint of spice to them, as opposed to the carrot's sweetness that is more reminiscent of other types of winter squash.

The flavor of parsnips pairs well with other root vegetables, like beets, sweet potatoes, and carrots. They're also delicious with cauliflower, potatoes, and Brussels sprouts. Don't be afraid to roast these parsnips with other veggies of choice for a fiber-rich, delicious side dish.

“What I like about parsnips and what they're prized for is they're sweet like a carrot and when they're cooked they caramelize and have a nutty flavor that comes out,” Glass says. “They get that caramelized crunchy, crispiness or become silky so they do well roasted or in a puree.”

A parsnip is a long, tapered root vegetable. It resembles a carrot in this way, and indeed they are part of the same family. But parsnips don't taste like carrots. They're sweeter—think sweet potatoes—and they have a delicious naturally nutty or earthy flavor.

Like most root vegetables, parsnips are filled with a rich history rooted in peasant food. They are more expensive to grow, harvest (the tops are cut by hand) and pack, which is why the parsnip is a bit more expensive than its orange twin, the carrot.

Parsnips are a better source of vitamin C than carrots and beets. Parsnips and beets provide more folate than carrots.

What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over.

Yes, you can eat parsnips raw. In fact, they make a delightful alternative to raw carrot sticks for dunking into homemade houmous. Raw grated parsnip is also a tasty addition to salads. Just make sure you wash your parsnips well before chopping them and slice off any bits of skin that might look bruised or blackened.

Parsnips often contain a group of natural toxins called furocoumarins. These are probably produced to protect the plant when it has been stressed. The toxin is mostly found in the peel and the surface layer of the plant, as well as around any damaged areas. One of the toxins can cause stomach ache.

What season is best for parsnips? ›

You'll find them year-round, but their peak season is from fall to spring. They should be blemish-free and firm. Since parsnips are sometimes sold near similar-looking parsley roots, be sure you're purchasing the right item.

Acts as an antioxidant and anti-inflammatory. Helps regulate blood pressure. As a source of vitamin C, parsnips are an immune-defence, helping to fight off infection. May increase levels of serotonin, the brain's feel-good chemical.

Young parsnips don't even need peeling and are considered sweet enough to eat raw, especially grated into salads or used as a crudité vegetable. However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter.

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

Flavor and Nutrient Content

The longer certain vegetables are cooked, the more flavor is lost. This can happen either because flavor compounds dissolve into the cooking liquid or evaporate. Some nutrients (like vitamin C) may also be lost as they leach out into the cooking water.

Your body has an easier time absorbing the carotenoids in carrots if you eat them cooked rather than raw. Cooking breaks down the vegetable's cell walls, making its nutrients more available. Of course, how you cook them matters—boiling vegetables can leach out nutrients, so it's better to steam, sauté, or roast.

When you cook vegetables over high heat, you can get a slight caramelization effect. The result is browning around the edges. Some of the molecules in the veggies are converted to simple sugars, helping them taste less bitter or slightly sweeter.

Flavor changes are brought about mainly through exposure to heat and water. In the case of beans, the longer they cook, the more flavor they lose—some by evaporation, and some by dissolving in the cooking water. Just-picked, young green beans may cook in as little as two minutes.