The sweet, earthy flavor of parsnip gives it staple status in many people’s produce shopping. From the purees that are now ubiquitous in recipe planning to delicious soups and roasted vegetables, parsnips are more than just supporting characters. Here are some recipes that give parsnip the place it deserves — a starring role!

On Par Snippets

Origin

Parsnips are native to Europe and Asia and were introduced to North America in the 17th century.

Family Matters

The parsnip is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae.

Sugar Source

In Europe, the vegetable was used as a source of sugar before cane and beet sugars were available.

Parsnip and Arugula Salad

Recipe by Rivki Rabinowitz

I love unexpected usages of basic ingredients like this. Parsnip feels fresh and bright when paired with peppery arugula and crisp apple. I drizzle it with a classic maple-mustard dressing for a wholesome salad.

SERVES 4–6

• 3 large parsnips, peeled and cut into matchsticks
• 4 handfuls arugula
• 1 green apple, cut into matchsticks
• 2 stalks celery, cut on a bias
• ⅓ cup sliced almonds
• ½ cup feta cheese, crumbled (optional)
• 1 Tbsp oil

Maple-Mustard Dressing

• ¼ cup olive oil
• 2 Tbsp maple syrup
• 2 tsp fresh lemon juice
• ½ tsp Dijon mustard
• ½ tsp salt
• ½ tsp pepper

Preheat oven to 400°F (200°C).

Spread parsnip on a parchment-lined baking sheet and roast until golden brown and fork tender, about 30–40 minutes. Once cooled, add to salad ingredients and combine. Combine dressing ingredients in a separate bowl and drizzle over salad.