How do I Prepare Parsnips for Soup?

Sliced parsnip ready to cook

Parsnips are a vegetable and much like a carrot can be prepared in the same ways. The parsnip, which is off white or yellow in color, does not contain beta-carotene, yet is still full of nutrition as it is a good source of potassium and Vitamin C. Parsnips are sold year-round in the produce section of the grocery store and are often available fresh from the garden at Farmers' Markets.

Things You'll Need

• Vegetable brush
• Vegetable peeler
• Sharp knife

Instructions

1. Wash the parsnips under cold, running water to remove any dirt and debris from the root vegetable.

2. Scrub any remaining debris from the parsnips using a stiff vegetable brush.

3. Peel the parsnips, just as you would carrots, using a vegetable peeler to remove the outer skin of the vegetable. This is optional.

4. Cut the parsnips into 1- to 2-inch pieces. The parsnips are now ready to add to the other soup ingredients.

Tips & Warnings

• Parsnips can be used as a substitute for carrots in most recipes or can be added as an extra ingredient.

• Parsnips taste sweetest when cooked until just fork tender. To serve as a side dish, cover the vegetable chunks with water and simmer until soft.

References

• Iowa State University Extension: Food of the Week - Parsnips (PDF)
• University of California: Parsnips (PDF) (Page 2)