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Cooking: Boiled/Steamed
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Boiled or steamed parsnips are a versatile base for a meal. Cut them into even-sized pieces and cook for 10–15 minutes in boiling salted water or a double boiler. They’re done when tender to the tip of a knife. Then you can:
- Toss with melted butter, pepper and chopped herbs such as parsley, chives and tarragon.
- Cool, dress and serve as a simple salad with 1–2 tablespoons of yoghurt per person, a good squeeze of lemon and ½ teaspoon of harissa (or more to get the heat right for you).
- Mash or purée them – they’re good with white fish or poached eggs.
- Use to make parsnip cakes.
- Deep-fry them as chips: roll them in flour, egg and breadcrumbs before frying, including a generous handful of grated Parmesan in with the breadcrumbs (notes on deep-frying).
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