Parsnips — season, tips, and recipes in New Zealand
Parsnips is a vegetables available in New Zealand during April, May, June, July, August, September, peaking in June, July, August. This page is a practical guide for home cooks: when to buy parsnips, how to pick a good one, how to store it, what it goes well with, three original recipes, and detailed nutrition information.
Best after a frost, which converts starch to sugar. Roasted parsnips caramelise beautifully because of their high sugar content.
How to pick a good one
Firm, smooth, no soft spots. Smaller and medium ones are sweeter. Very large ones can be woody in the centre.
How to store it
Fridge for up to 3 weeks. Like carrots, they get sweeter in cold storage.
Goes well with
honey: Parsnip's high sugar content caramelises readily. Adding honey before roasting accelerates this and creates a lacquer of sweet depth that makes parsnips taste more complex.
apple: Apple's acidity and parsnip's sweetness contrast in a way that makes both taste more interesting. Used together in soups, the combination is sweeter but more rounded than parsnip alone.
curry spices: Parsnip's sweet earthiness absorbs spice well. Roasted parsnip with cumin, coriander, and turmeric is a combination that makes parsnip taste more substantial than it is.
nutmeg: Nutmeg's warm, slightly sweet spice amplifies parsnip's existing sweetness and adds depth. Used in mash and gratins, it makes parsnip taste more finished.
Recipes
Honey Roasted Parsnips
Caramelised, sweet, the winter side dish.
Ingredients: 6 parsnips, 2 tbsp honey, 1 tbsp olive oil, salt, thyme
Method: Peel and halve parsnips lengthways. Toss with oil and salt. Roast 200C for 25 min. Drizzle honey, scatter thyme. Roast 10 more min.
Parsnip Soup
Velvety, sweet, earthy.
Ingredients: 500g parsnips, 1 onion, 1 apple, 1L stock, knob butter, pinch curry powder, salt
Method: Sweat onion. Add chopped parsnips, diced apple, curry powder. Add stock. Simmer 20 min. Blend smooth.
Parsnip Chips
Crispy, sweet, better than you'd think.
Ingredients: 4 parsnips, 2 tbsp oil, salt, rosemary
Method: Peel parsnips. Slice into thin batons. Toss with oil, salt, rosemary. Spread on tray (don't crowd). Roast 200C for 20 min, turning once.
Nutrition
One cup provides 25% of your daily vitamin C, 25% of your folate, and 7g of fibre. Higher in sugar than most root vegetables (which is why they caramelise so beautifully). About 100 calories per cup. Contains falcarinol, a compound being studied for anti-cancer effects. More fibre per serving than whole wheat bread.