11 Fantastic Parsnip Substitutes For Baking And Cooking

Nothing like a good cup of soup with the most popular winter vegetable, parsnip, to warm your spirit on a chilly winter day. Not only can it be used to season your favorite soup, but it can also be used to bake delicious foods.

This root is related to beets and carrots, but the flavor is difficult to describe. The flavor of parsnip is everything from straightforward.

There are many taste characteristics to choose from: sweet, spicy with a touch of zestiness, starchy flesh like potatoes, and earthy. If you don’t have parsnip on hand, don’t worry; there are a handful of excellent substitutions.

The greatest parsnip substitutes for baking and cookery are

1. butternut squash
2. carrots
3. celery root
4. Sweet potatoes
5. Parsley
6. Peruvian parsnip
7. Turnips
8. Salsify root
9. Radishes
10. Potatoes
11. Baby Carrots

Continue reading to learn more about these incredible and healthful veggies.

Substitutes For Parsnip

Butternut Squash

Butternut squash, like pumpkin, is a winter vegetable with a nutty flavor. This is one of my favorite winter veggies, and let me tell you, it’s very simple to turn into a supper meal with it.

I like to prepare it simply by cutting it into cubes, sprinkling it with sunflower oil (which I feel works best with this vegetable), salt, chili powder, and black pepper, then baking it for about 20 minutes. To make it even sweeter, add more pumpkin pie spice mixes.

Believe me when I say that it is the healthiest and most delicious thing to eat on a chilly Saturday evening. Butternut squash, like other vegetables, is low in calories and high in vitamins, so you may have a satisfying dinner without feeling guilty or concerned about overeating.

Butternut squash is a suitable substitute for parsnips, particularly when combined with red meat and other root vegetables such as carrots.

Carrots

Carrots don’t require an introduction. It is one of the most popular and often used vegetables in soups, stews, side dishes, carrot cakes, and other cuisines.

Carrots are a root vegetable with a sweet flavor, a hint of earthiness, and a crunchy texture, making them a good substitute for parsnips.

You can literally do anything you want with this vegetable, and I have some suggestions on how to cook it.

Ideas To Make Your Carrots Taste Even Better

• Roasted Veggies- Place diced potatoes, carrots, red bell peppers, and spring onions in a baking dish with a baking sheet on top.

To enhance the taste of this meal, sprinkle it with paprika, garlic powder, fresh herbs (or herbes de Provence), curry powder, salt, pepper, and drizzle it with melted butter and a couple of drops of mild vinegar, such as rice wine vinegar or apple cider vinegar.

Mix everything together and bake for 40 minutes at 180 degrees Celsius. If you’re attempting to decrease carbohydrates, don’t like the buttery flavor, or want to do some vegan baking, you can replace the melted butter with olive oil or coconut oil.

This side dish complements roasted entrees such as roast beef, roast cubed chicken, and so on.

• Old Fashioned Soup- Make a nutritious cup of soup from home with celery, ground ginger, fresh parsley, carrots, and, of course, chicken stock. If you want more creamy alternatives, you can simply mix it up and add a dollop of sour cream.
• Side Dish: Baby Carrots-Baby carrots are the smaller, cuter form of ordinary carrots. I like to steam them and serve them with some chicken nuggets (made with ground chicken, onion powder, garlic powder, and panko). It is one of the simplest and most delicious foods I like making on a leisurely weekend.

Celery Root

While it is not the most visually pleasing vegetable on the exterior, celery is quite stunning on the inside.

Some call it turnip-rooted celery, while others name it Celeriac, but either way, this amazing root with white flesh is the way to go when creating soups and stews.

There isn’t a day that goes by that my uncle doesn’t cook soup and tell me how celery is one of the healthiest, must-have veggies in the home.

This vegetable isn’t only for soups; it also makes a lovely salad with simply apple cider vinegar, salt, and pepper, as well as a nutritious alternative to mashed potatoes or sweet potatoes.

Celery root has a taste that is earthy, nearly bitter, and slightly sweet. It’s available in practically all of your local grocery shops and marketplaces. Celery roots are great alternatives for parsnips.

The Most Unbelievably Tasty Baked Celery Burger

The best thing about celery is that you can simply substitute it for ground beef.

Simply boil one celery root, mash it up, add some Italian herbs or any sort of savory herbs (like rosemary), panko, powdered nutmeg, salt, and pepper, and build a patty out of it if you’re vegetarian or vegan. Bake it for around 20 minutes at 180 degrees Celsius.

To enhance the flavor, I suggest sprinkling some cream cheese (or a light cream like crème fraiche or cottage cheese) on top of your non-meat burger.

This meatless patty is an excellent replacement for ground beef and ground turkey in your favorite burger recipes. You may also cook your burger in a skillet with peanut oil to increase the taste.

Keep this recipe in mind for when you have nothing to make for supper at home; you will not be disappointed.

Other Substitutes For Parsnip In Cooking

Peruvian Parsnip

Peruvian Parsnip, commonly known as Arracacha Arracacha, is a native Andean vegetable. Despite the fact that it is called parsnip, it tastes like a cross between celery and carrots.

Always boil it before eating it since it might be harsh when eaten raw.It’s up to you how you cook it, but I usually boil it with soups and stews, but you can also bake it like a potato and top it with fresh herbs.

Turnips

Turnips are a kind of vegetable that tastes like a cross between cabbage and radishes.This root tastes best when served in a salad with parsley, salt, and vinegar.

Mashable turnips may also be used in place of mashed potatoes.

Salsify Root

This is a lesser-known variety of root, particularly in the United States. It is cylindrical in form and brown in color.The flavor is most often likened to oysters, which is also its other name, oyster plant.

This root is often sautéed or roasted, but it may also be used to soups and stews for a more earthy flavor.

Parsley

Although parsnip and parsley seem similar, they are not the same. Everything you add parsley in has a great flavor. Doesn’t a warm herby loaf of bread with some parsley sound delicious?

Soups and salads don’t taste the same without some chopped parsley in them. This herb is so versatile that it may be used in almost any dish.

Radishes

pink.Radishes have a similar flavor to turnips, however they are smaller and red in appearance.

Radishes have an intriguing taste that you will either love or despise. It’s fairly sweet, with bitter and spicy undertones.

On a hot summer night, a simple salad with radishes, onion powder, and garlic powder is the way to go.

Potatoes

If you want the starchiness of parsnip, this is the best and simplest way to proceed.

Potatoes need no introduction; they are delicious in any form, whether mashed, fried, baked, roasted, or just boiled with some light cream and Italian herbs.

Kohlrabi

Kohlrabi, also known as German turnip, is a green vegetable root that tastes like a cross between green cabbage and broccoli.

This root is quite flexible and may be used in a variety of dishes, including coleslaw, fries, salads, and, of course, soups and stews.

This earthy and fragrant root pairs well with crushed nutmeg.

Even if it is difficult to locate, you might try looking for it in local farmers markets. You will not be sorry.

Baby Carrots

Baby carrots are a smaller, more attractive form of ordinary carrots. These little roots are an excellent alternative for parsnips in many recipes.

Parsnip Root Recipes

Parsnip Fries

1. Peel and slice the parsnips, then cut them into fries.
2. Add a spice mix (garlic powder, chili powder, mustard powder, onion powder, salt, and pepper) and a drizzle of vegetable oil to taste.
3. Deep fry your parsnip fries in peanut oil (you may alternatively bake them if you want a healthier option, but be aware that the cooking time will be longer).
4. Place the parsnip fries on a cooling rack and liberally salt them.
5. Try to devour as many of these fries as you can with some hot honey pork chops.

Parsnip Moussaka 

Ingredients:

• 400 g plain ground meat (ground pig, ground beef, or minced lamb)
• 2 0r 3 Parsnip roots
• 1 carton of half-and-half or heavy cream
• 1 cup milk (oat milk or light coconut milk, if desired)
• 1 cup of diced tomatoes
• Tomato puree
• 1 cup diced onions

Preparation:

• Fry the meat in a greased skillet until it is no longer red and bloody (it should be grey in color).
• When the meat is done, stir in the chopped onions, diced tomatoes, and tomato puree. Mix everything together and let aside on medium to absorb the flavors.
• While all of everything is cooking, line a baking dish with baking paper.
• Cut the parsnip into long strips and boil for 5 minutes (parsnip is a tough vegetable that requires parboiling).
• Place a single layer of parsnip strips (like lasagna) straight on the baking paper.
• Follow up with a layer of the meat mixture.
• Drizzle a little heavy cream on top of the beef or prepare a fresh bechamel sauce (better with bechamel, but this is much simpler).
• Continue in the same sequence until you run out of ingredients, remembering to end with layered parsnips.
• Pour a cup of milk over the final product (be sure to get some on the bottom as well).

The Cooking Process:

• Preheat your oven to 200°C and bake for 30 minutes, or until the top begins to brown.
• Finish with some fresh herbs, herbs de province, or collard greens.

Parsnip Puree

Ingredients:

• Butter
• Parsnip root
• Salt
• Pepper
• A cup of milk
• Shredded Monterey Jack cheese (or any mild-flavored cheese, such as queso fresco)

Preparation:

• Peel and chop the parsnip into cubes, then boil for 15 minutes (if a fork goes through the root and it has a mushy feel, it’s done).
• Mash the boiling parsnip cubes with the cup of milk and butter.
• Add the cheese, salt, and pepper when you’re happy with the texture.
• Stir in the heated puree until it’s well combined.
• Serve this puree with pan-fried skinless chicken thighs (or filet mignon).
• Top off your puree with the leftover chicken fat.