Parsnip soup with butter sauce

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.

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

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

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

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


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.