When it comes to the question of whether or not to peel parsnips, the answer really depends on the age and size of the parsnips. Young, small parsnips typically have tender skin that doesn’t require peeling. In fact, the skin can add a bit of texture and flavor to the dish. In this case, it’s best to just scrub the parsnips clean, removing any dirt or debris, and then serve them whole.
On the other hand, older parsnips tend to have tougher skin that can be a bit woody and unpleasant to eat. In these cases, it is recommended to peel them. You can use a vegetable peeler or a sharp knife to remove the skin. It’s important to peel them thinly to avoid wasting too much of the flesh.
After peeling, you can chop the parsnips into evenly sized chunks for cooking. If you find that the central core of the parsnip is particularly fibrous, it’s a good idea to cut it away as it can be tough and stringy when cooked.
Now, let me share a personal experience. I once made a roasted parsnip dish without peeling them. The parsnips were small and tender, so I decided to leave the skin on for extra flavor and texture. I simply scrubbed them clean and roasted them whole. The result was delicious! The skins crisped up nicely, adding a slightly earthy taste to the dish. It was a simple and hassle-free way to prepare the parsnips.
Whether or not to peel parsnips depends on their age and size. Young, small parsnips can be served whole after scrubbing clean, while older parsnips should be peeled thinly and chopped into even chunks. Ultimately, the decision is up to personal preference and the specific recipe you are using.