14 Best Substitutes For Parsnip

This is an ultimate guide on what are the Substitutes of Parsnip and how you can replace them with ease and safety at your home!

I have personally tried this myself numerous times, and it always works like a charm. You can totally rely on these substitutes as they are Chef’s choices.

It is time for the first step, which is getting to know all kinds of substitutes of Parsnip that are available.

Fourteen Best Substitutes For Parsnip

The Best substitutes for Parsnips are – Turnips, Celery root, Sweet Potatoes, Parsley root, Carrots, Salsify, Radish, Kohlrabi, Arracacha, Potato, Jicama slices, Rutabaga, Broccoli, and Zucchini.

They are discussed in detail here:-

Turnips

White root vegetables like carrots are turnips.

The white turnip or turnip is a root vegetable grown in temperate environments worldwide for its white, stout taproot.

You can, without much effort, find them in your nearby market.

The flavor of turnips is among cabbage and radish or a combination of fresh carrots and potatoes.

They can likewise be boiled, steamed, pounded, roasted, or cooked.

Turnips can be utilized as an option in numerous recipes requiring Parsnip, even adding an exceptionally decent touch to braised sheep or veal.

They’re a decent method to be supplanted as tidbits too.

How to substitute

For proper measurements, one gram of fresh raw white turnips equals a little more than one gram of fresh Parsnips. Contingent upon the amount of food, you can compare the necessary fresh, raw Parsnips with the perfect measure of raw white turnips.

Want to know how you can use turnips in different recipes? Watch “Scoff” telling us about how to cook a tasty white turnip for any recipe that can be easily made, here:-

Celery root

It’s an Apiaceae family plant mostly found in marshland, grown as a vegetable since the yesteryear.

You must have a couple of celery roots at home if you’re into green juices. Celery root has a similar texture, and it cooks faster.

However, if you have a recipe that calls for Parsnip, you truly don’t care for the taste and then go for the celery root.

Also, you can go after turnips or radishes directly if you need to add a little flavor without the sweet compliment.

Add a little spice at a time to ensure that you like the subsequent taste.

How to substitute

You can chop the celery root finely first and boost the nutrients for your meal, just by replacing the fresh Parsnips with raw Celery root. Two grams of fresh Celery root can substitute one gram of fresh Parsnips.

Never used celery root to make one tasty dish? Watch out this recipe by “French Cooking Academy” explaining french Cooking techniques of how to pare, wash and cut Celery:-

Sweet potatoes

It is a dull, sweet-tasting far-off cousin of the potato.

There are typically two assortments of sweet potatoes; a pale, lighter shaded variation that has a kind of yellowish-hued tissue and a more obscure rendition with toughness and a kind of orange-red skin.

It is also a winter vegetable (even though it could be available throughout the year).

The more obscure assortment is similarly drier and less sweet than the light-shaded ones.

Sweet potatoes can be put away for around three weeks in a cool, dry, and dull spot.

It is a great substitute for parsnip generally in baked and cooked dishes.

How to substitute

It will not be as sweet as the name suggests. It is intended to be boiled and mix in different dishes. So, you will not get a huge Parsnip flavor by utilizing it as a 1:1 Parsnip substitute. Also, you might need to use it to replace all or some of the liquid ingredients in your recipe.

Want to know how you can cook sweet potatoes to be used in different recipes? Watch “Veg Village Food” telling us about how to cook sweet potatoes easily in your kitchen:-

Parsley root

The Parsley is a biennial root vegetable closely related to carrot and Parsnip.

Its long green flower and tissue, and, left in the ground to develop, get better in flavor after winter ices.

Use parsley to trade fresh Parsnips for your next meal. It is a typical ingredient for chicken stocks, soup.

You can also utilize it baked, steam, or crushed. This Herb vegetable has an unmistakable taste. It is sweet and takes after Parsnips.

The distinction between these two is that fresh Parsnips is more crunchy than parsley root and has various shadings.

Use parsley root to supplant it in many recipes.

How to Substitute

As it is almost the same as regular, raw Parsnips, you can substitute it in an equal quantity. Remember to taste the dish after adding a small amount. If required, you can add more.

Confused about how to use parsley root in a recipe? Check out a video here by “Cooking with Bicky” showing how to prepare parsley for any recipe, here:-

Carrots

Carrots are root vegetables; generally, orange in color, however purple, dark, red, white, and yellow cultivars exist.

They are a tamed type of wild carrot, Daucus carota, local to Europe and Southwestern Asia.

The plant likely started in Persia and was initially cultivated for its leaves and seeds.

Stacked with antioxidants, vitamins, and fibers, simply calling it solid would be a strong misrepresentation of the truth.

This vegetable goes similarly well in sweet and delectable dishes and is eaten raw too, and is found in pretty much every cooking.

Try not to store carrots close to apples, as ethylene gas from the apples could make the carrots severe!

How to substitute

Take out an equal proportion of fresh, raw carrots to the amount of fresh, raw Parsnips your recipe calls for, but add it gradually. If you continue gradually adding your carrots and tasting your food as you add it, you can ensure that the taste of the carrots blend does not overpower your finished dish.

Want to know how Carrots can be made for a recipe? Watch “Stacey flowers” step by step, showing us a simple method of how to cook carrots in two different ways, here:-

Salsify

Salsify may be the most un-well-known vegetable on the rundown.

It is a root vegetable that is more mainstream in Europe than it is in America.

It has long tube-shaped brown-hued roots with a white community.

This root veggie is otherwise called shellfish plant due to its sensitive oyster-like flavor, with a slight trace of artichoke.

It is normally stripped after it is cooked. It is typically boiled and presented with a white sauce; at times, these boiled roots are batter and pan-fried.

This vegetable can be put away for almost nearly fourteen days in a fridge.

How to substitute

You utilize fresh Salsify by peeling the outer layer with a sharp blade and scratching the dirt out with the blade’s edge. You would then be able to add those chopped pieces of salsify to your dish. Utilize one Salsify for every piece of fresh, raw Parsnips in your dish.

Confused about how to make Salsify for any recipe? Check out this video by “Jacob Burton” showing how to prepare a Salsify at home quickly and easily, here:-

Radish

The radish is an assortment of root vegetables with a dull color outside that looks like it is covered with root hairs.

The radishes are bigger than the regular raw Parsnips. The Radish has fundamentally the same flavor as the Parsnips.

Just mesh the Radish and use it in the same way you would utilize the arranged fresh Parsnips in a dish.

Note that to get a higher level of sharpness, you will need to leave radish’s skin unblemished.

Eliminating the skin or hair of the radish brings down the warmth level extensively.

Utilize radish as a 1:1 substitute for fresh Parsnips.

How to substitute

When subbing, utilize 1½ cups of finely chopped radish for the same amount of the fresh Parsnips. If you are making a huge batch, modify the substance and taste before adding more to it.

Do you not know how to prepare radish for a recipe? Watch “Robert Khaury” showing you how to prepare the best-sauteed Radish. Check out here:-

Kohlrabi

Do you have some old kohlrabi at home, and you don’t have the foggiest idea of how to manage it?

It’s nothing but very fresh and succulent anymore, yet you would prefer not to discard it? When kohlrabi gets staler, it turns into somewhat more grounded and less sweet.

Now, it functions admirably as a substitute for parsnip in numerous dishes.

The best is to make a warm meat or vegetable soup with it. When you heat the kohlrabi in the soup, it turns out to be delicate and tasty.

The kohlrabi root is a green round bulb with a gentle turnip flavor.

How to substitute

Add four parts of the fresh, raw Kohlrabi with one part turnips for an easy replacement when you are in a rush. This proportion will make a very nice taste for whatever dish you are mixing up. It is also easy to make whatever quantity of Kohlrabi you need using this ratio.

Did you know how you can make Kohlrabi in your kitchen? Watch this video by “Ms. Brunell” showing how easily we can prepare and cook Kohlrabi at home:-

Arracacha

Arracacha is otherwise called the Peruvian parsnip and is a perpetual vegetable local to the Andes.

It looks the same as ordinary parsnip. When it is cooked, it additionally tastes very much like parsnip, which makes it a phenomenal parsnip substitute.

It is delectable when seared or baked. However, you can likewise serve it as a side dish.

It is likewise not unexpected to utilize it as a filling in gnocchis and dumplings.

The solitary impediment of arracacha is that it is very hard to track down if you don’t live in South America.

Like the parsnip, it ought not to be eaten raw.

How to substitute

One piece of raw Parsnip is equal to two pieces of Arracacha or Peruvian parsnip, one piece of carrots (optional), and half a piece of parsley root. Make sure to check the taste, as the ratio might depend on the kind of dish you are preparing.

Ever used Arracacha or Peruvian Parsnip to make an awesome dish? Check out this video by “Jill Cloutier” telling you all about Arracacha or Peruvian parsnip, here:-

Potato

Potatoes are vegetables that can be effortlessly found everywhere in the world.

They’re considered as an option for Parsnips in numerous recipes.

Potatoes are long and have highly thick and intense skin, which is exceptionally difficult to strip.

Potato can ingest the fluids and be joined with numerous recipes that require Parsnips.

Use them for the most part in preparing and fricasseeing Recipes, because in soups and salads, they may get saturated, and the recipes will not turn out how you would’ve preferred.

If the Parsnips are not the headliner of a dish, potato can very well substitute it.

How to substitute

For the replacement, utilize a large portion of a cup of finely chopped potato to substitute more than two cups of finely chopped fresh Parsnips. Boiled potato is very healthy, so adding too much would not affect your health.

Want to know how you can prepare Potato for different recipes without going through a monotonous journey of peeling it? Watch “Dave Hax” telling us a life hack on how we can peel the potatoes super quickly:-

Jicama slices

Jicama slices are root vegetables with a brilliant brown appearance (the skin).

The skin is amazingly slight, which makes it look papery. The inside has white tissue with higher starch content.

It was initially used in Mexico and has now spread all over Asia. It’s succulent, with a marginally sweet and nutty flavor which is like the Parsnip.

Generally, it’s accessible in hotter nations, and the developing season is incredibly long.

For subbing purposes, you can utilize equivalent amounts. In any case, you can change the amount as indicated by your taste preferences.

How to substitute

Take out an equal proportion of Jicama slices to the number of fresh Parsnips your recipe calls for, but add it gradually. If you continue gradually adding your jicama slices and tasting your dish as you add it, you can ensure that the flavor of jicama slices does not overpower your finished dish.

Want to know how Jicama slices can be used for a recipe? Watch “Utah State University Extension” step by step showing us how to cook a tasty jicama slice, here:-

Rutabaga

Next, we have rutabagas or swede, which is additionally called a “Swedish turnip.”

They’re known as a combination of a cabbage and a turnip.

Even though they have a gentle flavor and can be eaten raw, they can taste somewhat severe when you cook them.

Rutabagas’ raw taste is fine, and they, indeed, have a charmingly sweet and rich taste.

These make incredibly squashed and broiled dishes. You can likewise sear and bake them.

The rutabaga is a regularly disregarded yet sweet, and supplement pressed root vegetable.

Burning-through rutabaga may help weight reduction by increasing fullness and forestalling overeating.

How to substitute

If you have Rutabaga, substitute one piece of fresh, raw Parsnips with more than one piece of sweet Rutabaga. If you have the fresh raw Rutabaga, utilize the 1:1 proportion. They are quite strong; too much of their contents might hurt your tastebuds.

Want to know how you can use Rutabaga for different recipes? Watch “Monkey see” telling us about how to prepare Rutabaga for any dish that can be easily done, here:-

Broccoli

Broccoli is an edible green vegetable in the cabbage family whose enormous blossoming head, tail, and tiny related leaves are eaten.

It is a healthy replacement for Turnips. A typical grumbling about turnips is that their texture becomes soft and foul once cooked.

If you need a healthy vegetable that holds its shape and strong chomp once cooked, broccoli might be worth substituting.

Broccoli holds up well to high heat cooking like sautéing. A dissipating of florets into prepared dishes or whitened for a side dish, broccoli will add a gritty, somewhat severe taste to a dinner.

How to substitute

For proper measurements, one gram of fine fresh turnips equals two grams of good broccoli. Depending on the amount of dish, you can equate the desired fresh turnips with the correct quantity of green broccoli.

Always confused about how to cook Broccoli in a healthy way? Watch “Cookist Wow” telling you how to make Broccoli without losing its nutritional properties:-

Zucchini

Zucchini is a mid-year vegetable, a herbaceous plant whose natural fruits are reaped when their young seeds and epicarp are still soft and edible.

It’s a great decision to find a way into most recipes that require any shade of Parsnips.

Add it to your recipe for a more similar flavor. Zucchini is a flexible ingredient that can be made in essentially any form.

They are delicious when stuffed! Rather than adding sweet, herbaceous taste to food, it assumes different kinds of fixings.

Zucchini can add tone to sautés and give a surface to meals or any appetizing prepared dish.

How to substitute

To use in the dishes, add the Zucchini while observing the taste until it reaches your preferred levels. In many cases, For one gram of fresh and raw Parsnips, use a gram of tasty and healthy zucchini. You can chop the Vegetable or supplement them in a different way and eliminate the peel before cooking the food.

Do you know where to use Zucchini in a recipe? Check out “Allrecipes” telling you about the many ways in which you can incorporate Zucchini in various recipes, here:-

FAQ’s

Bottom Line

I hope this detailed guide helped you in finding substitutes for Parsnip with ease.

If you have any queries regarding the process, let us know. Also, we would love to hear if you have any other substitute, and we can add to our guide to make it even better!

Do share this with your friends and family to help them out in too!