Parsnip vs Turnip: What’s the Difference?

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Have trouble keeping your white root veggies straight? Here is everything you need to know about the differences between parsnips and turnips.

If you’re not a professional chef or gardener, odds are you probably struggle to keep parsnips vs turnips straight in your head. It’s understandable. They’re both pale root vegetables that aren’t exactly common in most modern cooking.

But that doesn’t mean these two vegetables are interchangeable.

So, before you make a colossal cooking mistake by swapping the sweet parsnip with the bitter turnip, keep reading to learn all the differences between these distant cousins and how each is used in the culinary world.

The Details: Plant Type and Origin

A basket of parsnips. Image by Ulrike Leone from Pixabay

Parsnip

The parsnip is part of the Apiaceae family and is a close cousin to carrots and parsley. Like carrots, the plant forms a thick taproot that is harvested in the fall or spring. But unlike the flashy carrot, which can come in a variety of colors from orange to yellow to red, the humble parsnip is resigned to a pale shade of white to slightly golden brown.

The plant is native to Eurasia and was a favorite of the Greeks and Romans (who thought it was just another variety of carrot). It was also used as an early sweetener before sugarcane came into the picture.

Some fresh turnips. Image by gate74 from Pixabay

Turnip

Turnips are part of the Brassicaceae family which includes the very similar rutabaga, as well as mustard greens and cabbage. Like the parsnip, this plant also forms a thick taproot, but instead of an elongated form, this one takes on a rounded look, similar to a radish. Also like the parsnip, turnips are mostly white in color, though many varieties have a purplish-pink crown.

Turnips are native to Northern Europe but have been cultivated far and wide. The greens of the plant are also often eaten. Both are harvested during the cool weather before the heat turns the root woody and unusable.

Nutritional Profile

Parsnip

The sweet parsnip is a little more calorie-heavy than other veggies thanks to plenty of carbohydrates, but those extra carbs come with plenty of nutrients. In addition to dietary fiber, this veggie is packed with folate, vitamin K, and vitamin C.

These important antioxidants aid in immune function, weight loss, and overall health. Plus, all that soluble and insoluble fiber is great for improving digestion.

Turnip

Turnips have about ⅓ the calories of parsnips, cup for cup, and have even more vitamin C. While they don’t pack quite the fiber or antioxidant load of their elongated cousin, they do have plenty of glucosinolates, which act to reduce oxidative stress and may even fight cancer.

These round roots may also have antidiabetic benefits and have been found to reduce blood sugar levels and improve insulin production in type 2 patients. They also may help lower blood pressure by removing salt from the body and dilating blood vessels.

Turnips are also loaded with minerals, including manganese, magnesium, copper, calcium, and potassium. 

When it comes to parsnips vs turnips, both have a lot to offer in terms of nutrition.

Culinary Uses

Parsnip

While both parsnips and carrots have an oddly sweet taste to them, the parsnip has a touch of spice with its candy-like sweetness (think allspice or nutmeg). They’re good roasted, sauteed, or boiled and can even be blended to add some creaminess to baked goods.

One simple way to enjoy parsnips is to roast them with olive oil, herbs, and a little salt and pepper. This makes a wonderful side dish or healthy snack.

Parsnips are tender and less crunchy than turnips when raw.

Unlike carrots, most of the flavor of a young, small parsnip is in the skin, so avoid peeling these veggies before use.

Turnip

Turnips taste similar to cabbage with some spicy undertones like a radish but not as intense. They can be slightly bitter or sweet depending on the variety. The texture is crisp and firm.

In the culinary world, the turnip is often used in the same way as potatoes. They can be boiled and mashed, baked, steamed, or added to stews. Because of their cabbage-like flavor, they can even be shredded and used in coleslaw or salads.

One of my favorite ways to enjoy turnips is to boil and mash them with some butter. This makes a wonderful side along with steamed broccoli and a hearty protein like lentils or crispy tofu. 

The greens are excellent sauteed with some onions and garlic, but can also be enjoyed steamed or added to soups.

Our Favorite Parsnip and Turnip Recipes

No matter which side you choose when it comes to parsnip vs turnip, there’s no shortage of excellent recipes out there to get you more familiar with these lesser-used root veggies.

Here are a few of our favorites:

Vegan parsnip & carrot bake
Photo credit: Full of Plants
  • Easy Parsnip and Carrot Bake – This savory dish is bursting with flavor and rich enough to satisfy those comfort food cravings without sacrificing nutrition. And, because it’s super easy to make, it’s the perfect dish for weeknights and busy weekends.
  • Vegan Parsnip Chowder – This chowder is heavy on the root veggies and absolutely delicious. It requires a long list of ingredients and a good amount of prep but is well worth it for a hearty vegan meal that’s sure to leave you satisfied.
  • Turnips and Greens with Cashew Cream Sauce – This creamy dish is packed with nutrition and surprisingly low in carbs. And, it can easily be made vegan by skipping the grated cheese topping.
  • Roasted Turnips with Garlic – If you like oven-roasted red potatoes, you are going to love this simple dish. These turnips have a similar, satisfying taste, but without all the unnecessary starch.
Sara Seitz

About the Author

Hi and thank you for wanting to get to know me and my passions.

I’m a professional freelance writer with decades of experience learning about and living a green, clean life.

I grew up in Colorado under the influence of three generations of knowledgeable women who knew their way around the garden. I graduated from Colorado State University with a bachelor of science in biology and a minor in English. A year before graduation, my life was upended by an unexpected diagnosis of Type 1 Diabetes.

Facing the reality of living with an incurable autoimmune disease I left to reflect hard on my lifestyle. While this type of diabetes cannot be cured or treated with diet, I was certain that focusing on her health and fueling her body with clean food would help her better manage her condition. As a lifelong animal lover, it wasn’t difficult for me to transition fully to a vegan diet.

Inspired by the changes I felt after going vegan, I sought out a community of like-minded plant-based eaters, gaining knowledge and experience that would fuel my future career.

In 2018, I brought my daughter into the world. Wanting the opportunity to be home to raise her, I decided to pursue a career as a freelance writer, starting my own company in 2019. http://penandpostwriter.com

Today, I’m lucky to have a long list of clients who pay me to write about my many passions. At the top of that list is gardening and eating a clean diet for the sake of my health, the planet, and all the animals I love.

When I’m not constructing articles for clients, you can find me wrist-deep in dirt in my vegetable garden, hiking with my dogs, or back in front of the computer creating imaginative worlds in my quest to become a published fiction writer. More articles by Sara.

sara@cleangreensimple.com