Limited Edition Collector Blades
How to Cut Parsnips (and Remove the Woody Core)
How do you cut parsnips? Peel them, trim the ends, then cut the thick top and thin bottom separately so pieces are even: halve or quarter the thick top lengthwise, removing the woody core if it is large, and leave the thin tip whole or halved. The Dalstrong Gladiator Series 7" Santoku ($79) is German X50CrMoV15 at 54–56 HRC; its flat profile is easy to control on round roots.
Why parsnips need special treatment
Parsnips taper sharply, so cutting straight across gives fat and skinny pieces that roast unevenly. Large parsnips also have a tough, woody core.
Step by step
- Peel with a Y-peeler ($69).
- Trim the top and tip.
- Separate the thick top from the thin tail where it narrows.
- Quarter the top lengthwise.
- Remove the core if it's fibrous: angle the knife and slice the darker center strip out of each quarter.
- Cut to size: batons for roasting, chunks for mash or soup, coins for stews.
Cuts and uses
| Cut | Use |
|---|---|
| Batons | Roasting, honey-glazed parsnips |
| Chunks | Mash, soup |
| Coins | Stews |
| Ribbons (peeler) | Chips, salads |
Do you have to core parsnips?
Small, young parsnips usually don't need coring. On large ones, the core can be stringy and slow to cook, so removing it gives a better texture.
Which knife should you use?
| Knife | Best for |
|---|---|
| Nakiri | Straight push cuts through vegetables; flat edge means no connected slices |
| Santoku | All-purpose slicing and dicing with a flatter profile |
| Chef's knife | Large, dense produce and rocking cuts |
| Paring knife | Trimming, coring and small work in hand |
Whatever you use, keep it sharp: a dull blade needs more force, slips more easily and crushes produce instead of slicing it. Cut on a wood or plastic board, never glass or stone, and hand wash and dry the blade right after.
Our picks
Santoku Knife 7", Gladiator Series, Elite, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified.
Y Peeler, 3 Blades Case ($69). A Y-shaped peeler for fast, thin peels.
Related: how to peel celery root.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips and how to hold a chef knife.
FAQ
How do you cut parsnips?
Peel, separate the thick top from the thin tail, quarter the top lengthwise and remove the woody core if needed, then cut into even pieces. The Dalstrong Gladiator Series 7" Santoku ($79) gives good control.
Do you have to peel parsnips?
It's recommended; the skin can be tough and bitter.
Should you remove the core of a parsnip?
On large ones, yes. Small parsnips are fine as-is.
How do you cut parsnips for roasting?
Into even batons so they cook at the same rate.
