Vegetables
Parsnip
Sweeter than a carrot and therefore easier to burn at the same temperature.
What it does in fast-moving hot air
A parsnip has a similar dense root structure to a carrot and considerably more sugar, particularly after a frost. That sugar caramelises earlier and burns earlier, which is why the chart figure is 190°C rather than 200°C, and why the tips of cut parsnips blacken while carrots alongside them are still golden. The core is woodier than a carrot's and is worth removing on a large one.
Why the cut matters
The one chart that prints both gives parsnips about the same time as carrots at a slightly lower temperature, naming no state for either, which is a small detail with a clear reason behind it.
Cooking pages
- Parsnip cubes — One manufacturer prints fifteen minutes at 190°C for half-inch cubes.
- Parsnip batons — One manufacturer prints ten to twelve minutes at 200°C for 500g in 5cm lengths; it does not say fresh or frozen.
This page gives no cooking answer of its own. A food does not have one — a cut, at a thickness, in a state, at a loading, in a particular appliance does. Any figure mentioned above is one manufacturer’s, and the page for the cut says which machine, quantity and state it was printed for, or that the manufacturer named no state.