- Peel the parsnips. Use the peeled parsnip to make a purée or something else.
- Dry the peels in a drying cabinet at 45ºC for twelve hours.
- Finely grind the dried peels and sieve well.
- Use a tea strainer to sprinkle the powder over a product.
- As a flavour enhancer on a crispy element or in a starter or amuse-bouche.
- In a composition with several components of parsnip.