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Parsnips Click here to sign up for one of our weekly newsletters
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Julia's Parsnip Oven Fries
Several Parsnips
Olive oil
salt and pepper
Peel and thinly slice parsnips, I think about the width of a slender fast food french fry. Mine are not nearly as uniform as restaurant fries, but it adds to the charm of this dish. Put parsnip strips in a mixing bowl and splash in some olive oil, sprinkle with salt and pepper and mix to coat, I'm somewhat generous, but I end up using lots less than I would if I actually fried them. Spread the parsnips out on a large jelly roll baking pan. Bake at 450, mixing with a long wooden spoon every 10 minutes or so until browning and crispy. Warning: these are addictive. Our children even like them...
Mashed Parsnips and Scallions serves 4
1 pound parsnips, peeled and cut into 2-inch lengths
8 ounces potatoes, peeled and sliced 1 inch thick
Salt
1 bunch green onions, trimmed, cleaned and sliced thin
1/2 cup milk
4 tablespoons butter
1 teaspoon grated lemon zest
black pepper
Directions: Place the parsnips and potatoes in a 3- to 4-quart saucepan. Pour in enough cold water to cover by three inches. Add plenty of salt and bring to a boil over high heat. Cook until tender, about 15 minutes. Add the scallions and cook 3 minutes. Meanwhile, heat the milk and butter over low heat until the butter is melted. Drain the vegetables thoroughly and return them to the empty pot. Mash the vegetables with a potato masher, gradually adding the milk mixture, to a smooth texture. Add the lemon zest and season to taste with salt and pepper. Serve immediately.
Roasted Parsnips with Balsamic Vinegar and Rosemary
adapted from Vegetables Every Day by J. Bishop
2 pounds parsnips
2 Tablespoons olive oil
S & P to taste
2 Tablespoons balsamic vinegar
2 teaspoons minced fresh rosemary leaves
Preheat oven to 425 degrees. Peel parsnips (or scrub them really well.) Cut them into 1 inch chunks or mor slender 'batons'. Toss with oil on a large rimmed baking sheet. (sometimes I do this step in a bowl then just arrange them on the baking sheet. -julia) Sprinkle with S & P. Roast, turning once, until golden brown, 30-40 minutes. Combine the vinegar and rosemary in a small bowl. Drizzle the mixture over the roasted parsnips on the baking sheet and toss to coat. Continue to roast just until the parsnips are glazed, about 3 minutes. Adjust the seasonings and serve immediately.
PARSNIP-PECAN CAKE
adapted from: Marian Morash's VICTORY GARDEN COOKBOOK Yield: 1- 10" Tube pan
* 1 1/4 cups cooking oil, such as safflower or 'light' olive
* 1 1/4 cups sugar
* 2 cups flour
* 1 Tb baking powder
* 1 Tb baking soda
* 2 tsp cinnamon
* 1/4 tsp salt
* 4 eggs
* 3 cups grated raw parsnips
* 1 1/2 cups chopped pecans
Preheat oven to 325 degrees F. Thoroughly combine oil and sugar. Sift together dry ingredients and add to oil and sugar, alternating with eggs. Beat well after each addition. Mix in parsnips and then pecans. Pour into buttered tube pan. Bake in a preheated 325 degrees F oven for 1 hour and 10 minutes. Cool in pan for 10 minutes before removing.
Parsnip & Potato Puree
from Chez Panisse Vegetables by Alice Waters
Peel and dice about equal quantities of parsnips and potatoes. To control their cooking times, cook each vegetable separately, in boiling salted water. Puree them together and season with salt and pepper. Finish with butter and thin to the desired consistency with warm milk.
Parsnip & Potato Homefries
1 lb Potatoes
1 lb Parsnips
1/4 cup olive oil
1-2 bunches scallions, diced
1 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon black pepper
In a medium saucepan, bring two inches of water to a boil over high heat. Meanwhile, peel the Potatoes and parsnips; cut them into 1/2-inch cubes, and add them to the boiling water. Boil 5-10 minutes, or until tender. Drain well. In a 12-inch skillet over medium heat, warm the oil. Add onion and cook about 5 minutes, stirring occasionally. Add the potatoes and parsnips, salt, paprika, and pepper to the skillet, and cook 5 to 10 minutes longer over medium-high heat, stirring frequently, until the vegetables are golden brown. (Makes 6 servings)
Parsnips and Carrots with Orange Sauce
adapted from epicurious.com
2 cups water
1 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick
pieces
1 pound scrubbed carrots, halved lengthwise and cut crosswise into 1/4-inch-thick
pieces
2/3 cup fresh orange juice
1/4 teaspoon freshly grated orange zest (try to find unwaxed oranges....)
2 tablespoons butter
In a skillet combine the water, the parsnips, the carrots, and
salt to taste, simmer the vegetables for 15 minutes, or until they are just
tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until
the vegetables are tender, and transfer the vegetables with a slotted spoon
to a bowl. Boil the liquid until it is reduced to about 4 tablespoons, remove
the skillet from the heat, and stir in the zest and the butter, stirring until
the butter is melted. Spoon the sauce over the vegetables.
Ginger Parsnip Soup
adapted from Bon
Appetit 2/2001
Julia's note, to make this a lighter, weeknight affair I
would use olive oil instead of butter and milk instead of half and half.....
I've done just this and it's still delicious, if not decadant.
2 Tablespoons butter
2 cups chopped onions
1/2 cup chopped celery
2 tablespoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
3 cups chicken broth
3 cups parsnips, peeled and coarsely chopped (about one pound)
1 cup half and half
Melt butter in heavy large pot over medium heat. Add next 4 ingredients and
saute until vegetables are tender, about 5 minutes. Stir in broth and parsnips;
bring to boil. Reduce heat to medium-low and simmer until parsnips are tender,
about 20 minutes. Cool slightly. Puree soup (immersible blender or a traditional
blender or food processor). Strain into another large pot; discard solids in
strainer. (I would skip this step.) Whisk in half and half. Season with salt
and pepper.
What Deborah Madison says about Parsnips in her Vegetarian Cooking for Everyone:
How to use Parsnips: Steamed, boiled, baked roasted, or sauteed, parsnips are delicious with just butter, salt and pepper. They can be stewed with other winter vegetables, added to potato puree, and made into a good soup. Parsnips are related to carrots, and they can be used in most carrot recipes to good effect. Since their flavor always dominates, use them only where you really want it. and a recipe from her:
Buttered Parsnips
from Vegetarian Cooking for Everyone by Deborah Madison
1 1/2 to 2 pounds parsnips, peeled
2 Tbs butter
Salt and freshly milled pepper
Chopped parsley or tarragon
Cut the parsnips into pieces of equal length, then halve or quarter the thicker ends so they'll be approximately the same thickness as the rest. Steam or boil in salted water until tender-firm, 7 to 10 minutes, checking after 5 minutes. Drain and toss well with the butter, season with salt and pepper to taste, and toss with chopped parsley.
Roasted Winter Mariquita Vegetables
Preheat the oven to 400 F. Use in any combination and cut into similar sized chunks: parsnips (peeled), small fennel heads, white or orange or red carrots (peeled if you like), small radishes (great cooked), watermelon radishes, gold beets. Toss with enough cooking oil to coat the vegetables and season with salt and pepper. Roast in a large glass or ceramic baking dish, uncovered, until browned and tender, 20 to 30 or even 40 or 50 minutes. Stir every 10-15 minutes so that they cook and brown evenly.
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