Recipes by The FruitGuys
What parsnips lack in panache, they more than make up for in flavor and versatility! These root veggies are cousins to carrots and can be eaten raw or cooked. They’re similar to carrots in flavor, only spicier and more complex. Young parsnips are especially nice sliced into very thin rounds and eaten raw as “chips” or shredded and added to salads or slaws. Parsnips can be prepared as you would most root vegetables. Following are three simple but delicious ways to enjoy them.
NOTE: The peel is edible but optional, as with carrots, and should be scrubbed well if keeping. Trim off and discard the base and very skinny root end.
Roasted Parsnips
- Preheat oven to 425°F.
- Cut parsnips into bite-sized chunks and toss in a bowl with enough olive oil to lightly coat.
- Spread chunks on a baking sheet and sprinkle with salt and pepper.
- Roast until parsnips are soft inside and golden-brown outside—40–45 minutes or so, turning once after 25 minutes.
- Add more salt and pepper to taste, and serve.
Cook’s note: Delicious on their own or roasted with other root veggies and/or sliced onion. Experiment with adding chopped fresh herb leaves, such as rosemary or thyme, which may be included before roasting; or parsley or dill, which may be lightly sprinkled on just before serving.
Sautéed Parsnips
- Slice parsnips into thin rounds, 1/8- to 1/4-inch thick.
- Add enough butter and/or olive oil to generously coat the bottom of a skillet or sauté pan, and heat to medium-high.
- Add parsnip slices and sauté, stirring occasionally, until lightly browned and tender, about 10–15 minutes (don’t stir too often or parsnips won’t brown)
- If pan gets too dry, add a teaspoon or two of water, which will help veggies cook.
- Sprinkle with salt and pepper to taste, and serve.
Cook’s note: Try sprinkling on a small amount of ground ginger and a pinch of nutmeg when adding parsnips to the pan. Also delicious with minced garlic added to pan a minute or so before adding parsnips.
Pureed Parsnips
- Cut parsnips into 1/2-inch rounds.
- Place in a steamer basket or metal colander and set in a pot with an inch or so of water in the bottom. Bring water to a boil.
- Steam until parsnips are tender but not mushy—about 15 or 20 minutes, depending on thickness of slices.
- Add steamed parsnips to a food processor or blender (they may also be mashed using a potato ricer or food mill).
- Add liquid (you can use milk, half-and-half, cream, and/or some of the steaming water) in small quantities while blending until desired consistency is reached.
- Add butter, salt, and pepper to taste. Serve hot or warm.
Cook’s note: As a nice contrast to the sweetness of the parsnips, try sprinkling freshly grated parmesan cheese on top. As a variation, you may also include potatoes and/or celery root (celeriac).