Neighbor to the carrot, parsnips can be used in the same ways, but are even sweeter, especially after the first winter frosts or being cooked.
Parsnips are versatile root vegetables that can complement any dish. From stews to roasted veggie medleys, Parsnips are an underrated superstar.
Roasted Garlic and Parsnip Vegan Gravy
10-12
servingsThis unusual gravy gets wonderful depth of flavor and natural sweetness from roasted garlic and parsnips. You can prepare it up to three days early, refrigerate it, and reheat it just before serving.
Ingredients
- 1
medium (3½-ounces) parsnip, peeled and cut into 1 large bulb garlic
- ½-inch
thick slices
- ⅓ cup
blanched slivered almonds
- 1¼ cups
mushroom broth (made from mushroom bouillon/base) or vegetable broth
- 4 tsp.
liquid aminos (such as Bragg)
- ½ tsp.
fresh thyme
- ¼ tsp.
ground black pepper
Directions
Preheat the oven to 375°F. Cut garlic head in half horizontally to expose cloves. Wrap securely in a square of aluminum foil and place on an oven rack.
Roast until cloves are golden and very soft, about 1 hour. Cool slightly, and then unwrap and squeeze garlic flesh from papery white husk. (You should have about 3 tablespoons.)
Meanwhile, place parsnip in a small baking pan lined with parchment paper and roast until soft and browned, about 30 minutes, stirring once or twice during roasting.
Place almonds in a blender, pour in 1/2 cup boiling water and let soak 30 minutes.
Add garlic, parsnip, broth, aminos, thyme, and pepper to the blender. Blend until very smooth, 2 to 3 minutes.
Transfer to a medium saucepan and cook at barely a simmer for 2 to 3 minutes to allow flavors to blend. Add more broth or water if gravy is too thick.
Nutrition Facts (per serving):
- Calories—35 | Total Fat—1.5g | Sodium—140mg | Carbohydrate—4g | Dietary Fiber —1g | Protein—1g
Facts about Parsnips
Did You Know? (1)
Parsnips are native to Europe and Asia and are an excellent source of your daily fiber needs, providing as much as 13% of your daily fiber.
Did You Know? (2)
The reason parsnips can be used for rich, sweet recipes is because their starch actually turns to sugar after the first frost, while still in the ground. That’s why winter parsnips are sweeter than parsnips from warmer months.
Storing Wisdom:
It’s a good practice to wash any produce as soon as you get it home. To maintain maximum freshness, store parsnips in a tightly sealed plastic bag in the refrigerator.
How to Choose:
Look for parsnips that are firm and feel dense for their size. They should have roots intact. Remember the whiter the flesh, the sweeter the taste. Keep in mind you don’t want shriveled or yellowing skin on the outside, and bigger is not necessarily better. When prepping, peel the parsnip and cut out any woody core.
