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.
212 Market’s Parsnip Potato Cake
By 212 Market Restaurant
Yields 10 large cakes
1 pound parsnips peeled
1 pound Yukon Gold potatoes
1 tsp. salt
1/2 tsp. white pepper
1 Tbsp. fresh basil (or other)
2 egg whites
Directions: Grate potatoes and parsnips and mix together. Mix all ingredients. Bake 25 minutes, turn and bake another 20 minutes. Can add favorite herbs, onion.
Melt 1 Tbsp. of olive oil and butter in a hot sauté pan. Sauté 1/2 cup portions of mixture and cook until golden brown.
You can also bake on buttered or sprayed cookie sheet. Flip after 20 minutes.
Roasted Root Vegetables with Rosemary
Try this side dish that incorporates a variety of rustic vegetables and is very easy to make.
1/2 pound Parsnips, peeled, cut
into 1-inch pieces
1/2 pound beets, peeled, cut into 1-inch pieces
1/2 pound celery root, peeled, cut into 1-inch pieces
1/2 pound turnips peeled, cut into 1-inch pieces
1/2 pound carrots, peeled, cut into 1-inch pieces
2 red onions, cut into 1-inch pieces
2 leeks (white and pale green parts only) halved and cut into
2 Tbsp. chopped fresh rosemary
1/2 cup olive oil
6 garlic cloves, peeled
salt and pepper, to taste
Preheat oven to 400°F. Position 1 rack in bottom third of oven and 1 rack in center of oven.
Combine all ingredients except garlic in large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between 2 baking sheets. Place 1 pan on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 3 garlic cloves to each baking sheet.
Roast 45 minutes longer or until all vegetables are tender and brown in spots; stir vegetables occasionally.
Transfer roasted vegetables to large bowl and serve.
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.
Winter Lamb Stew
Warm yourself on a cold evening with this flavorful stew.
1 cup (4 ounces) parsnips, peeled and diced (3/4-inch)
2 tsp. olive oil
1 pound boneless lamb shoulder, cut into 1 1/2-inch chunks
3/4 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
1 cup (4 ounces) yellow onion, diced into 1/2-inch
1 Tbsp. all-purpose flour
2 tsp. minced garlic
1/2 cup red wine
2 tsp. tomato paste
3 1/2 cups brown stock (lamb, beef, veal)
2 tsp. chopped rosemary
1 tsp. chopped savory
1/8 tsp. ground cinnamon
1 bay leaf
1 1/2 cups (6 ounces) sweet potato, peeled and diced (3/4-inch)
1 cup (4 ounces) celery root, peeled and diced (3/4-inch)
1 cup (4 ounces) turnips, peeled and diced (3/4-inch)
1 cup olives, whole, pitted
2 tsp. snipped chives (1/4-inch)
Directions: 1. Heat olive oil in a medium saucepan over medium-high heat. Add lamb, season with salt and pepper and cook for 7-8 minutes, stirring occasionally until well-browned. 2. Turn heat down to medium, add onion and continue cooking for 3-4 minutes. 3. Stir in flour and garlic and cook for another 1-2 minutes. Mix in red wine and tomato paste, then whisk in brown stock. 4. Season with rosemary, savory, cinnamon, and bay leaf and bring to a boil, stirring occasionally. 5. Cover, turn down to low and simmer for 45-50 minutes. 6. Remove cover, turn heat to medium-high and bring to a boil. Add sweet potato, celery root, parsnips, turnips, and olives.
7. Simmer over medium-low heat for 15-20 minutes until vegetables are cooked through. Top with chives just before serving.
Nutrition Facts (per serving):
Calories—378 | Total Fat—15g |
Cholesterol —74mg | Sodium—1213mg |
Carbohydrate—28g | Dietary Fiber —6g | Protein—30g
From Nutrition World
Roasted Garlic and Parsnip Vegan Gravy
This 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.
1 medium (3 1/2-ounces) parsnip, peeled and
cut into 1 large bulb garlic
1/2-inch thick slices
1/3 cup blanched slivered almonds
1 1/4 cups mushroom broth (made from mushroom
bouillon/base) or vegetable broth
4 tsp. liquid aminos (such as Bragg)
1/2 tsp. fresh thyme
1/4 tsp. ground black pepper
Directions: 1. 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. 2. 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.)
3. 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. 4. Place almonds in a blender, pour in 1/2 cup boiling water and let soak 30 minutes.
5. Add garlic, parsnip, broth, aminos, thyme, and pepper to the blender. Blend until very smooth, 2 to 3 minutes. 6. 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
From Whole Foods Market