Parsnips have a nutty, spicy, and sweet flavor that you won’t find in any other vegetable. They’re good pretty much any way you want to make them: roasted, baked, fried, sautéed, pureed, and they’re amazing in desserts (much like their cousin the carrot).
Historically, parsnips have been the favorite vegetable of Europeans over carrots and potatoes. They were introduced to America in the late 16th century, but sadly they take up a sad third of carrots and potatoes on American taste buds. Parsnips are a root vegetable, resembling a creamy white carrot, but are considered much more nutritionally superior. They are beneficial for lowering cholesterol and losing and maintaining a healthy weight. They are low in saturated fat, sodium and cholesterol. They are high in dietary fiber, vitamin C, vitamin K, folic acid, manganese, and potassium.
Parsnips are at their best in the winter after the first frost: the cold turns their starch into sugar, which gives them their sweet taste. They are available at your grocery store from late fall to early spring, making it, for many of you, the best time for parsnips in your area! When you bring home parsnips from the store, it’s best to wrap them in a damp paper towel and store them in a dark place in your refrigerator. They will keep for two weeks or more, making them an ideal vegetable to buy in bulk!
I have 3 parsnip sides and 1 parsnip dessert that I LOVE and I am going to share them here with you today. Of course I cook all my food in stainless steel bakeware and waterless cookware, if you need any adaptations to these recipes feel free to email me anytime! I hope you enjoy these special parsnip recipes as much as my friends, family and I do.
parsnip gratin
Sauté ½ cup chopped organic hazelnuts (can also use pine nuts) in 8.5″ skillet over medium heat until nuts are aromatic; set aside. Prepare 4-5 strips of thickly sliced organic bacon, chopped. Sauté in 8.5″ Sauté skillet over medium heat until golden brown; Transfer bacon to large mixing bowl, reserving juices in sauté pan (turn burner off). Peel and slice 2 lbs. Medium Organic Parsnips into Master Kut using cone #4 and grate 1 Cup fresh Organic Parmesan Cheese into Cone #1 (set cheese aside for later use). Mix the parsnips with the bacon and ¼ cup of Hazelnuts. In a second bowl, combine 2 cups organic whipping cream (whole or 2% milk can be substituted), 1 cup low sodium chicken broth, 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground organic black pepper and ½ cup Parmesan Cheese. Add the bacon juices to the bottom of the large skillet. Spoon half of the parsnip mixture into the skillet. Top with half of the cream mixture and sprinkle with 1 tablespoon organic sage; repeat this layer. On top, sprinkle with the remaining Parmesan cheese and the other ¼ cup toasted hazelnuts. Cover, whistle to open, and cook over medium heat. When the whistle blows, turn the whistle valve to “V” to vent and turn the burner down. Simmer for 10 minutes and turn off the burner. Let sit, covered, for 10-12 minutes to set.
Puree 1/2 and 1/2
Peel and cube 4 large organic Yukon Golden potatoes and 6 medium parsnips. (you can also use all the parsnips, you would need 2 ½ – 3 pounds). Combine in 4 qt saucepan with 2 cups of low sodium chicken broth. Cover, whistle to open, and cook over medium heat. When the whistle blows, turn the whistle valve to “V” to vent and turn the burner down. Let cook 12 to 15 more minutes or until tender. Meanwhile, heat ½ pint organic cream (you can also use any percentage milk you like) and ½ cup organic butter in 1.5-qt. saucepan over low heat until butter is melted and cream is heated through . Cover, close with a whistle, and set aside until the potato-parsnip mixture is done. Mash the potato-parsnip mixture with a hand masher or electric mixer on low speed. Slowly add the cream mixture until smooth. Season with salt and pepper to your liking. For an extra kick, you can add 2-3 teaspoons of minced organic garlic if you like.
Herb Roasted Parsnips
Peel and dice 2 pounds of organic parsnips into small pieces. Dice 1 Organic Sweet Yellow Onion and 4 Fine Organic Garlic Cloves; toss with the parsnip until well combined. Toss the mixture with ¼ cup freshly chopped organic basil, 2 tablespoons fresh organic rosemary sprigs, and ½ to 1 packet organic onion soup mix (use as you like; the brand I use is “Simply Organic”). Toss the entire mixture with enough organic extra virgin olive oil to cover well. Spread out on a large baking sheet. Bake at 350 for 35-45 minutes, flipping frequently, until parsnips are tender. Serve with your favorite meat or as a complement to a vegetable dish.
Parsnip Ginger Spice Cake with Cream Cheese Frosting
Grate 1 medium parsnip and ½ small zucchini using Master Kut with #1 cone. Grate 1 tablespoon of fresh organic ginger. Prepare 1 Cup of Chopped Walnuts, reserve. Mix together 1 box of organic spice cake mix, ½ cup chopped walnuts, 2 tablespoons purple raisins, 2 tablespoons golden raisins, ¼ teaspoon organic nutmeg, ¼ teaspoon organic spice, and ¼ teaspoon ground cloves. organic until well combined. Add 2 large organic eggs, 1 ½ teaspoons vanilla extract, 1/8 cup water, greens, and ginger to cake mix. Mix until thick and sticky. Spray large skillet with nonstick spray and add pie crust to skillet. Cover, turn whistle to “C” to close, and bake over medium heat for 10 minutes. Reduce heat to Low and cook an additional 10-12 minutes or until center is cooked through. Meanwhile, make your frosting. In a medium bowl, mix together 8 oz. Organic Cream Cheese and ½ Cup Organic Butter. Add ½ teaspoon organic vanilla extract and 2 cups organic confectioners’ sugar; blend on low speed until smooth and creamy. When the cake is ready. Invert onto a serving platter.