October -- Parsnips
Parsnips are native to Europe and Asia. They were introduced to North America in the 17th century. Parsnips belong to the same plant family as celery, parsley and carrots. These winter root vegetables are in season between November and April. Parsnips can be eaten cooked or raw and they have many health benefits. They contain a generous amount of potassium, folate, vitamins C and E, and are a great source of soluble fiber.
While parsnips look like a pale carrot, and are mildly sweet like carrots, they are starchier and have more of a complex nutty, earthy flavor. And note that most of the flavor of a parsnip is just below the skin, so it's best to scrub them well rather than peel them.
If parsnips have not been part of your diet, give them a try!
While parsnips look like a pale carrot, and are mildly sweet like carrots, they are starchier and have more of a complex nutty, earthy flavor. And note that most of the flavor of a parsnip is just below the skin, so it's best to scrub them well rather than peel them.
If parsnips have not been part of your diet, give them a try!
Roasted Carrots, Parsnips, Zucchini and Onion Salad (from Salade by Pascale Beale)
For the Vegetables:
For the herb pesto:
Directions:
This can be eaten warm or cold. Serves: 8-10
For the Vegetables:
- 3-4 yellow squash (patty pan) - ends trimmed, cut into wedges
- 3-4 green zucchini - end trimmed, split lengthwise and sliced
- 4-5 carrots - peeled and sliced
- 4 small to medium parsnips - peeled, quartered and sliced
- 1 large red onion - peeled, halved and cut into thin slices
- Juice of 2 lemons
- 5-6 sprigs of thyme
- Olive oil
- Sea salt and black pepper
For the herb pesto:
- 4 Tbsp fruity olive oil
- Juice and zest of 2 lemons
- 1 large handful parsley - chopped
- 1 large handful cilantro - roughly chopped
- 1 large handful basil leaves
- 2 Tbsp chives - chopped
- 1 clove garlic
Directions:
- Preheat the oven to 375 degrees.
- Place all the vegetables in a roasting pan and drizzle with olive oil. Squeeze the lemons over the vegetable s and add the thyme, a dash or two of salt and 4-5 grinds of pepper. Roast the vegetables in the oven for 25-30 minutes. The carrots and zucchini can have a little crunch, but the parsnips do need to be cooked through, so check those in particular.
- While the vegetables are roasting, prepare the herb pesto. Place all the pesto ingredients into a blender or food processor (liquids first - it makes it easier to process the pesto) and run it until you have a relatively smooth pesto. Check the seasoning. Depending on the size of the lemons you use, you may need a dash more. It should be gright green and very fresh tasting. Pour the pesto into a salad bowl and add the roasted vegetables to the bowl as asoo as they are cooked. Toss while they are still warm.
This can be eaten warm or cold. Serves: 8-10
Simple Parsnip Pancakes (allrecipes.com)
Ingredients:
Directions:
Ingredients:
- 1 cup grated peeled parsnips
- 2 small eggs (can substitute vegan egg replacer)
- ¼ cup finely chopped onion
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp dried rosemary
- Ground black pepper to taste
- 1 tsp sunflower oil, or more as needed
Directions:
- Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
- Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6-7 minutes per side.
Creamy Parsnip Soup (Gluten Free, Vegan) (from avocadopesto.com)
Ingredients:
Instructions:
Serves: 8 Calories: 154
Ingredients:
- 3 large parsnips scrubbed well and cut into 1 inch cubes (about 5-6 cups)
- 1 sweet potato peeled and cut into 1 inch cubes
- 2 Tbsp extra virgin olive oil
- 1 tsp chopped fresh rosemary
- 1 tsp salt
- ½ large onion diced
- 1 Tbsp extra virgin olive oil
- ½ cup dry white wine (optional)
- 5-6 cups vegetable broth
- ½ cup coconut milk
- ½ tsp crushed red pepper flakes
- Fresh rosemary as a garnish
Instructions:
- Preheat oven to 400 degrees F. In a large bowl combine parsnips, sweet potatoes, 2 Tbsp olive oil, rosemary and salt. Toss to coat. Mix
- Bake in a single layer on a parchment lined baking sheet for 30 minutes, or until lightly browned and soft.
- Heat remaining 1 Tbsp olive oil in a pot over medium heat and add onion. Cook for a couple minutes until lightly browned.
- Add white wine and let the mixture bubble up for a couple minutes.
- Add broth, bring to a boil. Cook for 1-2 minutes.
- Add coconut milk, salt to taste and crushed red pepper flakes. Bring to a boil.
- Add parsnips and sweet potatoes to the pot. Cook for a couple minutes.
- Remove from heat and puree with an immersion blender, food processor or blender.
- Garnish with extra rosemary, swirl of olive oil and pinch of crushed red pepper flakes.
Serves: 8 Calories: 154
Roasted Parsnips with Lemon and Herbs (cookinglight.com)
Ingredients:
Directions:
Ingredients:
- 1 lb parsnips, peeled and sliced into thin strips
- 2 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- ½ tsp black pepper
- ½ tsp salt
- ¼ cup chopped fresh parsley
- 1 Tbsp chopped fresh dill
- 1 lemon sliced into wedges
Directions:
- Place a rimmed baking sheet in oven; preheat oven to 450 degrees (do not remove pan while oven preheats).
- Combine parsnips, juice, oil, pepper, and salt. Arrange in a single layer on the preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with parsley and dill. Serve with lemon wedges.
Cauliflower Parsnip Mash with Roasted Garlic (loveandlemons.com)
Ingredients:
Directions:
Roasted garlic: Preheat the oven to 375 F. Cut a ¼ to ½ inch slice off the top of the whole head of garlic to expose the cloves and place cut side up on a sheet of aluminum foil. Drizzle with olive oil and pinches of salt and pepper and wrap in the foil. Roast for 35-40 minutes or until golden and tender. Ideally, keep the garlic cut side up in the oven.
Bring a large pot of salted water to boil and boil the parsnips for 10-12 minutes or until fork tender. Scoop into a blender. In the same water, boil the cauliflower for 10-12 minutes, or until fork gender, and scoop it into the blender.
Add 4-5 cloves of the roasted garlic to the blender along with the olive oil, lemon juice, salt and pepper. Blend using the blender baton to push down the contents, and blend to a smooth consistency If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn’t become too thin. Taste and add additional salt and pepper if needed.
Transfer to a serving bowl and stir in the rosemary while the mash is still warm. Add a drizzle of olive oil and serve hot. This can store 3 days in the fridge and easily reheated in microwave.
Serves: 6-8
Ingredients:
- 5 medium parsnips (1 lb) peeled and chopped into 1 inch chunks
- 1 medium head cauliflower (about 2 lbs) broken into pieces with cores
- 2 Tbsp olive oil, more for drizzling
- ½ tsp fresh lemon juice
- 1 tsp salt
- 1 heaping tsp minced rosemary
- Ground black pepper to taste
Directions:
Roasted garlic: Preheat the oven to 375 F. Cut a ¼ to ½ inch slice off the top of the whole head of garlic to expose the cloves and place cut side up on a sheet of aluminum foil. Drizzle with olive oil and pinches of salt and pepper and wrap in the foil. Roast for 35-40 minutes or until golden and tender. Ideally, keep the garlic cut side up in the oven.
Bring a large pot of salted water to boil and boil the parsnips for 10-12 minutes or until fork tender. Scoop into a blender. In the same water, boil the cauliflower for 10-12 minutes, or until fork gender, and scoop it into the blender.
Add 4-5 cloves of the roasted garlic to the blender along with the olive oil, lemon juice, salt and pepper. Blend using the blender baton to push down the contents, and blend to a smooth consistency If necessary, add a bit of water or broth to get the blender moving, but do so sparingly so the puree doesn’t become too thin. Taste and add additional salt and pepper if needed.
Transfer to a serving bowl and stir in the rosemary while the mash is still warm. Add a drizzle of olive oil and serve hot. This can store 3 days in the fridge and easily reheated in microwave.
Serves: 6-8