Category Archives: Parsnips

Rustic Winter Vegetables

4 cups cleaned and diced winter vegetables*
1 piece thick sliced bacon, cut into 1-inch pieces (optional)
1 Tbsp. olive oil
1 1/2 tsp. dried thyme
1 Tbsp. garlic powder
2 oz. feta cheese

Preheat oven to 425 degrees. In a medium-sized bowl, toss together vegetables, bacon, olive oil, thyme and garlic powder. Spread mixture into a shallow baking pan. Roast in oven about 35 minutes, stirring vegetables every 10 minutes,
until tender. Remove from oven and sprinkle with feta cheese. Serve hot over toasted baguette slices, pasta or crackers

*Choose any mixture of winter squash (butternut), carrots, parsnips, brussel sprouts, turnips, sweet potatoes or rutabagas. Note: vegetable mixture may be cooked ahead of time and reheated prior to serving.

Makes about 3 1/2 cups.
Per 1/2 cup serving: 130 calories, 7 g fat, 4 g protein, 13 g carbohydrates, 2 g fiber, 250 mg sodium.

Root Vegetable & Rice Bake

2 cups wild rice blend (or brown rice)
2 cups onion, chopped
2 TBS olive oil
2 cups winter squash, peeled and cubed
2 cups sweet potato, peeled and cubed
2 cups parsnip, scrubbed and cubed
1 lb. fresh mushrooms (optional
1 cup cider or apple juice
3 cups chicken or vegetable broth
Directions: Rinse uncooked rice through a fine mesh strainer. Place rice in the bottom of a large casserole dish or a 9×13-inch baking pan. Sauté chopped onion in olive oil. Mix with rice. Spread cubed squash, sweet potato and parsnip on top of rice and onion mixture. Top with mushrooms. Pour cider and broth on top. Cover tightly with aluminum foil or casserole lid. Bake at 375 for about 90
minutes, or until most of the moisture is absorbed and the vegetables are tender. Serves 6-8.

Maple Parsnip Soup

from Simply in Season

3 TBS butter (can use part olive oil)
1 pound parsnips (chopped)
2 medium onions (chopped)
2 cloves garlic (minced)
6 cups chicken or vegetable broth
1/4 tsp ground nutmeg
1/2 cup evaporated milk
1/3 cup maple syrup
2 TBS Dijon mustard
Salt to taste
Directions: Melt butter in a heavy-bottomed soup pot until beginning to brown. Add parsnips, onions, and garlic to pot and sauté until onions are translucent but not brown. Add broth and nutmeg – bring to a simmer and cook until parsnips are soft (about 40 minutes). Add evaporated milk and remove pot from heat. Pour mixture into a blender and puree until velvety smooth. Stir in
maple syrup, mustard, and salt. Serve garnished with 3/4 toasted pine nuts or other nuts.

Oven-Roasted Autumn Vegetables

1/2 pound each rutabaga, carrots, and parsnips, peeled and cut into 1-inch pieces
1/2 pound Brussels sprouts, trimmed
1 small head cauliflower, cut into florets
1/2 pound yams or sweet potatoes, cut into 1-inch pieces
1 TBS unsalted butter
1 TBS extra-virgin olive oil
2 tsp fresh chopped thyme
2 tsp freshly chopped sage
1/8 tsp freshly grated nutmeg
Salt and freshly ground black pepper
1/2 cup Marsala
Directions: 1. Preheat the oven to 450. Bring a pot of boiling salted water to a boil. Add the rutabaga, carrots, parsnips, and Brussels sprouts and simmer until they give slightly with a fork, about 5 minutes. Remove with a slotted spoon. Add the cauliflower and simmer 1 minute. Drain.
2. In a large roasting pan, place the rutabaga, carrots, parsnips, Brussels sprouts, cauliflower, and yams or sweet potatoes. In a small saucepan, melt the butter and add the oil, thyme, sage, and nutmeg and stir. Drizzle the butter mixture over the vegetables and toss to coat them completely. Season with salt and pepper to taste. Pour the Marsala into the bottom of the roasting pan. Cover tightly with foil and bake for 40 minutes. Remove foil, toss the vegetables, and continue to bake until the Marsala is evaporated and the vegetables can be easily pierced with a knife, 20 to 30 minutes.

Mashed Potatoes with Carrots

1 pound small potatoes
1 pound carrots, peeled and cut into 2-inch chunks
milk, light cream, or cooking water
salt and freshly ground pepper
2 tablespoons chopped parsley or dill
Directions: Steam the potatoes in their jackets until very tender, about 20 minutes. Remove them then steam the carrots until they’re tender, about 15 minutes. Grasp the hot potatoes in a towel and slip off their skins. Put them in a bowl with the carrots and mash to a purée, adding enough milk, light cream, or even the cooking liquid to lighten the mixture. Stir in butter to taste, season with salt and pepper, and stir in all but a teaspoon or so of the parsley or dill. Smooth the purée into a dish and sprinkle the rest of the chopped herb on top.

My sister-in-law recommends adding cooked parsnip to the recipe as well (an Irish favorite). Although I haven’t tried it,  I think it would make a great compliment!