Parsnips 5 Ways by Dana Angelo White in 1 Food, 5 Ways, November 17, 2009
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They might look like pale versions of carrots, but these root veggies have a flavor all their own. Here are five recipes to help you get better acquainted with this intriguing fall veggie.
Sweet and Caramelized
Roasting parsnips brings out their sweet and nutty flavor –- they taste similar to a turnip, only milder and sweeter. Combine them with carrots, onions, sweet potatoes or winter squash in a roasting pan for an effortless side dish.
RECIPE: Roasted Carrots and Parsnips
Sautéed Until Crispy
In a little heated olive oil, thinly sliced or grated parsnips will get golden and delicious. Add some sea salt, and you’ve got a vegetarian dish that’s more flavorful — and healthy — than anything fried.
RECIPE: Cauliflower and Parsnip Hash Browns
Smooth and Creamy
Boil parsnips in water or broth until tender, and mash. Or make a quick purée in a food processor for a silky smooth consistency. Enhance the parsnips’ natural sweetness with pears for a truly seasonal combination.
New Kind of Muffins
You’ve probably had carrot muffins before, but how about one made with parsnips? Serve these baked treats warm with homemade jam from your local farmers’ market.
RECIPE: Parsnip Muffins
Slow baking thinly sliced root veggies makes them crisp and crunchy. Serve with salsa or your favorite herb dip.