How to use parsnips...

[Razdawg]

They're on sale at the grocery store, and since they're in season right now, I really would like to give them a try. :)

Do they make a nice side dish, if boiled and mashed (almost like squash or turnips would be served)? What would they go well with?

I've been on a mission lately to try at least 2 new veggies a week. My family is so used to the regulars (broccoli, lettuce, cucumbers, tomatoes...) that its quite the experience to try something new... :p

Thanks!

[Karen92157]

I season them with salt, pepper, toss with olive oil and roast in a hot oven with other winter vegies. Might also toss with some balsamic vinegar - yummy!

[blazedog]

I LOVE parsnips. Roasted are wonderful. I do mine with winter veggies plus sliced red onions and a ton of whole garlic cloves tossed with a mustard honey mixture. i will make a huge pan of these and snack on them right out of the fridge -- I had dinner at a friend's house on Saturday (very cash) and she had gotten some roasted veggies at Whole Foods -- I think the container was about 1 inch high and God knows who much it cost -- mine was much better and at Whole Foods prices, I guess I could have retired for life. :D Whole Foods had added what I think was kale in small pieces which was okay.

I also love them in vegetable soups -- diced like you would a carrot.

I have tried a few pureed parsnip soups but haven't found one that I love.

C/L did a whole spread on parsnips about a year ago and there were a bunch of really good recipes using parsnips in odd ways like bread. Parsnip puree is good also -- you can mix it up with other veggies i.e. parsnip carrot puree.

[Razdawg]

I think I'll give 'em a try in a veggie soup then. I'd really like to try them. :)

Thanks for all the ideas!!

[KirstenL]

Karen and Blazedog both gave some great suggestions. I especially like them roasted and/or mashed. :-)

But here's one other recipe suggestion which uses the parsnips raw and shredded.

Mock Crab Salad

2 cups shredded peeled parsnip
1/4 cup finely chopped celery
1/4 cup chopped pimiento-stuffed olives
1/4 cup fat-free mayonnaise
2 tablespoons minced fresh onion
2 tablespoons 1% low-fat milk
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 (4-ounce) jar diced pimiento, drained

Combine all ingredients, tossing well.

Yield: 4 servings (serving size: ½ cup).

NUTRITION PER SERVING: CALORIES 86 (21% from fat); FAT 1.6g (sat. 0.3g, mono 0.8g, poly 0.2g); PROTEIN 1.5g; CARB 17.4g; FIBER 4.6g; CHOL 2mg; IRON 1.2mg; SODIUM 277mg; CALC 48mg
Cooking Light, NOVEMBER 2003

[blazedog]

Karen and Blazedog both gave some great suggestions. I especially like them roasted and/or mashed. :-)

But here's one other recipe suggestion which uses the parsnips raw and shredded.

Mock Crab Salad

2 cups shredded peeled parsnip
1/4 cup finely chopped celery
1/4 cup chopped pimiento-stuffed olives
1/4 cup fat-free mayonnaise
2 tablespoons minced fresh onion
2 tablespoons 1% low-fat milk
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 (4-ounce) jar diced pimiento, drained

Combine all ingredients, tossing well.

Yield: 4 servings (serving size: ½ cup).

NUTRITION PER SERVING: CALORIES 86 (21% from fat); FAT 1.6g (sat. 0.3g, mono 0.8g, poly 0.2g); PROTEIN 1.5g; CARB 17.4g; FIBER 4.6g; CHOL 2mg; IRON 1.2mg; SODIUM 277mg; CALC 48mg
Cooking Light, NOVEMBER 2003

So this one is good. I downloaded it when it came out because it seemed so intriguing but haven't had the courage to try it yet. :D Your recommendation will give me the the kick in the arse.

[Anne]

Raw shredded parsnips also go well in carrot raisen salad and in cabbage slaw (along with shredded carrots and apples). I think my farorite way to eat them is still the roasted winter veges - carrots, onions, rutebegas, parsnips with just a bit of olive oil and a bit more balsamic vinegar. They also go well in soups and stews.

[blazedog]

Raw shredded parsnips also go well in carrot raisen salad and in cabbage slaw (along with shredded carrots and apples). I think my farorite way to eat them is still the roasted winter veges - carrots, onions, rutebegas, parsnips with just a bit of olive oil and a bit more balsamic vinegar. They also go well in soups and stews.

It's been summer so long I have forgotten how delicious they are in a good beef stew. :)

[HealthyinMN]

Mario had this recipe on his show the other day on FoodTV - it looked pretty interesting!

Turnip Kraut: Brovada
Mario Batali

4 pounds turnips, peeled and cut into 1/4-inch batons
8 cups water
4 cups red wine vinegar
4 tablespoons sugar
4 tablespoons salt
2 pounds red grapes, chopped roughly in a food processor
1/4 cup extra-virgin olive oil
1 yellow onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 tablespoons all-purpose flour
1 teaspoon caraway seeds

Serving suggestions: grilled sausages or pork shank (stinco)

Place the turnips in a 2-gallon ceramic jar. In a mixing bowl, stir together the water, vinegar, sugar, salt and crushed grapes and pour over turnips. Cover and refrigerate for 48 hours.

Two days later: In a 12 to 14-inch saute pan, heat the olive oil until smoking over medium heat. Add onions and garlic and cook until softened, about 8 minutes. Add flour and caraway and stir through. Drain turnips and add to pan. Cook until very soft, careful not to break the turnips, about 1 hour. Serve with grilled sausages or pork shank (stinco).

[SHERRY]

We had this last night. It was great! I had never cooked with turnips or parsnips, so it was a real treat. I made two batches and froze one, uncooked. I am going test preparing food this way for convenience.

I just used regular Honey...couldn't find the tupelo and didn' t want to make a trip to Whole Foods for one thing ;)



Honey-Roasted Root Vegetables

Honey amplifies the natural sugars of the caramelized vegetables in this dish. If you can't find tupelo honey, substitute another medium-color, floral variety, such as dandelion, loosestrife, or orange blossom.


2 cups coarsely chopped peeled sweet potato (about 1 large)
1 1/2 cups coarsely chopped peeled turnip (about 2 medium)
1 1/2 cups coarsely chopped parsnip (about 2 medium)
1 1/2 cups coarsely chopped carrot (about 2 medium)
1/4 cup tupelo honey
2 tablespoons olive oil
1/2 teaspoon salt
3 shallots, halved
Cooking spray

Preheat oven to 450°.
Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

Yield: 8 servings (serving size: 1/2 cup)

CALORIES 118(27% from fat); FAT 3.5g (sat 0.5g,mono 2.5g,poly 0.4g); PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 171mg; FIBER 2.3g; IRON 0.5mg; CARBOHYDRATE 21.7g
Cooking Light, OCTOBER 2005

[Kiwismommy]

I love roasted parsnips! Also, the Mock Crab Salad sounds great - I have saved itone to try. The following recipe is one I got from Canadian Living Magazine a number of years ago. There is a fair amount of prep time - hopefully you have a good mandoline to do the julienning.

* Exported from MasterCook *

Baked Carrots and Parsnips

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup chicken stock or dry white wine
1/4 teaspoon sage
2 tablespoons butter
pinch pepper
4 carrots -- julienned
4 parsnips -- julienned
2 teaspoons cornstarch -- mixed with 1 T cold water
1/2 cup fine dry bread crum
2 tablespoons freshly grated Parmesan Cheese
1 tablespoon fresh parsley -- chopped

In flameproof 13 X 9 inch casserole, heat stock, butter, sage and pepper until butter melts.

Remove from heat and arrange carrots and parsnips in single layers.

Spoon liquid over until vegetables are moistened.

Cover and bake in 350 degree oven for 45 minutes.

Remove from oven and thicken sauce, if desired, by blending a little cooking liquid into cornstarch mixture.

Blend cornstarch mixture back into casserole, stirring gently to mix well.

Combine bread crumbs, Parmesan and parsley.
Sprinkle over casserole and bake, uncovered, until topping is golden brown, about 10 minutes.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 258 Calories; 7g Fat (21.8% calories from fat); 4g Protein; 49g Carbohydrate; 13g Dietary Fiber; 16mg Cholesterol; 107mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

NOTES : I generally serve this without the topping and without thickening the sauce.

[Razdawg]

Thanks so much for all the ideas and recipes...maybe I should pile up on a bunch of parsnips considering they're so cheap this week. Hehe...

Can't wait to try the recipes out... :)

[cooknmom38]

How about a parsnip and apple purtee soup? That's what I am going to make tomorrow... I just had it at a restaurant and it was soo good.. They put a pinch of slow cooked duck confit in the center and a few drops of sweet red pepper puree sauce as a garnish..it was so good.. Its soup toime here tomorrow... I ahvent developed the recipe yet but its a basic pureed creamed soup recips.. parsnips, a little onion, some apples.. cook together in a pot with a little oil, add some chix stock, apple cider, maybe sage or parsley or thyme.. I havent figured it out yet, but most likely fresh thyme, salt pepper and then puree it in the food processor and then finish it with some light cream. Hmm, we'll see... I think it well be good!

[cooknmom38]

whoops!! sorry about the typo! Purtee should be puree!! Geez.. I need to cut my nails! ahahah!