Parsnips

• ¾ cup Medjool dates, pitted & chopped
• ½ cup boiling water
• ¼ cup unsalted butter, room temp.
• 2 large eggs, room temp.
• 2 tsp vanilla extract
• 2 cups all purpose flour
• ½ tsp salt
• 1 ½ tsp ground cardamom
• 1 tsp baking soda
• 3 large over ripe bananas, mashed
• 1 cup parsnips, grated

Soak dates in boiling water for 15 min. Blend into paste in food processor. Blend in butter, eggs, vanilla until well combined. Mix date mixture into dry ingredients. Fold in bananas and parsnips. Bake at 350 degrees in greased loaf pan until done, about 50-65 min. 

I love the combination of spices in this recipe!  Its a great one for a frigid day!  Try this also with carrots or with a combination of carrots and parsnips.

2-4 tablespoons oil or butter
1 large onion, chopped
2 cloves of garlic, chopped
2-3 tablespoons fresh ginger root, minced
1/2 teaspoon cumin
1/2 teaspoon cardamom
1/4 teaspoon chili powder (more if you like it hotter)
1 1/2 pounds parsnips, peeled and chopped
1 quart chicken or vegetable broth
salt and pepper to taste
1/2 cup cream or milk (or more depending on how thick it is)

Saute onions over medium heat until softened, about 5 minutes.  Add garlic, ginger, spices and saute a couple more minutes to bring out the flavor of the spices, stirring frequently to prevent burning.  Add parsnips and broth.  Bring to boil and simmer until parsnips are tender, about 20 minutes.  Puree soup, add salt and pepper, and add cream.  If its too thick add more milk/cream or broth depending on how thick you like it.  Serve hot.
 

• 1 ¼ lbs parsnips, peeled, cut in ½” dice
• 1 lb carrots, peeled, cut in ½” dice
• 2 TBLS cooking oil
• 1 large onion, diced
• 1 cup celeriac, peeled and diced
• 1 TBLS butter
• 2-3 cloves garlic, minced
• 1 TBLS brown sugar
• 1 tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• 1/8 tsp cayenne (optional)
• 4 cups chicken broth
• 1 cup whole milk
• ½ cup heavy cream
• Salt and pepper to taste

Toss carrots + parsnips with oil, salt and pepper. Roast 30 min at 425. Sauté onion and celery root in oil until softened. Reduce heat to low, add butter, garlic, sugar, and roasted veggies for 5 min. Add spices and broth. Simmer until tender. Blend. Add milk + cream. Check seasonings. 

• 2-4 TBLS olive oil
• 1 medium onion, chopped
• 1-3 cloves garlic, chopped
• 1 tsp ginger, peeled and minced
• 1 ½ pound parsnips, peeled & chopped
• 1 apple, peeled, cored, and chopped
• 1 tsp curry powder
• ½ tsp ground cardamom
• 3-4 cups broth
• Salt and pepper to taste
• Coconut milk to taste (optional)
• 1 ½ cups white beans, cooked & drained

Heat oil in pot. Add onions. Saute until translucent, about 5 min. Add garlic, ginger, parsnips, apple, and spices. Stir 1 minute to coat. Add broth, salt, and pepper. Bring to a boil and simmer until very tender. Puree. Add coconut milk and white beans. Serve hot!

Parsnips, sliced lengthwise
olive oil
salt

Put parsnips on baking sheet.  Toss with olive oil and salt.  Roast at 350 until tender and caramelized.  Turn occasionally to prevent sticking.  Enjoy these super sweet treats!

1 pound parsnips, peeled and chopped
1 pound carrots, peeled and chopped
1/4-1/2 cup cream or milk
2-4 tablespoons butter
nutmeg, salt and pepper to taste

Boil carrots and parsnips until tender, about 20 minutes.  Drain well.  Add to food processor with cream/milk and butter and blend until smooth.  Alternatively, mash carrots, parsnips, cream and butter by hand.  Add a little water if too thick.  Add seasonings and serve hot as a delicious side dish.

This delicious and easy recipe is courtesy of Gene's mom.  Thank you for this gem, Pam!

2-4 tablespoons butter
Parsnips, cut into thin bite size slices
¼+ teaspoon mild curry powder, or to taste
salt to taste
2-4+ tablespoons cream, or to taste

Heat butter on medium in heavy bottomed skillet.  Add parsnips and sauté until tender, about 10 minutes.  Sprinkle on curry powder and salt, stir until combined.  Add cream and stir 2-3 minutes until thickened into a sauce.  Serve hot!

1 ½ pounds parsnips, peeled, and chopped
1-2 tablespoons butter or oil
1 cup minced onion or shallot
2 large apples, peeled, cored and chopped
salt and pepper to taste
cream, sour cream, yogurt, etc. to taste
1-2 teaspoons fresh ginger root, finely grated

Boil the parsnips until tender.  Drain well.  Meanwhile, heat butter in skillet on medium and sauté the onions and apples until softened, stirring to prevent sticking.  Combine all ingredients and puree (for smoother) or mash by hand (for chunkier).  Check seasonings and serve hot!  Makes great leftovers, too.

2-4 tablespoons butter
1 large onion, chopped
1 pound carrots, chopped
1 pound parsnips, peeled and chopped
2-4 cups chicken or vegetable broth
salt and pepper
¼ cup cream or milk

Heat butter in pot on medium.  Add onion and sauté until softened, about 5 minutes.  Add carrots and parsnips, broth, and simmer until tender, about 20 minutes.  Remove from heat and puree.  If too thick, add more broth.  Add salt and pepper.  Add cream or milk.  This soup is also good cold.

Make this with winter parsnips and it is incredibly sweet!  Loved it and reheated well as a leftover.

1.5-2 pounds parsnips, peeled and cut into match sticks
1 cup cream
1/4 TSP ground turmeric
1/4 TSP ground cumin
pinch of chili powder or cayenne powder
1/4 cup crumbled feta cheese
salt and pepper to taste

Blanch parsnips for 2 minutes.  Drain well.  Grease a baking dish and add parsnips.  Cover with cream and spices and mix well.  Season with salt and pepper.  Top with feta cheese.  Bake at 400 degrees for 30-45 minutes or until parsnips are tender.

• 8 oz (2-3 cups) parsnips, finely grated
• 1 cup all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1/2 cup buttermilk (or sub plain yogurt)
• 1 large egg 1-2
• TBLS maple syrup or sugar
• 1 tsp vanilla

Butter or cooking oil Mix dry ingredients in mixing bowl. Mix wet ingredients separately. Add wet ingredients and grated parsnips to dry ingredients. Mix until it is like a thick batter. Add additional buttermilk if necessary to thin. Heat oil in large skillet over medium heat. Spoon on 2-3 TBLS dollops batter and flatten into 1/2” thick cakes. Cook 2 min per side until browned. Serve hot with butter and/or sweetener. 

Availability:  November-March

Storage tips:  Refrigerate in a plastic bag.  Parsnips should store very well at refrigerated temperatures for months.

How to eat:  Parsnips are best eaten in the fall after a hard frost and most of the garden has succumbed to the cold.  Parsnips are wonderfully sweet and are best eaten cooked.  They may be roasted in a medley with other root vegetables, pureed, or sauteed in butter. 

Parsnips, peeled, halved, and sliced lenthwise into tapered "fries" (ideally, a large-ish julienne where the pieces taper from no more than 1 inch on the thick end and 4 or so inches long)
olive oil
salt and pepper

Prepare parsnips as above.  Lay out on cookie sheet in one layer.  Drizzle oil on top, season with salt and pepper, and lightly toss to coat.  Roast in an 375 degree oven until browned, about 45 minutes to 1 hour.  Check half way though and stir to prevent sticking.  Serve these delicious treats hot!

• 1-1.5 pounds parsnips, peeled and sliced
• ¾ cup water
• 2 TBLS lemon juice
• Salt and pepper to taste
• 1 garlic clove, minced
• 1 tsp paprika
• ½ tsp ground coriander
• ½ tsp ground cumin
• 3 TBLS olive oil + extra for drizzling
• ¼ cup tahini

Drizzle parsnips with oil and roast at 400 until tender. Add them and the rest of the ingredients except olive oil and tahini to food processor. Process until smooth. Combine olive oil and tahini until smooth, then slowly blend into parsnip mixture.

Parsnips just might be the sweetest vegetable we grow, and cooked like this, their buttery sweetness is irresistible!

1 pound parsnips, washed and peeled
4 tbsp butter
salt and pepper

Julienne the parsnips.  Sauté them over medium-low heat in butter, stirring, until they start to brown a little and are soft. Season and serve immediately.  Serves 2-4.

9 Tbls butter
1 lb. onion, halved and sliced
2 cloves garlic, minced
1 lb. potatoes, cut in half and thinly sliced
1 lb. carrots, peeled and thinly sliced
1 lb. parsnips, peeled and thinly sliced
3 Tbls white flour
2 ½ cups milk
1 ½ tsp salt
¼ tsp ground black pepper
¼ tsp ground nutmeg
1 cup grated cheese

Preheat oven to 375. Heat skillet over medium heat. Add 6 tbls butter, onions, and garlic and gently sauté for 15 minutes, stirring. In large baking dish or casserole, combine sliced root vegetables with cooked onions. Bake until tender, about 45 minutes to 1 hour. Meanwhile, heat remaining 3 Tbls butter over medium heat in sauce pan. When warm add flour and stir one minute. Then, dribble in milk while constantly whisking. Bring milk mixture to a boil while stirring. Then turn down heat and simmer 5 minutes until sauce has thickened, stirring. Remove from heat and add salt, pepper, and nutmeg. Add sauce to roasted vegetables and mix, topping with grated cheese. Bake 15 minutes until bubbly. Serves 6-8.