Fall weather is the perfect time to indulge in root vegetables like parsnips. The cold weather brings out the sweetness in a parsnip and makes it a perfect addition to your meals and salads. Parsnips are closely related to carrots, radishes, parsley root, and other root vegetables.
- Parsnips are packed with nutrients. In one cup of parsnips, you meet 25% of the RDI for Vitamin C and Vitamin K as well as 22% of the RDI for Folate.
- Parsnips have both soluble and insoluble fibers. This keeps your digestive health balanced and regular.
- Because of the amount of fiber in parsnips and the small amount of calories, parsnips can aid in weight loss
Recipes:
Creamed Spinach and Parsnips (Foodandwine.com)
- 4 tablespoons Unsalted Butter
- 2 tablespoons Vegetable Oil
- 2 lbs Small Parsnips, cut into 3/4 inch pieces
- 2 large Shallots, thinly sliced
- 1 cup turkey stock or canned low-sodium broth
- 1 teaspoon chopped Thyme
- Salt and freshly ground Pepper
- 1 1/4 lbs Baby Spinach
- 2 tablespoons all-purpose Flour
- 2 cups half-and-half or whole milk
- 1/2 teaspoon freshly grated Nutmeg
- In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
- Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
- In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
Garlic Butter Roasted Parsnips (Diethood.com)
- 2-2 1/2 lbs Parsnips
- 5 tablespoons Butter
- 4 cloves Garlic
- 1/2 teaspoon minced Rosemary
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- Chopped fresh Parsley
- Crushed Red Pepper Flakes
- Preheat oven to 450˚F.
- Prepare the Parsnips:Wash and peel (optional) the parsnips. Cut parsnips down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core.
- Spread out the parsnips on a large rimmed baking sheet. Set aside.
- Melt butter in a skillet set over medium heat.
- Stir in the garlic and cook for 20 seconds, or until fragrant. DO NOT burn the garlic.
- Remove from heat and stir in the rosemary.
- Pour the garlic butter over the parsnips.
- Season with salt and pepper.
- Toss to coat.
- Spread parsnips out in a single layer.
- Roast for 10 minutes.
- Stir the parsnips and continue to roast for 8 to 10 more minutes, or until tender.
- Remove from oven.
- Taste for salt and pepper, and adjust accordingly.
- Garnish with parsley and pepper flakes. Serve.
Baked Parsnips (Tasteofhome.com)
- 1 1/2 lbs Parsnips, peeled and julienned
- 1/4 cup Butter
- 1/4 cup Water
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Dried Parsley Flakes
- 1/4 teaspoon Salt
- 1/8 teaspoon Pepper
- Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.
