Parsnips

Some people liken parsnips to a pale carrot, but they are so much more. Their sweet and nutty flavor allows them to pair well with both sugary and savory dishes. The cold weather only intensifies the natural flavor in parsnips, and they are one of the few veggies that improve with size (they stay tender rather than getting fibrous or unflavorful as some veggies do when they get too big).  

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Storage 
Keep parsnips unwashed in the refrigerator in a perforated plastic bag. They should last for several weeks stored this way. If they start to get a little wrinkly, you can always just throw them in a bowl of water and let them sit in the bowl in the fridge to a day or so.  
Preparation  
To prepare parsnips, wash and peel if desired. I never peel my organic carrots because it wastes good flesh and fiber. You really don’t need to peel these parsnips either, but it’s up to you. If you plan to steam them, the skin will fall off pretty easily once they are cooked. If you want to freeze your parsnips, you will probably have the best luck cooking and then pureeing them first.  
Nutrition info 
Half a cup of sliced, cooked parsnips has 3 grams of fiber and only 55 calories. They are a source of vitamin C (11% of RDA), folate (11% RDA) and manganese (10% RDA).  
Cooking Ideas 

• Add them to long-simmering dishes, such as soups and stews, during the last 10 to 15 minutes of the cooking time.  
• Substitute chopped cooked parsnips for some or all of the potatoes in your favorite potato salad recipe.  

• Glaze cooked parsnips like carrots, with brown sugar, honey or mustard.  Brown sugar, apples, orange zest, cinnamon, nutmeg and ginger enhance the natural sweetness of parsnips.  
• Roasted carrots and parsnips with rosemary and garlic or roast and toss with your favorite herbs

  

View More Parsnip Recipes

Chicken and Parsnip Stew

Parsnip Soup with Pesto

Ingredients (6 Servings) 

• 2 lbs. chicken legs and thighs. 
• 2 Tbs. fresh thyme, finely chopped. 

• 2 tsp. fresh rosemary, finely chopped. 
• 4 cloves garlic, crushed. 
• 2 Tbs. oil or butter. 
• 3 parsnips chopped into 2 in, cubes. 
• 1 red onions, coarsely chopped 

• 2 cups chicken stock 
• 4 sage leaves, whole. 
• 1 lemon, zest and juice. 
   

Directions
1. Preheat the oven to 400°F. Place the chicken in a bowl with the thyme, rosemary, garlic and a big pinch of salt and pepper. Heat 1 Tbsp. of oil or butter in a large pan with a lid or casserole dish, throw in the chicken, brown each piece for a few minutes then transfer it to a plate - you might need to do this in batches. 
2. Heat the remaining tablespoon of oil or butter on a medium heat in the same pan, throw in the parsnips and onions and cook for a few minutes until brown. Pour over the chicken stock and add a pinch of salt and pepper. Throw in the sage leaves and stir.
​3. Return the chicken to the pan and stir in the lemon zest and juice. Place in the oven with the lid on and cook for 1hour. Remove from the oven and allow to rest for 5 minutes before serving.  

Modify this recipe by adding carrots, potatoes or any root vegetables you have lying around.  
Ingredients (4-6 Servings) 
 

• 2 lbs. medium parsnips, peeled, cut into 1/2-inch pieces 3 Tbsp. extra-virgin olive oil, divided 
  
• 2 tsp. walnuts, cashews, or pinenuts  
  

• 2 Tbsp. chopped fresh herbs (e.g., dill, parsley, chives) 
  
• 1 tsp. fresh lemon juice 
  
• 4 cups vegetable stock 
  

 
Directions: 
 
1. Preheat oven to 400°. Toss parsnips with 1 Tbsp. oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22 –25 minutes. 
2. Meanwhile, pulse walnuts and herbs in a mini- processor until very finely chopped. (Alternatively, crush walnuts and herbs with a mortar and pestle to form a coarse paste.) Add remaining 2 Tbsp. oil and lemon juice and pulse to combine. Season pesto to taste with salt and pepper. Set aside. 
3. Let parsnips cool slightly, then transfer to a blender. Add stock; purée until smooth. Pour soup into a large saucepan and heat over medium until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto.