Did you know that parsnips are the sweetest of all the root vegetables? In addition to this distinction, parsnips boast they have more vitamin C than carrots, more vegetable protein than potatoes, and are good sources of folic acid, potassium, and fiber.
Now that you have those facts, may I offer some serving suggestions? Fresh, raw, grated parsnips are a delightful addition to a salad, their sweet, nutty flavor packs a nutritional punch without overpowering the salad greens. Parsnips make excellent additions to hearty soups and stews. Adding nutmeg, ginger, mace, or cinnamon to parsnip dishes only accentuates the natural sweetness of the parsnip. Parsnips can be utilized in much the same ways as their relatives the carrots or even like the potato. My suggestion is get creative with this delightfully, sweet vegetable. Below is one of my favorite parsnip dishes.
Fantastic Parsnip Fritters
- 1 quart vegetable oil for deep-frying
- 1 1/2 cups all-purpose flour
- 4 tablespoons dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup whole milk or cream
- 2 eggs, beaten
- 1 tablespoon vegetable oil
- 2 cups parsnips – finely chopped
- 1 teaspoon cinnamon
- 1 tablespoon orange zest
- Heat the oil in a deep-fryer or electric skillet to 375 degrees F (190 degrees C).
- In a large bowl, stir together the flour, sugar, baking powder, salt, and cinnamon. In a separate bowl, combine eggs, milk, oil, and orange zest. Pour the egg mixture into dry ingredients and stir until well blended. Mix in parsnips until they are evenly distributed.
- Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 3 to 5 minutes depending on the size. Fry in small batches to avoid crowding. Remove from hot oil using a slotted spoon and drain briefly on paper towels.
- Option A: while fritters are still warm, sprinkle with confectioner’s sugar and cinnamon. Option B: serve while warm as a delightful accompaniment to pumpkin soup.
These delicious fritters are sure to be a hit with your family no matter which option you choose. Come on and try a batch soon, parsnips are in peak season right now.