Parsnips
The parsnip is a root vegetable in the same family with carrot, celery, and parsley. This fall vegetable is not well known in the United States but is a staple in European kitchens. The parsnip is low in calories with no saturated fats and no cholesterol and is filled with numerous vitamin. It a good source of fiber and can be fixed in a variety of ways.
Purchasing a Parsnip
When purchasing a parsnip it needs to firm and blemish free. Choose small or medium in size as the larger ones can be woody tasting at the core.
Preparing a Parsnip
As always wash you vegetable in warm water. The skin can be scrape off like you would a carrot cutting off the top and bottoms. For cooking alone it is prefer to boil or stem wash the root then scrape off the skin. Prepare you parsnip when you are ready to use as that it will turn dark when exposed to air. A pound of parsnips will make about 4 servings.
Cooking a Parsnip
You can steam, roast, or saute, you can slice, julienne, or cut in large pieces. You can use in stews, soups or salads. If you are adding to a stew or soup do so in the last 30 minutes of cooking so that the root will not mush. When baking cut in halves or chunks for frying or steaming slicing would be the better choose.
Receipt for Parsnip
Honey Carrots and Parsnips
Ingredients
4 parsnips
4 carrots
1 tablespoon olive oil
2 tablespoon honey
2 teaspoon mustard
Salt and Pepper to taste
Preheat oven to 180° F
Directions
Step 1: Clean and cut diagonally both the parsnips and carrots.
Step 2: Place the carrots and parsnips in a bowl and mix with the olive oil. Be sure that they are covered with the oil.
Step 3: Place in a shallow baking pan and and bake about 25 minutes or until they are soft. Turn occasionally.
Step 4: In a small bowl whisk together the honey, mustard, salt and pepper.
Step 5: Drizzle over the parsnip mixture and roast for about 5 minutes more. The vegetables will start to caramelize.
Step 6: Removed from oven and serve.
Serves 6
Roasted Fall Vegetables
Ingredients
10 shallots
1 large yam (or sweet potato)
1 large parsnip
1 cup baby carrots
1 cup pumpkin meat
1 zucchini
1 bunch fresh asparagus
½ cup red peppers
2 crushed garlic cloves
½ cup olive oil
¼ cup chopped fresh basil
Salt and pepper to taste
Preheat oven to 425° F
Directions
Step 1: Clean the parsnip and carrot. Peel the shallots, zucchini, and yam.
Step 2: Cut the vegetables into the desired shape. If you want the dish to have a beefy look cut into pieces but if you want a more festive look to the dish slice julienne style.
Step 3: In two separate bowls place ¼ cup of the olive oil. In one place the yams, pumpkin, parsnips and carrots. In the other the zucchini, asparagus, and shallots. Mix to cover the vegetables with the oil.
Step 3: On a baking sheet place the yams, pumpkin, parsnips and carrots. Bake for about 30 minuted then add the zucchini, asparagus and shallots.
Step 4: Continue baking until all the vegetables are tender. Remove from oven and let cool.
Step 5: Mix the red pepper, garlic, basil, salt and pepper together and add to the roasted vegetables. Toss to mix.
Step 6: Serve at room temperature or chilled.
Serves 6
