I like the taste of parsnips, but I don’t have many recipes that call for them. Anyone have any good parsnip recipes?
They’re also great just roasted with other veggies (potatoes; carrots; pumpkin; kumera). I par boil them first, then lightly oil them and roast them.
I’d go with mash. Specfically potatoes, rutabaga (or swedes as you will) and parsnips. Boil until mashable. Add seasoning. Savory. And a little nutmeg.
Carmilzes some onions. Then put the whole thing in a cassorole dish the onions on top. Bake for some time.
Went over like gangbusters every time I’ve made it.
I’ve learned how to grow them and keep them well mulched, in ground, over winter. Meaning they feature well in cold weather fare like soups and stews. Beef is always good accompaniment; oxtail, sublime.
Roasting alone with perhaps a spritz of olive oil brings out the nutty flavour best, but chipping and frying in deep oil is a treat.
I don’t think my oxtail stew recipe is markedly different than anything you could find on the web but if you wish I’ll post it.
I use parsnips along with carrots in my chicken soup.
I like them in beef and root vegetable stew along with carrots, potatoes, and sweet potatoes. I also throw them in along with carrots and celery (and sometimes potatoes) when I make chicken soup. If you like, I can type out an approximate recipe for my beef and root vegetable stew. It’s one of those things that changes every time and all of the measurements are “enough” (rather than 1 unit of an ingredient, I add enough of the ingredient), so it may or may not be helpful to you, depending on your cooking style.
I make a ham and parsnip dish that was taken from a recipe dating back to the early 1800s and served at a local inn in New Jersey. Unfortunately, I can’t find the recipe right now, and I don’t remember the proportions, but it goes something like this:
Take 1-2 lbs. of parsnips, cut into bite-sized pieces, and boil for ~20 min. In the meantime, take a ham steak, cook it however you’d like (I panfry it) and dice it into bite-sized pieces. Leave that aside.
Make a sauce with butter, flour, milk, white vinegar, sugar, salt, and stone ground (or Dijon) mustard. Whisk together in the pan until creamy.
Combine the parsnips, ham, and sauce, and garnish with parsley.
(I found the recipe in the Philadelphia Inquirer about 15 years ago – their online archives might have it.)
Take chopped parsnips, carrots, rutabaga, celery root, onion, and garlic cloves… coat with olive oil, season with rosemary, salt, pepper, and olive oil, roast about 2 hours at 400-ish. Fantastic winter dish.
Dice and boil two parsnips and two carrots.
Mash veg with butter and season to taste, serve as a side dish.
Roast with rosemary and garlic.
Roast with balsamic vinegar and olive oil.
Roast in butter, pour over a mixture of honey and wholegrain mustard 5 minutes before you take out of the oven.
Fry an onion and some garlic in oil, add some curry powder, a diced potato and diced parsnips. Add stock, make soup, blend to desired texture- curried parsnip soup is YUMMY!
The flavour of parsnips works well with coriander (cilantro) seeds, cumin, garlic, balsamic vinegar, mustard, apples, carrots and other root veg. Have fun experimenting.
these recipes all look very yummy! thanks, guys. I promised Mrs. Piper a spaghetti bolognese this Sunday, which is now bubbling away, but next week I’ll try one of these.