Parsnip Two Ways
I love parsnips. How about you? They are really easy to cook, but in case you haven’t, here are two recipes for them.
I signed out Fresh Flavor Fast from the library again (that’s the third time, from a third library!), as well as In My Mother’s Kitchen by Trish Magwood, and noticed that both had recipes for parsnip fries. However, one said to roast them at 400°F, and the other, 450°F. What to do, what to do? So I consulted Perfect Vegetables and funnily enough, their parsnip roasting recommendation was 425°F. So that’s what I did.
2-3 medium parsnips per person
olive oil as needed
salt, pepper, and rosemary as needed
Preheat oven to 425°F. Scrub and peel parsnips, cutting off each end. Cut in half lengthways and then cut the top portion into approximately equal-sized fries (the bottom piece will likely be narrow enough.) Place on baking sheet, drizzle with olive oil, and mix well (use your hands!) ensuring all sides are coated. Sprinkle with seasonings. Place in oven and roast for 12 minutes, then turn with tongs and roast an additional 8-15 minutes, watching carefully to ensure that they don’t burn.
I pretty much ate all the fries immediately. I only used two parsnips, next time I’ll cook three. Or four. ;)
Another way to cook parsnips is to boil them and mash them. I found this recipe on Allrecipes last year and have made it several times.
1-2 medium parsnips, peeled and cut into 1/2-inch slices
1 large potato, peeled and cut into 1 inch pieces
1 medium carrot, cut into 1/2 inch slices
2 tablespoons milk
1/2 tablespoon butter (or more, to taste)
salt and pepper to taste
Place the potato, parsnip and carrot in a medium saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. Add milk and butter and mash. Season with salt and pepper to taste.
I like the confetti-like look the carrots give this mash. You can leave out the carrot and/or the potato and that works, too. If you like your vegetables a little sweeter, add a teaspoon or more of brown sugar.
Do you eat parsnips? What is your favourite way of cooking them?