Parsnips

We may have stolen (borrowed!) this descriptor from an unknown source - but from hereto forward we officially deem parsnips to be the Candy of the Vegetable World! And it sure seems that many others agree as the parsnips we brought to today's Farmers' Market sold like hotcakes (so maybe they are the hotcakes of the vegetable world??)

Here are some easy and tasty ways we prepare parsnips:

Roasted Parsnips

Toss chopped or sliced parsnips with olive oil and salt and pepper. Place in a roasting pan - either alone or with onions and garlic or with lots of other root veggies (potatoes, carrots, squash) - and roast at 375 until the parsnips (and other veggies) are tender but not mushy. You can add maple syrup, but we think the parsnips are sweet enough by themselves.

Sautéed Parsnips

Sautéed chopped or sliced parsnips in olive oil (and/or butter), with garlic and leeks. Cook until tender. Allow to brown slightly for an even sweeter taste.

Parsnips in Soup

Pieces of chopped or sliced parsnips are a great addition to many different kinds of soups. Experiment - enjoy!

Parsnip Pancakes

• 1 pound parsnips

• 2 tablespoons flour

• 1 pinch mace

• 2 tablespoons melted butter
salt and pepper

• 1 large egg
• 
8 tablespoons breadcrumbs (heaping)
oil, for frying

Peel and slice the parsnips, then boil in salted water until tender. Drain and mash them well.  Add flour, mace, melted butter, salt and pepper, then form into small flat, round cakes.  Dip into the beaten egg, then into the breadcrumbs, and fry in hot oil until brown on both sides.

Creamed Spinach and Parsnips

Food and Wine

• 4 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 2 pounds small parsnips, cut into 3/4-inch pieces
• 2 large shallots, thinly sliced
• 1 cup turkey stock or canned low-sodium broth
• 1 teaspoon chopped thyme
• Salt and freshly ground pepper
• 1 1/4 pounds baby spinach (20 cups)
• 2 tablespoons all-purpose flour
• 2 cups half-and-half or whole milk
• 1/2 teaspoon freshly grated nutmeg

In a large, deep skillet, melt 2 tablespoons of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.

Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.

In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.

MAKE AHEAD The creamed vegetables can be refrigerated for up to 3 days and rewarmed over low heat. Stir in a little stock if the cream sauce is too thick.

CREAMY MASHED PARSNIPS
Whole Foods Market

• 2 pounds parsnips, peeled 

• 2 teaspoons fine sea salt 

• 3 tablespoons heavy cream 

• 2 tablespoons unsalted butter 

• Pinch ground nutmeg

Cut parsnips into 1-inch pieces, place in a large saucepan and cover with cold water. Add half the salt, bring to a boil, lower heat and simmer until very tender, about 12 minutes. Drain parsnips well and combine in a food processor with cream, butter, nutmeg and remaining teaspoon salt. Process until smooth. Reheat if necessary before serving.