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Parsnip-ology – Parsnips – The Overlooked & Underappreciated Fall Veggie

Parsnips have a nutty, peppery, sweet flavor that you won’t find in any other veggie. They’re great any way you want to make them: fried, baked, fried, fried, mashed, and they’re great in deserts (much like carrots).

Parsnips have historically been the most popular vegetable in Europe over carrots and potatoes. They were introduced to America at the end of the 16th century but sadly came one-third of carrots and potatoes to American cuisine. Parsnips are green vegetables, which are similar to white carrots but are considered much healthier. They help reduce cholesterol and reduce and maintain good health. They are low in saturated fat, sodium, and cholesterol. They are rich in nutrients, Vitamin C, Vitamin K, Folic Acid, Manganese, and Potassium.

Parsnips are at their best in the winter after the first frost – the cold turns the starch into sugar which gives them their sweet taste. They can be found in your grocery store from late fall to early spring – so, for many of you out there, it’s a great time to grow parsnips in your area! When you get parsnips at home from the store, it’s best to wrap them in a damp paper towel and store them in a dark place in your refrigerator. They last for two weeks or more, which makes them a great site to buy in bulk!

I have 3 Parsnip Side Dishes and 1 Parsnip Dessert that I absolutely LOVE and I’m sharing them with you today. Yes, I cook all my meals on stainless steel and waterless cookware, if you want to change this recipe, feel free to email me anytime! I hope you enjoy these unique Parsnip recipes as much as my friends, family, and I do.

Parsnip or Gratin

Mix ½ cup of chopped Hazelnuts (can also use Pinenuts) in an 8.5″ Saute pan on Medum heat until the nuts are fragrant; set aside. Arrange 4-5 pieces of thick bacon – chopped. Saute in an 8.5″ Saute pan. over medium heat until golden brown; Transfer the bacon to a large mixing bowl, reserving the drippings in the saute pan (remove the grill). Chop and slice 2 lbs Medium Organic Parsnips on a Master Kut using a #4 cone and grate 1 cup of fresh Organic Parmesan Cheese on a #1 Cone (set the cheese aside for later use). Mix the parsnips with the bacon and ¼ cup of the hazelnuts. In a second mixing bowl, combine 2 cups Organic Whipping Cream (can be filled with whole or 2% milk), 1 cup low sodium chicken broth, 1 ½ tsp kosher salt, 1 tsp freshly ground Organic Black Pepper, and ½ cup of Parmesan. Cheese. Add the bacon bits to the bottom of a large skillet. Arrange ½ of the parsnip mixture in the skillet. Top with half of cream mixture and sprinkle w/ 1 TBSP of Organic Sage; repeat this. Top with remaining Parmesan cheese and another ¼ cup of toasted hazelnuts. Cover, open the whistle, and cook on low heat. When the whistle blows, turn the valve to “V” to vent and turn the burner to low. Cook on low for 10 minutes and turn off the burner. Let stand, covered, for 10-12 minutes to set.

Crushed 1/2 & 1/2

Peel and cube 4 large Organic Golden Yukon potatoes and 6 medium Parsnips. (you can also use whole parsnips – you’ll need 2 ½ – 3 lbs). Combine in a 4 qt saucepan with 2 cups of Low Sodium Chicken Broth. Cover, open the whistle, and cook on low heat. When the whistle blows, turn the valve to “V” to vent and turn the burner to low. Allow to cook for 12-15 minutes or until tender. Meanwhile, heat ½ Pint of Organic Cream (can also reduce any milk you prefer) & ½ Cup Organic Butter in a 1.5 qt saucepan over medium heat until butter is melted and cream is heated through. Cover, whistle, and set aside until the potato/parsnip mixture is ready. Combine the potato/parsnip mixture with a hand mixer or electric mixer on low speed. Gradually add the cream mixture until smooth. Season with salt and pepper to taste. For extra flavor, you can add 2-3 tsp minced organic garlic if you like.

Herb Roasted Parsnips

Peel and cube 2 lbs Organic Parsnips into bite-sized pieces. Dice 1 Organic Sweet Yellow Onion and 4 Organic Garlic Cloves; mix together with the parsnip until well combined. Toss the mixture with ¼ Cup of freshly chopped Basil, 2 TBSP fresh Organic Rosemary leaves, and ½ to 1 packet of Organic Onion Soup Mix (use according to your preference – the brand I use is “Simply Organic”). Mix all the ingredients with Organic Extra Virgin Olive Oil for a good dressing. Start on a large baking sheet. Bake at 350 for 35-45 minutes, turning often, until the parsnips are soft. Serve with your favorite meat or as an addition to a vegetable dish.

Parsnip Ginger Spice Cake with Cream Cheese Frosting

Grate 1 Medium Parsnip and ½ Small Parsnip using a Master Kut and #1 Cone. Grate 1 TBSP Fresh Natural Ginger. Prepare 1 Cup of Chopped Walnuts, set aside. Mix 1 Box of Organic Spice Cake Mix, ½ Cup of Chopped Walnuts, 2 TBSP Purple Raisins, 2 TBSP Golden Raisins, ¼ tsp Organic Nutmeg, ¼ tsp Organic All Spice, and ¼ tsp Organic Ground Cloves until well combined. Add 2 large eggs, 1 ½ tsps vanilla, 1/8 cup water, herbs and ginger to the cake mix. Mix until thick and gooey. Spray a large skillet with nonstick spray and add the cake batter to the skillet. Cover, the whistle turned to “C” to close and cook on low heat for 10 minutes. Reduce the heat to low and cook for another 10-12 minutes or until the center is soft. Meanwhile, make your frosting. In a mixing bowl, cream together 8 oz of Organic Cream Cheese and ½ Cup of Organic Butter. Add ½ tsp of Organic Vanilla Extract and 2 Cups of Organic Confectioner’s Sugar; blend on low speed until smooth and creamy. When the cake is finished. Take it out in a serving dish

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