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Roasted Parsnips with Parsley

Roasted Parsnips with Parsley


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Ingredients

  • 2 pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse kosher salt
  • 2 tablespoons (1/4 stick) butter
  • 2 teaspoons finely chopped fresh Italian parsley

Recipe Preparation

  • Preheat oven to 450°F. Toss first 3 ingredients in bowl. Spread parsnips in single layer on rimmed baking sheet. Dot with butter.

  • Roast parsnips 20 minutes. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer. Transfer parsnips to plate and season to taste with salt and pepper. Sprinkle with parsley.

Recipe by Maria Helm Sinskey,Reviews Section

Roasted Parsnips with Parsley - Recipes

If you leave parsnips in the soil over winter, throw a few inches of soil over the crowns after the first fall frosts. Stored starches are changed to sugar in early spring as the old plants prepare for new growth, thus roots harvested in early spring are especially tender and sweet. How to store Parsnips to extend their shelf life? Parsnips are best kept in the refrigerator, preferably in the vegetable drawer. Do not wash parsnips until you are ready to use them. Wash and peel just before cooking. Winter is the best time to enjoy parsnips, because those picked in the winter are usually sweeter than any picked in the fall.

Parsnips are one of those more mysterious vegetables that many have heard of but few can describe. This noble root vegetable looks like a carrot, but is often white, pale yellow, or very pale orange in color. Parsnips have a sweet, delicate flavor that is accentuated by certain cooking methods and flavor combinations.

Parsnips grow underground and typically should be planted in spring. The hardy root vegetable grows throughout the summer, preferring full sun or slightly shady conditions. Most experts recommend waiting until overnight temperatures become chilly. Because of this unique growing cycle, parsnips are often considered a winter vegetable and are frequently found as a component in rich vegetable soups and stews.

Like a carrot, a parsnip can be eaten raw, but yields wonderfully to some cooking methods. Excellent in soup, parsnips are also delicious when roasted and mashed with maple syrup or honey. Because the flavor is somewhat light, parsnips blend well with other delicate flavors. Parsnip, celery, and apple soup is a favorite winter recipe that makes good use of available produce and can be turned into a restorative broth or creamy and rich chowder. Parsnips also combine well with spices such as nutmeg and cinnamon.

For proponents of great food experimentation, consider surprising holiday guests with a homemade parsnip pie for desert. Cook parsnip roots until soft before mashing to the consistency of cooked pumpkin. Combine the vegetables with cream, two eggs, and salted butter and season with spices to taste. Pour the mixture into a pie crust and bake for 30-45 minutes, until slightly brown on top. As an alternative to plain old pumpkin pie, this parsnip variety is sure to wake up deadened holiday taste buds and lead to a few recipe requests.

People tired of lettuce and looking to maintain healthy eating habits while trying new foods would do well to pick up a parsnip or two at the grocery store. Low in fat and calories, parsnips are delightfully full of beneficial nutrients. Fiber, folic acid, and potassium all grace this carrot cousin with their nutritious presence.

Experts recommend cultivating parsnips in the garden or purchasing them at stores rather than harvesting wild specimens. Poison hemlock features roots that strongly resemble the pale parsnip, and can be deadly if eaten. In addition, a rare but painful condition called phytophotdermatitis can result from picking the vegetable, leading to skin burns, lesions, and sun sensitivity. Even when picking cultivated vegetables, some experts recommend wearing gloves.

Parsnips are one of my favorite root vegetables, and I often make sure to pick some up at the farmer’s market. What are parsnips? Although they belong to the carrot family, they are completely separate species. They are typically larger than carrots with a nuttier taste. Also, parsnip nutrition will differ from carrot nutrition.

Parsnips are loaded with vitamin C, vitamin K, manganese, and folate. As a result, they boost eye health, improve digestive function, prevent birth defects, promote heart health, support bone health, and more. Read on to learn about the amazing parsnip, as well as its many health benefits and uses. I’ll also leave a couple of delicious parsnip recipes for you to try as well.


Preheat the oven to 400 degrees F.

Prepare the carrots, turnips, and parsnips so they are about the same size and shape. First peel and trim the carrots. If you have medium carrots, cut them in 1/8 inch slices, on the diagonal. If you have baby carrots, wash and drain them first before peeling, then cut them lengthwise, in halves or in quarters, leaving a little of their tops attached.

If you have medium turnips, pare off their skin and tough outer layer, halve or quarter them lengthwise, and slice into 1/8 inch thick pieces. If you are roasting baby turnips, taste one first, if the skin isn't tough or strong-tasting, you need not peel them. Check for dirt or grit that might be trapped in the tops, wash in cold water if necessary, and drain thoroughly. Cut them lengthwise in halves or in quarters, leaving about 1/4 inch of their tops attached.

Peel the parsnips and cut similar to the carrots.

In a large bowl, toss the vegetables together with the olive oil, and season generously with salt and pepper.

Spread the vegetables evenly in a baking pan in a single layer, and roast, uncovered, stirring and tossing occasionally, until the vegetables are cooked through, for 20 to 45 minutes.

Serve as a side dish with roasted meats or chicken, or on top of creamy polenta for a hearty vegetarian meal, sprinkled with fresh chopped herbs.


Parsnip Recipes

James Roper

Closely related to carrots, parsnips are sweet, earthy root vegetables. They’re especially good for roasting, but also have a place in salads and soups. From assortments of roasted fall vegetables to classic matzo ball soup, we’ve rounded up our favorite parsnip recipes.

Roasted parsnip spears are an addictive snack. By serving them with a piquant horseradish mayonnaise dipping sauce, you wind up with a dish perfect of Passover. Fresh rosemary adds depth to the dip.

One of our favorite dishes in the fall and winter is mixed roasted vegetables. Trying roasting parsnips and carrots with honey to accent the sweetness and toasted cumin seeds, mint, and lime juice for contrast. Or go with an even wider assortment: beets, potatoes, onions, Brussels sprouts, and parsnips roasted with rosemary and thyme.

Parsnips and other root vegetables are great for bulking up soups and stews. Our Norwegian cod and root vegetable chowder puts carrot, parsnip, potato, and celeriac into a creamy stew flavored with dill and parsley. In our Hungarian ham and bean soup, the roux-thickened broth is studded with carrot, onion, parsnip, and celery.

Find all of these dishes and more in our collection of parsnip recipes.

Roasted Parsnips with Horseradish Mayonnaise

Horseradish is a staple of many Passover seder tables. In this dish from cookbook author Leah Koenig, it gets mixed with mayonnaise and fresh rosemary in a piquant dip for roasted parsnips. Get the recipe for Roasted Parsnips with Horseradish Mayonnaise »

Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette

Parsnips offer sweetness, while spicy hazelnuts and coarse pumpernickel crumbs add crunch, to this modern salad from New German Cooking (Chronicle Books, January 2015) by Jeremy and Jessica Nolen. Get the recipe for Roasted Parsnip Salad with Hazelnuts, Blue Cheese, and Wheat Beer Vinaigrette »

Roasted Winter Vegetables

Rosemary and thyme add aromatic depth to roasted root vegetables in this hearty side. Get the recipe for Roasted Winter Vegetables»

Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse)

Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse) »

Norwegian Cod and Root Vegetable Chowder (Fiskesuppe)

When making this creamy fish stew, feel free to substitute mahimahi, salmon, scallops, or shrimp for the cod.

Galilean Beef Stew (Poike)

Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew. Get the recipe for Galilean Beef Stew (Poike) »

Hungarian Bean and Ham Soup (Csülkös Bableves)

A paprika-laced roux of lard, flour, and sour cream transforms a simple bean and ham soup into something luxurious. Get the recipe for Hungarian Bean and Ham Soup (Csülkös Bableves) »

Cumin-Roasted Carrots and Parsnips

Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. Get the recipe for Cumin-Roasted Carrots and Parsnips»

Gascon-Style Beef Stew (Daube de Boeuf À la Gasconne)

A rich beef and root vegetable stew is made with armagnac, chocolate and, traditionally, Madiran wine. We use pinot noir instead for a lighter, more nuanced version. Get the recipe for Gascon-Style Beef Stew (Daube de Boeuf À la Gasconne) »

Purchasing Tips

  • If you&rsquore not familiar with them, I like to say that parsnips look like white carrots. Most of them are relatively wide at the top and skinny/pointy at the bottom. This shape is more tapered than that of a carrot. This is totally normal.
  • You can find them year round, but they are best from fall through the spring. As with all root vegetables, parsnips are a storing crop, so they can be held in a root cellar or the refrigerator for several months.
  • Look for those that are not growing fine root hairs (that means they are over the hill and will not be as sweet.) You also want to make sure they are free from punky or slimy spots. This means they were stored with too much moisture and are rotting. If they are kept dry this shouldn&rsquot be a problem.

If you want to make a batch of parsnip fries in advance, follow the recipe up until the baking step. Bake only for the first ten minutes, and let cool completely.

Freeze on the baking sheet until frozen and then transfer to a freezable container or ziplock bag.

Freeze for up to 2 months. Bake for approx 15 minutes when you are ready to eat them.

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More Easy Side Dishes

    — Learn our tricks for tender Brussels sprouts that are caramelized and delicious. — This easy herbed cauliflower rice is packed full of flavor, healthy, low-carb and quick to make. — Coconut oil roasted sweet potatoes with maple syrup, cinnamon, and toasted pecans. — The asparagus is perfectly tender with slightly crispy tips. Served with our five minute garlic herb sauce, it’s deliciously garlicky, fresh, and vegetarian. — A simple recipe for roasted carrots with honey, spice and the most delicious tahini sauce drizzled on top.

Recipe updated, originally posted October 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne


Preparation

Preheat the oven to 425 degrees F. Spray a baking sheet with olive oil or nonstick cooking spray.
Chop the parsnips and potatoes into pieces of similar size, about 1-inch cubes. Place them in a large bowl, and drizzle in the olive oil. Add the 1/2 teaspoon of salt, garlic powder and 1/4 teaspoon of pepper. Stir to coat the vegetables in the olive oil and spices.

Spread in a single layer on the prepared baking sheet. Bake for 20 minutes. Remove the pan from the oven and stir. Bake for 20 more minutes, until the vegetables are tender and their edges are browned and crisp.

While the vegetables bake, make the dressing. Add all dressing ingredients to a small food processor or single-serving blender. Purée until smooth.

To serve, drizzle dressing over the potatoes and garnish with chopped parsley. Serve any extra dressing on the side.

This recipe originally appeared in the January/February issue of Hobby Farms.


Notes

*You can chop the garlic and ginger for this recipe but grating them just helps spread their flavor around the parsnips even more.

FOR OVEN BAKING: If you choose to mix the oil, parsnips and spices together and bake them, then set oven to 425 degrees F and bake for 30 minutes, making sure to flip the parsnip fries over mid-bake. Then season with salt and pepper after they are done.

FOR AIR FRYING: After mixing all the ingredients together, add them to an air fryer set at 400 degrees and let air fry for 15 minutes. Season with salt and pepper when done.


How to Make It

Place a rimmed baking sheet in oven preheat oven to 500°F. (Do not remove pan while oven preheats.)

Combine parsnips, juice, oil, pepper, and salt. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with parsley and dill. Serve with lemon wedges.

Roasted Parsnips with Sea Salt, Malt Vinegar, and Chives: Follow main recipe through step 1. Toss together 1 pound parsnips, peeled and sliced into thin strips 1/2 pound baby carrots, halved lengthwise and 1 Tbsp. extra-virgin olive oil in a large bowl. Arrange in a single layer on preheated baking sheet bake until tender, about 10 minutes. Toss with 3 tablespoons thinly sliced fresh chives, 1 tablespoon malt vinegar, and 1/4 teaspoon fine sea salt. Serves 4 (serving size: 1 1/2 cups) CALORIES 137 FAT 3.9g (sat 0.6g, mono 2.8g, poly 0.4g) PROTEIN 2g CARB 25g FIBER 7g SUGARS 8g (est. added sugars 0g) CHOL 0mg IRON 1mg SODIUM 196mg CALC 61mg

Roasted Parsnips with Walnuts, Maple, and Thyme: Follow main recipe through step 1. Toss together 1 pound parsnips, peeled and sliced into thin strips 1 1/2 tablespoons chopped walnuts 1 tablespoon chopped fresh thyme 2 tablespoons maple syrup 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange in 1 layer on preheated pan bake until tender, about 10 minutes. Toss with 1/2 teaspoon sherry vinegar. Serves 4 (serving size: 3/4 cup) CALORIES 130 FAT 2.1g (sat 0.2g, mono 0.4g, poly 1.4g) PROTEIN 2g CARB 28g FIBER 6g SUGARS 12g (est. added sugars 6g) CHOL 0mg IRON 1mg SODIUM 133mg CALC 56mg

Roasted Parsnips with Rosemary, Garlic, and Parmesan: Follow main recipe through step 1. Toss together 1 pound parsnips, peeled and sliced into thin strips 1 tablespoon rosemary leaves 1 tablespoon olive oil 1/4 teaspoon black pepper and 3 thinly sliced garlic cloves. Arrange in 1 layer on preheated pan bake until tender, about 10 minutes. Toss with 2 tablespoons grated Parmesan. Serves 4 (serving size: 3/4 cup) CALORIES 131 FAT 4.6g (sat 1g, mono 3g, poly 0.4g) PROTEIN 2g CARB 22g FIBER 6g SUGARS 6g (est. added sugars 0g) CHOL 2mg IRON 1mg SODIUM 57mg CALC 68mg


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