Parsnips

By Tara Swartzendruber-Landis / Photography By D. Lucas Landis | September 01, 2013
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Parsnips are a fall and winter treat that can be used in both savory and sweet dishes. We like them simply roasted with a bit of olive oil and sea salt at 400 degrees for 20–30 minutes, but they are also wonderful dressed up in a cake like this one from Cerulean Restaurant in Winona Lake, Indiana.

Buying Tips: Parsnips are available in the fall but tend to be sweetest after a frost. Size is not a factor in flavor, and therefore large parsnips can be used without compromising taste. If the inner core appears woody, remove it and compost it. Parsnips should be firm, not shriveled. Keep them in plastic in the vegetable bin in your refrigerator.

Preparation: Wash, peel the skin and cut to size. They should be uniform pieces so they cook evenly.

Uses: Parsnips can be boiled, baked, roasted, steamed, mashed, sautéed and used in baked goods and soups.

Parsnips pair well with apples, butter, carrots, chives, cream, garlic, ginger, maple syrup, nutmeg, olive oil, potatoes, sage, brown sugar and thyme.

 

Article from Edible Michiana at http://ediblemichiana.ediblecommunities.com/recipes/parsnips
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