My new Favorite Tool in the Kitchen & In Life!
The Parsnip! Something Interesting and worth waiting to find!
Parsnips are not in every kitchen, although they should be. The parsnip, which is essentially a root vegetable related to the carrot, but far sweeter. They have a buttery sweet taste, somewhat like honey flavor with a zing of spice which some describe as a cardamom flavor which is both sweet and spicy so that make sense! Their history is pretty much the same as carrots, native to Eurasia and predominantly in Greek and Roman culture. The parsnip unlike the carrot is rarely served raw, although it can be its typically severed in soups, stews, and roasted. The parsnip is extremely starchy and makes and excellent mash. When roasted the sweet and spicy flavor is extracted so perfectly that many believe that roasting is the perfect cooking method for these guys.
Unlike the carrot the parsnip should be peeled as the peel is thicker and defiantly more bitter. They also have a reaction to air like a lot of vegetables and turn dark so its best to chop them just before cooking. Parsnips are common in the late fall and are one of those items we typically moved past because of fear or confusion. The parsnip should not be avoided, these sweet carrot like critters make excellent dishes and are an excellent item to add to your cooking repertoire!
Here are some of my favorite parsnip ideas and recipes!
CURRIED APPLE CHICKEN AND PARSNIP STEW
Serves 6
Ingredients
Olive oil
1 medium yellow onion, chopped
2 large carrots, chopped medium
2 cloves garlic, chopped
2-3 boneless and skinless chicken thighs
4 large apples, peeled and cut into 1-inch pieces
2 large parsnips, peeled and chopped large
½ cup fresh curry leaves
1 tablespoon curry powder
½ cup red lentils
1½ cups chicken broth
Salt and pepper
½ cup raisins
1 apple, quartered, cored and cut in wedges, for garnish
Directions
In a large stew pan with heavy bottom, over medium high heat, add olive oil. Sauté onions, carrots, and garlic, cook, stirring, 7 minutes. Add chicken thighs, and brown on all sides. Add apples and parsnips, and continue to sauté. Add curry leaves, curry powder, and lentils. Stir well. Add broth, salt, and pepper. Reduce heat, and simmer for about 30 to 45 minutes. Add raisins, and simmer for another 10 minutes.
Garnish with a curry dusted apple wedge.
HERBED PARSNIP OVEN FRIES
Serves 4 -6
Ingredients
5 medium parsnips, peeled and sliced into thin strips (French fries)
2-3 tablespoons olive oil
1-2 teaspoons salt
2 teaspoons black pepper
2 tablespoons fresh parsley, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh chives, chopped fine
Maldon or flake salt
Directions
Pre heat oven to 425° F. Place the parsnips in a large mixing bowl and combine all other ingredients in the same bowl. Mix and toss well until all the parsnips are well coated with oil, adding extra oil if needed. Place on a line baking sheet, making sure the parsnips have enough space to cook evenly. Place in the oven and roast for about 15-20 minutes or until browned evenly. Make sure to turn and flip the parsnips at least once during the roasting process for even browning. Sprinkle a little flak salt on them as they come out of the oven if desired.
Parsnip & Apple Thyme Mash
Serves 4-6
Ingredients
6 medium parsnips, peeled and chopped large
2 medium tart apples, peeled, cored and chopped large
¼ cup fresh thyme leaves
2 tablespoons butter
¼ cup whole milk
2 teaspoons salt
1 teaspoon cracked black pepper
½ teaspoon nutmeg, freshly grated
Directions
Place the parsnips and apples in a pot of water (just covering the parsnips and apples), cover and bring to a boil. Reduce heat to a low boil and allow the parsnips and apples to cook until tender for about 15 minutes. Strain the parsnips and apples and reserve ¼ cup of the cooking liquid. Place the parsnips and apples in the food processor, add the ¼ cup of the cooking liquid, the thyme leaves, the milk and the butter and process until smooth. Place in a bowl and season with salt, and pepper to taste and then a little freshly grated nutmeg, making sure to stir it into the mash.
Parsnip & Pear Latkes with Ginger Spiced Crème Fresh
Makes 20 medium latkes
Try this sweet spin on a traditional dish, showcasing parsnips sweet spirit!
Ingredients
5-6 medium parsnips, peeled and grated
1 medium pear, peeled, cored and grated
2 tablespoons fresh thyme, chopped fine
1 teaspoon ginger, freshly grated
2 eggs beaten
½ cup whole wheat flour
2 teaspoons salt
1 teaspoon black pepper
walnut oil
Ginger Spiced Crème Fresh (recipe follows)
Directions
In a large mixing bowl, combine grated parsnips, pear, thyme, ginger, flour, salt and pepper, and mix well. Heat a large heavy bottom skillet to high heat making sure there is enough oil to cover the bottom generously. Form 2 inch pancakes type spheres, not to thick or thin, drop into pan and brown on both sides until deep golden brown, usually about 2-3 minutes on each side. Take off heat and place on paper towels so excess oil can be drained. Serve with Ginger Spiced Crème Fresh!
Ginger Spiced Crème Fresh
Makes ¾ cup
Ingredients
½ cup crème fresh
1 tablespoon lemon juice
2 teaspoons fresh ginger, grated
1 tablespoon honey
1 tablespoon fresh thyme leaves
Directions
Mix together all the ingredients until smooth and serve dolloped onto the latkes!
