This week’s Vegetable Box Feature: Parsnips "No they aren’t white carrots!"
Did you know?
Parsnips were at one time used to make sugar before beet and cane varieties became popular. Parsnip in your tea/coffee anyone?
Where to store them?
Loosely wrap parsnips in dry paper towels and seal them in a plastic bag or airtight container. Place parsnips in your refrigerator's vegetable crisper drawer. They should last for at least two weeks in the fridge.
Before adding them to your recipes, trim the ends, wash, peel* and cut them according to recipes direction.
*You can leave the skin on your parsnip for extra nutrients & fiber.
How to Use:
Like other root vegetables parsnips can be eaten raw, boiled, steamed, roasted, pickled or pureed!
Parsnip Apple Soup with Parsley Oil
Created By: Micah Siva
Delicious on a cold winter’s day
1 tbsp olive oil
1 white onion, chopped
2 cloves garlic, chopped
3 stalks celery, chopped
1 green apple, peeled and chopped
1 lb parsnip, peeled and roughly chopped
5 cups vegetable or chicken stock
1 can coconut milk
Juice of 1 lemon
Zest of 1 lemon
¼ cup olive oil
¼ cup parsley, fresh
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and celery to the pot, cook until the onions have softened about 2-3
3. Add the apple, parsnips, and stock. Bring to a boil, and let simmer for 15-20 minutes, or until the parsnips are soft.
4. Meanwhile, make the parsley oil. Add oil and parsley to a blender or food processor. Strain using a fine sieve. Set aside.
5. Transfer the soup to a blender or use a stick blender and puree until smooth.
6. Pour in the coconut milk, stirring to combine. Add lemon juice and zest.
7. Ladle into soup bowls & drizzle with parsley oil.
Delicious served with bread and/or a salad.
Garlic Turmeric Crispy Parsnip Fries
Recipe created by: Sarah Schlichter
The whole Family will enjoy this quick and delicious side with any meal!
3-4 large parsnips
¼ cup avocado oil (or olive oil)
1 tsp garlic powder
½ tsp minced garlic
1 tsp turmeric
sea salt, to taste
2 tbsp grated parmesan cheese or nutritional yeast (for vegan/dairy free option)
1. Preheat oven to 400 degrees.
2. Slice parsnips in even slices and toss in small bowl with avocado oil. Add garlic and turmeric.
3. Transfer parsnips to baking sheet. Sprinkle with sea salt and parmesan cheese and bake for 15 minutes.
4. Take baking sheet out and carefully flip parsnips with a spatula. Sprinkle with more parmesan cheese. Return to oven and bake for 15 more minutes, until parsnips are evenly browned.
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