Parsnips!

This week’s veggie box feature …Parsnips!  

Although the last week might have felt more like early Summer, the colours in the trees and this week’s vegetable box sure give the signs that Fall is here in Halton! This week’s bundle has many root vegetables like this week’s blog feature Parsnips!  

At first glance we might mistake them for a white rainbow carrot but biting into it you will taste the difference!

Parsnips are a root vegetable and in fact related to the carrot. Their texture however is starchy and similar to potatoes. They can be enjoyed raw,roasted, mashed, or pureed, and they pair well with a variety of flavors, including spices like nutmeg and herbs like thyme. 

 

Did you Know?  

That parsnips can taste sweeter after they've been exposed to frost. The cold temperatures convert some of their starches into sugars, enhancing their flavor. To further experience their sweetness try roasting them! 

 

 

Enjoy and happy creating! 

 

 

Recipes 

 

Stir Fried Honey Parsnip Recipe with Herbs 
Created by: Archana's Kitchen 

 
A side dish you will make over and over again. This recipe of parsnips is a combination of sweet and nutty stir fry. Parsnips are rich with minerals and potassium. 

 

Ingredients: 
4 (depending on size, 1 3/4lb) Parsnips 
1/2 cup Honey 
3 TBSP Sesame Oil 
2 TBSP Soy sauce 
5 cloves Garlic 
1 TBSP Dried Thyme Leaves 
1/2 tsp Dried oregano 
1/4 cup Vegetable stock 
1 TBSP Black pepper powder 
 
 
 
Instructions:  
1.Peel the parsnips, then cut them across along their length into 1 inch long slices or like french fried potato sized pieces. While cutting make sure to discard the tough white core from parsnips. 

2. Bring a medium saucepan of water to boil over high heat. Add the parsnips and cook until tender or for about 5 minutes until cooked through and yet firm. Drain in a colander, rinse in cold water and keep aside.

 

3. Set a heavy bottomed wok over medium heat. Add oil, garlic and sauté for 2 minutes. Add the crushed peppercorns and stir fry for a few seconds.

 

4. Pour in the vegetable broth, soy sauce and honey. Cook the honey sauce until it starts to bubble.

 

5. Add the blanched parsnips and stir fry until well roasted from all sides. Turn off and stir in thyme, Oregano. Transfer to a serving platter and serve.

 

 

Carrot-Parsnip Gratin 
Created by: Hilary Meyer 
 

A delicious and comforting fall side dish made with two root vegetables! 
 
Ingredients: 
5 large carrots, peeled and cut into 1/4-inch-thick slices (about 4 cups) 
5 large parsnips, peeled, cored and cut into 1/4-inch-thick slices (about 4 cups) 
2-3 TBSP extra-virgin olive oil, divided 
1 medium onion, thinly sliced 
3 TBSP all-purpose flour 
¾ tsp salt 
¼ tsp white or black pepper 
2 ½ cups low-fat milk 
1 1/2 cups fresh whole-wheat breadcrumbs or 1/2 cup shredded or crumbled cheese 

Instructions: 
1. Position racks in upper and lower third of oven; preheat to 425 degrees F. 

 

2. Toss carrots and parsnips in a large bowl with 1 tablespoon oil until well coated. Divide between 2 baking sheets and spread in an even layer. Roast the vegetables, stirring once and rotating the pans top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes.
3. Meanwhile, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk and continue to stir, scraping up any browned bits. Cook, stirring, until the sauce bubbles and thickens enough to coat the back of a spoon, about 4 minutes. Remove from the heat. (See Tips)
4. When the vegetables are done, remove from the oven. Preheat the broiler.
5. Transfer half the carrots and parsnips to a 2-quart, broiler-safe baking dish. Spread half the sauce over the vegetables. Add the remaining vegetables and top with the remaining sauce.
6. Combine breadcrumbs and the remaining 1 tablespoon oil in a small bowl (skip this step if you are topping with cheese).
7. Sprinkle the breadcrumb mixture (or cheese) over the gratin. Place under the broiler and broil, watching closely, until the gratin is bubbling and beginning to brown on top, 1 to 5 minutes, depending on your broiler. Let stand for 10 minutes before serving.

Make Ahead Tip: Roast vegetables (Step 2) up to 30 minutes ahead. Prepare the sauce (Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the vegetables. 

 

 

Curried Parsnip & Apple Soup 
Created by: Ivy Manning 
 
Nothing better than a warm bowl of soup after raking your yard full of leaves. Makes a delicious lunch or serve for dinner with salad and bread. 

Ingredients: 
1 TBSP extra-virgin olive oil 
1 ½ pounds parsnips (about 5 medium), peeled, cored and chopped 
1 large onion, finely chopped 
3 medium cloves garlic, finely chopped 
4 cups low-sodium chicken broth 
1 cup water 
1 medium russet potato (about 8oz), peeled and chopped 
1 large Granny Smith apple, peeled and chopped 

1 ½ tsp mild curry powder 
1 ½ tsp ground coriander, plus more for garnish 
1 tsp ground cumin 
½ tsp ground ginger 
4 tsp lemon juice 
½ tsp salt 
¼ tsp freshly ground pepper 
½ cup low-fat plain yogurt 

 

Instructions 
1. Heat oil in a large pot over medium-high heat. Add parsnips and onion and cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 45 seconds. Add broth, water, potato, apple, curry powder, coriander, cumin and ginger; bring to a boil. Cover, reduce heat to medium-low and simmer until the vegetables are tender when mashed against the side of the pot with a wooden spoon, about 20 minutes. 

2. Puree the soup in the pot with an immersion blender until smooth. (Alternatively, blend the soup in batches in a blender with the lid slightly ajar. Use caution when blending hot liquids. Return the soup to the pot.) Add lemon juice, salt and pepper. Serve with dollops of yogurt swirled on top, garnished with pinches of coriander.

 

Spiced Roasted Parsnips 
Created by: Irena Macri 
 
Beautifully seasoned and spiced, these roasted parsnips make for a nutritious, healthy side dish that goes with pretty much anything. 

Ingredients: 
4 parsnips cut into quarters lengthways 
2 TBSP olive oil plus more for greasing 
1 tsp onion powder 
1/2 tsp garlic powder 
1/2 tsp cumin powder 
1/2 tsp paprika powder 
1/2 tsp salt plus extra for later 
Pinch of pepper 
Garnish: 1/4 cup finely chopped parsley + 1 tsp zest of lemon 

 

Instructions: 
1. Preheat the oven to 200 C / 400 F. 

2. Peel and cut the parsnips, place in a bowl and drizzle with olive oil. Sprinkle with spices, salt and pepper and coat evenly using your hands.
3. Place a piece of parchment paper on a flat baking tray and grease lightly with olive oil. Spread the parsnips and bake for 20-25 minutes until golden brown.
4. Serve sprinkled with fresh parsley and a little lemon zest (optional) or other fresh herbs of choice.

 

Healthy Mashed Parsnips recipe 
Created by: Running in A Skirt 
 
Move over mashed potatoes! A healthy and easy delicious alternative for a mashed side dish!  

Ingredients: 
1 lb parsnips, peeled and sliced 
½ teaspoon minced garlic 
¼ cup greek yogurt 
splash milk 
salt and pepper, to taste 

Instructions: 
1. Put the parsnips in a steamer basket and steam until tender.  It should take 20-25 minutes. 

2. Once tender put the parsnips in a blender or food processor.  Blend with the garlic, greek yogurt and enough milk to get the blender moving.  Season with salt and pepper to taste.

 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊