Admit it, you have no idea what they are. Do you? They look kind of like large, pale carrots and they can be a bit intimidating to tell the truth. The only reason they do intimidate the average cook is because most people have never had a parsnip in their kitchen which is a shame.
Parsnips are kind of out of the ordinary. See when they were first grown in the Mediterranean they were about the size of a baby carrot. As people started to migrate further north and planted them they noticed that these vegetables grew larger the further north they went. Why? Parsnip require a cold snap in order to store the sugar in the flesh. Also since they are in the same family as parsley and other wonderful aromatics they have a bit of that snappy kind of taste to them. The flavor is hard to explain it’s sweet yet slightly spicy flavor and is a favorite of even the pickiest of eaters in my family, Kevyn (4). That makes me happy because not only are these strange veggies delicious they have a cornucopia of nutritional content. Parsnips are full of dietary fiber, potassium, calcium, and folic acid. Another great thing about parsnips? They are easily disguised for those children who are vegetable phobic.
How can you do that? Well, because of their color they can easily be mashed and replace those potatoes. Or you can take a page from Alton Brown and make a Pearsnip Sauce in which you pair them up with Pears and make it like an applesauce, yum. You can also replace the grated carrots in your muffins for grated parsnips. Or how about making up some veggie chips for a snack, they look similar to potato chips and are much better for you. The possibilities for uncover veggies with parsnips are endless, you should really try it.
Now as far as cooking them is concerned this is not a problem at all. Parsnips lend themselves well to many different cooking styles and go well with just about anything. If you peel them and shred them they are great raw in a salad. You can add them in a stew to add flavor and thickening. Steaming, saute, roasting, grilling you name it and parsnips can do it. So, that is that. Parsnips are nothing to be afraid of they are tasty and easy to make. Next time you are at the farmer’s market or the grocery store and see these odd looking roots, give them a try.
Roasted Parsnips and Carrots
3 carrots peeled and cut into 1 inch pieces
3-4 Parsnips peeled and cut into 1 inch pieces
2 tablespoons Olive Oil
2 cloves garlic minced
1 teaspoon cumin
1 tablespoon Red Wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped parsley
Pre-heat your oven to 350 and set a rack in the middle. In a large mixing bowl mix oil, garlic, cumin, vinegar, salt and pepper. Add vegetables and toss to coat thoroughly. Turn contents of bowl onto a large cookie sheet to have one layer of vegetables. Bake for 10 minutes and carefully stir the vegetables to ensure even browning. Bake for an additional 10 minutes or until the vegetables are tender. Move to a serving bowl mixing in the parsley before serving.