Parsnips a Plenty!

So my first real memory of the delicious root vegetable known as the parsnip happened when I was watching Homestar Runner back in 2002 or 2003. There was this great old timey short called “Parsnips-a-Plenty” that I watched and it made me wonder… what do parsnips taste like?

Well, the best way I can put it is this: parsnips are what would happen if a potato and a carrot made sweet, hot, somehow forbidden, dirty love to one another and produced an heir to their mutual awesomeness.

Parsnip

Love Child...

Today, I’m going to give you a 4-fork recipe (That’s like 5 star!) from Epicurious.com.

Roasted Parsnips with Parsley

Ingredients
2 pounds medium parsnips, peeled, cut on diagonal into 1/2-inch-thick slices
2 tablespoons extra-virgin olive oil
1 teaspoon coarse kosher salt
2 tablespoons (1/4 stick) butter (or Ghee if you’re watching your casein intake)
2 teaspoons finely chopped fresh Italian parsley

Preparation

  1. Preheat oven to 450°F.
  2. Toss first 3 ingredients in bowl.
  3. Spread parsnips in single layer on rimmed baking sheet, and dot with butter.
  4. Roast parsnips 20 minutes.
  5. Using tongs, turn parsnips; roast until browned and soft, about 15 minutes longer.
  6. Transfer parsnips to plate and season to taste with salt and pepper.
  7. Sprinkle with parsley.
  8. Serve and Enjoy! 🙂

Parsnips are great pretty much wherever you’d want a milder carrot or a sweeter, crunchier potato. My grandma used to put them in her matzo ball soup, I hear. Last night we had some in our chicken soup, and it came out great!

What are some of your favorite parsnip recipes?

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One thought on “Parsnips a Plenty!

  1. I love parsnips! I like to chop them up, boil and mash like mashed potatoes, adding butter, cream and grated Parmesan cheese. Best to use immersion blender. We almost always have them at Thanksgiving 🙂

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