How to Cook Parsnips

Parsnips, being native to Eurasia, have had quite a long history and have been cultivated for over 2000 years now. When the Romans were taking over northern Europe, they introduced this vegetable to these places. They look very close to that of a carrot - a blanched, ivory carrot.

They have been known to be sweeter and richer in their vitamin content when compared to carrots. They have quite an extensive list of health benefits. The weather that suits best for their growth is from October to March.

They grow well in frosty weather, and if kept in the earth for a longer time, they develop a soothingly sweet and strong flavor. But they don't taste too well if kept in for too long.

Parsnips can be stewed, used in soups, boiled, and even roasted. Their flavor and aroma blend in beautifully in whiffs of Christmas dinners. To begin with, ascertain that the ones you buy are fresh, tender, and quite firm. The ones that are neither too large nor too small are perfect.

Large ones have very hard cores and are trouble to chop and cook. Being root vegetables and growing in the bosom of shallow earth, you will have to make sure you wash them properly to get any traces of dirt out. The next step is to peel them with a vegetable peeler.

Ingredients

Unsalted butter - 1 tablespoon
A few diced shallots - 1 cup
Diced onion - ¼ cup
White wine - ¾ cup
Peeled and chopped parsnips - 3 and a half cups
Semi-boiled potato - 1
Sprig of parsley - 1
Chicken stock - 5 cups
Balsamic vinegar - ¾ teaspoon
Pepper - a pinch
Mixture of one part milk and one part cream - ¾ half and half
Salt - to taste

Method

• Sauté onions and shallots in butter melted on a medium-low flame in a wide saucepan.
• Stir them until their golden and translucent.
• Pour in the white wine, simmer, and let it blend well with the contents to give it an enriching flavor.
• Now, add the potato, parsnips, chicken stock, and the balsamic vinegar, and let the boil until the parsnips are tender.

• Then, add the parsley, and let it simmer for a bit.
• The whole process should take about 50 minutes.
• Take it out of the pan, and use a blender to puree it.
• Then add the half and half and salt.
• Place it on low heat, and go on stirring, until it forms a consistent blend and then reheat.
• Garnish with parsley sprigs, and serve in soup bowls.

Ingredients

Olive oil - 1 tablespoon
Julienne-cut parsnips - 2 cups
Julienne-cut celery - ¾ cup
Julienne-cut red bell pepper - ¾ cup
Thinly-sliced green onions - one third of a cup
White wine vinegar - ¼ cup
Dijon mustard - 1 teaspoon
Garlic cloves (minced) - 2
Lettuce - 6 leaves

Method

• Toss the parsnip, celery, red bell pepper, and green onions in a skillet along with the olive oil, and saute them on medium-high heat until they're crisp, yet tender.
• Combine the rest of the ingredients, and continue stirring for about 30 seconds, and it's ready to serve.

Ingredients

Peeled and sliced parsnips - 1 and a half pound
Lightly-beaten egg - 1
Butter - 3 tablespoons
Ground nutmeg - ¼ teaspoon
salt and pepper
Roasted almond (slivered and blanched) - ¼ cup

Method

• Boil water and put the parsnips in, and add salt.
• After they become tender, drain the water and mass them.
• Add the beaten egg, butter, ground nutmeg, and pepper, and go on stirring.
• Put the whole mixture into a casserole, and garnish the top with roasted almonds, evenly.
• Bake it for about 30 minutes at 325°F. This is one of the many recipes suggesting cooking in the oven.

The best way to cook parsnips is to not boil them overly, as this takes a lot of their nutrition away. Bon appetit!