Posted on December 5th, 2009 No comments
Poor parsnips, so under appreciated and under eaten. This is the time of year when they are the best, especially in those areas where they are picked after a bit of frost. ( That doesn’t happen here on the central coast, but we grow them anyway). I stayed away from them for many years myself, when I was counting Weight Watcher points. They are one of the few vegetables that have enough calories to have points. Now, for me, the earthy goodness is what counts, not the points.
Here are a few ideas for you. Of course, roasting them is always good, mixed in with other root vegetables. I covered that in an earlier post. When making up menus for my personal chef clients, I find myself going often to Molly Katzen‘s vegetable recipes. Here is her take on mashed parsnips. ( The pictures did not come out, my apologies).
2 lbs parsnips
2 T olive oil
2 tsp. balsamic vinegar, or to taste ( I used about 1 T)
salt and pepper to taste
Put up a large saucepan of water to boil. Peel and trim the parsnips. ( I didn’t peel mine, left it a bit “rustic” but healthier) Chop parsnips into 2 or 3 in. pieces.When water boils, add parsnips and cook for about 10 mins. or until very soft. Use a mesh scoop or slotted spoon to remove them from the water, shaking off the excess and transfer to work bowl of food processor. Save the water. ( I just put them into a mixing bowl and used a hand masher). Add the remaining ingredients and process until very smooth. If they seem a bit dry , add some of the cooking water. ( I did, a few teaspoonsful) Add additional s and p if needed.
and another of my favorites, very flavorful!
Spicy Mashed Parsnips
from Shezhad Hussain, Healthy Indian Cooking
2 lbs parsnips, coarsely chopped ( again, I did not peel)
2 T olive oil
1/2 red pepper, seeded and diced
1 green chili ( I used a small jalapeno)
1 tsp mango powder ( I used lemon peel, but plan on buying some mango powder soon)
1 T chopped fresh cilantro leaves
1 T chopped fresh mint
Cook the parsnips in boiling water for about 15 minutes, until soft. Drain and mash with potato masher. Place in mixing bowl with other ingredients and salt to taste. MIx thoroughly.
Give parsnips a chance. They are a bit sweet, a bit earthy, good fall to winter food, keeping us grounded during this hectic season. And, as you can see here, easy to cook!