Chili Coconut Fried Parsnips

Coconut oil pairs really nicely with the parsnips' sweetness, and a bit of chili powder adds some kick.

2 1/2 - 3 lbs parsnips, peeled
3 Tbsp coconut oil
1/2 tsp chili powder, or taste
Salt to taste

Slice the parsnips into sticks a couple inches long, cutting out the woody cores.

Bring a pot of water (a Dutch oven will do) to a boil and salt it. Boil the parsnips until tender, about 5-8 minutes. Drain.

Melt the coconut oil in a large skillet. Add the parsnips and fry over medium high heat, stirring frequently, until nicely golden browned. Sprinkle with chili powder and salt and stir well to coat. Serve hot.

Serves about 4.

Parsnip Fritters with Yogurt Sauce

Kind of like potato pancakes, only with parsnips. Use spring dug parsnips, and they'll be extra sweet when you fry them up. If you like, make them in a larger size and call them pancakes. Good as a side dish with dinner or brunch.

3 lbs parsnips, peeled, cored, and shredded
1 medium onion, finely chopped
2 tsp dried sage
2 Tbsp dried parsley (or 1/4 cup fresh)
1 tsp salt
Freshly ground black pepper to taste
1/3 cup all purpose flour or white whole wheat flour
3 eggs, beaten
Canola oil for frying
1 cup plain yogurt

Combine the shredded parsnips, onion, sage, parsley, salt, pepper, and flour in a bowl and mix until evenly coated. Pour the egg over the parsnip mixture and stir again until evenly coated.

Heat a little canola oil in a large skillet or two over medium heat. Place spoonfuls of the parsnip mix (1/4 cup or so) into the skillet(s), leaving a bit of space between. Press down with a spatula to flatten them. Cook for 3-4 minutes a side over medium heat. Keep warm in a low oven or covered plate while you cook the rest.

Add a large pinch of salt to the yogurt and whisk until smooth and thinned.

Serve the fritters hot and pass yogurt sauce at the table to drizzle over them.

Serves 5-6.

Ginger Maple Roasted Parsnips

Parsnips take really well to dry heat cooking, which brings out their natural sweetness. They pair well with sweet spices and seasonings. If you want to get fancy with the presentation here, you could serve these topped with a sprinkling of fleur de sel. Regardless, do add salt - it works well against the sweetness of the syrup, which gives the parsnips a nice candied texture around the edges.

2 lbs parsnips
1 Tbsp maple syrup
1 1/2 Tbsp walnut or canola oil
1/2 tsp ground ginger
Salt to taste

Preheat the oven to 375 degrees.

Peel the parsnips and cut out woody cores, then cut into cubes or spears. Toss them in a bowl with the maple syrup, oil, ginger, and a sprinkling of salt. When well coated, spread on a rimmed baking sheet (you may want to use parchment paper or foil to prevent a sticky cleanup job). Roast for 20-25 minutes, turning once, until the parsnips are tender and nicely golden brown.

Serves 3-4.

Maple Cinnamon Grilled Parsnips

Spring dug parsnips are here! Enjoy these suddenly warm days and pop some on the grill. Don't rush the grilling - stick to low-medium heat, stir often, and let them take their time. You will be rewarded with some nice burnt sugar crispiness on the outside with tender, sweet insides.

3 lbs spring-dug parsnips
1 Tbsp walnut or canola oil
1 Tbsp maple syrup
Dash of cinnamon
Dash of salt

Cut the parsnips in half or into 2-inch lengths so you can see where the core is. Slice the outside part off the core (which is woody and hard to eat on spring dug parsnips). Slice the outside parts into lengths of 2 inches or so, with the slices no more than 1/4-inch thick. Place all the slices in a large bowl.

In a small bowl, combine all other ingredients and mix well. Pour over the parsnips and toss until they are all thoroughly coated.

Place the parsnips in the grill basket and grill over medium heat for at least 25 minutes, stirring periodically to keep the ones on the bottom from burning.

Serves about 4.

Maple Walnut Parsnips and Sweet Potatoes

This is a simple and easy roasting treatment that brings out the natural sweetness and nuttiness in parsnips and sweet potatoes. Parsnips are generally best in the early spring when they've overwintered in the ground, turning their starch into sugar - but when harvested after several good freezes, they are also worth buying in the late fall.

1 1/2 lbs parsnips, peeled and cubed (cut out woody cores if needed)

1 1/2 - 2 lbs sweet potatoes, peeled and cubed

1-2 Tbsp walnut oil

1 Tbsp maple syrup, as dark a grade as possible

Salt to taste

Preheat the oven to 400 degrees.

Toss the parsnips and sweet potatoes in a bowl with the oil and syrup, then add salt to taste. Spread out in a single layer (or nearly) on a baking sheet and roast until tender, about 30 minutes (may be longer if you like big cubes).

Serves 4-6.

Cinnamon-Chili Roasted Parsnips

Sweet, spicy, and just a little bit caramelized.  My five-year-old, pickier by the day, came back for seconds on these and we finished them off in one sitting.  Especially delicious with extra sweet spring-dug parsnips.

2 lbs parsnips, peeled and sliced 1/4-inch thick (woody cores removed as needed)
1 Tbsp walnut oil (or substitute canola)
1/4 tsp ground cinnamon
1/4 tsp chili powder
Salt to taste

Preheat the oven to 400 degrees.

Place the parsnips in a more-or-less single layer in a 9x13-inch baking pan.  Drizzle with the oil, then sprinkle with the cinnamon, chili powder, and salt, and toss to coat evenly.  Roast for 20-30 minutes, stirring once or twice to prevent sticking, until tender.

Serves about 4.

Creamy Parsnip and Potato Soup with Bacon

This was definitely a winner!  Enjoy it as the snow melts and softening fields mean the harvest of spring-dug parsnips, which are extra sweet after a stay in the ground through the winter concentrates their sugars.

If you can't bear to use heavy cream, skip it or substitute milk.  It won't be the same, though.  For a still-tasty vegetarian version, skip the bacon and use vegetable stock.

1 Tbsp butter
2-3 large shallots, finely chopped (or 1 medium onion)
2 1/2 lbs parsnips, peeled and sliced (woody cores removed if needed)
2 1/2 lbs potatoes, peeled and cubed
Chicken stock
1/4 tsp ground nutmeg
1 cup heavy cream
4-6 strips cooked bacon
Salt to taste

Melt the butter in a soup pot.  Add the shallots and saute over medium heat for 2-3 minutes.  Add the parsnips and potatoes and enough stock to cover.  Bring to a boil, then reduce heat and simmer until the vegetables are tender, 15-20 minutes.

When the vegetables are tender, puree the soup using an immersion blender or do it in batches in a regular blender.  Turn off the heat and stir in the nutmeg, cream, bacon, and salt.  Serve hot.

Serves 4-6.

Crispy Roasted Sweet Potato and Parsnip Sticks

The first 'spring'-dug parsnips are showing up in the markets now, with this crazy warm weather we've had for the last month or so. Their time in the cold ground has turned their starch to sugar, making them a delicious treat at this time of year.

My four-year-old very earnestly asked me if I would please make these again sometime.

2-3 lbs parsnips and sweet potatoes, peeled
2 Tbsp cornstarch
1/2 tsp cinnamon
1 tsp chili powder
1 tsp salt
2 Tbsp canola oil

Preheat the oven to 425 degrees. Line two large baking sheets with parchment paper (if desired).

For large spring-dug parsnips, cut out woody cores. Then cut both parsnips and sweet potatoes into thin julienne strips. Place them in a large bowl.

Combine the cornstarch, cinnamon, chili powder, and salt in a small bowl and mix well. Toss with the parsnips and sweet potatoes until they are all well coated. Drizzle the oil over the vegetables and toss well again.

Spread the vegetables in a thin layer on the baking sheets. Bake for 15 minutes, then flip them over as best you can. Bake for another 5-10 minutes, until pleasantly crispy. Serve hot.

Serves 4-6.

Variation: Skip the cinnamon and add a bit of cayenne to go with the chili powder. Serve sprinkled with lime juice.

Sweet and Spicy Roasted Root Vegetables

Pick one or use a medley: sweet potatoes, parsnips, carrots, turnips, rutabaga.

3-4 lbs root vegetables
2 Tbsp butter, melted
2 Tbsp brown sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cayenne pepper (optional)
3/4 tsp salt or to taste
Black pepper to taste

Preheat the oven to 450 degrees. Get a large baking sheet (or two) ready, lined with parchment paper if you like for easier cleanup.

Peel the vegetables and slice into spears. Toss in a large bowl with the butter, brown sugar, cinnamon, nutmeg, cayenne, salt and pepper.

Spread them out in a single layer (or close to it) on the baking sheet(s).

Bake for 25-30 minutes, turning once abouth halfway through, until they are soft and browned around the edges. Serve hot.

Serves about 6.

Rosemary Roasted Root Vegetables

Rosemary potatoes are pretty well known, and delicious. But the same treatment works well with all sorts of other root veggies as well. Pick a single one or a medley: potatoes, sweet potatoes, carrots, turnips, rutabaga, parsnips. Potatoes can have the skin left on if you like; peel the others. I keep a potted rosemary plant in the house so I can have fresh rosemary on hand year round.

6-8 cups cubed root vegetables
1 Tbsp chopped fresh rosemary
1 large shallot (or 3-4 cloves garlic, or 1 small onion), minced
2-3 Tbsp olive oil
Salt and pepper to taste

Preheat the oven to 400 degrees. Place all ingredients in a 9x13-inch baking dish and toss to coat thoroughly. Roast for 30-40 minutes, stirring once or twice, until vegetables are tender.

Serves 4-6.

Beer Braised Lamb Shanks with Root Vegetables

Hearty and rich, perfect for a winter night. I usually braise with wine in a more Mediterranean style, but this channels Ireland instead. Make this on a weekend, when you can start it in the afternoon and let the lamb braise over very low heat for a few hours. It'll be falling off the bone when it's done. For the beer, choose something medium-dark and not too hoppy (unless you would enjoy that bitter note in your braise). Serve this over mashed potatoes or polenta.

4 medium lamb shanks
Olive oil
Salt and pepper
1 medium onion, chopped
4 cups cubed root vegetables (choose from carrots, parsnips, turnips, rutabaga, celeriac, winter radish)
6 garlic cloves, minced
1 tsp dried thyme
1 sprig fresh rosemary (or 2 tsp dried)
1 12-oz beer
beef broth

Preheat the oven to 500 degrees. Lightly coat the lamb shanks with olive oil, then sprinkle with salt and pepper. Brown for 20-25 minutes in the oven, turning once.

While the lamb browns in the oven, heat a little olive oil in a Dutch oven. Add the onions and root vegetables. Sprinkle in some salt and pepper. Saute over pretty high heat until they begin to get nice and browned. (This generates a ton of rich, complex flavor for your braise). Add the garlic toward the end.

When the lamb is browned, add it to the Dutch oven along with the thyme and rosemary. Pour in the beer, then add enough beef broth to cover the meat about two thirds of the way. Simmer covered for 2-3 hours (longer if you like) over very low heat.

To serve, carefully remove the lamb to a platter. Then, if desired, partially puree the remaining liquid and serve poured over the lamb and mashed potatoes or polenta. Alternatively, strain out the broth and mash the vegetables and serve them on the side. Pour a little of the braising liquid over everything.

Serves 4.

Note: if you opt to strain out the vegetables, you can save the braising liquid (try freezing it) and use it again for another dish in a similar vein. Try it with pot roast or with bone-in chicken and some veggies in the crock pot for an easy and flavorful meal.

Gingery Carrot and Parsnip Soup with Tofu

If you use a food processor for the shredding, this soup goes together very fast indeed.

1 Tbsp canola oil
2-3 Tbsp minced ginger root
3-4 cloves garlic, minced
3 large carrots, peeled and shredded
3 medium parsnips, woody cores removed, peeled and shredded
16 oz. firm tofu, in 1/2-inch cubes
Vegetable stock (and/or water)
2-4 Tbsp soy sauce
1/2 cup snipped chives
Salt to taste
Hot sauce to pass at the table (sriracha is good)

Heat the canola oil in a soup pot. Add the ginger and garlic and saute over medium-high heat for 1-2 minutes. Add the carrots, parsnips, tofu, and enough stock to generously cover. Bring to a boil, then simmer about 5 minutes, until vegetables are tender. Stir in the soy sauce and chives. Taste and add salt if needed.

Serve in large bowls and pass hot sauce at the table.

Serves about 6.

Sweet and Spicy Grilled Parsnips

A recipe for those special April days that remind you summer is coming and you can't resist getting out the grill. You'll need a grill basket for this.

3 lbs spring dug parsnips, peeled
2 Tbsp walnut oil (or use olive or canola)
1/2 tsp cayenne
1 medium shallot, very finely minced
Salt and pepper to taste

Cut the parsnips in half or into 2-inch lengths so you can see where the core is. Slice the outside part off the core (which is woody and hard to eat on spring dug parsnips). Slice the outside parts into lengths of 2 inches or so, with the slices no more than 1/4-inch thick. Place all the slices in a large bowl.

In a small bowl, combine all other ingredients and mix well. Pour over the parsnips and toss until they are all thoroughly coated.

Place the parsnips in the grill basket and grill over medium-high heat for 20-25 minutes, stirring periodically to keep the ones on the bottom from burning. The parsnips will be nicely tender when done and a bit crispy on the outside.

Serves about 4.

Oven Roasted Parsnips

These are positively addictive. Get yourself some spring-dug parsnips (much sweeter than ones harvested in the fall!) and make them now.

2-3 lbs parsnips
2 Tbsp walnut oil (or olive or canola)
1/2 tsp salt
Black pepper to taste
1/8 tsp cinnamon

Preheat the oven to 450 degrees. Get a large baking sheet ready, lined with parchment paper if you like for easier cleanup.

Cut the tops and tips off the parsnips and peel as you would carrots. If they are large (as spring dug ones usually are), cut out the woody cores, then cut what's left into spears (like carrot sticks) or cubes.

Toss the parsnip in a large bowl with the oil, salt, pepper, and cinnamon until they are well coated. Spread them out in a single layer (or close to it) on the baking sheet.

Bake for 25 minutes, turning once abouth halfway through, until they are soft and browned around the edges. Serve hot.

Serves about 4.

Pesto Barley with Parsnips

This is a fairly quick recipe that doesn't require tons of time over the stove, which made it good for today's unseasonably hot weather. You can use hull barley instead of pearl, but it will take longer to cook.

1 1/2 cups pearl barley
4 cups water
olive oil
2 medium parsnips, peeled and shredded or diced (woody cores removed as needed)
1 1/2 cups cooked shredded chicken (optional)
1 1/2 - 2 cups cooked kidney beans
1 cup pesto
Salt and pepper to taste

Place the barley and water in a medium saucepan. Bring to a boil, then lower heat and simmer until the barley is tender and has absorbed all the water.

While the barley cooks, heat a little olive oil in a medium skillet and saute the parsnips over low-medium heat until tender, about 8 minutes.

Combine the barley, parsnips, chicken (if using), and beans in a large bowl. Stir in the pesto until everything is coated. Add salt and pepper to taste.

Serve hot, warm, or at room temperature.

Serves 4-6.

Parsnip Pancakes

Spring is here and the ground is thawed, at least at the lower elevations. And that means spring-dug parsnips are in season! Parsnips have their best, sweetest flavor after a winter in the ground, and these pancakes showcase it. Serve them with dinner (I made them to go alongside roast chicken) or perhaps with brunch in place of hash browns.

7-8 cups peeled and shredded parsnips (woody cores removed if needed)
1 medium onion, minced or shredded
2 Tbsp flour (whole wheat pastry or all-purpose)
1/2 tsp salt
1/4 tsp cinnamon
2 eggs, beaten
Butter or canola oil for frying
Optional toppings: applesauce, sour cream, yogurt, creme fraiche

Lightly steam the parsnips (1-2 minutes), then drain and press out some of the extra moisture.

In a large bowl, toss the parsnips with the onion, flour, salt, and cinnamon, then add the eggs and mix until well combined.

Heat some butter or canola oil in a heavy skillet (or two). Spoon parsnip mixture into the pan, flattening to about 1/4-inch thick. Fry over medium heat until nicely browned, about 3-4 minutes per side. Keep cooked pancakes warm on a covered plate or in a low oven while you fry the remainder.

Serve hot. Add optional toppings at the table if desired.

Serves about 6.

Variation: use curry powder or garam masala in place of the cinnamon and top with yogurt, chutney, and/or chopped cilantro.

Irish Parsnip Apple Soup

Another pureed root vegetable soup, this one a traditional Irish winter recipe. Serve with popovers or crusty bread.

2 Tbsp butter
1 1/2 - 2 lbs parsnips, peeled and sliced (woody cores removed as needed)
1 medium potatoes, peeled and diced
1 medium apple, peeled, cored and cut into chunks
1/2 tsp dried sage
1/4 tsp ground nutmeg
Pinch of ground cloves
1/2 tsp salt
Water or stock (chicken or veggie)
Milk or cream (optional)

Melt the butter in a soup pot or Dutch oven. Add the parsnips and potatoes and saute, stirring frequently, for 3-4 minutes. Add the apples and saute an additional two minutes or so. Add the sage, nutmeg, cloves and salt and stir to distribute well. Add enough water or stock to just cover the vegetables. Bring to a boil, then lower the heat and simmer until parsnips and potatoes are tender (about 20 minutes).

When the vegetables are tender, puree the soup with an immersion blender, or do it in batches in a blender or food processor and return it to the pot. Add a little milk or cream if desired, and/or additional water or stock to achieve the desired consistency.

Serves 4-5.

Pizza with Parsnips and Blue Cheese

Well, dear readers, with all my travels it has been a thin month so far for recipes. But now I am home again and hopefully not going anywhere again for while. With that, here's a tasty new pizza.

1 14-inch pizza crust
olive oil
1-2 tsp butter
3-4 medium parsnips, peeled and sliced in thin rounds (woody cores removed if needed)
Salt and pepper to taste
1/2 cup tomato sauce
1-2 oz. crumbled local blue cheese of your choice
2-3 oz. shredded mozzarella

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Melt the butter in a medium skillet, then add the parsnips. Saute over medium heat, stirring frequently, until tender (7-10 minutes). Add salt and pepper to taste.

Spread the tomato sauce over the pizza crust, then top with parsnips. Sprinkle with blue cheese, then top with mozzarella. Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

Maple Roasted Root Vegetables

This is an update on a recipe I posted about a year ago for Maple Roasted Sweet Potatoes and Parsnips. It turns out this works well with any root vegetable that is on the sweet side - so not just parsnips and sweet potatoes, but also carrots, turnips, and rutabagas. It might even be good with roasted potatoes (you'd probably need to adjust the times), but I haven't tried that yet.

If you like the flavor combination, this could also serve as a glaze for roasted winter squash.

Beef and Parsnip Stew

This is really flavorful and satisfying, a bit different from a traditional beef stew with the sweetness of parsnips and cinnamon. I used stew beef from Wheelview Farm.

1 lb stew beef, in small cubes
2 Tbsp all purpose flour
1 tsp cinnamon (1/4 tsp + 3/4 tsp)
1 1/2 tsp paprika (1/2 tsp + 1 tsp)
2 tsp butter (1 tsp + 1 tsp)
1 large onion, diced
3 large cloves garlic, minced
4 large parsnips, peeled and cut into cubes/rounds (about 5 cups)
Beef stock or water + beef bouillon cubes
Salt and pepper to taste
1 cup frozen peas (optional)

Toss the beef with the flour, 1/4 tsp cinnamon, 1/2 tsp paprika, and a little salt and pepper. Melt 1 tsp butter in a skillet and brown the meat, stirring frequently.

In a soup pot, melt the remaining 1 tsp butter and saute the onions, garlic, and parsnips for about 5-6 minutes, stirring frequently. Add the remaining 3/4 tsp cinnamon and 1 tsp paprika and stir. Add the browned beef and pour in enough stock or water to cover (if using water, add the bouillon cubes now as well). Simmer for 30 minutes or so.

Add the peas if using and simmer until heated through. Taste stew and adjust seasonings if needed.

Serves 3-4.