10 Ways To Bring Parsnips To The Table
Bring parsnips to the table!
By Christine B. Rudalevige
Parsnips used to get a lot more love in the United States.
When this pale taproot — native to Eurasia — made its way to the New World in the early 1600s, the inherently sweet but peppery parsnip was a commonplace carbohydrate. It sustained English settlers both as a daily, wintertime starch and as a special occasion sweetener. In “Roots,” cookbook author Diane Morgan, explains that Native Americans picked up this new crop and ran with it as a staple root vegetable for quite a while. But then parsnips got pushed aside by the prolific potato and the burgeoning sugar trade. They were further slandered by wandering seeds that made parsnips more of an invasive weed (the leaves of which oozed a sap that causes a nasty rash) than a useful crop, and botanists discovered the scary similarities between wild parsnips and their deadly cousin, poison hemlock.
Centuries later, things are looking up for the lowly parsnip. Cultivated parsnips — the three main varietals, the All American, Hollow Crown Improved and Harris Model, are all pretty similar in taste — are now being celebrated by chefs in the more northern climes of the United States. Parsnips are particularly highlighted this time of year because chefs know these roots get sweet like candy after they sit in the ground after a few hard frosts. The cold forces the parsnips to metabolize some of their starch reserves into sugar.
Once Greg Sessler has had to scrape the frost off his car’s windshield several mornings in a row, the chef of Cava Tapas and Wine Bar in Portsmouth, N.H., knows it’s time to call one of his farmers, Chuck Cox of Tuckaway Farm in Lee, for sweet parsnips.
Bred for flavor
“The difference between a parsnip picked before a cold snap and one picked after is pretty amazing,” said Sessler, who makes a parsnip and vanilla soup with which he pairs crispy, fried lobster.
Chef Brendan Vessey of The Joinery, a farm-to-table place that offers a Southern flare to its fare but is located in Newmarket, N.H., makes a distinction between the straight and crooked parsnips that come into his kitchen. He knows the gnarly ones have been bred for flavor and not uniformity.
“You’ve got to work back from what comes in the door,” Vessey said. With the more uniformly sized parsnips, Vessey makes a confit in which he very slowly cooks the roots in oil or tallow, garlic and fresh herbs. The more gnarly ones get scrubbed, gently scrapped clean of the peel with a knife and roasted in all their twisted glory.
Parsnips can also easily be celebrated at home. Although the USDA does not track parsnip production or consumption on the national level as it does with its orange cousin, the carrot, anecdotal evidence shows that home cooks have increasingly better access to parsnips. They are popping up in farmers market stalls at a steadier clip and becoming more prolific in community-supported agriculture winter shares.
If you happen to find yourself in possession of more parsnips than you know what to do with, here are 10 ways to get them out of the market bag or CSA box and onto the table for dinner.
-Surprise guests expecting potato chips with spicy parsnip crisps.
-Grate parsnips for latkes, fritters or pakoras.
-Use parsnips in any puréed soup that could benefit from their sweet, earthy flavor that has hints of both parsley and nutmeg. Straight roasted parsnip and leek soup is a classic, but you can easily mix that up with additions of curry or ginger.
-Add parsnips to a pot of potatoes destined to be mashed.
-Purée parsnips as you would celery root or cauliflower to have a surprisingly sweet, snowy white pillow for braised winter meats.
-Add parsnips to long-simmering beef or vegetarian stews.
-Replace half of the carrots in your favorite maple glazed carrot recipe with similarly sized parsnips for a fun, visual side dish.
-Sauté parsnips in tangy goat’s milk butter, as author Morgan suggests, which plays off the sweetness of the root for an easy but out-of-the-ordinary application.
-Swap the carrots in your favorite muffin or cake for parsnips.
-Roast parsnips in a hot oven to bring out the sweetness even further and spice them up with trendy ingredients such as harissa and preserved lemons (recipe below).
Roasted Parsnips With Harissa, Preserved Lemons and Tangy Yogurt Drizzle
I became acquainted with parsnips while living in England and eating many a Sunday pub lunch after wet, rainy walks in the countryside. I’ve adapted this recipe, which I originally found in a grocery store advertisement, to fall more in line with the ingredients I can find easily now in my home state of Maine.
Prep time: 15 minutes
Cook time: 25 to 30 minutes
Total time: 40 to 45 minutes
Yield: 4 servings
- Kosher salt
- 2 pounds small parsnips, scrubbed well and halved lengthwise
- 2 tablespoons harissa
- 1 tablespoon honey
- 4 tablespoons olive oil
- 6 ounces plain yogurt
- 1 teaspoon minced garlic
- Skin of 1 preserved lemon, finely chopped
- 1/4 cup chopped celery leaves
1. Preheat oven to 400 F.
2. Bring a large pot of salted water to boil. Add parsnips, bring back to a boil and cook for 5 minutes. Drain parsnips, lay them out flat on a clean towel and pat dry. Toss parsnips in a bowl with harissa, honey and 1/2 teaspoon salt until they are well coated.
3. Slather olive oil all over a baking sheet and place it into the oven for 5 minutes. When the oil is hot, add parsnips to the sheet and spread them out in a single layer. Roast until the parsnips are crispy and golden, about 25 to 30 minutes.
4. As the parsnips roast, mix yogurt and garlic. Let mixture sit for 10 minutes and then season with salt to taste.
5. When parsnips are roasted, scatter chopped preserved lemon and parsley or celery leaves over the top. Serve warm or room temperature with a drizzle of yogurt sauce.