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The Great Veggie Experiment: Parsnips!

At the farmer’s market, we purchased some parsnips.  They look kind of like carrots, only more pale.  Actually, they are related to carrots, so that makes sense.  It is considered a winter vegetable because it actually needs to have some frost temperatures to fully develop the roots.  So it’s season is winter time and early spring.

Parsnips are often substituted for potatoes when they aren’t available.

Parsnips are rich in potassium and fiber!  Our first attempt at cooking was just simple pan sauteeing in coconut oil.  I was really pleased at how tasty the parsnips are!  They have a texture like a really firm potato and taste kind of like carrot, but not as sweet.  I also noted both times we cooked these that they caramelize really easily (ie burn).

We made this recipe last night:

Maple glazed parsnips:

  • 2 cups of chopped parsnips (2 or 3 medium size ones)
  • 1 tablespoon of maple syrup
  • 1.5 teaspoons of butter
  • 2 tablespoons chopped walnuts or pecans

You can either roast the parsnips in a 400 degree oven on a sprayed cookie sheet for 20-30 minutes, or you can pan saute with cooking spray.  Either way will do to cook the parsnips.

In a small fry pan, toast the walnuts until golden brown.  Add the butter and the maple syrup and stir to combine.  Mix with the parsnips and serve.  Serves 2 to 3.  Easy and really tasty!

GVE = success this time!  I am keeping parsnips in the rotation.

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