Parsnips

Last winter it was Parsnips.  I was familiar with the word "parsnip" from reading such classics as Wind and the Willows or Oliver Twist and I knew they were a vegetable, but beyond that I knew nothing. Last winter I looked over the Kilpatrick Family Farm's winter market table and saw what looked liked big white carrots. Upon asking what these odd creatures were, I found out they were parsnips! Thus began my education on the much forgotten parsnip and how to enjoy their bounty.

Parsnips were popular in Europe and considered a luxury item in ancient Rome. They used to provide the starch in diets before the potato was considered edible.  Parsnips were prized for their long storage life, nutritional value and for their sweet, nutty taste. The Europeans brought parsnips over to this country in the 16th century, but they have never been as popular as their cousin, the carrot. Parsnips can be eaten raw as well as cooked. They are wonderful in soups and stews as well as roasted or mashed like potatoes. Choose small or medium parsnips rather than the large ones. (The bigger ones have a woody, bitter center.) They are a winter root vegetable, harvested after the first frost when the cold converts the starch to sugar, sweetening and mellowing the flavor. 

I tried parsnips in many forms. Below are two recipes that have proven to be the family favorites. The Saratoga Farmers' Market has parsnips available now as well as the key fresh ingredients to make the wonderful creamy parsnip soup and the maple roasted parsnips recipes given below. The soup is perfect "soul food" for a cold winter night and compliments well with baguettes toasted with fresh grated cheese. The maple glazed parsnips provide a wonderful sweet side dish to serve with pork or ham. Don't forget parsnips can be treated like potatoes and make wonderful substitutes for or additions to mashed potatoes.

Maple Glazed Parsnips
(from Joy of Cooking)
Peel and cut 11/2 pounds of parsnips in half crosswise.  Combine the parsnips in a large skillet with 1 cup water, 3 tablespoon butter, 2 teaspoons sugar, 1
teaspoon salt, and 1/4 teaspoon white pepper. Bring to a simmer, then reduce the heat, cover, and simmer until tender (10 to 15 minutes). Uncover, increase the heat to high and boil the cooking liquid down to syrupy glaze that coats the
parsnips, stirring often. Add 3 tablespoons maple syrup right before
serving and cook 1 more minute.
Toss with parsley.

Creamy Roasted Parsnip Soup  (for 8, adapted from allrecipes.com)
2  pounds parsnips, peeled and cut
 into 1/2 inch pieces
3  carrots, peeled and cut into
 1/2-inch pieces
1  tablespoon    olive oil
1  tablespoon    olive oil
1  large onion, diced
3  stalks celery, diced
1  tablespoon butter
3  cloves garlic, minced
1  tablespoon brown sugar
1  teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
4 cups chicken stock (or
 ham stock)
1  cup whole milk
1/2 cup heavy cream
sea salt, black pepper (to taste)

1. Preheat oven to 425ºF (220ºC).
2. Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
3. Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
4. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender
and beginning to brown, about
10 minutes.
5. Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-
low, partially cover, and simmer
gently until all of the vegetables
are very tender, about
15 minutes.