Tuesday, May 12, 2009

I had parsnips the other day for lunch. I had bacon for breakfast and I left the fat in the pan. Janna washed and cut up the parsnips and fried them in the bacon fat. That was good. Some might not think healthy but I love my bacon! The parsnips tasted sweet like sweet potato or a good cooked carrot. One of our CSA members sent me this document which I'll share.

Parsnip -Nutritionally, parsnips are low in calories, about 130 for a whole one 9" in length, and contain no saturated fat or cholesterol. That same 9" parsnip can boast a 6.4 grams of fiber, 93.1 mcg of folic acid (that's nothing to sneeze at), 59.2 mg of calcium, and 46.4 mg of potassium, and lesser amounts of vitamins B1, B2, B3, vitamin C, iron, and zinc. Store raw parsnips in the refrigerator, preferably in a perforated plastic bag. They will keep well up to three weeks. After cooking, refrigerate only a day or two.
www.vegparadise.com/highestperch21.html - 21k
Parsnips can be eaten raw (try grating them into a slaw-like salad tossed with lemon juice and olive oil) but cooking them brings out more of their fragrance and zip. Boiled parsnips mashed with cream and butter are downright unctuous, but for something a little different, simmer sliced parsnips in apple or pear cider with a tablespoon or two of butter, then raise heat and reduce the liquid to a glaze. Grated parsnips can replace carrots in carrot cake or zucchini in zucchini bread. www.organicvalley.coop/recipes

Baked Parsnips
4 cups diced cooked parsnips
1/4 cup melted butter
1/2 cup light brown sugar, packed
1 teaspoon dry mustard
Place parsnips in a greased baking dish. Pour melted butter over parsnips. Combine sugar and mustard; sprinkle over parsnips. Bake at 400° for 20 minutes. Serves 6 to 8.
POTATO AND PARSNIP ROSTI8 oz potatoes, grated8 oz parsnips, grated1 onion, thinly sliced1 tbsp creamed horseradish2 tbsp chopped chives3 fl oz yogurtMix everything together and season to taste. Pour into a shallow baking dish, cover with foil and bake for 1 hour. Uncover and bake for 15 minutes until becoming crisp and brown. SPICED PARSNIP SOUP1 1/2 lb parsnips, peeled and cubed2 onions, chopped2 garlic cloves, chopped1 tsp cumin seeds1 tsp cardamon seeds1 tsp coriander seeds1 tsp turmeric1 tsp ground ginger2 pints vegetable stockDry roast the seeds and grind together. Saute the onion and garlic. Add the spices and cook for a couple of minutes. Add the parsnips and stock and simmer gently until tender. Puree and serve.

Honey, It's Parsnips !
1 1/2 lb Parsnips -diagonally sliced into -1/2" pieces 3/4 c Water 1/2 ts Salt 2 tb Butter 1 tb Honey 1/4 c Orange Juice 1 t Orange Peel -- grated
In a saucepan, cook parsnips in water and salt over medium heat until fork-tender, about 10 minutes. Drain and remove from pan.
In same pan heat butter, honey, juice and orange peel together.
Toss with parsnips and a little salt, if desired.
Honey-Roasted Parsnips with Sweet Potatoes and Apples
1 1/2 cup parsnips, peeled and cut into bite-size chunks
1 large sweet potato, peeled and cut into bite-size chunks
2 firm apples, peeled, cored and cut into bite-size chunks
1 Tbsp canola oil
1 Tbsp honey
2 Tbsp balsamic vinegar, or to taste
1 dash each of salt and freshly ground black pepper, or to taste

Preheat oven to 375ºF. Coat a casserole dish with canola oil spray and set aside. Place the parsnips, sweet potatoes and apples in a large mixing bowl and set aside. Mix the canola oil, balsamic vinegar and honey together. Pour over vegetables and apples. Toss to coat well. Transfer to the casserole dish, cover and bake until tender, about 1 hour.

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