November 5th, 2014
10 Ideas for Parsnips
You know the CSA season is winding down when long white waxy parsnips appear in the shares! Parsnips are a root vegetable similar in taste to a carrot, but they can also be used like a potato. Parsnips are very versatile, and can be cooked in a variety of ways. My favorites include cake, fritters, and fries. Scrub and peel parsnips before using.
- Grilled. If you still have your grill out, try tossing parsnips in a big bowl with a glug of olive oil and sprinkle of salt. Grill over low heat (on top of foil or a grill basket) for about 20 minutes. Parsnips are done when soft with charred edges.
- Fries. The shape of parsnips is great for making fries, just peel them and cut in half, then slice into long fries. Try making our Oven Baked Parsnip Fries.
- Stew. Add big chunks of parsnips to stews or in the pan while you’re braising meat. They work well in place of potatoes or alongside carrots. Omnivores will love our Beef Stew with Red Wine & Herbs, and vegetarians can try the Beet Bourguignon.
- Mashed. Boil peeled cubed parsnips by themselves or mixed in with potatoes. Mash with melted butter and cream or milk. Try our Rosemary Infused Version.
- Fritters. If you’ve been following along this season you’ll notice we love making any vegetable that can be grated into fritters. Parsnips are no exception! Our Parsnip Fritter recipe is a member favorite.
- Soup. Parsnips make a great creamy soup, in fact you don’t need to add much cream with these as a base! You can also cut them into small cubes and them to broth based soups. Be sure to try our Parsnip & Apple Soup with local apples.
- Salad. Parsnips make a great stand in for potatoes in a traditional summer salad. We have a great version with capers and onions. This is a great dish to make with the storage parsnips at the beginning of the CSA season.