Recipes
Parsnips
Parsnip Info: Parsnips aren’t super popular in this country at the moment, but I have no idea why! The sweetest of the root veggies, they add an amazing flavor when added to casseroles and soups. You can steam them, boil them, grate them into salads, mash them, roast them. Some people get addicted to the flavor! Plus, they keep a really long time and just get sweeter in the process. We’ve kept some in our fridge (in a bag) for more than 7 months!
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Spiced Parsnip Cake with Pecans, Steamed Parsnips and Beet Soup with Orange Cream, Roasted Parsnip and Cauliflower Soup with Curry and Ginger,
Move over, carrot cake! The parsnip has arrived and wants some of the action. This cake is delicious with a traditional glaze or frosting, but if you’re running short on time, serve it with a warm fruit compote or applesauce. If you can’t find mace, you can substitute 1/8 teaspoon nutmeg.
Butter for greasing the baking pan
2 cups flour
1 tablespoon baking powder
1 tablespoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground mace
1 1/4 cups sugar
3/4 cup butter, softened
1/2 cup mild-flavored vegetable oil
4 eggs, at room temperature
3 cups peeled and grated raw parsnips (about 3 large parsnips)
1 1/2 cups finely chopped pecans
Preheat the oven to 325° F. Lightly coat a 10-inch Bundt pan or tube pan with butter.
Sift the flour into a large bowl. Stir in the baking powder, baking soda, cinnamon, salt, and mace.
In another large bowl, combine the sugar, butter, and oil; beat with an electric mixer until fluffy. Add 1 egg and beat well. Add about a quarter of the flour mixture and beat well. Repeat the process until all of the eggs and flour mixture are used and well combined.
Stir in the parsnips and pecans.
Pour the batter into the pan and bake until a toothpick inserted near the center comes out clean, about 1 hour.
Remove the pan from the oven and set it aside to cool on a wire rack for 10 minutes. Carefully remove the cake from the pan. Serve warm or at room temperature.
Steamed Parsnips with Sweet Butter Sauce
Serves 3 to 4
3 large parsnips, sliced lengthwise into 1/2-inch-thick strips
1/4 cup butter
1 tablespoon maple syrup or honey
salt
freshly ground black pepper
Place the parsnips in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 10 to 15 minutes depending on size. Transfer to a serving bowl.
Melt the butter in a small pot over medium heat. Remove the pot from heat and stir in the maple syrup or honey.
Pour the butter mixture over the parsnips. Season with salt and pepper to taste.
Roasted Parsnip and Beet Soup with Orange Cream
½ c. sour cream
1 t. grated orange peel
1 T packed brown sugar
1 T orange juice
4 to 6 beets, peeled and diced
1 lb. parsnips, diced
1 medium sweet onion, chopped
2 cloves garlic, minced
2 T olive oil
5 c. vegetable broth
Orange peel (optional)
Stir sour cream, ½ t. of the orange peel, brown sugar and orange juice in a bowl. Cover and refrigerate
Heat oven to 425. Spread beets, parsnips, onion, and garlic in a roasting pan. Pour oil over the veggies and toss to coat. Bake 25 minutes, or until beets are tender
Place half the veggies and ½ c. of the broth and remaining orange peel in a blender or food processor and blend until smooth. Pour mixture into a saucepan. Repeat with remaining veggies and broth.
Cook on high heat until boiling. Reduce heat to low and cook for 10 minutes
Divide soup into serving bowls and top each with about 1 tablespoon of the sour cream mixture and a bit of orange peel (if desired)
Roasted Parsnip and Cauliflower Soup with Curry and Ginger
1 small head cauliflower (about 1 lb), trimmed and separated into flowerets
2 large parsnips, thickly sliced
2 T. olive oil
1 large sweet onion, sliced
6 c. vegetable or chicken broth
1/3 bunch fresh cilantro
1 T. minced fresh ginger
½ t. curry powder
½ t. ground cumin
½ c. plain yogurt
Optional garnishes: cooked crumbled bacon, parsley
Heat oven to 425. Place cauliflower and parsnips in a roasting pan. Pour 1 T. of the oil over the veggies, and toss to coat. Bake for 30 minutes or until veggies are tender
Heat remaining oil in a large saucepan. Add onion and cook until tender.
Add broth, cilantro, ginger, curry, cumin, and veggie mixture.
Heat to a boil, then reduce heat to low.
Cover and cook for 15 minutes, until hot
Stir in yogurt
Process in batches in blender or food processor until smooth.
Return all to the saucepan and heat for 5 minutes or so, until hot