Best 2 Best Parsnip Recipes

Parsnips, often overlooked in favor of their more popular counterparts, carrots and potatoes, are an underappreciated root vegetable with a delightful flavor and versatility that can elevate any dish. Their subtly sweet, earthy taste and unique texture make them a true culinary gem waiting to be explored. In this article, we will guide you through the art of cooking parsnips, revealing their hidden potential and helping you create culinary masterpieces that will leave your taste buds dancing.

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ROASTED PARSNIPS AND CARROTS

Roasted Parsnips and Carrots image

Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.

Provided by Ina Garten

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

Preheat the oven to 425 degrees F.
If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

PARSNIP PUREE

Parsnip Puree image

Provided by Tyler Florence

Categories side-dish

Time 25m

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

1 pound parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 cup milk
1/2 cup heavy cream
4 clove of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
Extra-virgin olive oil
Parsley for garnish

Steps:

Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

Tips:

Choose the right parsnips: Look for firm, smooth parsnips with no blemishes or bruises. Avoid any that are soft or have cracks or holes.
Peel the parsnips just before cooking: This will help to prevent them from discoloring.
Cook the parsnips until they are tender: They should be easy to pierce with a fork, but not so soft that they fall apart.
Don't overcook the parsnips: Overcooked parsnips will become mushy and lose their flavor.
Season the parsnips to taste: Salt, pepper, and butter are all good choices. You can also add other herbs and spices, such as rosemary, thyme, or nutmeg.
Serve the parsnips hot: They are best enjoyed when they are freshly cooked.

Conclusion:

Parsnips are a delicious and versatile vegetable that can be enjoyed in many different ways. They are a good source of vitamins, minerals, and fiber. With their slightly sweet and nutty flavor, they are a great addition to any meal. Whether you roast them, mash them, or add them to a soup or stew, parsnips are sure to please everyone at the table.