'Tis the season...for parsnips
Just a reminder, for cooks who may not already know, that spring is the best time of year for parsnips. Overwintering in the ground makes them mellower than those harvested at other times. Too often, I've been tempted by nice-looking ones that turn out to be bitter and sharp.
The best ones I've had were one May, at Cambridge, MA's Summer Shack. Whipped parsnips are hardly what you'd expect at a seafood place, but my lobster-craving friend, visiting from Alaska, ordered them. After one taste, she said that only since she held me in such high regard was she going to let on how good they were, and share them. Granted, they had a lot of butter and probably cream, too, but the vegetable itself shone through. Last night I steamed a bunch grown in-state, then sauteed them in just a little butter...very, very good. If you're not a parsnip fan, you probably haven't had one that were picked at the right time.
Parsnips are delicious. Never heard of coring them, but then I have never tasted a bitter one. If anything I find them very sweet. They are a "secret" addition to my mashed potatoes, especially those I'm using to top shepherd's pie ...I cook 2-3 in the same pot and mash them right into the potatoes with the butter, cream, s&P. The parsnips add a certain delicious richness that is very tricky to identify!
This is a great link for all kinds of vegetable recipes
60 Parsnip recipes
Baked Parsnips Irish Style
Buttered Fried Parsnips
Caramelised Parsnips and Baby Onions
Creamy Potato and Parsnip Gratin
Derby Sage Parsnips
Green Bean Parsnip Soup
Herbed Buttered Parsnips
Honey Glazed Carrots and Parsnips
Honey It's Parsnips
Kale And Parsnips
Mashed Potatoes Parsnips and Garlic
Matchstick Parsnips and Carrots
Mushroom Parsnip Soup
Orange Glazed Parsnips
Parsnip and Bean Pie
Parsnip And Carrot Slaw with Apricot Dressing
Parsnip and Celery Bisque
Parsnip Chips for the Pigeon and Bok Choi Dish
Parsnip Pure with Orange
Parsnip Puree with Grand Marnier
Parsnips and Carrots with Orange Butter
Parsnips in Maple Mustard Sauce
Parsnips in Melting Mustard Sauce
Parsnips with Almonds
Parsnips with Almonds
Parsnips, Potatoes, and Roasted Garlic
Party Parsnips and Carrots
Roast Parsnip and Horseradish Mash
Roasted Parsnips and Onions
Roasted Parsnips, Onions, and Garlic
Root Vegetables and Baby Greens with Walnut Oil
Sugar crusted Parsnips
Warm Parsnip Salad
They're a good couple of months past their best time in Britain.
But when they're properly in season, I roast, sometimes with a drizzle of honey or maple syrup to add to the sweetness.
They also get grated, along with carrot and thinly sliced leek - then steamed. Particularly good with chicken. Any leftovers go into frittata or "bubble & squeak".
Always best to core them, IMO.
I don't core mine. Here in NH, I dug the last of my parsnips 4/16 but found 2 more on the weekend. Once they start putting up some green leaves I think they'll start to get bitter. I haven't noticed woody cores but mine are fresh out of the garden. Perhaps the woody cores occur when they dry out during storage.