'Tis the season...for parsnips
- greygarious Apr 18, 2009 02:26 PM
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.
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.
Thanks for the post - I had some in the fall that I added to a stew without tasting. The stew is still in the freezer - I figure if I get hungry enough . . .
I love glazed carrots and parsnips together- i cut them in similar sizes, cook in a bit of water once the water has evaporated i put in butter, a tiny bit of honey and continue cooking till brown, salt pepper and parsley on top.
This is a great link for all kinds of vegetable recipes
60 Parsnip recipes
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Roasted Parsnips, Onions, and Garlic
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I love parsnips, and my husband loves "those white carrots." Thanks for the advice, will definitely start buying more parsnips!
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!