Help me use up my parsnips!
I have a winter CSA share for the first time, which is a delight in every way, but I'm starting to fall behind in using my parsnips. I've made curried carrot and parsnip soup, parsnip and celeriac gratin (yes!), roasted parsnips, parsnip and potato puree.... and still they come.
Any thoughts on what I can do with these things?
By the way, the other items packed in my fridge/pantry from my latest share are:
Leeks, kale, squash, potatoes, shallots, garlic, spinach, carrots. If you can help me get rid of/enjoy these at the same time, I'll owe you big time!
For something different, I saw a white chocolate parsnip soup posted on this website: http://talon.dreamwidth.org/49202.html
There's also Roast Honey Parsnips from this website: http://www.handysquad.com/PDF/HandySquad_TopChristmasTipsfromTomAikens.pdf
Please share with us what you decide to make!
Peel if you want ( I don't) . Trim and halve lengthwise. If they're especially large, halve these again, but crossways. Lay flat on your cutting board and slice across the root--but NOT completely through--making the cuts as closely-spaced as you can manage. Think fine-toothed comb.
Dip and roll these combed pieces in a bowl of olive oil, salt and pepper (Hint: If you've cut them right, you can splay them a bit in the oil, getting the goodness between the teeth).
Place in a shallow roaster with a little extra oil and a sprig of rosemary. Roast in a 425F oven for about an hour until crispy brown, removing sprig as after it dries, and gently turning the pieces every 15 minutes. Final 15 minutes roast teeth-side up. S & P to taste.
If you want to get fancy, make the bottoms convex instead of flat, and press down on the ends with a spoon midway through cooking to spread the teeth like a flower.
Garnish, sauce, or not. All good.
I use them twice: first as part of the base for my chicken soup, whether you are making soup or even just the broth. Once I am done with them in my soup and they are nice and soft (and even more flavourful from the chicken and other veggies), I add them to otherwise flat-tasting mashed potatoes for another level of flavour without added fat from milk, butter or cream. It is also a great way to sneak veggies into the kiddies.
Here are a few ideas:
a) bake as fries with a peanut butter dressing:
b) a twist on roasted veggies with a caper vinaigrette:
c) add them to a Moroccan vegetable tagine:
d) chickpea and parsnip soup
for the rest of your ingredients, kale and squash go well together and I highly recommend this soup/curry:
I've made a side dish of shredded parsnips and carrots, sauteed in butter. (Thanks to Amanda Hesser - in "Cooking for Mr. Latte".) I also toss them in Guinness beef stew; the sweetness balances out the darkness of the stout.
Leeks and spinach from your CSA box will make a great filling for lasagna or manicotti. I like the Moosewood low-fat cookbook recipe; I think it's called manicotti verde.
Most of these vegetables (other than the kale, and maybe the spinach) make a WONDERFUL filling for a vegetable pot pie. You could even add some carrots, mushrooms, edamame or green peas, whatever.
Finely dice them, with an onion, and whatever seasonings you like (thyme is fantastic; you already have garlic in there), pepper and salt, and saute them first to brown a little, then cook them in a good veggie or mushroom stock. Thicken the sauce with a little cornstarch.
For a very easy assembly:
Fill individual ramekins. Cut circles out of pastry dough, and pre-bake them while the filling is cooking, and then just top the ramekins.
Or assemble in any other way. If you have leftover filling, freeze and use later.
These individual veggie pot pies were the star at our TG feast.
Or you could even add some of the root veggies and garlic diced to a shepherd's pie filling.
I use parsnips, along with the carrots, in beef stew or accompanying a pot roast. Anywhere you use carrots you can use parsnips. They also keep well in the veg drawer.
I also coarsely grate them, like I do with potatoes, on a box grater and make pancakes out of them. Add some grated or finely chopped onion, a beaten egg, and the spices of your choice. Feel free to add a bit of flour if it is too runny. Cook on both sides on a hot griddle. Serve with butter, sour cream, or horseradish.
This is a forgiving and all purpose recipe. Mix and match depending on what you have on hand. I've used carrots, potatoes, parsnips, zucchini, yellow squash, and turnips. Veg containing more water (potatoes, zucchini, etc) should be drained for at least 30 minutes before mixing.
If you prefer your potato pancakes made from mashed potatoes then parsnips, squash, carrots, and turnips can be steamed & mashed and used in any proportion you desire.
Experimentation is half the fun for these two variations. You can freeze the cooked pancakes, tho I seldom have enough left to freeze.
When I am blessed with abundant supply of garlic I thinly slice it and dehydrate it. The chips store well in an air tight container. You can use the chips whole in soups and stews or grind them up for fresh garlic powder. You can even eat them.
I just had some tonight in pot roast. But I also like them in lamb stew - in fact they are really good paired with lamb. they are also good roasted and then tossed with butter, fresh herbs and a little horseradish. You could puree them and have alone or mixed in with potatoes. You can include them in hash. You can also slice them thin and fry them like potato chips. They will crisp as they cool.
Basically, anything you could do with a potato - plus some. I have never tried them in latkes... but I bet they are good.
I've made parsnip cake. It is akin to carrot cake. I think parsnip muffins or quickbread would also work, subbing them for carrots. My advice is to go easy on the spices so they don't mask the subtle parsnip flavour, which came through better the next day. I wouldn't spring this the unsuspecting public but if you like parsnips, definitely another way to enjoy them,
Put olive oil or butter in a soup pot, add a two shallots and soften/brown slightly, cut up 2 leeks and saute with the shallot. Add some chicken stock( not much if you want a puree/side dish, more if you want a soup) to the pot and put in 2 cut up parsnips. Simmer until parsnips are soft. Blend until smooth (stick blender is easier for me). Salt and pepper as needed. Good with thyme and a little parm. You can add cream or yogurt if you'd like at the end.
I love all the winter veggies, but I understand if you feel like you're drowning in them. The good news is the potatoes,squash, and carrots all last a really long time. Put them in a cool, dry place and use them later!
I love kale with garlic, spicy sausage and orecchiette.
Use the squash to make a pumpkin-style pie, or just roast it with olive oil, salt, pepper and a little maple syrup in the last 5 min of cooking.
Also, you could put all the stuff in a pot and make soup. Freeze it in batches and save it for a day you're not feeling well..
As for your parsnips, I know you said you roasted them, were they cut into sticks like french fries? I can even get my kids to eat them when I do them that way.
Make a leek & potato soup. And braise your kale with the shallots & garlic, add spinach towards the end of cooking. Roast your squash and carrots together, then puree into soup, or serve with a roast beef or chicken.