In Praise of Parsnips, the Humble Heroes of the Vegetable Drawer
I’m rooting for the parsnip, and you should, too.
Brown Butter Parsnip Puree
At the Brooklyn brasserie Francie, John Winterman and Christopher Cipollone offer this cozy side dish of pureed parsnips. To make it, naturally sweet parsnips are simmered in bay leaf–infused cream until very tender, then pureed in a blender until they take on a silky, mashed potato–like texture. A garnish of diced green apples adds tart, mouthwatering acidity and refreshing crunch, while a generous drizzle of brown butter lends a pleasant richness. At Francie, the parsnip puree is served alongside duck, but it would also be a terrific partner for roast turkey or chicken.
Layered Parsnip Cake with Candied Kumquats
It turns out that parsnips, the carrot's blonde cousins, work just as well for making a perfectly moist cake. This one is both vegan and gluten-free, made with nutrient-rich buckwheat and millet flours, and topped with candied kumquats.
Parsnips
Delicious parsnip recipes, from maple-ginger-roasted vegetables with pecans to parsnip and carrot soup.
Parsnip and Carrot Soup
Opt for this parsnip and carrot soup when in need of a healthy and warming lunch or dinner.
Creamed Spinach and Parsnips
This luscious side dish can be prepared up to three days ahead. The duo of sweet parsnip and creamy spinach is unbeatable.Plus: Ultimate Thanksgiving Guide Delicious, Quick Side Dishes