Category: Parsnips
Root Vegetable Pot Pie
This root vegetable pot pie is a cook-with-what-you-have twist on a classic dish. It’s savory, delicious comfort food chock full of veggies. Use whatever combination of root vegetables you have on hand or prefer.
Serves 5-6
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Lentil Shepherd's Pie with Root Vegetables and Mushrooms
This vegetarian shepherd's pie is hearty and comforting, even without the traditional ground meat. There's a bit of prep and chopping involved but it makes a lot and is delicious as leftovers, so it's worth the effort. Feel free to get creative with the veggies you add to it.
Variations
To make vegan, leave out sour cream/yogurt in the potatoes and use vegan butter or oil and an milk alternative
If you'd like meat, substitute in ground beef or lamb for the lentils and add a dash of worcestershire sauce
Get creative with your veggies - add in sweet potatoes, winter squash, chopped greens, green beans, corn, etc.
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Radicchio Salad with Parsnip "Croutons"
Radicchio or any chicory (escarole, frisee, sugarloaf, etc.) is delicious in this wintry salad. The parsnips add a sweet, earthiness that complements the slightly bitter greens.... Read more »
Grated Vegetable Sauté
A box grater (or grating blade on a food processor) can turn any number of vegetables into a form that will cook quickly, brown easily and absorb and/or combine with myriad flavors. It's a good method to have in your cook-with-what-you-have repertoire when you have random bits to use. It's delicious with a piece of good bread and maybe an egg or as a side to most anything. It's delicious the next day so make plenty.
Variations:
Use any vegetable you can grate such as turnips, kohlrabi, sweet potatoes, potatoes, summer squash/zucchini, beets, broccoli stems.
1 stalk green garlic or 2-3 cloves garlic, minced
Tender greens such as spinach, beet greens or mustard greens, finely chopped are a great addition, add toward end of the cooking time.
Herbs like parsley, cilantro, basil or mint, chopped; add toward end of the cooking time.
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Roasted Parsnips
So simple and so good. Make this with however many parsnips you have/need to use. They will get eaten, I promise.... Read more »
Mustard Greens Quiche with Parsnip Crust
This is a winter vegetable bonanza. Parsnips and a little potato make up the crust and hearty, leafy greens flavor the filling. You can adapt as you need with all parsnips or all potatoes for the crust or even try adding things like grated turnips or celeriac. I imagine that as long as you have some potato or parsnip in the mix it should work. Also use whatever leafy greens you have and use more or less than noted below. For a lighter dish omit the cream and cheese. It's a flexible dish; a good template.
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Grated Parsnip Frittata II
This is a slightly richer version than Grated Parsnip Frittata I thanks to some cream and grated cheese.
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Parsnip and Caramelized Onion Skillet Pie
This a version of the Potato and Chard Pie and is a substantial side dish or a light main dish served with a salad or two. The sweet and sour onions play nicely with the sweet, creamy parsnips for quite a rich dish. For a lighter dish you could fill it with cooked greens instead of onions. You can adapt it many other ways too; use half potatoes, half parsnips or half celery root or use rosemary instead of sage and so on and so forth.
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Grated Parsnip Frittata I
This makes a wonderful appetizer and can feed lots of people, cut into thin wedges. It also keeps well and is a good room temperature snack. And it's a great way to work through lots of parsnips. You can substitute potatoes, carrots or other roots for some of the parsnips. For a richer version try Grated Parsnip Frittata II.
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Barley, Vegetable and Beef Stew
This classic stew is well suited to adapting to whatever winter-y vegetable you have such as celery root, turnips, rutabagas or kohlrabi. This recipe makes a lot and it tastes better on the second and third day and it freezes well.
If you have an open bottle of red wine you can replace 1-2 cups of water when you add the stock/water for an even deeper flavor.... Read more »
Mixed Vegetable Gratin with Herbs (quicker version)
--Technique inspired by Todd Coleman's Potato Gratin via Food52.com
This is endlessly adaptable in that you can use any combination of roots and/or tubers you have or even mix in hearty greens. You can change the herbs or add or substitute spices. By cooking the vegetables in a a bit of cream or milk (or with some broth) before you put them in the oven you also save some time.
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Mashed Root Vegetables (Parsnips, Carrots, Potatoes, Celeriac, Rutabagas, Turnips)
This is a simple technique that can be used with most any root vegetable or better yet, combination of roots. You can change the ratio of vegetables to suit your taste or to what you have on hand.
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Parsnip and Celery Root "Cake"
You can make this as written with parsnips and celery root or make substitutions (see Variations). I’m sure potatoes and sweet potatoes would be comfortable in the mix too so feel free to use it as your use-up-random-veggies dish if you need to. I made the dish pictured above with parsnips, celery root and rutabaga and it was delightful.
You want to slice your veggies very thinly. A sharp knife works great if you’re comfortable and a bit practiced and the food processor is a good alternative too.
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Parsnip and Parsley Hash with Lemon
This is one of my favorite ways to eat parsnips. It takes about 10 minutes—start to finish! Scale it up as needed.
Serves 2... Read more »
Parsnip, Leek and Potato Gratin with Sage
Lovely tender little parsnips baked with a bit of milk, some potatoes and leeks make for a sweet and fragrant dish.
I make this in an 8 x 13” dish and we eat it over several days but by all means halve the recipe if that seems like too much.... Read more »
Creamy Parsnip Puree
Parsnips cook very quickly and if you have a food processor this dish takes about 10 minutes to make and is creamy and sweet. It's delicious with a salad of bitter greens or braised kale, spicy sausages or something else to balance the sweetness of the parsnips.... Read more »
Parsnip "Galette" with Greens
--adapted from Local Flavors by Deborah Madison
Parsnips are so sweet and are balanced here by the greens, walnuts and sage. This is really like a large crispy pancake and is fantastic both as a side or a main.
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Braised Parsnips with Onions, Sage and White Wine
Parsnips are sweet, quick cooking, starchy and comforting. They don’t need much more than a sauté in a cast-iron skillet until nicely browned. But if you want to fancy them up just a bit, this is quick and very good. Parsnips get sweeter after a couple of frosts. If your parsnips are note very a sweet add 2 teaspoons of honey at the end of the cooking time or 1 tablespoon apple cider syrup.
Serves 4... Read more »
Velvety Parsnip Soup with Cheesy Toast
--adapted from Tender by Nigel Slater
This is a bit of an unusual combination of flavors and it comes together beautifully. The original recipe does not include the toast but instructs you to pour the hot soup over diced cheese. I love to dip a crusty crouton in my soup but feel free to try the original.... Read more »
Parsnips with Sesame, Honey and Rosemary
-- adapted from Tender by Nigel Slater
I never would have dreamed up this combination of flavors. And it’s a total winner. Boiling parsnips makes a lot of sense but is rarely done it seems. They get tender and silky without going to mush. ... Read more »