Autumn is the season when root veggies are popular. You probably enjoy preparing carrots, yams, potatoes, but how about parsnips? In recent years I’ve seen an increase in recipes either featuring parsnips or incorporating them as an ingredient. I’ve also found that they are more readily available in my local supermarket (especially this time of the year) than ever before.
Parsnips resemble carrots and are prepared in similar ways. However, they have a sweeter flavor, especially when cooked. These veggies are quite nutritious, they are a good source of Vitamin C, folate and fiber. In addition, parsnips are rich in potassium.
As I mentioned, parsnips can be prepared in many ways as you would carrots–baked, roasted, etc., but I wanted to share some really interesting recipes I found that used this delicious veggie in ways that were out of the norm. Herbed Parsnip Fries caught my eye right away. These “fries” are baked and a mixture of garlic, rosemary and sea salt gives them a different flavor than your average fry.
Roasted Parsnip and Garlic Soup with Mushrooms is perfect for fall! Right now you’re probably seeing a lot of roasted butternut squash soup or something similar, but this one has a slightly different twist. This particular recipe is a vegan version, but of course you can substitute regular chicken broth in your recipe if you choose. This dish really is packed with veggies–great northern beans are included, as are onion and celery (along with the main ingredients parsnips, garlic and mushrooms).
I personally love potato pancakes or “latkes,” so when I saw this recipe for Parsnip Pancakes I was intrigued. It really makes sense since the parsnips have that signature sweet flavor. Combine that with the onion and chives and the flavors blend incredibly well.
I hope these recipes will give you some ideas to try this fall while parsnips are available and in season. Or simply add them to your next root veggie roast, you won’t be disappointed!
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