Parsnips Recipes

Parsnips are so much more than simply a pale carrot. Roast parsnips are a rightful classic, but they also make lovely soups and even breads.

Parsnips are a nourishing root vegetable and member of the carrot family. Don’t be fooled by their white color, the parsnip is significantly higher in many nutrients, including fiber, calcium, magnesium, phosphorous, zinc, copper, manganese, folic acid, Vitamin C and Vitamin E, than its orange carrot relative. Parsnips also score high in ‘food energy’ amongst the vegetables, meaning that they have significant amounts of calories and protein. Discover your new favorite parsnip recipe below.

Chicken Parsnip Soup

8 cups chicken bone broth
4 cups diced cooked chicken
3 cups parsnips, peeled and diced (can sub in potatoes)
2 cups sliced carrots
2 garlic cloves, peeled and diced
1 onion, peeled and diced
1 cup fresh parsley, chopped
Salt and pepper to taste
1 tsp. garlic powder (optional)

Combine all ingredients in a pot, bring to a low boil, reduce heat, and simmer for at least 30 minutes, more if you can, for flavors to combine. Serves 4-6.

We thank WholeNourishedLife.com for this recipe.

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Posted on December 12, 2018

Baked Parsnip Fries

2 1/2 pounds parsnips and/or carrots, peeled, cut into about 3” strips
1 Tbsp. finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 Tbsp. olive oil
Salt and freshly ground pepper
1/2 tsp. ground cumin, more to taste

Preheat oven to 450°F. Mix parsnips/carrots, chopped rosemary, garlic, and oil in a large bowl. Season with salt and pepper and toss to coat. Spread out in a single layer on a rimmed baking sheet. Scatter rosemary sprigs over.

Roast for 10 minutes; turn and roast until parsnips/carrots are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle with cumin. Season to taste with salt, pepper, and more cumin, if desired.

We thank Epicurious.com for this recipe.

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Posted on December 7, 2017

Parsnip Cupcakes

What? Veggies in your desserts? Why yes, and they’re delicious!

1 cup Nash’s soft white flour
1 tsp. ground cardamom
1 1/2 tsp. baking powder
1/4 tsp. fine salt
3/4 cup packed light-brown sugar
2 large eggs
2/3 cup vegetable oil
1 Tbsp. vanilla extract, divided
2 cups grated parsnip
8 oz. cream cheese, at room temp
1/2 stick unsalted butter, room temp
1/2 cup confectioners’ sugar

Preheat oven to 350°F. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.

Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18-20 minutes. Let cool completely.

In a large bowl, with a mixer, beat cream cheese, butter, confectioners’ sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes.

We thank MarthaStewart.com for this recipe.

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Posted on November 3, 2017

Root Vegetable Puree

Serves 4 to 6
Prep time: 30 minutes
Cook time: 30 minutes

4 large parsnips, peeled and chopped into 1-inch cubes (about 3 cups)
1 rutabaga, peeled and chopped into 1-inch cubes (about 2 cups)
1 potato, peeled and chopped into 1-inch cubes (about 1 cup)
3 tsp. olive oil
½ tsp. salt, or to taste
¾ cup yogurt
2 to 3 cloves garlic
Water to thin, if desired

Preheat oven to 400° F.

Place vegetables in roasting pans. Mix with olive oil and sprinkle with salt, and cover. Roast for about 30 minutes, or until vegetables are fork tender. Allow vegetables to cool.

Place in a food processor (in batches, if necessary), along with yogurt and garlic, adding water if needed. Process until smooth.

Try serving the puree under a spoonful of your favorite soup!

Original recipe by Virginia Newman.

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Posted on February 23, 2017

Hearty Mushroom and Oat Groat Soup

It’s a great time of year to get your natural source of vitamin D in mushrooms. Snuggle up with a warm cup of this soup!

1/2 ounce dried mushrooms, rehydrated
3/4 cup boiling water
1/4 cup olive oil
3 medium leeks, quartered lengthwise and thinly sliced crosswise
2 cloves garlic, minced
1 pound mixed fresh mushrooms
6 cups vegetable stock or canned low-sodium broth
1/2 cup oat groats, soaked overnight and drained
2 medium carrots, thinly sliced
1 medium parsnip, thinly sliced
1 tablespoon balsamic vinegar
1/2 teaspoon minced thyme
1/2 teaspoon minced rosemary
Salt and freshly ground pepper
2 tablespoons minced parsley

In a heatproof bowl, soak the dried mushrooms in the boiling water until softened, about 20 minutes. Remove the mushrooms and reserve the liquid separately. Thinly slice the mushrooms.

Heat the olive oil in a large soup pot. Add the leeks and garlic and cook over moderately low heat, stirring, until lightly browned, about 5 minutes. Thinly slice the fresh mushrooms and add them and the reconstituted mushrooms to the pot. Cook, stirring, until the liquid has evaporated, about 10 minutes. Add the reserved mushroom liquid and the stock, oat groats, carrots, parsnip, balsamic vinegar, thyme and rosemary and bring to a simmer. Cover and cook over moderately low heat until the oat groats are tender, about 35 minutes. Season with salt and pepper and stir in the parsley. Serve piping hot.

Recipe adapted from foodandwine.com.

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Posted on January 13, 2016

Parsnip, Mushroom and Leek Gratin

Potatoes aren’t the only root vegetable that works well as a gratin.

1 1 /2 pound parsnips
1 tablespoon butter plus more for buttering dish
2 tablespoons olive oil
4-5 ounces mixed fresh mushrooms, cleaned and sliced
3 leeks, white and light green parts, cleaned and sliced lengthwise
1 tablespoon fresh thyme leaves
1/3 cup dry white wine
1 cup Parmesan cheese
1 3/4 cup heavy cream
Salt and freshly ground pepper to taste

Slice parsnips about 1/4 inch thick on an extreme angle so as to get the largest slices possible. Butter a 12 x 8 inch baking dish and preheat the oven to 400 ° F.

In a medium skillet, over medium high heat, warm the butter and olive oil. Add mushrooms and leeks along with a pinch of salt and sauté, stirring occasionally, until they release all their liquid and begin to brown. Add thyme and white wine and cook, stirring, until wine evaporates. Set aside.

Begin to layer the ingredients into the dish beginning with a single layer of parsnip slices, followed by salt and pepper, followed by half of the leek/mushroom mixture and half the Parmesan. Repeat with parsnips, more salt and pepper, the remaining leek/mushroom mixture, and most of the remaining Parmesan, reserving a little for the top.

The final layer should consist of the remaining parsnips. Pour the cream over and push down with the back of a spoon to submerge everything as much as possible. Sprinkle the remaining Parmesan on top and cover. Bake for half an hour and check for tenderness. When the parsnips are nearly tender, uncover and continue to bake uncovered for an additional 15 minutes or until the top begins to brown and all the cream has been absorbed. Let sit for about 10 minutes before cutting and serving. Serves 6 to 8.

Recipe from TheKitchn.com.

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Posted on November 25, 2015

About Nash’s Root Medley

Explore the rainbow of Nash’s root medley: carrots, beets, parsnips, rutabagas, sunchokes and potatoes might find their way into your bag!

Root vegetables each offer their unique nutrition profiles, but all of them are packed with nutritional benefits because of the extended time they spend in the rich, prime, alluvial soils of the Dungeness Valley. The more nutrient-rich the soil they are grown in, the more nutrient-packed these powerhouses will be.

The root medley is a great way to have an easy, colorful, and nourishing vegetable option for your winter dinner. Wrap roots loosely in a plastic bag and they will last for a few weeks in your fridge. However, potatoes are best stored in a cool, dry, and dark place.

According to food energetics, root vegetables provide a grounding and relaxed energy. Another huge plus: no need to peel these root vegetables, because most of the nutrients are held near the skin. Just use a brush to scrub them clean.

Here’s our favorite way to enjoy all those wonderful flavors:

Roasted Root Veggies

Preheat the oven to 375 degrees. Slice beets, potatoes, rutabagas, and sunchokes to half-inch cubes and slice the carrots and parsnips to half-inch rounds.

Place all vegetables into a casserole dish and drizzle with olive oil or melted butter. (You may need a second dish. You want your vegetables to be all in one layer to cook evenly.) Sprinkle with any herbs or spices of your choosing and mix to ensure oil or butter covers all roots. Cover your dish with with a lid or tin foil if you desire vegetables that will be more moist and tender. Leave your dish uncovered if you like crisp veggies.

Roast until fork tender, about 40-50 minutes.

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Posted on March 3, 2015

Roasted Root Vegetables

A melange of tasty and nutrient-rich roots!

About Nash’s Root Medley
Root vegetables each offer their unique nutrition profiles, but all of them are packed with nutritional benefits because of the extended time they spend in the ground. The more nutrient-rich the soil they are grown in, the more nutrient-packed these power houses will be, and you can’t beat the Sequim-Dungeness Valley for nutrient-rich soils!

A root medley is a great way to have an easy, colorful, and nourishing vegetable option for your winter dinner. Wrap roots loosely in a plastic bag and they will last for a few weeks in your fridge. Potatoes are best stored in a cool, dry, and dark place. According to food energetics, root vegetables provide a grounding and relaxed energy. Give them all a try and see how they make you feel! Another huge plus: no need to peel these root veggies as most of the nutrients are near the skin. Just scrub with a brush. You can find five-pound bags of Nash’s organic root medley at our Nash’s Farm Store.

Roasted Root Veggies
Preheat the oven to 375 degrees. Slice beets, potatoes, rutabagas, and sunchokes to 1/2-inch cubes and slice the carrots and parsnips to 1/2-inch rounds.

Place all vegetables into a casserole dish and drizzle with olive oil or melted butter (You may need a second dish so that your vegetables are all in one layer to cook evenly). Sprinkle with any herbs or spices of your choosing and mix to ensure oil or butter covers all the roots. Cover your dish with with a lid or tin foil if you desire vegetables that will be more moist and tender. Leave your dish uncovered if you desire more crisp veggies. Roast until fork-tender, about 40-50 minutes.

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Posted on December 29, 2014

Vegetable Tempura

Raw veggies are absolutely lovely, but sometimes it’s fun to mix it up with tempura for a special occasion.

Serves four to six as an appetizer.

Dipping Sauce
2 scallions, minced
1/4 cup soy sauce
1/4 cup water
2 teaspoons rice vinegar
2 tablespoons honey
1 tablespoon grated ginger root
2 minced garlic cloves
1 teaspoon dry mustard

Batter
2 cups all purpose flour
4 teaspoons baking powder
2 cups cold water
1/4 cup dark sesame oil

Veggies
5 cups seasonal fresh veggies, such as broccoli, zucchini, carrots, sweet potatoes, mushrooms, etc.

For the dipping sauce, combine the scallions, soy sauce, water, vinegar, honey, ginger, garlic, and mustard in a bowl. Cover and refrigerate for an hour to let the flavors blend.

For the batter, mix together the flour and baking powder. Add the cold water and sesame oil all at once and whisk until the consistency of pancake batter and very smooth. Refrigerate until ready to prepare the tempura.

Blot the vegetables dry, season with salt and pepper and dip into the batter. Coat them evenly.

Pour the oil into a tall pot to a depth of 3 inches. Heat over medium heat until around 350 degrees F. Work in batches to avoid crowding. Slip the batter-coated vegetables into the hot oil, deep-frying until the batter is a golden brown and puffy, 3-4 minutes. Turn the veggies so they cook evenly. Remove from the pot with tongs. Drain on an absorbent towel. Serve with dipping sauce.

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Posted on December 23, 2014

Garlic & Chive Mashed Potatoes

The parsnips are coming, the parsnips are coming!

1 pound parsnips
2 tablespoons butter
1/2 cup yogurt
3-4 large bulbs garlic (if you’re ambitious, you can roast this prior to adding)
2 tablespoons chives, minced
Salt to taste

Chop parsnips into evenly sliced chunks (as close as you can get!). Boil the parsnips until the largest chunks are fork-tender. Drain the cooking water. Add garlic, either by using a garlic press to add it directly to the parsnip, or by chopping finely and adding. Add butter, yogurt, chives, and salt. Use a potato masher or fork to mash the parsnips and mix ingredients. Taste and add more salt if necessary.

We thank Virginia Newman for this recipe.

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Posted on November 17, 2014