Weight 3 X 5 2 Long Steel 1 4 Thick Parsnip-ology – Parsnips – The Overlooked & Underappreciated Fall Veggie

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Parsnip-ology – Parsnips – The Overlooked & Underappreciated Fall Veggie

Parsnips have a nutty, peppery, sweet flavor that you simply cannot find in any other vegetable. They’re good pretty much any way you want to make them: baked, roasted, fried, sautéed, mashed, and they’re amazing in desserts (much like carrots are).

Parsnips were historically the favorite vegetable of Europeans before carrots and potatoes. They were introduced to America at the end of the 16th century, but unfortunately they belong to American taste buds with carrots and potatoes. Parsnips are a root vegetable that resembles a creamy white carrot, but is considered to be far superior nutritionally. They are beneficial for lowering cholesterol and weight loss and maintaining a healthy weight. They are low in saturated fat, sodium and cholesterol. They are high in fiber, vitamin C, vitamin K, folic acid, manganese and potassium.

Parsnips are best in the winter after the first frost – the cold turns their starch into sugar, which gives them a sweet taste. They are available at your grocer from late fall to early spring – so for many of you, parsnip season is prime time in your area! When you get your parsnips home from the store, it’s best to wrap them in a damp paper towel and store them in a dark place in the refrigerator. They will keep for two weeks or more, making them the perfect vegetable to buy in bulk!

I have 3 parsnip side dishes and 1 parsnip dessert that I absolutely LOVE and am going to share with you today. Of course I cook all my meals on stainless steel bakeware and waterless cookware, if you need any adjustments to these recipes feel free to email me anytime! I hope you enjoy these special parsnip recipes as much as my friends, family and I do.

Parsnip Au Gratin

Saute ½ cup chopped organic hazelnuts (pine nuts can also be used) in 8.5″ skillet over medium heat until nuts are aromatic; set aside. Prepare 4-5 thick strips organic bacon – chopped. Fry for 8.5 ” pan over medium heat until golden brown; transfer the bacon to a large bowl and leave the drip pan in the pan (turn off the burner). Peel and chop 2 pounds of medium organic parsnips on a Master Kut using a #4 cone and grate 1 cup of fresh organic parmesan on a #1 cone (reserve the cheese for later). Mix the parsnips with the bacon and ¼ cup hazelnuts. In a second mixing bowl, combine 2 cups organic whipping cream (can be topped with whole or 2% milk), 1 cup low-sodium chicken broth, 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground organic black pepper, and ½ cup Parmesan cheese. Add the bacon drippings to the bottom of a large pan. Place ½ of the parsnip mixture in the pan. Pour in half of cream mixture and sprinkle with 1 Tbsp organic sage; repeat this layer. Top with remaining Parmesan cheese and the other ¼ cup toasted hazelnuts. Cover, open with a whistle and cook on medium heat. When the whistle sounds, turn the whistle valve to the “V” position to vent and turn the burner to low. Cook on low for 10 minutes and turn off the burner. Leave covered for 10-12 minutes.

Mash 1/2 & 1/2

Peel and dice 4 large organic Yukon Gold potatoes and 6 medium parsnips. (you can also use all parsnips – you would need 2 ½ – 3 pounds). Combine 2 cups low-sodium chicken broth in a 4-qt saucepan. Cover, open with a whistle and cook on medium heat. When the whistle sounds, turn the whistle valve to the “V” position to vent and turn the burner to low. Let cook 12-15 minutes longer or until tender. Meanwhile, heat ½ pint organic cream (you can also add any percentage of milk you like) and ½ cup organic butter in a 1.5 qt saucepan over low heat until butter melts and cream is heated through. Cover, whistle closed and set aside until the potato and parsnip mixture is done. Mash the potato and parsnip mixture with a hand masher or an electric mixer on low speed. Slowly add the cream mixture until smooth. Season with salt and pepper to your taste. You can add 2-3 teaspoons of minced organic garlic if you like.

Herb roasted parsnips

Peel and cut 2 pounds of organic parsnips into bite-sized pieces. Slice 1 organic sweet yellow onion and mince 4 cloves organic garlic; toss together with the parsnips until well combined. Toss with ¼ cup fresh chopped organic basil, 2 Tbsp fresh organic rosemary sprigs, and ½ to 1 package of organic onion soup mix (use to your taste – I use the “Simply Bio” brand). Toss the entire mixture with enough organic extra virgin olive oil to coat well. Spread out on a large baking sheet. Bake at 350° for 35-45 minutes, turning often, until parsnips are tender. Serve with your favorite meat or as a side dish to a vegetable plate.

Parsnip ginger spice cake with cream cheese frosting

Grate 1 medium parsnip and ½ small zucchini using a Master Kut with a #1 cone. Grate 1 Tbsp fresh organic ginger. Prepare 1 cup chopped walnuts, set aside. Mix 1 box organic spice mix, ½ cup chopped walnuts, 2 Tbsp purple raisins, 2 Tbsp golden raisins, ¼ tsp organic nutmeg, ¼ tsp organic allspice, and ¼ tsp organic ground cloves until well combined. Add 2 large organic eggs, 1 ½ teaspoons vanilla extract, 1/8 cup water, greens, and ginger to cake mix. Mix until thick and gooey. Spray a large pan with non-stick spray and add the cake batter to the pan. Cover, close with the whistle turned to “C” and bake on medium heat for 10 minutes. Reduce the heat to low and cook for another 10-12 minutes or until the center is cooked through. Meanwhile, prepare the frosting. In a medium mixing bowl, cream together 8 oz organic cream cheese and ½ cup organic butter. Add ½ teaspoon organic vanilla extract and 2 cups organic confectioners’ sugar; blend on low speed until smooth and creamy. When the cake is done. Turn it out onto a serving plate

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