Tag Archives: parsnip

Scotch Broth with Kale

24 January

Ingredients: 1 tablespoon olive oil ½ cup chopped onion (1 medium-sized) 1 garlic clove, minced 2 cups stemmed, packed, coarsely chopped kale 1 cup cubed turnip ½ cup cubed butternut squash ½ cup sliced parsnips ¼ cup golden raisins ¼ cup medium barley 5 cups vegetable stock 1 bay leaf 1 teaspoon dried thyme 1 […]

Curried Parsnips

24 January

Ingredients: 1½ pounds parsnips, peeled (optional), thinly sliced and cut into matchsticks 3 tablespoons butter or olive oil ½ cup finely diced onion 1 tablespoon curry powder ½ cup chicken or vegetable stock ½ cup yogurt Sea salt and freshly ground pepper to taste Garnish with 4 slender scallions, thinly sliced (greens included) Fresh cilantro […]

Aromatic Potatoes with Parsnips

14 November

This recipe comes from an old cookbook I found recently – La Cuisiniere Republicaine by Merigot. Ingredients: 1 pound small potatoes 1 cup stock of choice 1 cup water ¼ cup olive oil Sea salt and freshly ground pepper 1 medium onion, chopped 2 parsnips, diced 1 bouquet garni Directions: 1. Put the potatoes in […]

Leek, Parsnip, and Ginger Soup

07 November

Ingredients: 2 tablespoons olive oil 8 ounces leeks, washed and sliced 1 ounce fresh ginger root, peeled and finely minced 1½ pounds parsnips, roughly chopped ¼ cup dry white wine 5 cups vegetable broth Sea salt and freshly ground black pepper Directions: 1. Heat the oil in a large pan and add the leeks and […]

Carrot Parsnip Soup

31 October

Ingredients: ¼ cup water 6 ounces leeks, thoroughly washed and finely sliced 4-6 carrots, cut into chunks 1¼ cups grated parsnip ¼ teaspoon freshly ground nutmeg Sea salt and freshly ground black pepper 8 cups stock of choice Directions: 1. In a large saucepan, cook the leeks in water until soft. Add all the other […]

Russian Cabbage Apple Soup

24 October

Ingredients: 2 tablespoons olive oil ½ head Savoy cabbage, cut into ½-inch strips 1 medium carrot, sliced 1 rib celery, sliced 1 small parsnip, sliced 6 cups cold water 1 medium beet, peeled and cut into small cubes 1 small sweet pepper, chopped 1 medium tomato, chopped 2 large cloves garlic, chopped 1 tablespoon finely […]

Root Vegetable Soup

25 February

Although it currently feels like summer, I am crossing my fingers for a few more rains in March. I’ve definitely been yearning for those cold evenings when I curl up by the wood stove with a big, warm bowl of soup. While it was chilly and wet in January I frequently found comfort in this […]

Parsnip, Beet, and Carrot Stir-fry

08 February

Ingredients: ¼ cup pine nuts 4 parsnips, peeled 2-4 beets (depending on size), peeled 4 large carrots (peeled, optional) 1½ teaspoons olive oil juice of 1 orange 2 tablespoons fresh cilantro, chopped sea salt and freshly ground black pepper Directions: 1. Heat a wok, or skillet, then add the pine nuts and toss until golden […]

Thyme-Roasted Parsnips and Pears

02 February

Ingredients: 4 large parsnips, peeled 2 medium Bosc pears 1 tablespoon olive oil 1 teaspoon fresh thyme leaves, or ½ teaspoon dried, plus 1-2 sprigs for garnish (optional) Sea salt and freshly ground pepper Directions: 1. Preheat oven to 425 degrees F. 2. Cut parsnips in half crosswise at the point where the thicker top […]

Roasted Parsnips with Pickling Spices

26 January

Ingredients: 1 bunch parsnips, or carrots, scrubbed, tops cut off 1 large red onion, peeled, halved, and sliced about 6 cloves garlic, peeled 2-4 tablespoons Balsamic vinegar 2-3 tablespoon olive oil 2 tablespoons pickling spices Sea salt and Freshly ground black pepper to taste Directions: 1. Preheat oven to 425 degrees. 2. Mix the parsnips […]