Ingredients: 2 heads cauliflower, florets separated from stems, reserve stems 3 tablespoons olive oil ¾ teaspoon sea salt, divided ½ teaspoon ground black pepper, divided 3 tablespoons coconut oil 3 cups diced onions 3 cups diced parsnips 2 cups roasted pecans, broken 1½ tablespoons chopped fresh sage 1 tablespoon chopped fresh thyme ¼ cup chopped [...]
The leaves and stems of the chard are almost two different vegetables in terms of texture and taste. Here they are served together with narrow slivers of parsnip dressed with oil, seasoned with garlic and chilies. This is a clean dish, and goes well with more complicated creamy dishes. It can also be served at [...]
Warm curry spices balance the apple-sweet flavor of parsnip, a delicious winter vegetable that is often overlooked. Serve the soup by itself or with a few spoonfuls of cooked brown rice added to each bowl. Although I usually serve this soup hot, it makes a good cold soup as well, perhaps for an especially warm [...]
Okay, it's true confessions time. I don't like parsnips... well, at least, I thought I didn't. Turns out I'm just not keen on their "parsnippy" flavor when they're a-la-carte. We've started getting parsnips in the boxes again, and here I was on the verge of admitting defeat... but instead I decided to give them another [...]
These are truly outstanding! Please don’t leave out the walnuts. Add a dollop of applesauce, and with a side dish of broccolini, kale, or chard, you have very fine eating indeed! INGREDIENTS 4 raw parsnips, peeled and cut into chunks 1 onion, minced 1 tablespoon olive oil 1 teaspoon dried tarragon 2 eggs, beaten briefly [...]
Serves 6 - 8 Parsnips give an earthy dimension to this savory bread pudding that melds cubes of brioche, grated cheese, and thyme. The vegetarian dish is yummy enough to sub for traditional stuffing. Assemble the night before, and bake it the day of the meal. INGREDIENTS: 1 pound parsnips, peeled (optional), and cut into [...]
The parsnip is closely related to carrots and celeriac, and has been utilized as food for thousands of years. The parsnip has a unique, sweet-earthy flavor like that of no other vegetable, and it also has an interesting nutrition profile, being especially high in potassium, folic acid, and vitamin C. While you may need to [...]
Serves 6 - 8 1 Butternut squash, seeded and a halved (other winter squash, like Delicata or Kubocha, can be substituted) 1 onion, cut into medium dice 2 large leeks, washed well and cut into half-moons 2 stalks celery, cut into thin slices 2 parsnips, cut into diagonal slices about 1/4 -inch thick 1 apple, [...]
