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Parsnips, 3 ways |
| How local is this dish? |
Totally local |
| Which season is this recipe best for considering availability of ingredients? |
Spring |
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| Category |
Salads |
| Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local |
If asked to name the first spring vegetable in New England, few would think of parsnips. There is a catch, of course, because spring parsnips were planted the previous summer. Able to withstand the severe winter temperatures of our northern winters and harvested as soon as the soil thaws, these are the sweetest and best tasting of all.
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Ingredients : |
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Roasted Parsnips:
1 pound parsnips, peeled and cut into equal size pieces, 2 – 3 inches long (some taper quite rapidly, in which case the thicker pieces can be split lengthwise or quartered)
Olive oil
Sea salt or kosher salt and freshly ground pepper
Preheat oven to 475. Toss parsnips in olive oil, using only enough to lightly coat the pieces. Sprinkle lightly with salt and pepper. Roast in a single layer for 20 – 30 minutes, turning them at 10 – 15 minutes. They are done when lightly browned and a knife can pierce them but meets some resistance.
Parsnip Puree:
1 pound parsnips peeled and prepared as above.
2 – 3 tablespoons butter
Sea or kosher salt
Freshly ground pepper
If using the puree for soup, cook parsnips in 4 cups of salted rapidly boiling water for 10 – 12 minutes until tender but not soft (the point of a knife meets slight resistance). If serving as a side dish, they are fine boiled as above, but steaming maintains more of the flavor. Cooking time is approximately the same; test with knife as above.
Puree parsnips in a food processor until smooth. If serving as a side dish, add butter and seasoning; this can be made a day ahead and reheated in the microwave.
Parsnip Soup:
Puree of 1 pound of parsnips, prepared as above, but without butter or seasoning
1 cup light cream or milk
4 cups reserved water from boiled parsnips
Sea or kosher salt and freshly ground pepper
Star anise, ground in a mortar and pestle or a spice grinder (optional)
Put water and puree in a medium sauce pan and bring to a simmer; do not let it boil. Whisk to blend or use an immersion blender. Mix in milk or cream and add a small volume of water if you prefer a thinner consistency. Add salt and pepper to taste. Serve with a pinch of powdered anise, if using. |
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| How to Prepare : |
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LOGIN HERE |
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Localvore News |
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There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott
To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org |
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