What To Do With A Bag of Parsnips ~ As Seen On CTV Morning Live Ottawa

I’ve loved root vegetables for as long as I can remember. Parsnips being one of my all time faves! If you’re looking to up your parsnip game and/or start incorporating them into your diet – the following recipes will be sure to please.

Note: If you have my cookbook (Delicious & Doable ~ Recipes For Real and Everyday Life *click here) you know I rarely peel any vegetables (with the exception of rutabaga and turnip): including parsnips. Simply wash well, and prepare recipe. You’re welcome to peel, but I don’t think it’s a necessary step.

Roasted Parsnips With Mint Pesto & Pomegranate Seeds

Many roasted parsnip (or root vegetable) dishes are swimming in maple syrup/honey and/or brown sugar – my recipe only has a touch of maple syrup (just enough to enhance the natural flavour of the parsnips). The remaining flavours come from the parsnips themselves and the fresh bright flavour of the mint pesto. Note: this recipe doubles (for a larger crowd) and/or halves (for a more intimate crowd) easily.

Mint Pesto

• ¼ cup (60 mL) peanuts (or almonds, walnuts, or cashews)
• 1 clove garlic
• 3 cups (750 mL) lightly packed baby spinach and/or baby arugula
• 1 cup (250 mL) lightly packed fresh mint leaves
• 2 green onions, roughly chopped
• ¼ cup (60 mL) grated Parmesan
• 1 tsp (10 mL) minced fresh ginger
• ¼ tsp ( 1 mL) each of salt and pepper
• finely grated zest and juice of half a lemon
• ¼ cup (60 mL) olive oil

Directions

1. Place nuts and garlic in a food processor fitted with a metal blade. Pulse until well chopped.
2. Add spinach and mint and pulse until finely chopped (scrape down side of bowl if needed).
3. Add remaining ingredients (except for oil) and pulse until well combined.
4. With the motor running – drizzle in oil.
5. Cover and refrigerate until ready to serve. Makes about ½ cup (125 mL).

Roasted Parsnips

Ingredients

• 2 lb (900 g) parsnips, well washed, skin left on
• 2 tbsp (30 mL) vegetable oil
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1 tbsp (15 mL) melted butter
• 2 tsp (10 mL) maple syrup
• 1 clove garlic, minced

Garnish

• ¼ cup (60 mL) pumpkin seeds
• Seeds of half a pomegranate

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut parsnips in French-fry-thick sticks.
3. Toss with oil, salt, and pepper. Place on a large baking sheet (or two smaller baking sheets – if using two baking pans, be sure to rotate pans halfway during roasting) lined with parchment paper.
4. Bake in centre of oven for about 30 minutes, tossing only once or twice during roasting. Remove from the oven, and let cool on baking sheet for about 10 minutes.
5. Whisk together melted butter, maple syrup, and garlic. Toss with roasted parsnips.
6. Slather prepared pesto on the bottom of a serving platter and place roasted parsnips on top of pesto.
7. Garnish evenly with pumpkin seeds and pomegranate seeds.
8. Serves 6 as a side dish.

Pickled Parsnips

Toss pickled parsnips with mixed greens, or serve as a sandwich and/or burger topper.

Ingredients

• 3 cups (750 mL) very thinly sliced parsnips (I like to use a vegetable peeler – to make ribbon like strands – but you can cut into thin rounds/coins too).
• 1/2 cup (125 mL) cider vinegar
• ¼ cup (60 mL) granulated sugar
• ¼ tsp (1 mL) salt
• Pinch chili flakes optional

Directions

1. Place parsnips in a heat proof bowl.
2. In a small pan heat vinegar and sugar over medium high heat. Bring to a boil and stir until sugar has dissolved (should only take a few seconds for sugar to dissolve).
3. Stir in salt and chili flakes (if using) and pour over parsnips and toss well.
4. Cover and refrigerate for at least 2 hours (or up to 1 week). Drain before using.

Parsnip & Apple Cake with Streusel Topping and Citrus Glaze

~ click here for the recipe

Yes, utilizing parsnips in sweet dishes is a thing…well, to me it is! This munching cake is a perfect excuse to eat cake AND consume more parsnips.

Where to Find ‘Delicious & Doable’ Across Ontario

Find ‘Delicious & Doable ~ Recipes For Real and Everyday Life’ on Amazon (click here) or at one of the below retailers across Ontario:

Type Books ~ 883 Queen Street West, Toronto
Lemonberry ~ 2 Orchard Heights Blvd #10, Aurora
Fanfare Books ~ 92 Ontario St, Stratford
Casual Gourmet ~ 1027 King Street West, Hamilton
The Post Office – 18 Front St. N, Thorold
Chef’s Paradise ~ 1314 Bank Street, Ottawa
Gift It Grey ~ 19492 Opeongo Line, Barry’s Bay
Creative Cook ~ 35 Manitoba St, Bracebridge
Muskoka Brewery ~ 1964 Muskoka Beach Rd, Bracebridge
Stephen’s Butcher Shop ~ 8 Harris St, Port Carling
Hilltop Interiors ~ 1150 ON-141, Rosseau
Cedar Canoe Books ~ 72 Main St E, Huntsville
Clark’s On Main ~ 1090 Main Street, Dorset
Bigley’s Cottage Kitchen ~ 39 Bolton St, Bobcaygeon
Farmer’s Daughter – 72 Main St E, Huntsville
Kitchen Bits ~ 1390 Kingsway, Greater Sudbury,

Heading to Muskoka this winter? Click here for a list of my upcoming cooking classes at The Creative Cook!!
Hope to see and feed many of you soon!