Fall is finally here and with it comes the season's bounty of delicious root vegetables, cabbages and winter squashes! What I'm excited about, though, is the parsnips. Parsnips look like big, white carrots. They have a complex, spicy, tangy flavor and a velvety texture that can't be beat! Best of all, parsnips are CHEAP!:P Today, I will post my favorite parsnip recipes.
(I swear this pie turns out absolutely delicious! So good...And good for you too!)
1 pie crust (I buy frozen ones on sale, but you could always make your own)
2 pounds parsnips, peeled, cored and cut into chunks (To core, just cut the parsnip in half and remove the woody center)
1 1/2C buttermilk (DON'T use powdered!!!)
2/3C brown sugar
Bring a pot of water to a boil. Add the parsnips and cook until tender, 12-15 minutes. Drain the parsnips and let sit for 5 minutes. Return the parsnips to the cooking pot and mash with a potato masher. Measure out 2C of the parsnip mash and reserve the rest for another use. (I like to use parsnip mash to flavor soups and stews!) Puree the 2C parsnip mash and the buttermilk in a blender until smooth. Transfer the mash to a mixing bowl and beat in the sugar, eggs and spices, stirring until the sugar dissolves. Pour the filling into the pie crust and bake for 1 hour. A toothpick inserted into the center of the pie will come out clean. Cool on a wire rack for at least an hour. Serve cold or at room temperature. I prefer cold with whipped cream on top!
Parsnip and leek soup
1 onion, diced
6C chicken or vegetable broth
2 leeks (White and light green parts only) trimmed, washed and sliced into 1/4 inch pieces
1 pound parsnips, peeled, cored and diced
1 pound potatoes (I prefer yellow!) peeled and cut into dice
Melt the butter in a large, heavy soup kettle. Add the onion with some salt and cook until the onion is soft. Add the broth, leeks, parsnips and potatoes and boil briskly for 5 minutes. Add the turmeric. Turn down the heat and simmer until the vegetables are very soft, about 15-20 minutes longer. Puree the soup in a blender and strain it through a medium sieve (It is not strictly necessary to strain it...I almost never do!) Add more broth if the soup is very thick. I can't wait to make this soup over the weekend! I like to drizzle a little buttermilk over the top, just before serving.
2 pounds parsnips, peeled, cored and cut into chunks
1/2C evaporated whole milk, or cream or even buttermilk
1Tbsp lemon juice
1Tbsp fresh chives, or dill
Cook the parsnips in boiling water until tender. Drain the parsnips and let sit for 5 minutes. Return the parsnips to the cooking pot and mash with a potato masher. Add the lemon juice, milk, cream, or buttermilk and butter and whip the parsnips with a large wooden spoon. Season to taste with salt and pepper and sprinkle the herbs over the top. So good...Even tastier than potatoes! Mashed parsnips go really good with steak that has been marinated in a sugar bourbon marinade and then grilled. I have some steak in the freezer right now...I know what I'm defrosting over the weekend!:P