Seasonal Feature: Parsnip

What

A cousin to the carrot, the parsnip is often overlooked. But before the potato arrived in the 19th century, the parsnip had a more glamorous career, starring in many dishes from roasts to casseroles. Romans even considered it to be an aphrodisiac because of its long, slender shape. When it fell from favor, it escaped North American cultivation and went wild, ending up on many state lists as an invasive species.

Why Try

Give the humble parsnip a chance. Rich in potassium and high in fiber, it has more nutritional value than a carrot and a stronger, more pronounced flavor. It’s also has a mere 55 calories per serving.

How to Use

Parsnips can take center stage in a variety of dishes :

• Roasted – tossed with some olive oil, salt, pepper and fresh rosemary, they turn caramelized in a hot oven
• Soup – braise diced parsnips in vegetable stock with onions, leeks and carrots. Puree the soup in the blender and add a touch of cream for richness.
• Sautéed – peel and dice for a quick sauté on the stove.
• Mashed – boil them with potatoes and make a mash with fresh herbs