Parsnips

I recently discovered parsnips with the aide of Alton Brown of Goods Eats on the Food channel. I have used parsnips before but only in a stew. Now I have a whole repertoire of recipes that I can use parsnips in.
In an episode called Undercover Veggies I, the host Alton Brown manages to sneak parsnips into several tasty treats in an effort to tempt his niece into eating her vegetables. I also purchased the episode for my iPad so I can watch Alton making the recipes while I follow along. You too can try his trick of incorporating this tasty veggie in your meals using the following recipes.

Parsnip Muffins

Source: www.foodnetwork.com - Recipe courtesy of Alton Brown

1 oz. sliced almonds
Nonstick spray
8 1/2 ounces all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3 whole eggs
3/4 cup plain whole milk yogurt
1/4 cup vegetable oil
8 ounces sugar
10 ounces grated parsnips
Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375 degrees F. Bake the nuts until lightly toasted, approximately 20 minutes while the oven heats. Meanwhile, spray a standard 12-cup muffin tin with the nonstick spray and set aside.
Combine the flour, baking powder, baking soda, nutmeg, and salt in the bowl of a food processor, and process for 5 seconds.
Whisk the eggs, yogurt, vegetable oil, and sugar in a large mixing bowl until combined. Add the flour mixture and parsnips, and fold with a spatula until all of the flour is moistened, there will be some lumps. Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake for 20 to 25 minutes or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.

Pearsnip Sauce

Source: www.foodnetwork.com - Recipe courtesy of Alton Brown

1 pound parsnips - peeled and cut into 1-inch pieces
1 pound pears, peeled - cored, and cut into 1-inch-pieces
3 T. maple syrup
1 teaspoon orange zest
1 1/2 cups freshly squeezed orange juice
1/4 teaspoon ground cardamom
Pinch kosher salt
Pinch freshly ground clove
1 T. freshly squeezed lemon juice
Place the parsnips, pears, maple syrup, orange zest, orange juice, cardamom, salt, and clove into a microwave safe, sealable 3 to 4 quart container. Cover with a lid, leaving one corner open to allow steam to escape. Microwave on high for 10 to 15 minutes or until the parsnips and pears are fork tender.
Add the lemon juice and puree to your desired consistency using an immersion blender. Serve warm or chilled. Store in an airtight container for up to 3 days, refrigerated.

Parsnip Crisps

Source: www.foodnetwork.com - Recipe courtesy of Alton Brown

2 quarts pure peanut oil
1 pound parsnips
Kosher salt
Freshly ground black pepper
Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F.
Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.

Mashed & Fried Parsnips

Source: http://www.allotment-garden.org

2 cups boiled, mashed parsnips
4 ozs. flour
Egg
breadcrumbs
2 T. butter
Salt
pepper to taste
Combine the mashed parsnip, salt, pepper and flour, beat in the butter. Form the mixture into balls or croquettes. Beat the egg, add the breadcrumbs and dip the balls into the mixture. Deep fry until golden brown. Serve hot.
This recipe originally appeared in the National Vegetable Society Bulletin

Parsnip and Mushroom Souffle

Vegetables by Time Life

9 med.-sized parsnips (about 1 1/2 lb.)
1/4 lb. fresh mushrooms, sliced (about 1 1/2 c.)
1 garlic clove, crushed
8 T. butter
3 T. heavy cream
4 egg yolk
salt & pepper
4 egg whites, beaten until stiff
Boil the parsnips until tender. Meanwhile, cook the mushrooms and garlic together gently in 2 T. of the butter. Peel the parsnips when cooked and put them through a food mill. Stir in the mushroom mixture, the remaining butter, the cream and the egg yolks. Season well and gently fold in the egg whites with a metal spoon.
Pour the mixture into a 1-quart collared soufflé dish. Bake at 450 F. until the souffle has risen and is brown on top, about 20 minutes. Serve immediately. Print this post