A great comfort food to get you through the winter doldrums (or a depressing Superbowl). This is a very flexible recipe. Turnips, small diced sweet potatoes, and carrots would also work as your primary veggies. Substitute the beef for ground pork, chicken, goat (chorizo!), turkey or tofu (though I’d recommend adding the latter about 30 minutes from the end of cook time). As always, make it your own!
Parsnips– (root vegetable)
Parsnips are the same size and shape as carrots, but have a totally different flavor. They look like a white carrot with a creamy texture and sweet flavor. They have a woody core, the larger the parsnip, the tougher the core will be.
Parsnips can be roasted, pureed, boiled, steamed, or mashed. They can be used in recipes that call for carrots.
For those storing the beets, carrots and parsnips, Farmer Jamie reminds us that a good way to preserve your root veggies is to give them a good rinse and pat dry when you get them home. Toss them in a ziploc bag in the fridge, and this will help to avoid the wilty wobbly veggies. Separate greens from the veggies right away too (such as with the radishes). If the bite of a radish is too much, you can cut them and leave them soaking in water in the fridge for a few days, and this will reduce the bite while keeping the veggies crisp.
These roots store for longer periods in a root cellar. Click on “Carrots” to see homemade root cellar options.
Vitamin C and K, folate, potassium, fiber
Roast em up with other root veggies, drizzle with melted butter and maple syrup!
Recipes Using Parsnips
This recipe link was shared on the Springdell CSA Facebook page by Fellow Springdellian Susan M. Thanks, for sharing, Susan, and thanks to the Unofficial Food Critic for the idea! The curry with the potatoes and parsnips adds a spice and sweetness in all the right places for a hearty side. Serve with tzatziki, chutney, and naan (or just gobble it right out of the pan like I did…)
No parsnips? Try it with turnips!