I like to think of parsnips as the sassy, mischievous cousin of the carrot; what Serena was to Samantha. Both are members of the tap root family, but parsnip never rose to the same level of fame as the carrot. It’s difficult to compete with anything orange, I suppose, especially with children. But Parsnips have a grown-up almost spicy taste (think cardamom) that carrots just can’t match.
I never had a great affinity for parsnips. I could always take them or leave them. That was until Chef Brian Patterson, my Culinary Techniques 101 instructor at L’Academie de Cuisine, pureed some with a little butter, cream, and lemon juice and created something out of this world. When I tasted them, I had something of a food epiphany – an re-affirmation that the simplest recipes really are the best. With just a few ingredients, Chef Brian turned something that grows in the dirt into something elegant and delicious.
In ancient times, parsnips (Pastinaca sativa) grew wild throughout Eurasia and were cultivated for their sweetness. Europeans brought them to the United States in the 1600s. They fell from favor as other sources of sweetness became readily available, but parsnips make a great winter staple. They’re available from fall until early spring and will keep for a month in the refrigerator.
Parsnips require cold weather in order to convert their starches to sugar. Only after the first frost are they ready to be harvested. You should never see local varieties at your farmers markets during the summer months. The most coveted, and widely grown, variety are the hollow crown. Look for small-to-medium sized parsnips. Larger ones can have a woody core that has to be cut out. You want parsnips that are firm and have a smooth skin. Avoid any with spots. Sprouting from the stem end is an indication that the parsnips are old.
Parsnips are, more or less, too fibrous to be eaten raw. Only the root is edible. (The stems are actually quite dangerous and require gloves when handled.) Always cook them, and be sure to trim away the knobby ends. They have a natural affinity for cream, butter, apples and brown sugar, as well as ginger, maple syrup, and nutmeg. While the recipe below calls for pureeing them, they also roast beautifully, as in this recipe for root vegetable salad.
Store them in a cold root cellar or in a plastic bag in the crisper section of your refrigerator They prefer humidity.
Parsnips Puree
If you, or someone you know, has never tasted parsnips, this recipe is the perfect introduction. Even if you don’t care for the ivory colored tap roots, this recipe will change your mind. Its amazing what a few ingredients and simple puree can do. It is the small amount of lemon juice that brightens them up and makes this dish so special.
Unlike mashed potatoes, pureed parsnips don’t need copious amounts of butter to bring out their rich flavor. Also, you don’t want to serve large mashed potato sized portions. A couple of spoonfuls alongside your entrée and other sides will do just fine.
Makes: 4-6 servings
Ingredients
4 cups parsnips, peeled and roughly diced into 1 inch pieces (about 1 lb.)
4 tablespoons unsalted butter, separated
1/2 to 2 cup chicken or vegetable broth, low sodium, preferably homemade
1/4 cup heavy cream, plus more
1 1/2 teaspoons fresh lemon juice
Kosher salt
Black pepper, finely ground (optional)
Preparation:
In a 2 1/2 or 3 quart sauce pan, add the parsnips, a pinch of salt, one tablespoon of butter and enough broth to cover halfway up the parsnips, about 1/2 cup. Cover the sauce pan with either a lid or a round of parchment paper cut to the size of the pan and pressed down over the vegetables (a letuve-style).
Place over high heat and bring to a boil. Lower the heat and maintain a constant simmer. (Alternatively, once the broth has reached a boil, you can place the pan into an oven thats been pre-heated to 325-350°F.) Continue to cook, checking repeatedly to make certain the liquid does not evaporate before the parsnips are fully cooked. Add more broth as needed. Cook until vegetables are mushy but still hold their form and most of the broth has been evaporated, about 15-20 minutes
In the bowl of a food processor add the cooked parsnips along with any remaining broth and the rest of the butter. Puree until parsnips break down. Add enough cream to obtain a consistency similar to that of mashed potatoes, at least 1/4 to 1/3 cup. Stop pureeing. Transfer the parsnips back to sauce pan. Add the lemon juice and mix thoroughly. Season and taste for salt, which will depend on the amount of salt that was in the broth. Start with a 1/4 to 1/2 teaspoon and work-up from there. If using pepper, add to taste.
Serve immediately. Will keep refrigerated for 2-3 days.
Note: the broth used can greatly influence the final taste of the parsnips. Chicken broth worked best, but if you prefer using vegetable broth, use a milder one.
Loading ...