More About Parsnips

I’ve loved getting calls and emails from you guys about what you’re cooking and your variations on some of the recipes on this blog. Thank you! Love it! Keep it coming!

Some of you have asked me about parsnips – what are they anyway? They look like a white carrot (not to be confused with actual white carrots) but they have a sweet flavor that hints of cinnamon or nutmeg. The carb-fiber ratio is similar to a potato.

Marilyn shared the Carrot Parsnip Soup recipe with her family and her mom, Connie, emailed this recipe back which I think is so fun:

Another Parsnip variation you might enjoy as a side dish with pork:
1 apple, cored and sectioned. Don't bother to peel.
1 parsnip, peeled and sliced ~ 1/4"
1 mild onion, peeled and sliced

Spray a small skillet with Pam, add veggies, cover and cook over a low heat until the parsnips are tender. The onions can caramelize a little but don't let them burn. Stir occasionally.

Original idea from Laura Ingalls Wilder book " Farmer Boy" but we added the parsnip.

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Thanks, Connie!

For Christmas Marilyn made parsnips sautéed in butter and olive oil with sliced persimmons (add the persimmons halfway through cooking the parsnips) and just a dusting of sugar. I believe she popped it in the oven for a few minutes to roast it a bit. Another fun variation!

Keep the comments coming! Love you all!