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Roasted Parsnips

Spiced parsnip Soup

Root Vegetable Puree

Winter Vegetable Pasta with Cheese
Parsnips

Roasted Parsnips

This dish can be served as an appetizer, warm atop a bed of lightly dressed greens, or cool with a spicy, garlicky aioli. To roast parsnips, simply cut them into even sized chunks, rub then with olive oil, and sprinkle them with salt and pepper. Put them in a roasting pan and into a 400 degrees oven until they are tender, about 45 minutes. You can also add parsnips to the pan when roasting mea and other vegetables such as Rutabagas, Carrots, Winter Squash; just add them during the last hour of cooking.

 

 

Spiced Parsnip Soup

2 tablespoons butter
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken bouillon
3 1/4 cups boiling water
1/2 cup heavy cream
salt and pepper to taste
1 pinch red pepper flakes or paprika for garnish

1.Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
2.Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

 

 

Root Vegetable Puree
1 large head garlic, roasted until soft
1 pound celery root, peeled, cut into 1-inch pieces
1 pound rutabaga
1 pound parsnips, peeled and cored
2 pounds Yukon gold or russet potatoes, peeled, cut into 2-inch pieces
2 cups whole milk
6 tablespoons unsalted butter
Kosher or sea salt
½ teaspoons freshly ground black pepper
Remove the softened pulp from the roasted garlic. Mash and set aside. Put the celery root and potato cubes in a large pot. Cover with cold water by about 2 inches. Bring pot to a boil, then add 1 tablespoon salt. Cook until vegetables are tender (20 to 25 minutes). Drain well. Meanwhile, heat the milk and butter in a small pot until scalded. Stir in the roasted garlic puree. Puree the celery root and potatoes through a food mill or potato ricer. In a large bowl, combine the pureed vegetables, pepper and the milk/butter/garlic mixture to make a firm but creamy consistency. Season with salt to bring out the full flavor of the puree. If you’re not serving immediately, keep it warm in a heat-proof bowl over simmering water. If the puree needs to sit for more than 10 minutes, add more hot milk. Courtesy of A Healthy Kitchen by Chef Dio and Terese’s catering company.

 

 

Winter Vegetable Pasta with Cheese
12 ounces angel hair or linguine pasta
3 tablespoon olive oil
1 onion or leek cut into small wedges
2-3 garlic cloves minced
2 tablespoons balsamic vinegar
½ cup chicken or vegetable broth
4 cups cooked winter vegetables such as parsnips, rutabagas, winter squash, beets, broccoli, cauliflower, cabbage, and kale cut into bite size pieces
2 tablespoons chopped oregano
3 tablespoons chopped Italian parsley
Salt and pepper
6 ounces cheese; feta, goat cheddar or Jack crumbled
¼ cup grated Romano, Parmesan or Asiago Cheese
Cook the pasta according to package directions. Drain and place in a large bowl. Meanwhile, heat the oil in a large skillet over medium heat, add the onion and cook for 4 minutes or until almost soft. Add the garlic, vinegar and broth. Bring to a boil, reduce the heat to low and simmer for 5 minutes. Add the cooked vegetables, oregano, parsley, and season with salt and pepper. Simmer for 3 minutes or until heated through. Pour over the pasta, top with the cheese, and toss to coat well. From Your Organic Kitchen