1 lb. parsnips, cut into inch-thick strips
Veggie or olive oil
Salt and freshly ground pepper
¼ cup grated Parmesan
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, toss the parsnips with just enough oil to lightly coat them, and season with salt and pepper. Spread the parsnips on a baking sheet so the pieces do not touch. Roast the parsnips until tender, about 10-15 minutes, shaking the pan occasionally so that they do not stick.
3. Spread the Parmesan on a plate. Remove the parsnips and toss them with the cheese to lightly coat. Return the parsnips to the oven, and continue roasting until the cheese is melting and slightly browned, about 5 minutes. Serve hot.
Parsnip & Carrot Skillet
2 cups parsnips, sliced
2 cups carrots, peeled and sliced
3 Tbsp. canola oil
1 medium onion, chopped
1 clove garlic, minced
2 Tbsp. soy sauce
Steam parsnip and carrot slices until just tender, about 10 minutes. In a large skillet, heat oil. Sauté onion and garlic over medium heat, until soft, about 3 minutes. Stir in the soy sauce. Add the cooked parsnip and carrot slices and mix well. Cook the mixture, stirring now and then, over low medium heat. The longer the vegetables cook, the more caramelized they become.
Potato, Parsnip, and Celeriac Soup
1 Tbsp. unsalted butter
1 Tbsp. extra-virgin olive oil
2 large leeks, white and green parts only, sliced
2 large potatoes, (about 1 pound), peeled and diced
2 medium parsnips (about 8 ounces), peeled and diced
1 medium celeriac (about 10 ounces), peeled and diced
2 large cloves garlic, chopped
1 tsp. ground mustard
4 large sprigs thyme
1 bay leaf
1⁄4 cup dry white wine or dry vermouth
4 cups veggie broth
1 cup water
1⁄4 cup heavy cream (optional)
1 Tbsp. fresh squeezed lemon juice, more as needed
1. In a large soup pot or Dutch oven, heat the butter and oil over medium-low heat. Add the leeks and 1⁄2 tsp. salt and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the potatoes, parsnips, celeriac, and garlic, cover the pot, and stir occasionally until the veggies are heated through and softening a bit on the edges, about 10 minutes. Add mustard, thyme and bay leaf and continue to cook for 2 minutes, or until aromatic. Add the wine and cook until the liquid has completely evaporated about 1 minute.
2. Add the broth and water, cover the pot partially, and increase the heat to medium-high. Bring just to a boil, then lower the heat to maintain a gentle simmer. Continue to cook, partially covered, until the veggies are completely soft and have started to break down a bit, 45 minutes to 1 hour.
3. To finish the soup, remove and discard the thyme sprigs and bay leaf, and working in batches, carefully puree the soup in a blender (or use an immersion blender). If you prefer a thinner soup, add a little more water to adjust the thickness.
4. Stir in the cream, lemon juice and taste. Adjust with more lemon juice or salt as needed and reheat as necessary.
Roasted Winter Vegetables
6-8 cups winter vegetables: potatoes, sweet potatoes, carrots, turnips, parsnips rutabagas, beets, winter squash, celeriac (peeled and cut in 1- inch pieces or slices ½ inch thick).
2 tablespoons oil
1 tablespoon dried or 3 tablespoons fresh herbs such as rosemary, thyme, parsley, oregano
Toss ingredients together (keep onions separate, as they will roast faster; add them to the pan 10 minutes into the baking time). Spread in a single layer on greased baking pans. Roast in a preheated oven at 425 until tender, 30-45 minutes, stirring occasionally. Season with salt and pepper.