Parsnip

Roasted Roots with Balsamic Vinaigrette

Tamara Stimpson

This recipe comes from Canadian Living and is a great side dish to any main- especially roast turkey!

 

Ingredients:

1 small acorn squash

4 parsnips

4 carrots

2 sweet potatoes

3 small onions

3 tbsp extra virgin olive oil

1 1/2 tsp dried sage

1/2 tsp each salt & pepper

Vinaigrette:

1 tbsp extra virgin olive oil

1 tbsp white balsamic vinegar

1/2 tsp Dijon mustard

Pinch each of salt, pepper & granulated sugar

 

  • Peel squash, parsnips, carrots and sweet potatoes. Cut into 1" cubes; place in a large bowl.
  • Leaving root end intact, cut onions into 1/2" wedges. Add to bowl along with oil, sage, salt and pepper; toss to coat.
  • Spread out on a greased roasting pan; roast in 425F oven, stirring once, until tnder, 60 to 75 minutes.
  • Meanwhile in a serving bowl, whisk together oil, vinegar, mustard, salt, pepper and sugar; add vegetables and toss to coat.

Parsnip and Ginger Soup

Tamara Stimpson

My children love this one!

 

Ingredients:

2 tbsp EVOO (Extra Virgin Olive Oil)

1 onion, chopped

1 clove of garlic, peeled and chopped

1 carrot, peeled and chopped

1 lb parsnips, peeled and chopped

1 tbsp freshly grated ginger

4 1/2 cups of vegetable stock

2 tsp of creamy peanut butter

1 tbsp Tamari (or regular soy sauce)

salt & pepper

 

  • In a large pot, saute onion in EVOO until translucent and then add the garlic, ginger, carrot and parsnips. Saute for a few minutes and then add the stock.
  • Bring soup to a boil and then reduce heat. Simmer until parsnips are tender.
  • Add peanut butter and tamari to taste.
  • Puree with an immersion or standing blender.

Spiced Parsnip Soup

Ingredients:

3 tbsp butter

1 onion, chopped

1 1/2lbs parsnips, peeled and diced

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp chili powder

5 cups vegetable stock

2/3 cup light cream

  • Melt the butter in a large Dutch oven over medium high heat. Add the chopped onion and parsnips and saute for approximately 3 minutes. 
  • Stir in the spices and cook for 1 minute more, or until fragrant.
  • Add the stock, and bring to a boil. Reduce the heat, cover and simmer for 45 minutes, or until the vegetables are tender.
  • Cool slightly and then puree in a blender or food processor until smooth.
  • Return to the pot and add the cream, heating gently. 
  • Put into bowls and garnish with fresh coriander...ENJOY!