Though they look a bit like carrots, parsnips are distinct in that they are whitish in color. Their flavor is both a bit sweet and nutty, and they're delicious roasted or mashed. Aside from making a tasty addition to your fall table, parsnips are an excellent source of potassium and can help to lower blood pressure as well as reduce the risk of heart attack and stroke. They're also loaded with fiber, folate, and vitamin C. Pick up some fresh parsnips at Halsey Farm in Water Mill.
3 large parsnips, cut into rounds
2 Tablespoons water
1 Tablespoon olive oil
3 sprigs of thyme
Preheat oven to 350°. Put parsnips in a roasting pan and cover with water. If the roasting pan doesn't have a cover, use parchment paper instead and bake for 20 minutes. Remove cover and add thyme. Drizzle with the olive oil and toss to coat. Roast uncovered for 30 to 40 minutes or until golden brown. Sprinkle with salt and pepper to taste.
Parsnip Veggie Round-Up
2 large parsnips, peeled and diced
2 cups cooked Cannellini beans
1 large turnip, peeled and diced
1 medium sweet potato, diced
1 cup chopped kale
1 small white onion, diced
2 cloves garlic, minced
2 teaspoons minced rosemary
Salt and freshly ground black pepper to taste
Sauté the onion and garlic over medium heat for 8 minutes, adding water 1 to 2 tablespoons at a time to keep from sticking to the pan. Add the rosemary and cook for another minute. Add the beans and all other vegetables except for the kale and cook for about 10 minutes, or until the vegetables are tender. Add the kale, season with salt and pepper, and cook for about another 5 minutes.