Parsnip Recipes

APPLE PARSNIP MASH (A GREAT ALTERNATIVE TO MASHED POTATOES!)

• 1 pound parsnips, peeled and cut into 1/2-inch pieces

• 1 pound apples (such as Honeycrisp or Fuji), peeled, cored, and cut into 1/2-inch pieces
• 1 cup water
• 1 tablespoon unsalted butter
• salt and ground pepper

1. In a medium saucepan, combine parsnips, apples, and water. Cover and bring to a boil over medium-high. Reduce heat to medium and cook, covered, until parsnips are completely tender, 25 to 30 minutes.
2. Transfer mixture to a food processor, add unsalted butter, and process until smooth. Season with coarse salt and ground pepper.

CURRIED APPLE PARSNIP SOUP

• 1 tablespoon unsalted butter

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 1/2 tablespoons curry powder
• 6 cups low-salt chicken broth
• 1 1/2 pounds parsnips, peeled, cut into 1-inch pieces

• 2 medium Granny Smith apples
• 1 cup plain whole-milk yogurt, whisked to loosen

1. Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil.
2. Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from heat; cool 15 minutes.
3. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Cover and chill.)
4. Peel, quarter, core, and coarsely shred apples. Stir apples and yogurt into soup.
5. Warm soup over medium heat, stirring occasionally (do not boil). Season with salt. Divide soup among 6 bowls. Garnish with fried apple peel.

MAPLE GLAZED PARSNIPS

• 2 cups parsnips
• 1 tbsp maple syrup
• 1/2 tsp butter
• 2 tbsp walnuts (chopped and toasted) – optional

Dice parsnips to 1/2 inch and place on oiled baking pan with salt sprinkled on top.  Bake at 400 degrees until soft – about 30 minutes.

Combine maple syrup and melted butter and pour over cooked parsnips.  Top with walnuts and serve.