The parsnip has very ancient origins that have seen it widespread in Europe and also in the American colonies, where it was used to prepare wine. Today it is one of the tastiest vegetables that can be served during the winter months. You can roast it with rosemary to enhance its taste, vaguely reminiscent of hazelnuts, or take advantage of its natural sweetness to prepare a dessert.
Ingrediants
- 1 kg of parsnips
- Salt and pepper
- Herbs and seasonings to taste
- 125 ml of extra virgin olive oil (savory recipe)
- 30 ml of extra virgin olive oil and 80 ml of honey or maple syrup (sweet recipe)
Steps
Part 1 of 2: Serve the parsnip as a side dish
Step 1. Preheat the oven
Set it to 200 ° C.
Step 2. Wash the parsnip roots
Scrub them under running water to remove any dirt residue. Remove the ends and leaves if they are still present.
Step 3. Boil the parsnip roots if you want them to have a soft texture
You can cook them directly in the oven or you can boil them first to prevent them from becoming dry or chewy. If you have chosen to boil them, put them in boiling salted water (whole or cut in half) and let them cook for 8 minutes or until they have softened a little. Rinse them with cold water until they stop smoking, then pat them dry with a clean kitchen towel.
- If the diameter of the parsnip roots reaches 3 cm, it is advisable to boil them before putting them in the oven, to soften the woody and fibrous heart. If you don't intend to boil them, remove and discard the middle portion from the larger roots.
- The boiling water will loosen the peel of the parsnips which will then come off very easily even with your hands. If you don't intend to boil them, avoid peeling them, as the tastiest part is right under the peel.
Step 4. Cut the parsnip into even pieces
Cut it into pieces about 7-8 cm long. Divide them into quarters where they are thickest and half where they are thinnest. Alternatively, you can cut it into sticks to reduce cooking time.
Step 5. Season the parsnips with extra virgin olive oil and spices
Pour the oil over the parsnip pieces. Stir with clean hands to evenly distribute the dressing. If desired, add salt, pepper plus a combination of your favorite spices and herbs. You can take a cue from these ideas:
- Use rosemary, thyme and a couple of crushed garlic cloves;
- Use a mixture of coriander and cumin.
Step 6. Spread the parsnip pieces into the pan
If the parsnip is raw, cover the pan with aluminum foil to retain moisture and prevent it from drying out or losing too much of its volume. If, on the other hand, you have pre-cooked the parsnip in boiling water, you can avoid covering the pan.
Step 7. Cook the parsnips until golden
You will know that it is ready when it has turned golden or lightly toasted, but without losing volume. If you have previously boiled the parsnip, this will take about 20 minutes; if it is raw, let it cook for about three quarters of an hour. Check them before the timer expires, as the cooking time can vary depending on the type of cut.
For a more even browning, check the parsnip after 10 to 20 minutes and turn the pieces that are sticking to the pan
Step 8. Serve her immediately
Like potatoes, parsnips tend to have a dry texture that improves when paired with butter, cream, or yogurt. If you wish, you can also add chopped fresh herbs (combined with spices), for example chopped fresh coriander if you have previously used dried coriander and cumin.
You can keep the parsnips warm in the oven on low while you prepare the rest of the dinner
Part 2 of 2: Making a Dessert
Step 1. Preheat the oven
Set it to 200 ° C.
Step 2. Prepare the parsnip roots
Rinse and scrub them to remove any dirt residue. Strip off both ends and cut them into even pieces.
Remove the middle portion, which has a woody and fibrous texture, from the larger roots
Step 3. Arrange the parsnip pieces in a tin lined with foil
Since you will have to glaze them with honey or maple syrup, it is best to line the pan with aluminum foil so you won't have difficulty cleaning it.
Step 4. Season the parsnip
Prepare the dressing that will serve to flavor the parsnip using approximately one part of extra virgin olive oil, three parts of honey or maple syrup, salt and pepper (if you prefer to dose the ingredients precisely, use 30 ml of extra virgin olive oil of olive and 80 ml of honey or maple syrup for a kilo of parsnips). Blend the seasoning and distribute it evenly over the parsnip while stirring.
- If the honey is cloudy and semi-solid, heat it until it is liquid enough to pour.
- You can use pancake syrup, but it doesn't have the same intense taste as real maple syrup. Avoid the diet versions as sugar is needed to caramelize the parsnip.
Step 5. Let the parsnip cook until soft and golden
It will take 20 to 40 minutes, depending on the type of cut. Turn the parsnip sticks when the top is golden.
