Tips and Recipes
for Brookfield Farm Crops

Parsnips
(Pastinaca sativa)

Parsnips are native to Europe and western Asia. They have been cultivated for their yellowish, carrot-shaped roots since the time of the ancient Greeks. Parsnips were introduced to North America at the beginning of the seventeenth century, and their use spread rapidly among Native Americans. Now, the vegetable gets as many quizzical looks as absolute raves. Their taste is best only after the frost, so we wait until the bitter end to harvest these. If you are unfamiliar with them, wash, peel them, steam them, and mash them for an amazingly sweet, distinctive taste. Parsnips are rich in vitamin C.

If you are unfamiliar with them, wash them, peel them, steam them, and mash them for an amazingly sweet, distinctive taste.

Recipes:

Mustard-Glazed Roasted Root Vegetables

1 lb carrots
1 lb parsnips
1/2 lb turnips
2 large potatoes
3 large sw potatoes
1/3 c olive oil
2 tsp curry powder
1 tsp hot paprika
1/4 c maple syrup
3 tbsp dijon mustard
1 tsp salt
1 tsp dried thyme
1 tsp black pepper

Pre-heat oven to 375F. Set out 2 large roasting pans. Cut vegetables into lengths that are approx. the same size and thickness (preferably 3" x 3/4"). Place in a large bowl (you should have about 12 cups of veggies). In a medium bowl, whisk together the remaining ingredients. Pour over the vegetables and toss to coat well. Spread vegetables between the roasting pans in a single layer. If packed too tight, they won't roast. Roast uncovered for 1 hour. Toss 2-3 times during cooking taking care not to break up the vegetables.
This recipe was given to us by our shareholders Jean & John MacKimmie who say it's their favorite way to use all of the root vegetables from the farm.

Sesame-Glazed Parsnips

1 ½ cups parsnips, peeled and cut in ¾" chunks
1 ½ cups carrots, cut similarly
1 Tbsp sesame seeds
2 tsp butter or oil
2 Tbsp maple syrup
½ tsp salt
juice of 1 orange (1/2 cup)

Steam parsnips and carrots together until barely done.
Toast sesame seeds in a medium sized skillet over medium flame. When they begin to turn color slightly, add oil or butter, maple syrup, salt, and orange juice. Stir in carrots and parsnips. Turn heat up to medium high and cook, stirring with increasing frequency, until liquid is reduced to a glaze. Makes 4 servings (about 2 cups)

Suey's Roasted Miso 'Snips

Parsnips
Olive oil
your favorite flavor of miso (i tend towards the darker kinds)

Wash and cut parsnips into french fry size. In a separate bowl, combine miso and olive oil until tomato sauce consistancy.
Dump the parsnips in the bowl and get them good and coated.
Spread the snips out on a cookie sheet and put on the middle rack of a 350 degree oven until they're tender (about 25 min.)

Parsnip Patties

4 cups raw parsnips, peeled and cut into chunks
1 onion, minced
1 Tbsp oil
1 tsp dried tarragon
2 eggs, beaten briefly
1 tsp salt
½ cup finely chopped walnuts
2 cups whole-grain bread crumbs

Steam parsnips until tender-10 or 15 minutes. While parsnips are cooking, sauté onion in oil. Add tarragon
Mash parsnips with potato masher (a few lumps are okay). Stir onion into mashed parsnips with egg, salt, and walnuts.
Preheat oven to 350 degrees F
Form parsnip mixture into patties, using about 1/3 cup for each. Spread half the bread crumbs on a greased baking sheet and place patties on crumbs. Press remaining crumbs on top. Bake for 20 minutes. Makes 12 patties.

Storage Tips: