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Recipe Corner
by Tiana Celesia, R.D.

The Humble Parsnip

It's the new year. A time for starting new projects, working on new resolutions, and perhaps trying new foods.

Although certainly not new to the root vegetable family, parsnips are a much-under-appreciated nourishing food. They are simple to prepare and with a little imagination can be used in many creative ways.

Fall and winter is their peak season, and if purchased fresh and crisp, parsnips should keep 2-3 weeks in plastic bags in the refrigerator. Clean and trim parsnips like you would a carrot. Add chunks to soups and stews, or steam, bake, stir-fry, roast or mash them. Parsnips are a good source of potassium and vitamins A & C. They are nutritious any way you slice them, so please pass the parsnips!

To cook the simple way, cut into chunks, season as desired and cook until fork tender by boiling for about 10 minutes, steaming for 7-10 minutes or baking at 350 degrees F. covered for 30-45 minutes and then uncovered an additional 15 minutes. Boil or steam them a bit longer (about 12 minutes) if used for mashing.

Sesame-Glazed Parsnips
From Laurel's Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal)
serves 4)

1-1 1/2 cups parsnips, peeled and cut into 3/4" chunks

1-1/2 cups carrots, cut into 3/4" chunks

1 tablespoon sesame seeds

2 teaspoons butter or oil

2 tablespoons maple syrup

1/2 teaspoon salt

juice of 1 orange (1/2 cup)

Steam parsnips and carrots together until barely done. Toast sesame seeds in a skillet over medium heat. When they begin to turn color slightly, add oil or butter, maple syrup, salt and orange juice. Stir in carrots and parsnips. Turn up heat to medium high and cook, stirring frequently, until liquid is reduced to a glaze.

Nutrition per serving: 114 calories, 20 grams carbohydrate, 2 grams protein, 4 grams fat, 4 grams fiber.

Baked Garlic Parsnips
From Cooking on the Right Side of The Brain, by Vicki Rae Chelf
serves 4

1 tablespoon olive oil

4-8 small parsnips, scrubbed and sliced (3 cups)

3 or more cloves garlic, to taste, minced

2 tablespoons minced parsley

pinch of nutmeg

pinch of sea salt

Place oil in a shallow baking dish. Add the parsnips and the garlic. Stir to coat with the oil. Cover the dish and bake at 350 degrees F. for about 30 minutes, or until the parsnips are tender. Stir occasionally and check for doneness. Uncover and broil for a couple of minutes to lightly brown the parsnips. Toss with parsley and sprinkle with nutmeg. Add a pinch of salt, if desired.

Nutrition per serving: 125 calories, 2 grams protein, 4 grams fat, 5 grams fiber.