This has been a great year for parsnips. We are getting bunches weekly from Finley Farms. Larry is starting to really like them, especially sautéed in butter as in this recipe. He also appreciates the vegetable stock I make - he says it greatly enhances his beef stew, and I'm sure that's because I put a parsnip in the stock pot.
The parsnips we've been getting are so fresh they still have the greens attached. I take them home for the compost, but we don't eat them, because I fear they might be poisonous like potato leaves are. Touching the leaves can cause skin irritation and sun sensitivity in some people, although fortunately not me. If you're buying your parsnips at the grocery store, it's unlikely you'll see the greens. And at the farmers market, the farmers will happily remove the greens for you if you are concerned.
Parsnips have similar nutritional values to potatoes, but they are higher in fiber and lower in calories. Of course, they don't taste like potatoes. They have an earthy sweetness that adds variety to any meal.
Plus they are dead easy to cook. Here is my latest quick and easy method.
Sautéed parsnips
1 1/2 lb parsnips (1 bunch)
2 tbsp butter
salt and pepper
Peel and thinly slice the parsnip roots - less than a quarter inch is ideal.
Warm the butter over medium heat in a fry pan large enough to give the parsnips room to spread out. Add the parsnips and sauté, stirring occasionally, until lightly browned, 5-8 minutes.
If they're well-colored but not soft enough, lower the heat and cover the pan to let the roots steam for a couple of minutes until they're done. (Cook them to the same softness you would carrots.)
Season with salt and pepper to taste and serve immediately.
Serves 2-3
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