Veggie Highlight: Parsnips
By: Riley Box
This week is all about parsnips, which are like white carrots. So you can treat them like carrots except you don’t want to eat them raw. Our farm director, Joel recommends roasted parsnips as the best way to consume. They are also a great substitute in potato soup for any amount of potato. Make sure to store in a plastic baggies in a crisper (special food storage container).
Roasted Parsnips with Lemon and Herbs
Ingredients:
- 1 pound parsnips, peeled and sliced into a thin strips
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 lemon, sliced into wedges
Instructions:
- Place a rimmed baking sheet in oven; preheat oven to 500°F. (Do not remove pan while oven preheats.)
- Combine parsnips, juice, oil, pepper, and salt. Arrange in a single layer on preheated baking sheet. Bake in preheated oven until tender, about 10 minutes. Toss with parsley and dill. Serve with lemon wedges.
Other recipes for your share:
- Butternut Squash and Spinach Lasagna
- Irish Parsnip Soup
- Parsnip and Carrot Puree
- Butternut Squash, Pomegranate and Goat Cheese Spinach Salad with Red Wine Vinaigrette
- Parsnips Spice Cake with Caramel Icing
- Potato & Leeks Casserole
