Parsnip Praise
Parsnips are sweet, starchy and kind of look like albino carrots gone wild.
They’ve been treasured for eons, too. Did you know that the English made parsnip wine in the nineteenth century? That the Irish liked to brew parsnip beer? And that even now, Italian farmers who raise pigs for melt-in-your-mouth Parma prosciutto often feed their animals parsnips to add natural sweetness to their meat?
You’ll learn all that and more in Diane Morgan’s new cookbook, “Roots” (Chronicle Books). The book, of which I received a review copy, contains more than 225 recipes for all manner of root vegetables, everything form arrowhead to burdock to crosne to turmeric to yuca. Morgan, an Oregon culinary instructor and restaurant consultant, provides a wealth of information on each root vegetable, including its nutritional value, varieties, and lore and history. The recipes span the familiar (“Twice-Baked Gruyere Potatoes with Lots of Green Onions”) to the unusual (“Lotus Root Upside-Down Cake”).
“Orange-Braised Parsnips with Cumin and Mint” is a riff on glazed carrots, only with thick matchsticks of parsnips flavored with orange juice, white wine vinegar, cumin, fresh mint and sugar that you caramelize before using for added depth.
As the parsnips cook in a frying pan, the juice, butter and sugar combine and reduce into a syrup. The parsnips end up very glossy looking, with their natural nuttiness heightened with earthy spices.
Dig in, and you’ll be singing the praises of parsnips loud and clear.
Orange-Braised Parsnips with Cumin and Mint
(Serves 4 to 6 as a side dish)
1 1/2 pounds parsnips
1 tablespoon granulated sugar
2 tablespoons unsalted butter, cubed
1/2 cup fresh orange juice
1/4 cup homemade chicken stock or canned low-sodium chicken broth
2 teaspoons white wine vinegar
3/4 teaspoon kosher or fine sea salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
1 1/2 tablespoons finely minced fresh mint
Trim and peel parsnips. Cut them into sticks about 2 inches long by 1/2-inch wide and 1/2-inch thick.
In a 10-inch heavy frying pan, heat sugar over medium heat until it starts to melt. Cook the sugar, lifting and tilting the pan as needed so the sugar melts evenly and turns a golden brown. Immediately add the butter and stir constantly until the sugar and butter are evenly combined. Add parsnips and cook, stirring constantly, until evenly coated, about 2 minutes.
Add orange juice, stock, vinegar, salt, cumin, and pepper. Reduce heat to low, cover, and simmer until parsnips are fork-tender, 10 to 12 minutes. Remove the lid and stir occasionally until liquid is reduced and parsnips are glazed and caramelized, about 3 minutes longer. Stir in the mint and serve immediately.
From “Roots” by Diane Morgan
More Parsnip Deliciousness: Parsnip Buttermilk Pie
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Monday, 21. January 2013 5:31
The parsnips sound delicious, and the cookbook sounds terrific! I’ll have to check it out.
Monday, 21. January 2013 5:53
Parsnips are so versatile and flavorful! A great recipe and interesting book.
Cheers,
Rosa
Monday, 21. January 2013 8:10
This cookbook looks wonderful! I tried parsnips many years ago and didn’t like them real well but after reading this I see I sure need to give them another try!
Monday, 21. January 2013 8:49
I don’t eat enough parsnips…thank you for the inspiration. This looks phenomenal!
Monday, 21. January 2013 9:54
I love most root vegetables (carrots, beets, etc.) but I have to say parsnip is one I still have to get used to. To me, it has more a metallic or herbally taste than sweetness. Can’t put my finger on the exact way to describe the flavor but I usually just use them for stock.
Monday, 21. January 2013 17:26
Sounds like a great recipe, I love cooking with parsnips!
Monday, 21. January 2013 18:13
Nice cookbook…I must admit…I never had parsnip…must try soon.
Have a great week Carolyn!
Tuesday, 22. January 2013 8:46
Root vegetables need their time in the spotlight – they are so good!
My mom loves lotus roots but I was never a fan. Maybe I should give them another chance!
Tuesday, 22. January 2013 16:55
[...] Parsnips are a very tasty winter treat, but most people just sit there and wonder “what do I do with a bunch of big, white carrot-looking things?” Carolyn Jung “Food Gal” (And Edible SV contributor) gives us a very tasty recipe and a little history. You may not want to drink parsnip wine, but it might make it to your dinner table. Full story here. [...]
Wednesday, 23. January 2013 6:22
albino carrots gone wild!! that’s a great description.
interesting flavors here, carolyn–color me intrigued!