Episode 33: Parsnips

What’s a carrot’s evil twin? That’s right, a parsnip! But they’re far from evil. We love these sinewy roots roasted, pureed, mashed, stewed, and sauteed, and we’re going to tell you how to select them and where you can st–er, how to cook them. (As Ira Glass likes to say, this episode acknowledges the existence of sex.) Recipe: Parsnip puree. www.spilledmilkpodcast.com

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14 thoughts on “Episode 33: Parsnips

  1. Judy

    Emeril has a recipe for Parsnip cake with cinnamon icing on the Food Network site. It makes sense if you like carrot cake. What other sweets would work?

  2. andrea

    There’s a recipe for parsnip dumplings in broth in Ottolenghi’s book Plenty… They seem to be more in the gnocchi vein of dumpling as opposed to the stuffed variety.

  3. Sarah

    Even better than parsnip fries are parsnip _chips_. Peel and slice thinly on a mandoline, then deep-fry until crispy and brown. If you slice them crosswise they come out looking like little flowers, and the sugars caramelize almost to excess.

  4. Margie

    No discussion of parsnips is complete without a mention of Delia Smith’s Parmesean Parsnips (in her Christmas cookbook). It’s dead easy and delicious: parboil the parsnips a bit, toss them (while hot) in flour/parmesean/seasoning, then roast to crispy-on-the-outside-creamy-on-the-inside perfection. Yum!

  5. Judy

    Just discovered Spilled Milk. Okay, maybe I”m a little slow – but, what a gem! Thanks for the cooking tips!

  6. Dee

    Margie has beaten me and already told you about Delia’s Parmesan parsnips. Another Delia trick is to roast those parboiled parsnips in butter and oil, then toss with a mixture of half whole grain mustard and half maple syrup. Roast until glazed. Better than candy!
    My grandmother mixed boiled, mashed parsnips into her choux paste recipe – the mix is about 50:50. Season with salt,pepper, grated nutmeg and a handful or more of grated Parmesan. Drop small spoonfuls into hot fat and deep fry for the most delectable parsnip fritters ever.

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  8. T. Crockett

    Long live the parsnip! I love them, but I’m wondering why I never gave a thought to the woody core before. That’s just what a parsnip is.

    You mentioned swede. Parsnips make a great replacement for swede in Welsh pasties.

  9. Ryan

    Something I didn’t hear talked about was using parsnips (and works equally well with carrots, as well) along w/ potatoes in a roast beef/corned beef hash. It actually works really well, the sweetness of both parsnips and carrots add an interesting dimension to the dish. And finish it off with a bit of Tabasco and Worchestershire sauce makes it perfect.

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