About This Recipe
Perhaps not the prettiest food in the world, parsnips are one of my favorite things. They’re the perfect unexpected ingredient in soups and pasta, and they also shine on their own. My mom once made parsnip cupcakes and they were AMAZING. How long it takes: 25 minutes Equipment you’ll need: large skillet with lid Servings: 6 Or maybe I’ll make brown sugar glazed carrots or cheesy Brussels sprouts au gratin. Maybe all of them! Every year I make a menu for our family Thanksgiving and I just know my mom will say, Honey, let’s keep things a little simpler and eliminate a few of those dishes. Nooooo! I’m the type that believes that you can never have too many vegetables. Truthfully, I could stick to stuffing and vegetables and skip the turkey all together. Am I allowed to say that? Maybe I’m a closet vegetarian. Just don’t leave the bacon out of the green bean casserole. PS: My slow cooker stuffing has become an absolutely necessity for Thanksgiving. I love that it frees up space in the oven and never gets too dry. Parsnips are root vegetables like carrots, but they have a flavor all their own. Some people describe parsnips as sweeter tasting than carrots, with a nutty, earthy flavor. I personally think they have an almost spicy, kind of herby thing going on. Nutritionally speaking, parsnips bring vitamin C, vitamin K, and folate to the table, along with fiber. They’re rich in antioxidants and low in calories.
What You’ll Need
For this recipe, you’ll need four good-sized parsnips, a dry white wine such as chardonnay or sauvignon blanc, olive oil, butter, and thyme. I usually use dried thyme but if you have fresh, that’s even better.
Make It Your Own
Rather have carrots? You can easily substitute carrots for the parsnips, or cook a combination of the two.Looking for a dairy-free recipe? Omit the butter and add an extra drizzle of olive oil.
Storage & Reheating Tips
Store leftover parsnips in a covered container. They can be refrigerated for up to four days. Cooked parsnips can be frozen for up to 3 months. To reheat, warm them in a skillet over low heat until hot. Individual portions can be reheated in the microwave. Quick-Start Guide!
