Recipe Page: Parsnips

Honey Glazed Roasted Parsnips with Thyme

Duration: 40 minutes

A delicious glaze caressing nutty and delicious parsnips.

Utensils

  • Baking sheet

Ingredients

  • 1 pound parsnips, peeled and cut into sticks
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss parsnip sticks with olive oil, honey, fresh thyme leaves, salt, and black pepper.
  3. Spread the parsnips on a baking sheet in a single layer.
  4. Roast in the preheated oven for 25-30 minutes or until the parsnips are golden brown and tender.
  5. Serve the honey-glazed roasted parsnips as a delicious side dish.

Parsnip and Sage Risotto

Duration: 50 minutes

Creamy, nutty and delicious.

Utensils

  • Large pan

Ingredients

  • 1 cup Arborio rice
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 4 cups vegetable broth, kept warm
  • 1 cup grated Parmesan cheese
  • 1 pound parsnips, peeled and grated
  • Fresh sage leaves for garnish
  • Salt and black pepper to taste

Instructions

  1. In a large pan, heat olive oil over medium heat. Sauté chopped onion until translucent.
  2. Add minced garlic and Arborio rice. Stir to coat the rice with oil.
  3. Pour in the white wine and cook until it evaporates.
  4. Begin adding warm vegetable broth one ladle at a time, stirring constantly. Allow the liquid to absorb before adding more.
  5. When the rice is almost tender, stir in grated parsnips and continue adding broth until the rice is cooked al dente.
  6. Stir in Parmesan cheese and season with salt and black pepper. Garnish with fresh sage leaves before serving.

Spiced Parsnip Soup with Coconut Milk

Duration: 45 minutes

A warming and delicious soup with a hint of spice.

Utensils

  • Large pot
  • Immersion blender

Ingredients

  • 1 pound parsnips, peeled and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté chopped onion until softened.
  2. Add minced garlic, ground cumin, ground coriander, and cayenne pepper. Stir for 1-2 minutes.
  3. Add chopped parsnips and vegetable broth. Bring to a boil, then reduce heat and simmer until parsnips are tender.
  4. Using an immersion blender, blend the soup until smooth. Stir in coconut milk and season with salt and black pepper.
  5. Simmer for an additional 5-10 minutes. Garnish with fresh parsley before serving.