Recipe Page: Piccolo Parsnips

Honey Glazed Piccolo Parsnips

Duration: 35 minutes

Sweet, nutty and delicious.

Utensils

  • Baking sheet
  • Parchment paper
  • Small bowl
  • Whisk

Ingredients

  • 1 pound piccolo parsnips, trimmed and scrubbed
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Fresh thyme leaves, for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the honey, olive oil, minced garlic, salt, and pepper.
  3. Place the piccolo parsnips on the prepared baking sheet.
  4. Drizzle the honey mixture over the parsnips, tossing to coat evenly.
  5. Roast in the preheated oven for 20-25 minutes, or until the parsnips are tender and caramelized, turning halfway through.
  6. Remove from the oven and transfer to a serving platter.
  7. Garnish with fresh thyme leaves if desired.
  8. Serve the honey glazed piccolo parsnips hot as a delicious side dish.

Piccolo Parsnip and Mushroom Risotto

Duration: 60 minutes

A tasty risotto with a kick.

Utensils

  • Large pot
  • Skillet
  • Baking sheet

Ingredients

  • 1 pound piccolo parsnips, trimmed and scrubbed
  • 1 cup Arborio rice
  • 4 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
  2. Add the Arborio rice to the pot and cook for another 2-3 minutes, stirring frequently, until the rice is lightly toasted.
  3. Gradually add the vegetable broth to the pot, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  4. While the risotto is cooking, roast the piccolo parsnips. Preheat your oven to 400°F (200°C).
  5. Place the parsnips on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 15-20 minutes, or until tender and caramelized.
  6. In a separate skillet, heat some olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 8-10 minutes.
  7. Season with salt and pepper.
  8. Once the risotto is cooked to al dente and creamy, stir in the grated Parmesan cheese and butter until melted and well combined.
  9. Fold in the cooked mushrooms and roasted piccolo parsnips.
  10. Serve the piccolo parsnip and mushroom risotto hot, garnished with chopped fresh parsley if desired.

Curried Piccolo Parsnip Soup

Duration: 45 minutes

Spiced, nutty, and beyond tasty.

Utensils

  • Large pot
  • Immersion blender or blender

Ingredients

  • 1 pound piccolo parsnips, trimmed and scrubbed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • 1 can (14 oz) coconut milk
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish, optional)

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 5 minutes.
  2. Stir in the curry powder and cook for another minute until fragrant.
  3. Add the piccolo parsnips to the pot, along with the vegetable broth and coconut milk.
  4. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the parsnips are tender.
  5. Once the parsnips are cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot.
  6. Season the soup with salt and pepper to taste.
  7. Serve the curried piccolo parsnip soup hot, garnished with chopped fresh cilantro if desired.