A dear friend of mine headed out of town this week. While I always miss her when I don’t get to see her, she passed along her weekly CSA allotment before she left. In it was a lovely assortment of local, organic, seasonal produce, including beets, lots of greens, eggplants, and a bunch of parsnips.
Parsnips are an often overlooked root vegetable. While they’re only sporadically available in most mainstream markets, we can usually find them at our local health food store as well as seasonally at our local farmer’s market.
Parsnips are sweet, like a beet or a carrot. They are high in fiber and in vitamin C. And, they can be prepared in a variety of ways. Parsnips make a wonderful addition to a tray of roasted vegetables, and I remember my grandmother serving them to us sautéed in butter.
For tonight’s dinner, I decided to purée them, as the sweet and smooth combination sounded like the perfect taste and texture to accompany the savory roast I have slow-cooking in my crockpot.
Here’s my simple recipe:
1 bunch Parsnips
Butter, to taste
Salt and pepper, to taste (I use THIS)
Wash and peel parsnips, trimming the ends.
Cut the parsnips into ½-inch disks.
Place cut parsnips in a steamer basket and steam for 20-25 minutes, or until tender.
Put steamed parsnips in a food processor, along with butter, salt, and pepper. Puree until smooth.
Serve and enjoy.