Many enjoy them roasted, this makes them slightly sweet and perfectly tender for a quick side dish, which you might love more than the main course. I know two grandchildren who love eating them with a Sunday Roast 😊 their two favourites are Roast Beef and Roast Chicken
Here is the recipe for perfect roast parsnips...
Ingredients
Serves Four900 g parsnips, peeled and cut into 5cm pieces
2 tbsp. extra-virgin olive oil
1 tsp. dried oregano
Flaky sea salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
Method
2 tbsp. extra-virgin olive oil
1 tsp. dried oregano
Flaky sea salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
Method
1. Preheat oven to 220°C (200ºC Fan). Spread parsnips on 2 large baking trays, being sure to not overcrowd. Drizzle with olive oil and season with oregano, salt, pepper, and red pepper flakes. Toss to evenly coat.
2. Roast until golden and easily pierced with a knife, about 30 minutes, tossing once halfway through.
From recipe idea here
2. Roast until golden and easily pierced with a knife, about 30 minutes, tossing once halfway through.
From recipe idea here
Slow-Braised Pork shoulder with Cider and Parsnips, a one pot dish - see here
Mushroom and Parsnip Rösti pie - see here
We bring a variety of articles and recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
Parsnip & Cauliflower Soup - see here
Happy Autumn
(image from google)
All the best Jan
...I have some in the garden waiting to be harvested.
ReplyDeleteI've always known about parsnips, but you know... I've never had them and I haven't seen them in Hawaii. I shall have to keep my eyes open. Thank you.
ReplyDeleteThanks for this recipe. I do like parsnips but I have only used them in soup. This is a great idea
ReplyDeleteYou have reminded me that I should eat them more often (despite being the only person in the house who likes them).
ReplyDeleteDon't mind a young parsnip or two...often bake them sometimes mash them with the carrots.
ReplyDeleteThey aren't very popular where I shop. I don't think I've ever seen them, even though they are an autumn favorite of mine.
ReplyDeleteJan they seem high in carbohydrates for diabetics? What portion size do you recommend for a diabetic? I know they are nutritious.
ReplyDeleteRock. We live behind a rock here. Jamie Oliver used them, too, but I never found them here...
ReplyDeleteWonderful parsnips! Roast chicken and parsnips, a dream! Valerie
ReplyDeleteHello, Shame on me,:=) I have never eaten a parsnip, or seen one. The roasted vegetables do look good, I shall have to look out for them in the market. Those recipes seem delicious.
ReplyDeleteI love parsnips, one of the nicest things on a roast dinner, and a must on a Christmas dinner, yum.
ReplyDeleteOh I do like a nice roast parsnip! They're definitely not just for Christmas.
ReplyDeleteI love roast parsnips. That recipe for pork, cider and parsnips sounds worthy of a try.
ReplyDeleteThank you for the recipe
ReplyDeleteI will give parsnips a try.
I must finally try parsnips, because it returns to favor after many years.
ReplyDeleteI love then roasted yum, have a peaceful Sunday.
ReplyDeleteI really like the tangy flavor of Parsnips and toss them in an oven veggie bake when I can find them...I like to pair up with rutabaga and red potato. TC
ReplyDeleteA vegetable made me tear up and miss home. The humble old parsnip, I couldn't remember what it's called in Swedish. I googled it and when I saw the answer, it was like I was back at my childhood dinner table, eating palsternackor. You are so right, it's a great root vegetable and I will print out your recipe and buy some next time I go grocery shopping.
ReplyDeletethey look so good...that is a wonderful way to cook them!!!
ReplyDeleteI've not had those for a while.
ReplyDeleteWe grew parsnips in garden.
ReplyDeleteCoffee is on and stay safe
Roasted parsnips is a favorite of mine. Can't wait to try this recipe. A regular treat from mum when we were growing up. Thanks Jan :)
ReplyDeleteLast year you inspired me to make parsnips for the first time. You're right, they are good. Thanks for this recipe.
ReplyDeleteI have never had them.
ReplyDeleteMmmmm that looks delicious!!
ReplyDeleteChristine said...
ReplyDeleteJan they seem high in carbohydrates for diabetics? What portion size do you recommend for a diabetic? I know they are nutritious
Hello Christine
Many thanks for your comment and question.
Yes vegetables do differ with the amount of carbs, and there is a good article on Diet Doctor site regarding this
https://www.dietdoctor.com/low-carb/vegetables
For instance, Parsnips contain 13g net carbs per 100g/3½ ounces, whereas Carrots contain 7g net carbs per 100g/3½ ounces and something like eggplant is only 3g net carbs per 100g/3½ ounces!
Husband Eddie, a type 2 diabetic, finds eating 2 or 3 slices of parsnips works for him, but it is so important for any diabetic to use their meters and test to see what foods affect their blood sugars.
You may also find our article
Introduction to Low Carb an interesting read, see link below.
An effective low carb diet (or perhaps we should refer to it as a 'lifestyle') is one which allows a person to maintain, most of the time, a healthy blood glucose level. The amount of carbs it contains will vary between individuals, depending mainly on personal choice, pancreatic function and insulin resistance. A possible range might be:
Low carb (ketogenic) 0-50g carbohydrate per day
Typical low carb 50-90g
Liberal low carb 90-130g
Moderate carb 130-170g
High carb 170g and more
http://thelowcarbdiabetic.blogspot.com/2016/05/introduction-to-low-carb-for-beginners.html
Hope this helps
All the best Jan
Thanks very much for the information Jan!
ReplyDeleteI really like parsnips and this looks so good.
ReplyDeleteThose parsnips look great.
ReplyDeleteParsnip fries are one of my absolute favorites. I will have to give this recipe a try. I also need to make that soup! :) YUM!
ReplyDelete~Jess
It's worth mentioning that a after a quick blanch parsnips are good to freeze.
ReplyDeleteNunca provei e deve de ser bom.
ReplyDeleteUm abraço e boa semana.
Andarilhar
Dedais de Francisco e Idalisa
Livros-Autografados
I remember my mom fixing them...I am pretty sure she raised them. But I did not eat them...I was a picky kid. I wonder if I would like them now.
ReplyDeleteOh, I could devour those right now.xxx
ReplyDeleteI haven't eaten it yet.
ReplyDeleteI'm going to try it anyway...
All the best and greetings.
Happy Autumn! Looks so good! Thank you! Big Hugs!
ReplyDeleteNo las he comido nunca. Un beso.
ReplyDeletethis is amazing that sometimes when you share something and memories click into my mind instantly and i feel specially thankful for this to you :)
ReplyDeletei tried to find out local name of this veggie but it was not one i was familiar with ,but when you mentioned taste i remembered immediately that mom used to cook this too ,she loved veggies always more and she would cook many of them i can never think of as i forgot the name how bad