The revenge of the parsnip (or how to cook it well in winter)

An ancient vegetable brought up to date

Unloved, neglected, shunned, parsnips have long been part of the category of forgotten vegetables. In recent years, however, we have noticed that this root vegetable has made a comeback, at the same time as salsify and Jerusalem artichokes. On our plates, on market stalls and restaurant menus, its mild and sweet flavor, with hints of hazelnut, seems to have conquered our palates.
And this is very good news, because with only 75 kcal/100 g, a high content of fiber, vitamin B9, potassium and manganese, parsnips are an excellent ally for our health.

Our favorite winter recipes to enjoy with parsnips

Parsnip velouté

Are you looking for a light, refined and delicious starter? Parsnip velouté is the recipe you won’t be able to do without. Whether alone, or accompanied by other vegetables such as cauliflower, potatoes or carrots, it lends itself easily to soups.

How do we do ?

Peel parsnips and an onion. Cut the vegetables into quarters. Brown them in a pan with a knob of butter. Add vegetable stock and cook for 20 minutes. When the vegetables are tender, mix with a little cream or milk until you obtain a smooth texture. Season, then serve.

Here is the recipe for a “basic” parsnip soup. You can adapt it to your sauce, by varying the seasonings, vegetables used and accompaniments. Roasted hazelnuts, a touch of nutmeg, or scallops will do the trick.
Our tip: rather than cooking the parsnips in water, roast them in the oven, then mix them with the broth. This will give the recipe more flavor.

Roasted parsnip

Do you want a seasonal garnish that works with meat and fish? Try it roasted parsnip. With its crispy skin and tender flesh, it will be perfect to accompany roast chicken, an entrecôte or a fillet of cod.

How do we do ?

Wash and brush the parsnips. Cut them into sections and place them in a baking dish. Drizzle with olive oil and sprinkle with salt. Bake at 200°C for 35 min.

As with parsnip velouté, you can easily modify the recipe according to your wishes. So, parsnips can be marinated, with spicy soy sauce and honey, or roasted with clarified butter. Add a few cloves of garlic and Provence herbs for an even tastier result.

Parsnip fries

Wondering how to eat more vegetables while still enjoying yourself? Bet on parsnip fries to accompany a homemade burger, they will be more original than potato fries. And to further reduce the caloric addition, consider cooking them in the oven, rather than in an oil bath.

How do we do ?

Wash and brush the parsnips. Cut the ends, then cut them into fries. In a salad bowl, mix the fries with 2 tbsp. tablespoon of olive oil and salt. Spread everything on a baking tray. Bake for 20 minutes at 210°C.

It is better to eat the parsnip the same day, because the next day it will have lost its crispness. If you have any left, reheat the fries in the oven, or failing that, in a hot pan. However, microwaving is not recommended, as it risks making them soft.

Up to you !