Parsnips might be one of those vegetables you overlook in the store or you’re not quite sure how to prepare it. So you slide by it in the produce section, trying not to make eye contact.
But parsnips, a root vegetable, shouldn’t be passed over. They’re related to the carrot, but much paler in color and have a sweeter taste, especially when you cook them (I’m not a fan of the raw parsnip myself).
They can be boiled, roasted or used in stews, soups and casseroles.
In some cases, the parsnip is boiled and the solid portions are removed from the soup or stew, leaving behind a more subtle flavor than the whole root, and starch to thicken the dish.
Find these in season in your local Brookshire’s right now!
Parsnip Fries with Rosemary
2 1/2 lbs parsnips or carrots, peeled, cut into about three 1/2 inch strips
1 Tbs finely chopped fresh rosemary, plus 5 sprigs rosemary
1 large garlic clove, minced
3 Tbs olive oil
Kosher salt, freshly ground pepper
1/2 tsp (or more) ground cumin
Preheat oven to 450° F. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10-15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle with 1/2 teaspoon cumin. Season to taste with salt, pepper, and more cumin, if desired.
Nutritional information: Calories: 180, Calories from Fat: 55, Fat: 11 g, Cholesterol: 0 mg,Carbohydrates: 20 g,Dietary Fiber: 6 g, Sugars: 10 g, Protein: 2 g, Sodium: 140 mg