I feel bad for the parsnip; it just seems so neglected. Ask someone to describe a parsnip, and they’ll probably tell you it looks and tastes just like a carrot. Or, in recipes, you’ll find them lumped together as root or winter vegetables to be used interchangeably with rutabagas or turnips.
Parsnips are indeed a root vegetable that looks much like a carrot but with a lighter, cream color and sweeter taste. They’re full of fiber and folic acid – a B vitamin necessary for healthy cell production. You can find them throughout the fall and into the spring. The longer they remain in the ground, the sweeter they will be. Some growers even keep them in the ground through winter. Because of their innate sweetness, I pass on glazing in maple or brown sugar, as many recipes suggest. There’s no need – unless you’re looking for candy.
Braised Parsnips
Peel 5 medium parsnips, then slice into circles.
After browning 2 cloves of minced garlic in 2 tablespoons of olive oil, add the sliced parsnips to the pan and cook a couple of minutes to get some color.
Next, you want to cover the parsnips in liquid. I just used water here, but you could try broth if you wanted.
Bring to a boil, then lower the heat and cover. Let simmer for 10 minutes, undisturbed, before checking for doneness.
When cooked, drain any excess water from the pan and top with some freshly grated nutmeg.
Then sprinkle on a handful of chopped, fresh parsley. Enjoy.
