Parsnips

For as long as I have known, the parsnips from the river valley farms of western Massachusetts, have been called the very best. A lot get as far south as New York City, but they are a minor crop, and only those "in the know" seek them out. Recently I got some parsnips from Michigan that were just as good. They looked like the Massachusetts parsnips, being smaller than the usual ones in stores. If you like parsnips, don't be afraid of the Michigan grown ones.

I love parsnips. Unfortunately, I've not had any in a very long time.

I love parsnips too. I have used them in soups and stews very often. I also like to make a roasted vegetable side dish using parsnips, carrots, fennel root and celery. I roast them in the oven in a mix of olive oil and a little salt and pepper. I sometimes vary the vegetables using asparagus, baby potatoes or Brussels sprouts.
I didn't know I was lucky to be able to get parsnips! 

I also love parsnips. Whenever I see them in a store, I get some and I just boil them with a little black pepper in butter.

I used to make something I called "nips and rits"; parsnips and carrots, mashed. I recall that it had butter, but I don't remember what herbs I used to season.

I love the parsnips that come from my garden, let them winter over then dig when the frost goes out. pan fry them in oil is my favorite way. So sweet in the spring.....

tmiles


For as long as I have known, the parsnips from the river valley farms of western Massachusetts, have been called the very best. A lot get as far south as New York City, but they are a minor crop, and only those "in the know" seek them out. Recently I got some parsnips from Michigan that were just as good. They looked like the Massachusetts parsnips, being smaller than the usual ones in stores. If you like parsnips, don't be afraid of the Michigan grown ones.

I love parsnips! Used to grow them a lot in western NY state, not much different than Mass! 

agnesrob


I love parsnips too. I have used them in soups and stews very often. I also like to make a roasted vegetable side dish using parsnips, carrots, fennel root and celery. I roast them in the oven in a mix of olive oil and a little salt and pepper. I sometimes vary the vegetables using asparagus, baby potatoes or Brussels sprouts.
I didn't know I was lucky to be able to get parsnips! 

Mmmm!!!!! I roast down some parsnips, carrots, rutabaga and celery and after a meal of that as a side dish, save the rest and in the morning make corned beef hash with it, even if I have to use canned corned beef! Canned is okay in a dish like this believe it or not! I saute in my cast iron fry pan with some butter until crispy brown then flip the best I can and let it cook down a little more.. I'm hungry. 

6star


I also love parsnips. Whenever I see them in a store, I get some and I just boil them with a little black pepper in butter.

Yep, boil in water until tender, drain, add a little half and half and a dollop of butter....mmmm!!!!

I adore parsnips.....roasted, diced and fried, mashed.  Never knew the bit about Western Mass despite growing up on Cape Cod...what makes them special?

kevincad

agnesrob


I love parsnips too. I have used them in soups and stews very often. I also like to make a roasted vegetable side dish using parsnips, carrots, fennel root and celery. I roast them in the oven in a mix of olive oil and a little salt and pepper. I sometimes vary the vegetables using asparagus, baby potatoes or Brussels sprouts.
I didn't know I was lucky to be able to get parsnips! 

Mmmm!!!!! I roast down some parsnips, carrots, rutabaga and celery and after a meal of that as a side dish, save the rest and in the morning make corned beef hash with it, even if I have to use canned corned beef! Canned is okay in a dish like this believe it or not! I saute in my cast iron fry pan with some butter until crispy brown then flip the best I can and let it cook down a little more.. I'm hungry. 

Kevin, That sounds delicious!!

I have never had parsnips.  I understand they are kinfolks to the  carrot?  Slightly sweeter and not as yellow?  This thread has my curiosity up and now I will try them although I am not sure how.
 
Paul E. Smith
knoxville, TN

Yes, Paul, they are a distant cousin to the carrot. Cook them as you would any root vegatable-you know your stuff!

Hi Paul, I would say the sweetness is about the same but with a slightly nutty bitter background (but in a good way).
I like to oven roast them with other root vegetables or steam and combine them with potatoes and carrots. I also always use them when making a stock in addition to all the other vegetables I use. 

Everyone hearts parsnips.

This is a recipe for parsnip "bacon" using vegetable oil (ick) but I will try it using bacon fat. It sounds like fun to me.

http://m.foodandwine.com/recipes/parsnip-bacon

A pretty photo of the parsnip "bacon"

http://mykitchenfromscrat.../11/28/parsnip-crisps/

FriedClamFanatic


I adore parsnips.....roasted, diced and fried, mashed.  Never knew the bit about Western Mass despite growing up on Cape Cod...what makes them special?

 
I don't know the weather/soil combination that makes it work, but the idea is common in agriculture. Worcester County in Massachusetts, for example, is known for McIntosh apples, yet our Red Delicious are average (at best). The Red Delicious (and others) are at their prime around Wanatchee (sp?) Washington. California grows world class wine grapes around Sonoma and Napa, yet in the central valley, they are only excellent. The best scallops are landed at Digby and New Bedford, and as a fried clam fanatic, you know about those Ipswich Clams.
 
Parsnips are a minor crop, and they were a staple in Europe long before the new world foods came around starting in the 1500s. They do look like a white carrot, but I don't know if they are related.
 
A few of the Western Mass guys grow them because buyers know that if they buy potatoes, carrots etc, they can get a case of parsnips on the same load without a delivery fee. If having a case of parsnips available sells a load of spuds, it is a good deal for everyone.

I use parsnips almost exclusively in my chicken soup, where it adds a very nice flavor.
 
Bart

love parsnips any form.  Mashed, boiled, cooked half and half with carrots and mashed, best is roasted with some olive oil, coarse salt and coarse pepper.   Serve as a side to roasted meats.

the grillman


love parsnips any form.  Mashed, boiled, cooked half and half with carrots and mashed, best is roasted with some olive oil, coarse salt and coarse pepper.   Serve as a side to roasted meats.

Please elaborate on your roasting method!! 

I roast mine for about 40 mins, turning every 10-15 at 425.  If I mix in potatoes, I give the taters about a 15-20 minute headstart

I decided to make another small corned beef yesterday along with my planned meat loaf dinner. Since my husband needs to be on a low carb diet, instead of the buttered noodles I made for my kids, I made a parsnip and carrot mash and stir fried shredded  Brussels sprouts. It came out really good.

agnesrob-gotta come to your house for dinner!

Mr. Kevincade, roasting parsnips, or any other vegetable, is easy.  425 on the oven.  I line my baking sheet with Reynolds non stick foil, greatest invention for the oven in years.  Peel and chunk up your parsnips into more or less evenly sized pieces.  Drizzle with olive oil, use plenty of coarse salt and pepper.  Roast them, turning them a couple times, for about 35-45 minutes, until tender.  This works for carrots, potatoes, cauliflower, parsnips, turnips, onions, you name it.