Parsnips may show up on a list of the most forgotten but delicious vegetable. They look like a pale carrot with nubby lines and are not the most attractive vegetable, but what lies inside is sweet and well worth eating.
I prepare them in three ways:
Roasting:
Combine equal sized parsnips and carrots in a large bowl, Season with 1 tsp, salt, 1/2 tsp pepper and a T of fresh dill.
Meanwhile preheat the over to 400 and set out a sheet pan with sides, Slightly oil the pan or place parchment paper on the bottom. Place the vegetables in a single layer on the sheet and turn once after 20 minutes. Continue baking for another 20 minutes; test for doneness.
Slow cooking
Add chopped parsnips to your favorite slow cooker recipe; perhaps with carrots, onion, potato and lightly sautéed chicken thighs and broth. Add smashed garlic and fresh herbs if available.
Mashed
Boil parsnips until tender. Whip with small amount of milk, butter, salt and pepper and chopped chives. Use as a base on which you stack a serving of sautéed spinach and a sliced of baked or grilled salmon. Garnish the plate with finely minced parsley for more color.