Parsnips

• 1 ¼ lbs parsnips, peeled, cut in ½” dice
• 1 lb carrots, peeled, cut in ½” dice
• 2 TBLS cooking oil
• 1 large onion, diced
• 1 cup celeriac, peeled and diced
• 1 TBLS butter
• 2-3 cloves garlic, minced
• 1 TBLS brown sugar
• 1 tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• 1/8 tsp cayenne (optional)
• 4 cups chicken broth
• 1 cup whole milk

• ¾ cup Medjool dates, pitted & chopped
• ½ cup boiling water
• ¼ cup unsalted butter, room temp.
• 2 large eggs, room temp.
• 2 tsp vanilla extract
• 2 cups all purpose flour
• ½ tsp salt
• 1 ½ tsp ground cardamom
• 1 tsp baking soda
• 3 large over ripe bananas, mashed
• 1 cup parsnips, grated

• 8 oz (2-3 cups) parsnips, finely grated
• 1 cup all purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1/2 cup buttermilk (or sub plain yogurt)
• 1 large egg 1-2
• TBLS maple syrup or sugar
• 1 tsp vanilla

• 2-4 TBLS olive oil
• 1 medium onion, chopped
• 1-3 cloves garlic, chopped
• 1 tsp ginger, peeled and minced
• 1 ½ pound parsnips, peeled & chopped
• 1 apple, peeled, cored, and chopped
• 1 tsp curry powder
• ½ tsp ground cardamom
• 3-4 cups broth
• Salt and pepper to taste
• Coconut milk to taste (optional)
• 1 ½ cups white beans, cooked & drained

• 1-1.5 pounds parsnips, peeled and sliced
• ¾ cup water
• 2 TBLS lemon juice
• Salt and pepper to taste
• 1 garlic clove, minced
• 1 tsp paprika
• ½ tsp ground coriander
• ½ tsp ground cumin
• 3 TBLS olive oil + extra for drizzling
• ¼ cup tahini

Make this with winter parsnips and it is incredibly sweet!  Loved it and reheated well as a leftover.

1.5-2 pounds parsnips, peeled and cut into match sticks
1 cup cream
1/4 TSP ground turmeric
1/4 TSP ground cumin
pinch of chili powder or cayenne powder
1/4 cup crumbled feta cheese
salt and pepper to taste

Parsnips, sliced lengthwise
olive oil
salt

Put parsnips on baking sheet.  Toss with olive oil and salt.  Roast at 350 until tender and caramelized.  Turn occasionally to prevent sticking.  Enjoy these super sweet treats!

1 ½ pounds parsnips, peeled, and chopped
1-2 tablespoons butter or oil
1 cup minced onion or shallot
2 large apples, peeled, cored and chopped
salt and pepper to taste
cream, sour cream, yogurt, etc. to taste
1-2 teaspoons fresh ginger root, finely grated

This delicious and easy recipe is courtesy of Gene's mom.  Thank you for this gem, Pam!

2-4 tablespoons butter
Parsnips, cut into thin bite size slices
¼+ teaspoon mild curry powder, or to taste
salt to taste
2-4+ tablespoons cream, or to taste

Heat butter on medium in heavy bottomed skillet.  Add parsnips and sauté until tender, about 10 minutes.  Sprinkle on curry powder and salt, stir until combined.  Add cream and stir 2-3 minutes until thickened into a sauce.  Serve hot!

I love the combination of spices in this recipe!  Its a great one for a frigid day!  Try this also with carrots or with a combination of carrots and parsnips.