Parsnips 

The sweetest of all root vegetables, parsnips have more vitamin C than their cousin carrots, and more vegetable protein than potatoes. Like the other roots, parsnips prefer the cold weather and are available at the Market during late fall and early spring.

You can store unwashed parsnips in a plastic bag in the refrigerator for up to two weeks, remember to trim off the tops. Parsnip puree and blanched parsnip chunks freeze well.

Parsnips can be boiled, steamed, sauteed, grilled, oven roated, grated into salads, or pureed for a creamy soup. Make sure to scrub under running water to remove any soil from crevices in the root.

Recipes

Parsnip Patties - Brantmeier Family Farm

• 4 medium parsnips
• 1 egg yolk
• salt & pepper to taste
• 1 egg white, slightly beaten
• 1 cup soft whole wheat bread crumbs
• butter and/or for frying

Coarsely chop parsnips and steam until tender. Mash thoroughly in a bowl. Mix in egg yolk and salt and pepper to taste. Form into patties, dip into egg white, and coat with bread crumbs. Pan-fry in oil and/or butter until golden brown (these also can be baked in a 375 degree oven). Makes four servings.

Cream of Parsnip-Leek Soup from Harmony Valley Farm

• 1 pound parsnips, scrubbed & diced
• 2 leeks, washed & sliced
• 5 cups soup stock
• salt & pepper to taste
• 1/4 cup skim milk powder
• tamari of soy sauce to taste
• chopped parsley

Cook parships and leeks in enough soup stock to cover, until tender. Puree in a blender after cooling slightly. Add remaining stock and cook over low heat until soup is reheated. Whisk in milk powder mixed with 1 cup water and cook an additional 10 minutes. Add tamari or soy sauce to taste. Garnish with chopped fresh parsley if desired. Makes 4-6 servings.