I always thought of parsnips as being a fall vegetable. I was sort of right since that’s when they stop growing. But I was also wrong too. Because while you can get harvest them in the fall, and find them in the store all through the cold season, they are even better in the spring.
When I was working on this Farm to School Cookbook project, Abby (the director of the project and locavore guru) told me that parsnips are worth seeking out in the spring. They are even called “Spring-dug Parsnips.” This means that they are technically ready/edible in the fall, but instead of overwintering them in storage, they stay in the ground and are dug in the spring. What happens is that spending the winter in the coldass soil makes their starches convert to sugars making them perfectly candy like come spring.
Candy I say! For realz!
You guys have to seek some out. Or maybe you’ve started getting them in your CSA these last few weeks or so. I got some from a farm just south of here, and I was so excited to make something with them. I toyed around with the idea of making a sweet cake with them. You know like carrot cake sort of. But then I was reminded of my mission to bring you easy and low maintenance recipes. Plus, I didn’t want to mess with their simple perfection. Did I mention they taste like candy?! So all I did was peel them, toss them with oil, salt and herbs and roast them until they were tender. Mercy they are good! I single-handedly ate half a batch of these in less than 24 hours. Oops! That’s a pound of parnips! #Ilovecarbs
QUESTIONS:
Have you had spring dug parnips before?
Has spring sprung where you are yet?
Do you like simple roasted root vegetables?
Prep Time:
Yield:
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Simple recipe for roasted spring-dug parsnips with oil, herbs and salt. As easy as can be, naturally gluten-free and paleo.
Ingredients
- 2 pounds parsnips
- 1 tablespoon extra-virgin olive oil
- 1 ½ teaspoon herbs de province, Italian seasoning or other dried herb mix
- 1 teaspoon kosher salt
- chopped parsley for garnish
Instructions
- Preheat oven to 400 degrees F.
- Peel parsnips and cut into 1-inch chunks. Toss with oil, herbs and salt in a large bowl. Spread out on a large rimmed baking sheet in a single layer. Roast, stirring once or twice, until the parsnips are tender in the center and browned in spots on the outside, 25 to 30 minutes. Transfer to a platter or plates and garnish with parsley.
Notes
0 mg Cholesterol, 0 g Added Sugar
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 4 g
- Saturated Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 1.5 g
Thanks so much for sharing this delicious-looking dish! We just happened to get parsnips this week (we don’t usually have them) and this would be perfect. Granted, they’re from the grocery store and not the cold ground…not that we’d be able to dig them up if we had them thanks to the three feet of snow on top of the frozen ground. Spring can’t come soon enough!
I have snow on my garden too. Ha ha. But the end is in sight here. At least the roads are getting muddy. Hope you enjoy the recipe Stephanie. (PS I had the last of the left overs of these with some of the maple sherry vinaigrette from today’s post drizzled on top– oh my! So good.)
I just added parsnips to my grocery list! This looks amazing.
Also, I would like to hear your idea for a sweet cake with parsnips! Please post if you make one 🙂
Enjoy them Barbara and have a great day!
Yum!I have never cooked with parsnips so I must try this!
IT is a good one to start with, since there isn’t much to it. Hope you enjoy Anna.
I always include parsnips in my Split Pea Soup Recipe! Will have too try this!
I bet that is so good Valerie! I love split pea soup, especially in the spring. Yum!
I love roasting vegetables, it gives them such great flavor. Your photos are gorgeous!
Thank you Sharon, and I agree about roasting. I think it is the easiest way to make root vegetables delicious, and we eat a ton of them in the winter.
I grew up always having spring dug parsnips, so I can’t compare them to the fall dug ones. My dad always dug them once their tops start to sprout again in the spring. I just got some from him yesterday and am excited to try this recipe. Growing up my mom always fried them in a little butter/oil. I’m hoping my 6 and 4 year old enjoy them as much as I do.
I love that story! And I didn’t know that about the green tops. Cool! Hope your wee ones enjoy!
Mysteriously I have par snips growing throughout an entire plot of my roommates land she purchased over a year ago! This is as simple as gardening gets! Can’t wait to try this recipe tonight! I’ll let you know how it goes…
That is a lucky inheritance! Let me know what you end up making with them and how this recipe works for you. I just made a couple other recipes in the last week with them in it. They have such a distinct flavor.
The timing for this recipe couldn’t have been more perfect. I just bought some parsnips for another recipe and have some left that I was trying to figure out what to do with them. I love how easy this is and that it could be used for any meal.
★★★★★
I like to keep them on hand at this time of year. They’re great in soups and stews too.
I love the taste of parsnips!
★★★★★
This must be the perfect fall side dish!
★★★★★