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Posts Tagged parsnips

Really Rad Roasted Vegetables

From the share:
8-12 radishes halved or quartered
4-5 potatoes cut into small pieces
3-4 carrots chopped into chunks
3-4 parsnips cut into chunks

From your kitchen:
tbsp olive oil (more if you use more veggies)
1/4 tsp garlic powder
1/4 tsp steak spices
1/4 tsp seasoning salt
1/2 tsp parsley

Heat oven to 375 degrees.
Gather and wash veggies and chop into pieces.
Put into a microwave safe bowl and microwave on HI for about 3-4 minutes.
Take out of microwave and pour olive oil and all the spices into the bowl with the veggies. Stir around so that everything is evenly coated.
Spread veggies onto a baking sheet and cook for 30 minutes.
Take out of oven, let them rest for about 5 minute to cool and then serve with your meal.


Adapted from:



Carrots and Parsnips Puree

From the share:
2/3 lb. parsnips, peeled and coarsely chopped
1 pound carrots, peeled and coarsely chopped (slightly smaller than the parsnips)

From your kitchen:
4 tablespoons ghee, avocado oil, olive oil, or fat of choice
2 stalks of green garlic, thinly sliced (or 2 garlic cloves)
1/2 onion, coarsely chopped
1/2 cup organic chicken stock
1/2 cup water

Chop all my vegetables, melt 3 tablespoons of ghee in a large saucepan over medium heat. Add veggies, broth, and water. Bring the liquid to a boil, turned down the heat to low, and simmer the covered pot for 25-30 minutes. Once the vegetables were soft and tender, use your immersion blender or food processor to puree.







Carrot, Parsnip, Squash, and Kale Soup

From your share:
2 parsnips, thinly sliced
2 carrots, thinly sliced
2 cups of butternut squash, peeled and chopped
2 potatoes, diced
4 cups kale, chopped into small pieces
1-2 teaspoons fresh thyme (optional)

From your kitchen:
¼ cup olive oil
2 onions, diced
4 garlic cloves, minced
10 cups veggie stock
1 teaspoon salt
Freshly ground black pepper
1 16-ounce can chickpeas, drained and rinsed

Heat oil in your favorite soup pot over medium heat. Add onions and garlic. Cook, stirring frequently, for about 5 minutes.

Add the parsnips, carrots, and squash to the pot. Stir it up so that everything gets coated in the oil. Cook the veggies for about 15 minutes, stirring often. Allow the veggies to get a little brown. Don’t worry if any brown pieces stick to the bottom of the pot – they will get taken care of when you add the stock in the next step!

Once the veggies are a little browned, add the stock, potatoes, thyme (if using), salt + pepper. Use your wooden spoon to scrape up any veggies that stuck to the bottom of the pot. Bring the soup to a boil, then reduce the heat and simmer for about 45 minutes, until the veggies are soft.

Add the kale and chickpeas. Cook for about 5-10 more minutes. At this point, you could eat the soup as is and it would be delicious. Or, you can puree some of it to get a creamier consistency.






Roasted Parsnips Salad

From your share:
3 large parsnips, peeled and cut into sticks
1 apples, cut into matchsticks
4-5 handfuls of arugula and/or mizuna

From your kitchen:
4 ounces diced pancetta
1 tablespoon olive oil
½ tablespoon kosher salt
1/4 cup grated Parmesan cheese or slivered almonds

For the Dressing
Juice from ¼ lemon
1 tablespoon olive oil
Couple pinches of kosher salt

Preheat oven to 425 degrees. In a large oven-safe pan cook the pancetta over medium heat until it’s rendered its fat. Remove the pancetta leaving the fat in the pan. Add a tablespoon of olive oil and the parsnips. Spread them in an even layer, sprinkle with salt, and let them cook for a minute or two before giving them a stir. Once they’ve started to turn golden transfer the pan to the oven and roast them for 15-20 minutes, or until fork tender. While the parsnips are roasting, make the salad. In a large bowl whisk the lemon juice, olive oil, and salt until combined. Add the arugula and gently toss until it’s coated with the dressing. Add the apple and toss again. When the parsnips are roasted let them cool a few minutes before adding to the salad. Add the grated Parmesan and crispy pancetta, toss, and serve.




Parsnips and Carrots with Orange Sauce

From your share:
1 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
1 pound scrubbed carrots, halved lengthwise and cut crosswise into 1/4-inch-thick

From your kitchen:
pieces 2 cups water
2/3 cup fresh orange juice
1/4 teaspoon freshly grated orange zest (try to find un-waxed oranges….)
1-2 tablespoons butter

In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 4 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.



Parsnip Cakes

1 lb. parsnips, cooked and mashed
6 Tbsp. flour
1 tsp. butter, melted
Pinch mace, ground
Pinch freshly grated nutmeg
1 egg, beaten
3/4 c bread crumbs, fresh
Oil for frying
Salt and pepper

Put the parsnips, flour, butter, mace and nutmeg in a large bowl. Season with salt and pepper and beat well to combine. Divide in to 4 pieces and mold each piece into a round flat cake, about 3 1/2 inches in diameter and 3/4 inches deep. Cut each cake in half.  

Dip each cake into the beaten egg, toss in breadcrumbs, pressing them well into the cakes to give an even coating. Fry in a little hot oil for 3-4 minutes on each side until cooked through and an even golden color. Drain on an absorbent kitchen paper and serve as a main course or an accompanying vegetable. Parsnip cakes are particularly good served with pork, ham and roast beef, as well as fried sausages and bacon. 

Cooks Note: Any root vegetable suitable for mashing such as carrots, potatoes and turnips can be used for the recipe either on their own or in combinations. Different spices and herbs can also be added to give variety. The cakes can be shaped into small logs and deep fried.



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