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A Root Vegetable You Should Get To Know

January 6, 2012   14 Comments

I don't know if you noticed, but the ground is frozen. Yes, we are in the heart of winter in the Northeastern United States and things are COLD.

Honey Mustard Parsnip Recipe

Most of us are trying to eat local and seasonal produce. This goal becomes challenging when the farms around you can't grow anything.

What can you get that is local? Here in New England, farms put root vegetables in cellars and sell their stored produce at a "Winter Farmer's Market".

At my local winter market, you will find potatoes, beets, kale, and PARSNIPS. I really hadn't met a parsnip until I lived here. My husband would make them for me by roasting them whole and I thought they were, well, yucky.

Here is a photo of a parsnip:

parsnip

It looks a lot like a carrot but has a dreamier flavor - more vanilla and cardamom flavor and they seem sweeter than carrots.

For one serving you get 6% of your daily value of iron, over 7 grams of fiber, and 43% of your daily value of vitamin C. Seriously, they are worth a try.

Since, I didn't like the plain parsnip, I kept looking for a way to make them that appealed to me. Why not add honey and mustard?

My 7 year old daughter ate these in a minute declaring them delicious "fries". Yea!

You can use any vinegar you have in the house, but try to use a whole grain mustard for the final product. If you really love mustard add more to get the parsnips to pop. This recipe is pretty light on the honey-mustard flavor.

You can eat these at room temperature or hot and they are a great addition to salad (use them like a healthy version of a crouton).

roastedparsnipb

Honey-Mustard Parsnips Recipe

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(makes 6 servings)

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Ingredients

2 pounds parsnips
2 tablespoons apple cider vinegar
4 teaspoons honey
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon high quality mustard

Instructions

Preheat oven to 450 F and place rack in the upper third. Scrub parsnips in cold water. DO NOT PEEL. Cut into 1-inch chunks and place parsnips on rimmed baking sheet. Mix together vinegar, honey, and olive oil in a small bowl. Pour over parsnips and mix with the liquid to coat. Add salt and pepper.

Roast until tender (about 15 minutes), put in a bowl, and toss with mustard. Taste and adjust seasonings. Enjoy!

Nutrition Facts

For one serving: 157 calories, 3.2 g fat, 31.8 g carbohydrates, 2.3 g protein, 7.7 g fiber, 100 mg sodium, 4 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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14 Comments:

Also tastes amazing with oil and maple syrup!

Suggestions for an addition other than mustard? I really despise the taste of mustard but would love to try this recipe..

This might sound stupid, but I'm assuming you are using ground mustard and not the semi-liquid hot dog type mustard?

@Kate - just skip the mustard - they will still be super yummy without it.

@Jill there are no stupid questions - the hot dog type of mustard would not work with this recipe. If you have Dijon or whole grain mustard (country mustard) or polish mustard. Something brown - that will work.

This looks wonderful! I love parsnips, can't wait to try these!

If you hate mustard, then perhaps you could sprinkle ranch dressing mix (powder) on it to give it a totally different taste?

My hubby and I also make a "roast" of a whole chicken, stuffed with garlic, lemon and rosemary; we simmer that with chicken broth, potatoes, carrots and parsnips... it's TO DIE FOR!!!

I want to try these too. I'm trying o follow weight watchers so when you say one serving = 4 points plus, waht is the serving size?

@Michele - so 2 pounds = 6 servings. Just make it and divide by 6. These are a starchy vegetable so they aren't a ZERO like other veggies.

Thanks. I dont know if I have ever had a parsnip. I am going to try this recipe because it sounds good and I think my Son and Husband will give it a go. It is like summer here in San Francisco. Sunny and warm for the last few months. How strange it that?

I always add parsnips to our mashed potatos. Chop them up about the same size as the potatos and boil them all together. That's the only way I make mashed potatos anymore. I'll have to try your recipe!

I've been wanting to try parsnips for a while - this recipe sounds delish! Thanks for sharing!

You don't like parsnips on their own? Oh my god, they're so sweet and yummy! And if you add just a pinch of salt and pepper they are heavenly!

I LOVE parsnips! I go plain with them though. Cut them up into bite sized pieces, a drizzle of olive oil and some sea salt. Roast at 400-425 for about 8-10 minutes, give them a toss and roast some more. Delicious!

I hate where I live. can't get wholesome, affordable anything.

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