Root Vegetable Ideas That'll Butter Your Parsnips

Montana Public Radio | By The Food Guys

Published February 17, 2019 at 5:00 AM MST

Roasted parsnips, carrots, turnips, beets, green beans, broccoli and yellow peppers

The Food Guys, Jon and Greg, remain undaunted champions of parsnips, a vegetable that suffers from its resemblance to an anemic carrot. Jon reminisces about the sweet and flavorful parsnips his gardener father kept buried in a box of soil in the root cellar. "Their taste approached the mythic sweetness of mature parsnips left in the ground all winter."

Greg suggests the following ways to prepare parsnips: roasting; puréeing with potatoes; deep-fried as chips; or included in a recipe for root-vegetable custard.

Or try this root vegetable pot pie, made with cornmeal biscuits, potatoes, butternut squash, carrots, onions and celery.

Jon recommends them for stews, soups and roasts, and recalls a recipe for cakes made from shredded parsnips.

(Broadcast: "The Food Guys," 2/1/15 and 2/17/19. Listen weekly on the radio at 11:50 a.m. Sundays, or via podcast.)