Parsnip:
An often neglected and underappreciated root vegetable, parsnip possesses a distinct sweet and complex flavor that lies somewhere between carrot, celeriac and sweet potato with its own unique herbal flavor, and aromatic nuances. Cultivated in Europe for food and medicinal purposes since ancient times, parsnips have cycled in popularity through the centuries and seem to be on the upswing again due to rising popularity with modern chefs and the subsequent reintroduction to the American palate.

What is parsnip? Related to carrots, parsley root, and celeriac; parsnips look like an ivory colored carrot with less uniformity in thickness than its cousin, the carrot. Unlike carrots, parsnips are generally eaten cooked however, extremely fresh and sweet parsnips are excellent cut julienne and served raw in salads.

Nutritional value. A good source of fiber as well as vitamin C and potassium, parsnips contain approximately 97 calories per cup with small amounts of calcium, iron and vitamin B. Very starchy, carbohydrates account for over 90 percent of parsnip’s calories.

Selecting fresh parsnip. Available almost year around, parsnips are best in the late fall and the winter as they definitely become sweeter after the first frost. Choose parsnips that are firm with a uniform cream-beige skin without cracks, pitting or excessive browning. Some browning is normal, but reject any dry or limp parsnips and try to buy reasonably uniform shaped and sized parsnips for maximum yield.

Storing fresh parsnip. Wrap parsnips in moist paper towel and again in plastic. Stored in the high moisture vegetable crisper, parsnips will last for a month or more as long as they are kept moist and cold.

General uses. The consummate winter vegetable, parsnips are classic additions to soups, stocks, stews and braises where they add body and complex flavor. Parsnips shine in stuffing’s and as the feature ingredient in soups. Parsnips take well to many cooking varieties, all yielding different results. Steamed unpeeled, parsnips develop their full sweet flavor and smooth texture. Roasting develops a caramelized exterior and flavor, with a creamy moist interior. Additionally, parsnips can be sautéed, baked, simmered in salted water, grilled and braised. Fried parsnip chips are intriguingly delicious while having an interesting visual appeal. Mashed parsnips, either alone or combined with other root vegetables are the epitome of cold weather comfort food. Echo the sweet flavor of parsnips with smoky, salty and bitter flavors. Be careful of additional sweeteners when cooking parsnips as they are typically very sweet on their own.

Preparation. Parsnips do not need peeling, especially when pureed, as the skin is very thin and the most flavor lies directly underneath the skin. If peeling is desired, trim and peel like a carrot. Slice off the narrow end in one piece; then quarter or eighth the thick end lengthwise to make pieces of approximately the same size.

Parsnip and Pear Stuffing
(Serves 12)

Try this extremely flavorful stuffing with chicken, turkey or pork.

1 pound bread cut into ½ - ¾ inch cubes (approximately 12 cups), crusts on or off depending on preference
2 cups scrubbed parsnip, ¼ inch dice (approximately 4 medium) peeled or unpeeled
1 pound fresh German Bratwurst Sausage, taken out of casing
6 tbsp whole butter
3 cups leeks, diced small (1/4 inch)
1 cup dried pears, diced small (1/4 inch)
3 tbsp fresh sage, minced
½ tsp ground nutmeg
3 tbsp butter
1.5# pears, unpeeled, quartered, cored and sliced (approximately 4.5 cups)
2 cups (more or less) chicken, pork or turkey stock
kosher salt and fresh black pepper to taste

Preheat oven to 350 degrees. Place bread cubes on sheet pan and toast until just beginning to color, about 10 minutes. Cool and transfer to large mixing bowl. Cook parsnips in boiling salted water until crisp-tender, drain and reserve. Sauté sausage in large sauté pan until cooked through, breaking into small pieces with back of a spoon. Drain and add to bread cubes. Add 6 tbsp butter to sausage pan, heat and sauté leeks until tender. Add cooked, drained parsnips, dried pears, sage and nutmeg and cook 1 minute. Add this mixture to bread cubes along with sausage meat.
Add 3 more tablespoons butter to same pan, add fresh pears and cook until golden brown, approximately 10 minutes. Transfer to diced bread with other ingredients. Add 1 cup of stock to pan, scrape all particles from pan and reduce to ¼ cup. Add to bowl of ingredients. Mix thoroughly, adding more stock if needed. Season to taste with salt and pepper.
Place stuffing in 13 x 9 x 2 inch baking dish. Cover with buttered foil, bake at 350 until heated through, about 25 – 30 minutes. Uncover and bake until top is slightly crisp and golden, approximately 25 minutes longer.

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