The Parsnip Group

In the past few days, I’ve had several encounters with the wonderful root vegetable, the parsnip. On Sunday, my friend Blake made me brunch and she was gushing about parsnips. She is going to have a weekly cooking spot on a local news channel and is going to talk about seasonal produce and demonstrate simple recipes–the first one is going to be about the parsnip. “No one knows what it is, much less how to cook with it!” she mused with me, “and they’re easy to grow too!”.

It’s true. My run-ins have been much fewer and farther between than I’d like with the parsnip– and all root vegetables in general. I’ve used them in projects and have cooked with them a few times (see the Uprooted Dinner) but buying them and making them on a regular basis has escaped me. Blake rattled off the recipe she was going to demonstrate on the show and I just felt my eyes get wider as I heard words like “balsamic vinegar…apples…roasting…and wa la!” I made a mental note to get the whole recipe from her and try it out…

The following day was my first day of lectures at Integrated Nutrition. To make connecting and discussion easier in an online format, all of the distance learning students were broken up into groups, each with the name of a root vegetable. Maybe you’ve already guessed what group I am in, but none other than the Parsnip Group! I had a good laugh–but was sort of surprised how many people in my group had never tried a parsnip themselves. I emailed Blake, confirming her statement that parsnips go pretty much unloved (and unknown) by the general populace, and asked for her roasted-winter-vegetable-wonder-goodness that she had rattled off to me the day before in order to share with my fellow Parsnippers and you!

She was so gracious to share this recipe with me! And she’s one of the most talented Chefs I know–she is exceedingly passionate about cooking, food, and farming–and you can taste it in her meals. It’s a rare but wonderfully quality to experience this in someone who cooks for you . So go ahead, make this and taste the variety winter root veggies have to offer! And if you make it for someone you love, you will definitely taste that in there too. Cheers!

Roasted Winter Vegetables with Apple and Pancetta, via Blake at Good Keuken

Roasting rutabagas is a wonderful way to take advantage of this lesser-known of our winter root vegetables. The flavors of the carrots, apples and balsamic glaze compliment the sweetness of the rutabaga while adding color. And lets be frank, everyone loves the addition of pancetta. –Blake

Serves 8

2 large rutabagas
2 large parsnips, or 4 smallish ones
2 carrots
1 yellow onion
1/4 cup golden raisons
1/4 lb pancetta
2 Granny Smith apples
1/4 cup balsamic vinegar
1/4 cup sugar
olive oil
2 tbsp chopped parsley
salt & pepper

Preheat oven to 400°.

Peel and chop vegetables. Chop the apples (do not peel) and hold aside.

In a small saucepan, combine the balsamic vinegar and sugar. Bring to a simmer and reduce by half, creating a syrup.

Drizzle olive oil in a roasting or Pyrex pan, at least 9”x13”.

Spread vegetables and raisons in the pan, drizzle with more olive oil and salt to taste (about 1 1/2 tsp).

Pour the glaze over the vegetables. Top everything with chopped pancetta (leaving the pancetta on top allows it to crisp).

Roast at 400° for 40 minutes. Remove from the oven and toss with the apples. Cook for another 20 to 25 minutes until apples are tender and the vegetables have caramelized. Add more salt and pepper as needed and parsley.
Enjoy!

Blake Van Roekel
503.753.1655
blake@goodkeuken.com
www.goodkeuken.com