Written by: Lydia Garofalo, Programming Manager at NYK
March 3rd, 2020
It’s not taters- it’s Parsnips! They look a bit like ghostly carrots, but how do they taste? How do you cook them? When do I harvest them? Parsnips are a cold weather crop, so you can eat them FRESH & LOCAL even in the dreary winter months!
Parsnips are a root vegetable and a close relative to parsley and carrots. They have a sweet flavor akin to a carrot…but sweeter. Originally grown by the Romans and used as a sweetener before cane sugar was introduced, parsnips came to North America via French and British colonists in Canada and the 13 colonies. It was later replaced by the potato as a main starch.
Parsnips are frost resistant and actually get sweeter when left in the ground through colder weather, but need to be harvested before the ground freezes. Parsnip seeds can be directly sown in the ground a couple weeks before the late estimated frost in spring. Parsnips are typically ready for harvest after about 3-4 months in the ground and can be held in cold storage for up to 6 months!
For more information on harvesting and storing parsnips, please visit: https://harvesttotable.com/harvest-store-parsnips/
Our favorite way to eat them is roasted!
- Preheat your oven to 375 degrees
- Peel parsnips and cut into obliques
- Spread out on sheet pan
- Cover with olive oil, salt, pepper, and a couple sprigs of rosemary (left on the stem)
- Roast in the oven for 20-25 minutes
OR try the recipe below!
Parsnip Crusted Salmon (serves 4-6)
- Four to six (6oz) Salmon filets, skin removed
- ½ cup mustard
- 2 cups parsnips, peeled and shredded
- 1 shallot, minced
- 2 tablespoons garlic, minced
- 1 egg
- Kosher salt
- Fresh cracked pepper
- Preheat oven to 450°F
- Mix the shredded parsnips in a bowl with the egg, shallots, garlic, salt and pepper to taste.
- Pat the salmon dry with a paper towel and season with kosher salt and fresh cracked pepper.
- Spread some of the mustard on each salmon filet (on the rounded side.)
- Top off the mustard coated salmon with enough of the parsnip mix to cover each one. Press the parsnip mix into the salmon filet.
- Heat a large sauté pan and add enough oil to coat the bottom of the pan.
- Place the salmon into the oil, parsnip side down into the hot pan.
- Sear the parsnips until golden brown. Flip and sear on the opposite side for about two minutes.
- Place the seared salmon onto a separate sheet try and repeat the searing until all the salmon is seared.
- Place the salmon into the preheated oven and cook through, about 8 minutes.
- Serve & Enjoy!