Parsnips are one of my favorite root vegetables. They're intensely sweet and earthy, but on their own they can be a little bland. The key to turning them into a creamy soup with a clean, pure flavor is to reach for some unexpected aromatics that both complement and contrast, like jalapeño, ginger, and coriander seed.
'parsnip' on Serious Eats
If you're of the 'judge a chef by his soup' mindset, this vibrant bowlful from Marcus Samuelsson's new cookbook, Marcus Off Duty, should earn him some high points. Bright as the autumn sun and perfect for a cold day, the warm earthiness of the parsnips and vaguely floral sunchokes fills your mouth at first slurp.
Bright in taste and creamy in texture, this mix of pineapple, parsnip, and blood orange juice is a winning combination.
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
These muffins get a little whole wheat flour and brown butter for nuttiness, plus a handful of dried cranberries to balance the sweetness. The parsnips are grated very roughly so they are only just cooked through and slightly crunchy, quite the opposite of hiding the vegetable.