Are you a fan of parsnips? They are a permanent fixture in my kitchen when they’re in season during fall and winter, and their mild flavor brings back amazing memories.
“Parsnips are a cultivated subspecies of Pastinaca sativa, or wild parsnip. Pastinaca sativa is a native species found all throughout Europe and Central Asia. Historically, the edible root was used for occasional food purposes, especially during the time of the ancient Greeks and Romans about 2,000 years ago. Before cane sugar and beet sugar, parsnip was also used as a natural sweetener to flavor cakes and other baked items” (webMD.com)
Not only are parsnips delicious and naturally sweet, but they are also loaded with goodness. As stated in the webMD article “Parsnip: Health Benefits, Nutrition and Uses,” parsnips have a high vitamin C content: one cup of raw parsnips “has about 23 milligrams of vitamin C, about 26% of your daily recommended intake (DRI). Cooking parsnips (boiled, drained, without salt) reduces their vitamin C content, but they still provide about 20 milligrams or 22% DRI.”
I mainly use parsnips in soups, such as this vegan celery root, parsnip and turnip green soup I wrote about here:
I recently decided to highlight the natural sweetness of parsnips in a dessert that was silky like summer’s clouds and nostalgic like winter’s embrace: parsnip mousse 🙂
I made the mousse by boiling parsnips, blending them until smooth, and gently folding freshly whipped heavy cream into the mashed parsnips, along with vanilla extract, and a pinch of cinnamon. I served the mousse with parsnip chips, raspberries and raspberry sauce, candied orange, pecans & ginger, fresh mint, and strawberries.
The creamy indulgence of the mousse was beautifully balanced by the berry sauce and the fresh berries. Not overly sweet, silky, and enticing, this treat enveloped my heart in nostalgia, as I savored each spoonful slowly, mesmerized by a magical season.
Do you have a favorite recipe with parsnip? Let me know in the comments 🙂
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