Let's feature parsnips!

Next week I'm focusing on Parsnips. Parsnips are absolutely delicious and can be utilized in a variety of ways. They can be eaten raw, boiled, mashed, roasted, or pureed, the options are endless. They are very closely related to carrots and parsley and have a sweet, peppery flavour especially when cooked. Their distinctly sweet flavour comes from enduring the first frost of winter which causes some of their starch to turn to sugars. They are undeniably versatile and so tasty, so this week's all about parsnips!

POTATO & PARSNIP GRATIN

A gratin is such a wonderful dish. It's such a beautiful and rustic looking dish to present at the table. Creamy veggies topped with a crispy crumb topping, so delicious! This gratin features potatoes and parsnips that become so tender after baking and really taste delicious in their creamy, thyme infused sauce. It's super easy to prepare and bake and so enjoyable, the whole family will be hoping for seconds!

​

SIMPLY ROASTED PARSNIPS

Roasted parsnips are a beautiful thing. They become nice and crispy on the outside, pillowy on the inside, and sweet and tasty. They can be diced hash brown style, cut into matchsticks, or chopped for roasting and are fabulous either way. I've got a recipe for a very simple batch of roasted parsnips to share with you all. Fresh thyme, pepper flakes, olive oil, and some sea salt are all that is needed. They're so delicious you might even consider replacing your potatoes here or there!