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Have you ever wondered what a “Parsnip” is like? Well, wonder no more!

I think that a lot of people are intimidated by the way parsnips look and therefore, shy away from them…which makes me very sad for them. Don’t judge a book by its cover! Parsnips have a nutty, peppery, sweet flavor that you just won’t find in any other veggie.

They are good pretty much any way that you want to make them: roasted, baked, fried, sautéed, mashed, and they are awesome in deserts (a lot like it’s cousin the carrot). Parsnips have historically been the favored vegetables for Europeans over carrots and potatoes. They were introduced to America in the late 16th century but sadly come in a dismal third to carrots and potatoes to the American taste buds.

Parsnips are a root vegetable, resembling a creamy white carrot but are considered far more nutritionally superior. They are beneficial for lowering cholesterol and loosing and maintaining a healthy weight. They are low in saturated fat, sodium, and cholesterol. They are high in dietary fiber, vitamin C, Vitamin K, Folic Acid, Manganese, and Potassium.

Parsnips are at their best in the winter after the first frost – the cold turns their starch into sugar which gives them their sweet flavor. They are available at your grocer from late fall through early spring – so, for many of you out there, it’s prime time for parsnips in your area! When you get your parsnips home from the store, it’s best to wrap them in a moist paper towel and store in a dark location in your fridge. They will keep for two weeks or longer, making them an ideal vegetable to buy in bulk!

So, this year for Thanksgiving – try out my mashed ½ and ½ recipe below…with a little good ole Southern Style Giblet Gravy on the side. It’s not one for the hips – no skimping at Thanksgiving! I promise it won’t disappoint…for those or you adventursome enough…go for ALL parsnips…I dare ya!

Happy Cooking!
Miss K

MASHED ½ & ½

UTENSILS: 4 qt Saucepan

INGREDIENTS: 4 Golden Yukon Potatoes, 6 Parsnips, 2 Cups Low Sodium Chicken Broth, ½ Pint Cream, ½ Cup Butter, Salt & Pepper

Peel and cube the potatoes and parsnips (you could also use all parsnips – you would need 2 ½ – 3 lbs). Combine in the 4 qt saucepan with the chicken broth. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the whistle valve to “V” for vent and turn the burner to low. Allow to cook 12-15 minutes longer or until tender.

Meanwhile, heat cream (could also sub any % milk that you wish) & Butter in the 1.5 qt saucepan on low heat until the butter is melted and the cream is heated through. Cover, whistle closed, and set aside until the potato/parsnip mixture is ready. Mash the potato/parsnip mixture with an mixer on low speed. Slowly add the cream mixture until smooth. Season with salt and pepper to your taste. For an extra kick, you could add 2-3 tsp minced garlic if you like.

MUSHROOM GIBLET GRAVY

UTENSILS: 3 qt Saucepan, 1.5 qt saucepan, 10” Saute Pan

INGREDIENTS: 4 cups turkey or chicken stock, Giblets from 1 turkey, 2 chicken bouillon cubes, 2 tablespoons reserved stuffing mixture, 3 tablespoons cornstarch, 1/3-cup cold water, 2 pints button mushrooms, sliced, 3 tablespoons butter, 1 hard boiled egg, sliced, Salt and freshly ground black pepper

INSTRUCTIONS:

·    Place three soaking wet paper towels in the bottom of the 1.5 qt saucepan. Place the egg in the pan. Cover, whistle open, and cook on medium heat. When the whistle sounds, close the whistle, and turn the burner to low. Allow to cook 15 minutes. Pour out the hot water and allow to soak in cold water to cool down for peeling.

·    Meanwhile, saute the mushrooms and butter on medium heat in the 10” saute pan. Bring the stock and giblets to a boil on Medium High heat in the 3 qt saucepan. Add the stuffing and bouillon to the 3 qt saucepan. Make a slurry by mixing the water and cornstarch. Add to the 3 qt saucepan. When the mushrooms are browned, add to the 3 qt saucepan too.

·    Peel and slice the eggs and add that along with salt and pepper to taste.

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