Monday, January 9, 2012


Parsnips are at their best in winter, after a good freeze has brought out their sweet flavors. You'll find them now at your store or farmer's market. Here's my favorite way with them, sweet and savory, a fine accompaniment to any main course.


4 parsnips
1 egg, beaten with 1 Tbs water
4 whole grain crackers, crumbled
1 tsp olive oil
1/4 tsp nutmeg


Cover whole, unpeeled parsnips with water, bring to a boil on high heat, then simmer for 2 to 3 minutes. Drain parsnips and immediately plunge into cold water. Remove the skins, they'll mostly slip off easily, and can be pared in the areas where the skin doesn't come off by itself. Quarter the parsnips lengthwise. Place an egg, along with 1 tablespoon of water, in a large pan, such as a pie tin, and mix well. Crumble the crackers and place on a plate. Heat a non stick skillet over medium high heat on the stove top, then add the olive oil. Dip the parsnips into the egg, coat with the crackers, and place into the heated skillet. Turn the parsnips as each side becomes golden brown. Sprinkle with nutmeg and serve.

Serves 4

Stealthy Cooking Tip: If you buy your parsnips with the greens attached, remove the greens before storing because otherwise the greens will pull the nutrients from the parsnip. Also, remove as little of the peel as possible because many of the nutrients are stored right under the peel.

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