It’s wintertime here in the northeast, and if you’re seeking vegetables, you have to go with what you’re got. So, I came across parsnips in the local market. For the record, I normally do not cook parsnips. I do know that it’s a comestible you either love or hate. But it’s a winner—if it is done properly. Like the way we did it, in a sauce.
I decided to stir-fry the bunch of parsnips I got. Parsnips can also be boiled or roasted. But, to me, stir-frying brings out its natural flavor. They become sweet and delicious when prepared this way. And we served them with bucatini, a hardy string pasta. But you can use spaghetti, or tubular pasta like macaroni or penne. Or skip the pasta and use rice, or couscous. Whatever you decide, you can’t go wrong with this marvelous root vegetable. Also, I added raisins to this recipe. That gives parsnips an added dimension that enliven the taste buds.
Note that there are about 4 medium parsnips in a pound. Thus, to be on the safe side, figured two pounds should be enough for a dinner of 4-6 people. Again, use your judgment and common sense. Do not be troubled, the recipe will come out delicious and memorable. Even those who hate parsnips, and by that I mean kids, will come out loving this dish.
PARSNIP STIR-FRY
Ingredients:
2 pounds parsnips (about 8 medium-sized to large parsnips)
3 tablespoons olive oil
2 cloves garlic, peeled and finely minced
1 cup water or broth (either chicken or beef, your choice)
Salt to taste
¼ teaspoon dried oregano
¼ ground coriander
¼ teaspoon turmeric
1 teaspoon black raisins
Instructions:
- Peel parsnips and slice into bite-sized pieces, either rounds or matchsticks, you’re choice. Be aware that rounds will take longer to cook, where matchsticks will be done sooner.
- Heat olive oil over medium-high heat in a large fry pan or skillet.
- Add Parsnips and garlic, and stir-fry until parsnips are slightly browned, about 2-3 minutes.
- Add water or broth, salt, oregano, coriander, turmeric and raisins. Cover, lower heat and simmer until parsnip’s are soft and caramelized, about 5-7 minutes. This is where their juices and sweetness will become apparent. Also, while cooking, you can add a little more water, mixed with cornstarch, if the sauce is too thin.
Yield: 4-6 servings
