Here in South Jersey, spring is fighting to arrive early. My daffodils bloomed almost a week ago. That’s about a month earlier than they usually do. The birds are returning. I’m tempted to get out in my garden and start a little work, but if I look at the calendar, I know it’s still too early.
This mild weather is making me long for fresh garden vegetables, but they are still months away. Winter squashes and root vegetables are still about all there is available locally. Parsnips are one vegetable that’s easy to come by in February. They’re usually thought of as an addition to soups and stews, but there’s so much more that can be done with them.
- Kashmiri-Style Kidney Beans with Parsnips – Parsnips, chopped tomatoes, canned beans, and a ton of fresh and dried spices and herbs go into this vegetarian dish that’s sort of chili-like.
- Parsnip, Potato and Cumin Pancakes with Crème Fraîche and Chives – These little pancakes are like latkes but with the addition of parsnip and garlic. Sour cream would work just as well as crème fraîche as a topper.
- Easy, Super Delicious Roasted Parsnips (scroll down to recipe) – Such a simple meal, but so nutritious and tasty.
- Roasted Parsnip Puree with Caramelized Onions - Part puree, part hummus (of the Italian variety), and part dip, this puree has many uses. The parsnips and onions are pureed with cannellini beans, sour cream, milk, butter and more for a rich flavor.