The parsnip is a root vegetable closely related to the carrot and parsley. As a source of both starch and sweetness, parsnips are important in the kitchen. Parsnips are a great vegetable to help add vitamins, minerals, and fiber to your diet. One-half cup of cooked parsnips provides a good source of folate and vitamin C and about 3 grams of fiber – all for less than 60 calories. Pretty awesome right? They also add some heart-healthy potassium to your diet. Of course, this was the perfect opportunity to use my beautiful parsnips from The Chef’s Garden! They looked like they were straight out of a fairy tale. I combined them with some vibrant red potatoes, chives, and rich coconut cream. And lastly, but certainly not least, I topped it all off with beautifully roasted radicchio, also from The Chef’s Garden! It all turned into the creamiest concoction! Do you have a special recipe to share involving parsnips? I would love to hear it!
- Preheat the oven to 350 degrees F.
- Toss radicchio in olive oil and top with salt and pepper to taste.
- Roast in the oven for about 10 minutes or until desired crispiness.
- While the radicchio is roasting, peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes.
- Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done, drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, mash them.
- Add the warm butter and cream a little at a time and beat with a wooden spoon until the potatoes are fluffy.
- Season with salt and pepper to taste and gently stir in the chives. Top with roasted radicchio.