I'm guessing most of you have not ever tried a parsnip, or if you have, you didn't realize it. I am the girl at Whole Foods that always makes the cashier pull out her produce code book to look up all the random vegetables I buy. It's not every day that they ring up parsnips, daikon radishes, black radishes, taro root, leeks, tumeric root or plantains to name a few.
According to Wikipedia, Parsnip is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler in colour than most carrots, and have a sweeter taste, especially when cooked. While parsnips can be eaten raw, they are more commonly served cooked. They can be boiled, roasted or used in stews, soups and casseroles. Parsnips can also be fried or thinly sliced and made into crisps. The parsnip is richer in vitamins and minerals than its close relative, the carrot. It is particularly rich in potassium with 600 mg per 100 g. The parsnip is also a good source of dietary fiber.
The parsnip looks like a larger pale colored carrot, but in my opinion, doesn't taste like a cooked carrot. I am not interested in eating a cooked carrot ever again as far as I'm concerned. I can't stand them! I actually like parsnips a lot done as parsnip chips in the oven and really liked how this latke recipe turned out. They have a subtle taste of sweetness and seasoned with the onions, scallions and garlic, it was the perfect balance!!
Recipe: Parsnip Latkes
IngredientsMakes 8-10 latkes
- 4 cups grated peeled parsnips
- 2 large eggs
- 2 green onions, sliced (all of the whites and light green parts)
- 1 heaping tbsp of the greens (scallions), sliced
- 1/2 tsp garlic powder
- salt and pepper
- 1-2 tbsp refined coconut oil (no coconut taste) for the pan
Instructions
- Whisk the eggs in a large bowl
- Add the parsnips, onions, scallions, and seasonings to the bowl of eggs and mix well
- Place coconut oil in a skillet and heat over med-high
- Place about 1/3 cup of mixture into pan (about 3 fill fit at a time) and pat down to form a pancake
- Cook until brown and flip to brown the other side. You want them to be crisp on the outside, but still soft on the inside.
Just like anything, these are best right out of the pan, but they are still great as leftovers!
