Ontario’s biggest parsnip producer is still astonished to see his roots on three-star menus.
“When I was a kid the old Anglo Saxons bought them,” says Tony Tomizza, whose family has pulled parsnips from the black muck of the Holland Marsh for more than half a century.
“They knew how to cook them and what to do with them,” he says.
The generation that followed didn’t know or care about the pale roots — sweeter than carrots yet starchy like potatoes — and sales dwindled.
Then, about five years ago sales began to spike. Between the buy-local movement and a little positive press, parsnips jumped from humble to haute.
“Chefs were putting them on menus in high-end restaurants,” he says, “and people started asking, ‘What’s this?’ ”
Even in the Tomizza household, the generational divide shows. Tony’s German-born mother Rose uses just one parsnip to add a mellow, nutty flavour to her famous stews and chicken soup.
Otherwise, the family agrees, the dish is too sweet.
Yet his sister cooks a dozen parsnips at a time. She slices the roots lengthwise, bastes them with olive oil and grills the long slices on her barbecue.
“They’re soooo good!” says Tomizza, who sells parsnips year-round in 500-gram cello bags under the Country Fresh label.
They’re even healthy, loaded with fibre, vitamin C, potassium and folate.
Roots from this year’s abundant harvest, which ended two weeks ago, are now happily ensconced in cold, damp storage rooms in Bradford, still covered in soil to keep them creamy beige.
Though they may seem pricey at $2.99 a pound, Tomizza says the seeds are much more expensive than carrots, they’re more expensive to grow, harvest and pack and workers have to cut off the leafy tops by hand.
The sugar content goes up after a frost, so now’s the time to enjoy this delicious and underappreciated vegetable at its peak.
Buy & Store
- Look for cream-coloured skin and a uniform size if roasting — not always easy!
- Avoid limp roots with soft spots or signs of sprouting.
- Rusty marks are a cosmetic issue, perhaps caused during harvesting, and won’t affect the flavour, Tomizza says.
- Like carrots, parsnips keep well for weeks in the fridge, stored in a plastic bag in the crisper.
Prep
- Prepare like a carrot; peel and trim ends.
- Slice off narrow end in one piece, then halve or quarter the thicker end into lengthwise pieces about the same size.
- Parsnips cook more quickly than carrots or rutabaga because of their higher starch content.
- Steaming in a basket over boiling water is recommended.
- Roasting caramelizes the exterior while making the inside soft and sweet as candy.
- Parsnips are done when tender enough to easily pierce with thin knife or skewer. Don’t overcook or they become mushy.
Serve
- Cook parsnips any way you’d cook carrots.
- Roast alone or with carrots and rutabaga sticks for a colourful medley to serve with roast lamb or beef.
- Parsnips shine in a purée, alone or with potatoes.
- Parsnip soup is sublime; try parsnip and pear!
- Add peeled parsnip chunks to soups or stews during last 20 minutes of cooking.
- Layer with potatoes in scalloped potatoes.
- To eat raw, finely julienne or spiralize parsnips with other root vegetable strips and toss in a lemony dressing.
- To grill, slice 1/2 inch (1 cm) thick and turn once or twice on medium heat until tender and golden.
- Parsnip Fries: Toss peeled parsnip sticks with a little oil, sprinkle with salt and pepper or Tex-Mex seasoning and spread in a single layer on a parchment-lined baking sheet. Bake at 375 F,stirring once or twice, until tender and golden, 15 to 25 minutes. Toss with a little oil and check seasoning.
Parsnip Garlic Smash
Here’s my all-time favourite parsnip recipe, adapted from chef Stefan Czapalay. This time I used the new yellow Sissi potatoes from local grower Earth Fresh.
4 medium yellow-fleshed potatoes, peeled and halved (24 oz/680g)
1 large parsnip (6 oz/180 g), peeled and cut in thirds
2 to 3 cloves garlic, peeled
1/2 cup (125 mL) milk
2 tbsp (30 mL) butter
1/4 tsp (1 mL) freshly grated nutmeg
1 tsp (5 mL) salt
Freshly ground black pepper to taste
Garnish: minced fresh parsley
Place potatoes, parsnip and garlic in a medium pot on medium-high heat with just enough water to cover and 1 tsp (5 mL) salt. Bring to a boil then lower heat to a simmer. Cook until vegetables are very tender, about 20 minutes. Drain, reserving 1/2 cup (125 mL) cooking liquid if making ahead. Return vegetables to pot and set over low heat. Gently stir until dry, about 1 minute.
Meanwhile, heat milk and butter in a small saucepan over medium heat until butter melts. Remove from heat.
Mash hot potatoes or press through a ricer into a large bowl; return to pot. Gradually add warm milk mixture and mix until smooth. Season with nutmeg, salt and pepper. Serve immediately, garnished with parsley.
Makes 4 servings.
Tip: Make mash in the morning, reserving 1/2 cup (125 mL) of the potato-cooking water. Before dinner, reheat pot over low heat and stir in a bit of the cooking water until mixture is hot and smooth. Add more cooking water if needed.
First published in the Toronto Star Dec. 9, 2015
FAQs
🌍 Cultural Roots
While not as overt as some plants in folklore, the parsnip has held its ground as a symbol of hardiness and resilience, traits admired in both the plant and human realms.
Why are parsnips so expensive? ›
Though they may seem pricey at $2.99 a pound, Tomizza says the seeds are much more expensive than carrots, they're more expensive to grow, harvest and pack and workers have to cut off the leafy tops by hand.
Where did parsnips originate? ›
Parsnips are believed to be native to the eastern Mediterranean area and northeastward, including the Caucasus. The word pastinaca of the Romans may have included parsnip along with carrot. In Roman times the parsnip was supposed to have medicinal as well as food value.
How to baton parsnips? ›
To cut medium parsnips into 6 equal sized pieces, first cut them in half widthways. Cut the top half into 4 lengthways and the bottom half into 2 lengthways – this creates 6 roughly equal sized parsnip batons, which will roast beautifully.
What is the parsnip rule? ›
The (in)famous acronym PARSNIP has been a staple in ELT for many years. For those who don't know, PARSNIP refers to taboo issues that shouldn't be addressed in the classroom, namely: politics, alcohol, religion, sex, narcotics, –isms, and… pork.
What does parsnips stand for? ›
The usual meaning given to PARSNIP is: Politics, Alcohol, Religion, Sex, Narcotics, -Isms and Pork. Sometimes this list is expanded to include other potentially thorny topics such as arms and p*rnography.
Are parsnips healthier than potato? ›
Popular around the world, parsnips are undeservedly overlooked in the mainstream American diet. That's simply not fair, because parsnips are loaded with vitamins, packed with subtle flavors, and are a healthy alternative to potatoes for those limiting their carbohydrate macros.
Are parsnips basically carrots? ›
Both parsnips and carrots come from the same family, but where they differ most is their flavor. Parsnips have a sweeter, licorice-like taste with a hint of spice to them, as opposed to the carrot's sweetness that is more reminiscent of other types of winter squash.
What nationality eats parsnips? ›
The main use in France is in a pot-au-feu, and in Italy parsnips are fed to pigs reared for San Daniele and Parma ham. The Americans, however, cook it in much the same way as the British: as a rich, sweet, glazed vegetable for Thanksgiving and Christmas.
Can you eat parsnips raw? ›
Parsnips are usually cooked but can also be eaten raw. They have a lot going on nutritionally: They are filled with vitamins, high in the minerals potassium and manganese, and a good source of fiber.
“North American growing regions for parsnips are at the same northern latitude as the UK,” said Kuykendall. “As a result, Michigan, New York, Oregon and Washington are the largest parsnip growing states in the US.” In Canada, parsnips are grown in Quebec and Ontario.
Can dogs eat parsnip? ›
Yes, parsnips are good for dogs.
Parsnips are full of health benefits for dogs, when consumed in moderate amounts. These root veggies are rich in essential vitamins, minerals and fibre. They contain vitamins C and K, which support a healthy immune system and aid in essential blood clotting.
Are parsnips healthy? ›
Parsnips contain many positive health benefits. The high fiber content of parsnips may help maintain regularity and reduce blood cholesterol levels. Parsnips also provide potassium and vitamin C and B6/Folate. They also boast anti-inflammatory properties and anti-fungal properties as well.
Can you freeze parsnips? ›
To freeze: Cooked or uncooked parsnips can be frozen. You can blanch in boiling water for a few minutes and cool in ice water or roast in the oven before freezing. To defrost: When you take food or drink out of the freezer, it's important to defrost it safely. Don't defrost at room temperature.
What is the best season for parsnips? ›
You'll find them year-round, but their peak season is from fall to spring. They should be blemish-free and firm. Since parsnips are sometimes sold near similar-looking parsley roots, be sure you're purchasing the right item.
What is the meaning of the root parsnip? ›
1. a strong-scented umbelliferous plant, Pastinaca sativa, cultivated for its long whitish root. 2. the root of this plant, eaten as a vegetable. 3.
What are the sayings about parsnips? ›
Fine words butter no parsnips: Here's an old English proverb, dating from the 17th century, which means that fancy words and flattery alone will achieve nothing that is real and tangible. A similar phrase is 'actions speak louder than words', but why the apparently obscure reference to 'buttering parsnips'?
What is interesting about parsnips? ›
Parsnip Facts
They are closely related to carrots and parsley and are cylindrical in shape. Parsnips look like a white carrot and have a cream-colored skin and a white interior. Parsnips originated in Eurasia. In ancient times, parsnips were a common food in many cultures but were eventually replaced by potatoes.
What culture uses parsnips? ›
They are native to Eurasia and were widely used by the Greeks and Romans. In ancient times, parsnips and carrots were often referred to by the same name. The Europe- ans brought parsnips to the United States in the 16th century, but to this day, they are not as popular with Americans as their carrot cousins.
Ontario’s biggest parsnip producer is still astonished to see his roots on three-star menus.
Parsnip Garlic Smash
