Gardening Articles: Edibles :: Vegetables
Cooking With Parsnips (page 2 of 2)
by William Woys Weaver
This adaptation of an 1840s Philadelphia recipe is made on the same principle as potato bread. Parsnip breads, with their light texture, were popular in colonial America.
- 1 small parsnip (about 4 oz.)
- 1-1/3 cups warm milk (110° F)
- 1 package dry yeast
- 4 tablespoons melted unsalted butter or olive oil
- 2 teaspoons salt
- 4-1/4 cups unbleached all-purpose flour
Peel and coarsely chop parsnip. Put it in a small pan with enough water to cover, and boil until very soft, about 25 minutes. Drain and place parsnip in a blender or food processor with milk. Puree until smooth and creamy, then add yeast. Pour mixture into a bowl and let it stand in a warm place until doubled in bulk.
To the parsnip mixture add melted butter or oil, salt, and 4 cups of flour. Work this into a sticky dough, then add the remaining 1/4 cup flour. Knead dough until light and pliant, 5 to 10 minutes; cover with a damp cloth and let rise until doubled in bulk.
Preheat the oven to 375° F. Butter 24 muffin cups (2-1/2-in. size). Knead the dough lightly. Form into 24 equal-sized balls and set them into muffin cups. Cover and let rise in a warm place, about 15 minutes. Bake until golden, about 20 minutes. For a crisp crust, brush muffins with ice water as soon as they come from the oven. Serve warm. Makes 2 dozen muffins.
Eggless Lemon Curd
Old-fashioned lemon curd is made with a great many eggs. This tasty creation uses parsnips instead, and National Gardening editors thought it tasted even better than the traditional recipe. Use it as a spread on parsnip muffins or as a cake filling.
- 1 pound parsnips
- 2 cups sugar
- 3 tablespoons unsalted butter
- 6 tablespoons lemon juice
- Finely grated zest of 1 lemon
Peel and chop parsnips. Place in a 2-quart pan with enough water to cover, and boil until soft, about 25 minutes. Remove parsnips from the cooking liquid; reserve about 1 cup of the liquid. Puree parsnips in a blender or food processor. If parsnips are too dry, add some of the cooking liquid. The puree should resemble mashed potatoes.
Put puree into a clean pan with sugar, butter, lemon juice, and lemon zest. Cook over medium-high heat, whisking from time to time, until thick and glossy, about 20 minutes. Pour into a clean glass container and refrigerate for up to 2 weeks. For best flavor, serve at room temperature. Makes about 3 cups.
William Woys Weaver raises more than 2,000 varieties of heirloom vegetables at his home in Pennsylvania.
Photography by Andre Baranowski