Roasted Parsnips & Sweet Potatoes with Olive Dressing

2 lbs. parsnips, peeled, thin ends trimmed, halved or quartered lengthwise (depending on thickness)

5 T. extra virgin olive oil, divided

Kosher salt

2 lbs. sweet potatoes, peeled, ends trimmed, cut lengthwise into wedges

3 T. fresh lemon juice

1/2 small shallot, finely chopped

1 small clove garlic, finely chopped

1/2 c. pitted black, green, or kalamata olives (or a combination), roughly chopped

1/2 c. loosely packed fresh mint leaves, roughly chopped

1/2 c. fresh cilantro, roughly chopped

Heat oven to 375 degrees.

On a large rimmed baking sheet, toss parsnips with 1 T. olive oil and 1 t. salt. Arrange in a single layer and roast 10 min.

Meanwhile, on second baking sheet, toss sweet potatoes with 1 T. olive oil and 1 t. salt. Arrange in a single layer.

Toss parsnips, return to oven along with potatoes, and roast, stirring vegetables after 25 min. Roast until golden brown and tender, 40-50 min. total.

While vegetables roast, combine lemon juice, shallot, garlic, and remaining 3 T. olive oil in a small bowl. Stir in olives.

When ready to serve, transfer vegetables to a platter and spoon dressing on top. Sprinkle with mint and cilantro. Serve warm or at room temperature.

Serves 10.

Adapted from WomansDay.com, Nov. 2021. 

Balsamic Root Vegetables

1-1/2 lb. sweet potatoes

1 lb. parsnips

1 lb. carrots

Vegetable cooking spray

2 large red onions, coarsely chopped

3/4 c. sweetened dried cranberries

1 T. light brown sugar

3 T. olive oil

2 T. balsamic vinegar

1 t. table salt

1/2 t. freshly ground black pepper

1/3 c. chopped fresh flat-leaf parsley

Peel sweet potatoes, parsnips, and carrots, and cut inti 1-1/2" pieces. Lightly grease a 6-qt. slow cooker with cooking spray.

Combine parsnips, carrots, onion, and cranberries in slow cooker; layer sweet potatoes over the top.

Whisk together brown sugar, olive oil, balsamic vinegar, salt, and pepper in a small bowl; pour over vegetables (do not stir).

Cover and cook on HIGH 4-5 hours or until vegetables are tender. Toss with parsley just before serving.

Serves 6-8.

Adapted from a Southern Living magazine recipe.

Apple-Parsnip Soup

6 parsnips, peeled and cut into chunks
5 large Granny Smith apples, peeled, cored, and quartered
4 c. vegetable broth
4 c. water
1 15-oz. can cannellini beans, drained and rinsed
1 Vidalia onion, finely chopped
1 large red bell pepper, seeded and chopped
6 cloves garlic, minced
1 T. curry powder
Freshly ground black pepper
Extra-virgin olive oil, for garnish

Add the parsnips, apples, broth, water, beans, onion, red pepper, garlic, curry powder, and pepper to a 6-qt. slow cooker and stir to combine. Cover and cook on low for 7-8 hours, until the parsnips are tender.

Using an immersion blender, puree until smooth.

Serve immediately with a drizzle of olive oil as a garnish, if desired.

Serves 6-8.

Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 75.  

Roasted Root Vegetables with Balsamic-Maple Glaze

Cooking spray
1 lb. red onions, each cut into 8 wedges with the root intact
1 lb. purple sweet potatoes, cut into 3/4" cubes
1 lb. small multicolored carrots, including purple ones, cut on an angle into 2" pieces, divided
1/4 c. olive oil, divided
1 lb. turnips, each cut into 8 wedges
1 lb. parsnips, cut on an angle into 2" pieces
1 t. kosher salt
1 t. black pepper
6 T. balsamic vinegar
1/4 c. pure maple syrup
1 T. chopped fresh thyme leaves

Preheat oven to 450 degrees. Line 2 rimmed baking sheets with parchment paper and lightly coat with cooking spray.

Combine onions, purple sweet potatoes, purple carrots, and 2 T. olive oil in a large bowl; toss to coat and arrange in a single layer on prepared baking sheet. In the same bowl, combine turnips, parsnips, remaining carrots, and remaining 2 T. olive oil; toss to coat and arrange in a single layer on the other prepared baking sheet. (Keeping them separate helps the colors stay true.)

Sprinkle both sets of vegetables evenly with salt and pepper. Bake vegetables at 450 degrees, without stirring, until tender and lightly caramelized, 30-35 minutes.

While vegetables bake, combine balsamic vinegar and maple syrup in a small saucepan over medium-high heat. Bring to a boil, without stirring, and cook until mixture is thickened, 6-8 minutes. (There should be about 1/2 c.) Remove from heat and cool to room temperature; sauce will thicken to syrupy consistency upon cooling.

Arrange roasted vegetables on a platter and drizzle with balsamic syrup. Sprinkle with fresh thyme and serve immediately.

Serves 10.

Adapted from Cooking Light magazine, Nov. 2018, p. 109.

Sage-Roasted Fall Vegetable Salad

Salad:
1 c. wild rice
3 c. water
1 t. salt, plus more to taste
12 c. peeled and diced fall vegetables (any combination of winter squash, carrots, beets, rutabagas, turnips, parsnips)
1 onion, diced
1 T. chopped fresh sage
3 T. extra-virgin olive oil
Freshly ground black pepper
2 c. sliced Belgian endive, radicchio, and other fall green

Cranberry Vinaigrette:
2 shallots, chopped
1 c. homemade or canned cranberry sauce
2 T. raspberry vinegar, other fruited vinegar, or red wine vinegar
2 T. fresh orange juice
3/4 c. walnut oil or extra-virgin olive oil
Salt and freshly ground black pepper

Combine the wild rice, water, and salt in a small saucepan. Cover and bring to a boil. Reduce heat and simmer until rice is tender and most of the grains have burst open, 40-60 minutes. Drain off any excess water. Let cool.

Meanwhile, preheat the oven to 450 degrees. Lightly grease a large shallow roasting pan or half-sheet pan with oil.

Combine the diced fall vegetables, onion, and sage in a large bowl. Add the oil and and toss gently to lightly coat the vegetables. Transfer to the prepared pan and arrange in a single layer. Roast for 30-40 minutes, stirring occasionally, until tender and lightly browned. Let cool.

To make the dressing, finely chop the shallots in a blender. Add the cranberry sauce, vinegar, orange juice, and oil; process until smooth. Season with salt and pepper.

Combine the roasted vegetables, sliced greens, and vinaigrette in a large bowl. Toss gently to mix. Taste and add salt and pepper if desired. Serve at room temperature.

Serves 6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 464.

Balsamic-Glazed Parsnips

6-7 parsnips (about 2 lbs.), peeled and thinly sliced on the diagonal
1/2 c. vegetable broth
1/4 c. extra-virgin olive oil
1/4 c. balsamic vinegar
1 T. soy sauce

Combine parsnips, broth, oil, vinegar, and soy sauce in a large nonreactive skillet or Dutch oven. Bring to a boil.

Reduce the heat and simmer, stirring occasionally, until the parsnips are tender-crisp, 20-30 minutes. The parsnips will absorb the liquid and become glazed. Serve hot.

Serves 4-6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 429.

Mapled Parsnips

1-1/2 lbs. parsnips, peeled and cut into 2" chunks (about 5 c.)
2 T. butter
Salt and freshly ground black pepper
Pinch of nutmeg
Pure maple syrup

Place parsnips in a steamer basket and steam over boiling water until tender, 10-20 minutes. Reserve the water.

Puree in a food processor, adding the butter and as much of the water as needed to make a smooth puree.

Transfer to a saucepan. Season with salt, pepper, and nutmeg. Add maple syrup. Reheat over medium heat until hot, stirring occasionally. Serve hot.

Serves 4-6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 428. 

Vegetable Crumble

For the crumble topping:
8 T. butter
1-1/2 c. whole wheat flour
1 c. cheddar cheese, grated
1/2 c. mixed nuts, chopped
Sesame seeds

Base:
1-1/2 lbs. mixed winter vegetables (parsnip, rutabaga, turnip, potato, carrot, etc.)
1 large onion
4 T. butter
1/4 c. whole wheat flour
1-2 medium tomatoes
1 c. vegetable stock
1/2 c. milk
3 T. parsley, chopped
Salt and pepper to taste

Rub butter into flour until mixture resembles fine crumbs. Add cheese, nuts, and sesame seeds.

Chop vegetables, then melt butter into a large saucepan and saute onion until transparent. Add prepared vegetables and cook over gentle heat, stirring occasionally, 10 minutes.

Stir in flour, then add remaining ingredients. Bring to a boil, reduce heat, cover, and simmer about 15 minutes, or until vegetables are just tender.

Transfer to an ovenproof dish. Press crumble topping over vegetables and bake at 375 degrees about 30 minutes or until golden.

Serves 6.

Adapted from Traditional Vegetarian Cooking: Recipes from Europe's Famous Crank's Restaurant,  p. 115. 

Creamy Beet Salad

4 small raw beets
2 medium-sized parsnips
3 T. chopped parsley
1/2 c. sour cream
2 T. cider vinegar
Salt and pepper to taste

Gate beets and parsnips together, and add parsley. Combine remaining ingredients, then mix together with vegetables. Toss well.

Serves 6.

Traditional Vegetarian Cooking: Recipes from Europe's Famous Crank's Restaurant, p. 75.

Root Vegetables with Lemon-Dill Glaze

2 c. carrots, cut crosswise into 1/2" slices
2 c. parsnips, cut crosswise into 1/2" slices
2 c. turnips, peeled and cut into 1/2"-1" pieces
1 medium onion, cut vertically into 6 wedges (leave root ends on so the wedges stay together)
1/3 c. water
2 T. honey
2 t. cornstarch
1 t. grated fresh lemon peel
1 t. dried dill weed
1/4 t. salt
1/8 t. black pepper

Place a steamer basket or rack in the bottom of a large saucepan and add enough water to come almost to the bottom of the basket or rack. Bring to a boil oven medium heat. Add carrots, parsnips, turnips, and onion. Cover and cook 10 minutes or until vegetables are just tender.

Combine water, honey, cornstarch, lemon peel, dill, salt, and pepper in a small bowl. Mix until cornstarch is dissolved.

Remove vegetables, remove steamer basket or rack, discard water, and return vegetables to saucepan over medium heat. Stir cornstarch mixture and pour over vegetables. Cook and stir until glaze has thickened and vegetables are coated, about 1 minute.

Serves 6.

Adapted from The Meatless Gourmet, p. 329.

Root Vegetable & Pomegranate Couscous

1/2 t. ground cumin
1/4 t. ground ginger
1/2 t. ground cinnamon
1-1/2 t. kosher salt, divided
1/4 t. black pepper
2 lbs. root vegetables, such as carrots, parsnips, turnips, and winter squash, peeled and chopped or sliced 1/2" thick
1 red onion, cut into wedges
2 T. extra-virgin olive oil
1 c. boiling water
1 c. uncooked couscous
1/2 c. almonds, toasted and chopped
1/2 c. pomegranate seeds
Fresh mint or cilantro sprigs
Orange wedges

Preheat oven to 425 degrees.

In a large heatproof bowl combine cumin, ginger, cinnamon, 1 t. kosher salt, and 1/4 t. black pepper. Add vegetables and oil; toss to coat. Spread on 2 shallow baking pans. Roast, uncovered, 25-30 minutes or until tender, stirring once.

In the same large bowl combine boiling water, couscous, and 1/2 t. kosher salt; stir. Cover tightly; let stand 5 minutes. Fluff with a fork. Serve with vegetables. Top with almonds, pomegranate seeds, and herbs. Squeeze orange wedges over all.

Makes 4 servings.

From Better Homes & Gardens magazine, February 2016, p. 70.

White Bean and Root Vegetable Casserole

2 T. extra-virgin olive oil
1 medium yellow or white onion, chopped
1 T. minced garlic
1 28-oz. can diced fire-roasted tomatoes
2 c. cooked and drained Great Northern beans (or drained and rinsed canned great northern beans)
2 c. cooked and drained cannellini beans (or drained and rinsed canned cannellini beans)
2 large carrots, peeled and cut into 1/2" chunks
1 large turnip, peeled and cut into 1/2" cubes
1 large parsnip, peeled and cut into 1/2" chunks (or same amount of sweet potato)
1/2 c. vegetable broth
1 t. dried oregano
Up to 1 t. ground dried cayenne
1/2 t. salt
1 c. fresh whole-grain bread crumbs
3 T. chopped fresh parsley leaves

Position the rack in the lower third of the oven and heat oven to 400 degrees.

Warm 1 T. olive oil in a large oven-safe Dutch oven or cast iron oval casserole over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and stir until aromatic, about 20 seconds.

Stir in the tomatoes, beans, carrots, turnip, parsnip, broth, oregano, cayenne, and salt. Raise the heat to high and bring to a full simmer. Cover and place in the oven. Bake for 40 minutes.

Meanwhile, warm the remaining 1 T. olive oil in a small skillet over medium heat. Add the bread crumbs and parsley. Stir until coated. Seat aside off the heat.

Uncover the casserole and spread the bread crumb mixture evenly on top of the vegetables. Bake, uncovered, for 20 more minutes, or until the bread crumbs are toasted and the vegetables are tender. Cool for 5 minutes before serving in bowls.

Serves 6.

Adapted from The Blue Zones Solution, p. 237.