The other day I received some parsnips in my CSA (Community Supported Agriculture) box from Full Circle. I had started getting a CSA box about a year ago when I was investigating how to eat more locally and organically. Full Circle is a pretty big one as CSAs go; in fact, some people may define it as really having expanded beyond the original concept of CSAs because their produce isn't all local (they source organic food from other states and countries, especially in winter). However, the plus side is that their network enables customers to have more choice in what they get in their boxes (and not have to eat potatoes and apples all winter) all the while supporting organic farmers, which in itself is a good thing not just for our health but also for encouraging sustainable farming practices. I like participating in a CSA because I get my "Sprout" sized box every other week full of fruits and vegetables grown in a sustainable manner and which I don't have to go out and shop for, so it's more likely I'll be willing to cook something fresh and healthy rather than just make do with whatever I have in the pantry.
Now, some people may not like getting vegetables that they've never tried before but this sort of thing is right up my alley. So when I saw parsnips (even the name parsnip is fun to say--pars-nip!), I got right online to see what sorts of things are out there in terms of cooking this albino-like carrot.
A lot of recipes seemed to call for roasting the vegetable to bring out the sweetness, and I finally decided to try out a recipe from the NY Times that called for the use of any winter root vegetable and hearty green to be paired in the risotto for a comforting winter dish. In my case, I had my parsnips (pars-nip!), some green beans, and kale in the fridge, so that's what I used.
Green Risotto with Parsnips (adapted from the NY Times recipe)
1/2 pound parsnips, not too large (about 2) or other root vegetable
Salt and black pepper
Olive oil
1/2 teaspoon rosemary or thyme
1/2 pound kale or other hearty green like broccoli rabe or mustard greens
1/2 pound of green beans, ends trimmed and in 1/2" pieces
1 large onion, finely diced
1 1/2 cups arborio rice
1/4 cup dry white wine
4 cups unsalted chicken or vegetable broth, or more if necessary
1 tablespoon butter
3 garlic cloves, minced
8 sage leaves, roughly chopped
Grated Parmesan cheese
Preheat the over to 400 degrees and prepare the parsnips for roasting. Peel them and remove the tough core, cutting the parsnips into 1/2-inch squares. Drizzle with olive oil and salt and pepper as well as some spices like rosemary or thyme. Roast until tender and lightly browned, about 15-20 minutes.
Meanwhile, remove the stems from the greens and bring a pot of salted water to boil and cook very briefly. Scoop them out with a slotted spoon, rinse with cold water to stop the cooking, and squeeze dry. Then you can give them a rough cut; this makes the risotto more green when you mix the kale in, which I like. Throw the green beans in the same boiling salted water and blanch them as well. This time you can drain them and rinse with cold water to stop the cooking.
Warm the broth in a pot. Saute the onions in about 2 tablespoons of olive oil until soft, about 5 minutes, seasoning with salt and pepper. Add the rice and cook until rice is slightly translucent. Add the white wine and cook until it evaporates. Add 2 cups of warm broth and bring to a simmer. Cook for about 5 to 6 minutes, stirring well with a wooden spoon every minute or so, until the broth is absorbed. Then add another cup of broth until that too is absorbed. Stir in the last cup of broth and cook for another 5 minutes of so until the rice is al dente. Taste and add seasoning and turn off the heat.
Heat 1 tablespoon of oil oil and 1 tablespoon of butter. Add the garlic and sage and let sizzle without browning, about 1 minute. Add the roasted parsnips and chopped greens, season, and cook until heated through.
Add the mixture to the risotto and watch it turn a lovely green. Serve with grated Parmesan on top and voila! A perfect dish for a rainy, cold day.
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