I think parsnips are a highly under-utilized vegetable. You hardly ever see it on a menu, probably don't cook with it very often.
Parsips, though, are really veratile. This pale, carrot-like root has a creamy sweet texture- treat it as you would a potato, or get creative with soups, stews and cakes.
Twice baked potatoes are the inspiration for this recipe. The parsnips are sweet when roasted (like carrots), stuffed with a creamy ricotta cheese mixture, topped with bread crumbs and then baked for a crispy texture.
I particularly like the addition of cardamom to the filling. Cardamom has a strong, unique spicy-sweet taste, which is slightly aromatic. It smells like holidays to me.
And these parsnips would make a beautiful holiday side dish - you could make them (up to the point of baking) a day or two in advance and then bake just before serving.
That being said, this is a really easy recipe and would be wonderful any time of the year, holiday or not! We had them with grilled steak and corn on the cob - perfection!
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by Susan @ Love from the Kitchen
Prep Time: 15 minutes
Cook Time: 30 - 35 minutes
- 12 medium parsnips, peeled
- 1/2 cup ricotta cheese
- 1/2 onion, finely chopped
- 1 teaspoon ground cardamom (best to buy seeds and grind yourself for the most flavor)
- Salt and pepper to taste
- 1/4 cup dry bread crumbs
- 2 tablespoons butter or margarine, melted
- 1 teaspoon paprika
Place parsnips in a skillet; add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 10 to15 minutes or until crisp-tender. Drain and cool.
Cut a thin lengthwise slice out of each parsnip. Scoop out parsnip, leaving a 1/4-inch shell; set shells aside.
Process the removed parsnip in a food processor or blender until finely chopped. Add ricotta, onion, cardamom, salt and pepper. Spoon into parsnipshells.
Place in a greased 13 x 9-inch baking dish. Combine crumbs, butter and paprika; sprinkle over parsnips.
Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until the parsnips are tender and the coating is crispy.
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