Crispy Baked Stuffed Parsnips #CIC

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!

An InLinkz Link-up

Crispy Baked Stuffed Parsnips

by Susan @ Love from the Kitchen

Prep Time: 15 minutes

Cook Time: 30 - 35 minutes

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Ingredients (serves 6)

• 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

Instructions

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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