Potato and Parsnip Latkes

After several days of “let’s make latkes out of anything” including lasagna and mac and cheese, it was time for some “normal” latkes. But not quite normal; parsnips and potatoes are a great combination, so why not potato and parsnip latkes? Parsnips add a nice sweetness that added interest to the latke.

It was another reason to go grab some parsnips from my basement refrigerator! There are still 5 – 10 lbs left from my harvest.

These latkes definitely go well with applesauce.  The original recipe does include a recipe for cinnamon apple sauce, but I did not have the time, so I must admit I used pre-made. The latkes were still wonderful with them.

Potato and Parsnip Latkes

From Food Network Kitchens

1/2 pound Yukon gold potatoes, peeled
1/2 pound parsnips, peeled (from the garden)
1/2 medium onion
1 clove garlic, minced
2 large eggs (locally raised)
2 tablespoons chopped fresh parsley
3 tablespoons all-purpose flour
Kosher salt and freshly ground pepper
Peanut or vegetable oil, for frying


Grate the potatoes, parsnips and onion using the medium grater attachment of a food processor or the large holes of a box grater.

Squeeze the mixture by the handful over the sink to remove any excess liquid. Mix with the garlic, eggs, parsley and chives in a large bowl, then add the flour and 1/2 teaspoon each salt and pepper.

Shape into 12 thin patties, squeezing to remove any remaining liquid as you form each one; lay on a sheet of parchment.

Heat 1/4 inch of peanut oil in a large skillet over medium-high heat. Fry the latkes in batches until golden brown, 4 to 5 minutes per side.

Drain on paper towels and season with salt while hot. Serve with applesauce and enjoy!

Serves 6 – 8

Categories: Hanukah, Kosher, Parsnips, Recipe, Vegetarian | 1 Comment

Roasted Parsnip Bread Pudding

I harvested my parsnips last week.

I ended up with quite a nice crop, best one yet.

The first use was in a bread pudding I made for Thanksgiving, and it was one of our favorite sides (although nothing ever compares to the sweet potato casserole).


The bread pudding would also be good for a brunch, so I don’t feel the need to save it solely for a Thanksgiving dish. So I might as well go ahead and post it now.

Roasted Parsnip Bread Pudding

from Martha Stewart

1 pound parsnips, peeled and cut into 1/2-inch pieces (from the garden)

Extra-virgin olive oil, for drizzling

Kosher salt and freshly ground pepper

1 ounce (2 tablespoons) unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted, plus more for dish

2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (about 3 cups)

1/3 cup dry white wine

2 tsp chopped dried thyme (from the garden)

2 cups heavy cream

5 large eggs

1 cup finely grated Parmesan cheese

1 loaf (12 ounces) brioche, crust removed and bread cut into 1-inch cubes


Preheat oven to 425 degrees. Drizzle parsnips with oil, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, 23 to 25 minutes. Let cool. Reduce heat to 375.

Heat 2 tablespoons butter over medium heat in a medium saute pan until melted. Add leeks, and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat; add wine, and return to heat. Let simmer until reduced, 1 minute. Add thyme, and remove from heat. Stir in roasted parsnips.

Whisk together melted butter, heavy cream, eggs, and 3/4 cup Parmesan in a large bowl. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread.Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish. (Mixture can be refrigerated overnight.)

Cover loosely with parchment, then foil, and bake until golden brown and puffed, 50 minutes. Remove parchment and foil. Sprinkle with remaining 1/4 cup Parmesan, and return to oven. Bake for 10 minutes more.


Let stand for 5 minutes before serving.

Serves 8.


Categories: Kosher, Parsnips, Recipe, Vegetarian | Leave a comment

Parsnip Frittata

Frittatas are a great way to use the bits and pieces of vegetables left over from making other dishes.  I had parsnips sitting in my fridge, perfect to pair with Farmer Kim’s eggs in Mario Batali’s frittata recipe for la light, healthy dinner.


These parsnips did not come from my garden.  My parsnips did not grow, they were overshadowed by the Jerusalem artichokes (just harvest those, so more recipes will be coming soon). These were some hive parships though.


I am really looking forward to the leftover frittata for breakfast!

Parsnip Frittata

Very slightly adapted from Mario Batali

3 Tbsp extra virgin olive oil

2 medium parsnips (approximately 12 ounces), peeled and cut into matchstick julienne

8 large eggs (from Farmer Kim)

1/4 cup Pecorino Romano

1/4 cup Parmigiano Reggiano

2 tablespoons finely chopped fresh chives or 1 scant Tbsp freeze dried chives

Salt and freshly ground black pepper, to taste


Preheat the oven to 425ºF.

In a 12-inch ovenproof nonstick sauté pan, heat the oil over medium-high heat until smoking. Add the parsnips and cook until they are very soft and golden brown, 8 to 10 minutes.


Meanwhile, mix the eggs, cheese, and chives in a bowl, and season with salt and pepper.


Pour the egg mixture into the sauté pan and cook for 3 to 4 minutes, pulling the sides in with a wooden spatula to distribute raw egg around the pan, until the center is curd-like but still wet.


Place the pan in the oven and bake for 8 to 10 minutes, until just cooked through.


Invert the frittata onto a warmed serving platter, cut it into wedges, and serve.


Serves 4 as a main dish.


Categories: Kosher, Main Dish, Parsnips, Recipe, Vegetarian | Tags: | 4 Comments

Chicken with Parsnips and Leeks

I have debated posting this dish, but in the end taste has won out over looks. This is an ugly, boring-looking dish. That almost makes the fact of how flavorful it is even more surprising and enjoyable. Each time I would take a taste while I was cooking it, I was always caught off guard by the richness of the flavors that hit my mouth. I called my daughter over, gave her a parsnip and she was equally as surprised.


The parsnips, leeks and sage all came right out of my garden, freshly harvested. They were beautiful, even if my leeks were thin (so I used more, but left the recipe at the amount for ‘normal-sized’ leeks).

I was unable to find skin-on, bone-in thighs, so I had to use boneless, skinless. That added to the drabness of the dish’s looks, but reduced the fat without any noticeable loss of flavor.

We enjoyed this as part of our holiday meal, but it is very simple and could be done any night. It definitely goes well with rice. So…don’t let the looks stop you, this is worth a try!

Chicken with Parsnips and Leeks

from Whole Living, December 2012

2 Tbsp vegetable oil

2 lb skinless bone-in chicken thighs

Coarse salt and freshly ground black pepper

2 leeks, white and pale green parts thinly sliced (2 cups) (from the garden)

1/2 cup apple cider vinegar

1 lb parsnips, peeled and cut into 1-inch pieces (from the garden)

10 fresh sage leaves (from the garden)

1 3/4 cups low-sodium chicken stock

2 cups cooked rice, for serving


Heat oven to 350 degrees. Heat oil in a large ovenproof pot over medium-high heat. Season chicken generously with salt and pepper. Cook until golden on all sides, about 5 minutes, and set aside.

Reduce heat to medium and cook leeks until tender, about 4 minutes.


Add vinegar and scrape up brown bits with a wooden spoon. Add parsnips, sage, stock, and seared chicken and its juices and bring to a boil.


Cover and transfer to oven. Braise until chicken and parsnips are very tender, about 50 minutes. Serve over rice. Enjoy!

IMG_7918-0.JPGServes 4


Categories: Jewish Holiday, Kosher, Leeks, Main Dish, Parsnips, Recipe, Rosh Hashanah/Yom Kippur | Leave a comment


We recently added a 10 month old puppy to our family.  He is a Shar pei – Lab mix and, aside from being my son’s new best friend, is my constant companion in the kitchen when I cook.  He loves the end pieces of squash, carrots and tomato cores, and lays in wait for anything that happens to fall to the floor when I transfer foods from the counter to the stove.  It is great to have a dog in the house again!IMG_7554.JPG

I harvested some of my parsnips today.  I am rather excited about how well they have done; it is the first time I have grown them.  To celebrate, I decided to make minestrone using the parsnips, carrots, yellow beans, and garlic from the garden.  To that I added kale, fennel, onions, plum tomatoes and butternut squash that I had to purchase since I do not have any in my garden right now.  The prep time for the vegetables was significant, it took almost 45 minutes to get my mise en place ready.


Once that was done, the soup was fairly simple to make, just a  series of additions and cooking.  Altogether it too about 2 hours from starting to chop to eating the soup.  It was time well spent the soup was delicious.  Light and fresh tasting, yet filling and satisfying. I am glad there are leftovers for tomorrow’s lunch.



Adapted from Indian Summer Minestrone with Late Tomatoes and Beans from, cookfresh fall 2014

3 Tbs olive oil

1 large onion, diced

1 cup chopped carrots (from the garden)

1 cup chopped parsnips (from the garden)

1 cup diced cored fennel bulb

Kosher salt

1 Tbs minced garlic (from the garden)

1/4 tsp red pepper flakes

1/4 tsp freshly ground black pepper

8 plum tomatoes, coarsely chopped

1 tsp dried oregano

2 cups butternut squash, diced

3 cups kale leaves, sliced (tough ribs removed)

2″ piece parmigiano reggiano rind, plus some shaved for garnish

6 cups chicken or vegetable broth

1/2 cup dilitani

1 1/2 cups yellow or green beans chopped

1 can pinto beans, drained or rinsed

1 tsp balsamic vinegar


In an 7 – 8 qy dutch oven or pot, heat the olive oil over medium heat.  Add the carrots, parsnips, fennel and 1 tsp salt.  Cover and cook, stirring occasionally, until the onions are translucent, 5 – 7 minutes. Uncover and continue cooking, stirring occasionally, until the veggies are a bit shrunken and you are starting to scrape bits off the bottom of the pan.


Add the garlic, crushed red pepper and black pepper and stir until fragrant, about 30 seconds.

Add the tomatoes and oregano and cook, stirring accasionally, until the tomatoes are mostly broken downand the mixture starts to look thicker, 10 – 12 minutes.

Add the butternut squash, kale, parmigiano rind, broth, 4 cups of water and 1 tsp salt.


Bring to a boil, reduce to a simmer and cook, stirring occasionally and scraping the bottom, for 5 – 7 minutes.

IMG_7565.JPGAdd the pasta and cook for another 6 – 8 minutes, stirring and scraping occasionally.

Add the green beans and pinto beans and cook for 4 – 5 minutes more.

IMG_7566.JPG Remove the pot from the heat, if you can find it, remove the parmigiano rind, and sit in the balsamic vinegar. Taste and adjust the seasoning or vinegar if necessary.  Serve with shaved parmigiano and enjoy!


IMG_7568.JPG Serves 8.


Categories: Butternut Squash, Carrot, Green Beans, Kale, Kosher, Parsnips, Recipe, Soup, Tomatoes, Vegetarian | Leave a comment

Roasted Parsnips and Carrots

Parsnips in the garden!!  Time to start harvesting.

Carrots in the garden…all harvested, time to eat them all.

Parsnips and carrots…sounds like time to roast some veggies.


IMG_7596.JPGBut not just roast, but add some warm spices….cumin, coriander, and paprika….finish with some lemon juice…yum.


Roasted Parsnips and Carrots

Adapted from Roasted Parsnips with Cinnamon and Coriander from

3/4 lb parsnips (from the garden)

3/4 lb carrots (form the garden)

1/4 cup olive oil

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp paprika

1/2 tsp Kosher salt

2 tsp fresh lemon juice


Position a rack in the center of the oven and preheat to 375F.

Peel the parsnips and carrots and cut each into 1″ pieces crosswise, then cut thicker pieces into halves or quarters to get pieces of about equal size. If the cores of the parsnips seem to tough, cut them out.


Arrange in a single layer in a 9 x 13-inch baking dish. Drizzle with olive oil and toss to coat evenly.


Combine the cumin, coriander, paprika and salt in a small bowl and stir to mix.


Sprinkle the spice mix evenly over the vegetables and toss until well coated.


Roast until completely tender and lightly browned on the edges, 40 – 60 minutes stirring once or twice while cooking.

IMG_7601.JPGSprinkle with lemon juice and toss well.  Taste and adjust seasoning.  Serve and enjoy!


Serves 4.


Categories: Carrot, Kosher, Parsnips, Recipe, Vegetarian | 1 Comment

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