First Harvest of the Season

[March 26. These are parsnips that over-wintered. No, they don’t look pretty coming out of the ground, but by the time Silverbelle Sandy gets through with them, they taste of the earth and of the spring. SB SM]

MAPLE GLAZED PARSNIPS

The sap is flowing and the ground has thawed to harvest last season’s parsnips.

Springtime in Vermont!

12 medium parsnips
4 tablespoons unsalted butter
salt & pepper
4 tablespoons maple syrup

Place washed parsnips in boiling water and cook until tender.
Cool, scrape, slice into halves, and remove cores.

Melt butter in a frying pan.
Add parsnips and salt and pepper, to taste.
Cook until slightly brown.
Add maple syrup and toss until glazed.

BAKED PARSNIP FRIES

Lightly peel the parsnips and cut into thin fries.
Toss the parsnip fries in a bowl with olive oil, sea salt, ground pepper, parsley, and garlic
powder.
Spread them in a single layer on a rimmed baking sheet lined with parchment paper.
Roast in a 425-degree oven for 15 minutes, then flip the fries over and return to the
oven until they are crisp and golden – about 10 minutes longer.
Remove from the oven and serve immediately. Like all fries, they are best hot.

PARSNIP PATTIES
Contributed by Susan Valleroli Brock

Ingredients
1 pound fresh parsnips
4 Tablespoons butter or margarine, divided (2 Tbsp reserved if frying)
¼ Cup chopped onion
¼ Cup all-purpose flour
½ Cup milk
2 teaspoons chopped chives
Salt & pepper
1 Cup panko bread crumbs (or enough to coat patties)
2 Tablespoons vegetable oil (for frying OR drizzle if baked) *(we use Olive Oil for baked)

1. Peel parsnips using a vegetable peeler. Trim ends and cut into ¾ inch chunks.
2. Pour 1 inch of water into a medium saucepan. Bring to a boil over high heat; add
   parsnips, cover and boil about 10 minutes or until parsnips are fork tender. Drain. Place
   parsnips in bowl or use the same pan and coarsely mash with a fork; set aside.
3. To make parsnip mixture, heat 2 TBS butter in a small skillet over medium-high heat until
   melted and bubbly. Stir onion into hot butter and cook until onion is transparent. Stir in
   flour with a wire whisk; heat until mixed and lightly browned. Next whisk in milk and heat
   until thickened.
4. Stir onion / flour mixture into mashed parsnips. Season with salt & pepper to taste.
5. Form parsnips into patties. Spread panko bread crumbs on a plate. Dip parsnip patties
   in bread crumbs, coating both sides evenly. Press crumbs firmly into patties. Place
   patties on waxed paper and refrigerate at least 2 hours or overnight. (for best flavor)
   Cooking Options: (we baked them)
   Baked: Preheat oven to 375. Place patties on a pizza pan, drizzle each patty with a little oil and
   bake until browned on both sides. *(we use Olive Oil drizzle for baked parsnip patties)
   To Fry Patties: Heat remaining 2 TBS butter and vegetable oil in 12 inch skillet over medium
   high heat until butter is melted and bubbly. Add patties; cook each side browned (about 5 min.)
   To Serve: Transfer patties to a warm dish until ready to serve. Serve plain or on a bun with your
   choice of garnish or dips.