I had never cooked parsnip and when I saw them at the farmer’s market I thought I need to finally learn how to cook them. They are a member of the carrot family, hence they look like carrots too. And they are high in fiber. Evidently parsnips have many phytochemicals and back in the day when there were no medications, parsnips were used to treat many kinds of conditions involving the skin, lungs, gastrointestinal, and the central nervous system. I really liked the way this turned out and I am going to be making parsnips again in the future. I already bought some more.
3 tablespoon rice flour
2 tablespoon butter
1 tablespoon vanilla
2 tablespoon maple syrup
1 cup pecans
2 tablespoon sugar
1 tablespoon cocoa
1 tablespoon maple syrup
- Turn the oven on to 350 degrees F.
- Peel parsnips and boil in salted water until done. Drain.
- Mix the egg, vanilla, and 2 tablespoon maple syrup in a small bowl and set aside.
- Mash the parsnips and add the egg mixture, butter, and rice flour. Mix well. Pour in a casserole dish. Bake for about 30 minutes. In the meantime, prepare the topping.
- Chop the pecans and place them in a small mixing bowl.
- Add sugar, cocoa, and 1 tablespoon maple syrup and mix well. Pour over the parsnips and continue baking for another 10 minutes. Serve.
- I really liked the vanilla flavor in this dish. I think it complemented the parsnips well. I am sure you can use any kinds of nuts but I thought that the stronger flavored pecans would work better than walnuts.