How To Make Roasted Parsnip Rice
October, 2015 · By Coryanne Ettiene
Veggie rices are all the rage. But then you know that because by now I’m sure that cauliflower rice has skirted past you while you spent the night on Pinterest. When I first heard of them, I immediately starting tinkering with all sorts of veggie rices…. carrots, broccoli, beets being the most popular in our house, and parsnip being the winner by a landslide. And now that parsnips are starting to make their fall appearance in the grocery store, I thought it was time to write a blog post on how to make roasted parsnip rice; because if you get tired of cauliflower rice (gasp, horror), this is a great second option.
Admittedly, I had to learn to like parsnips (I’m certain it is written in the unwritten guide book of what American’s should know when they marry a Brit). I spent the first 25 years of my life not even knowing what a parsnip is, and the last 2 decades serving them every week of every autumn we’ve been married. As much as I love carrots, he loves parsnips. His and hers; only his makes a much better rice. If you’ve never had a parsnip, don’t be fooled by their carrot like appearance, they have only a hint of the sweetness, and all of the dryness of the dirt they were pulled from. Like potatoes, they are starchy, only they have soft nuttiness that lingers on the pallet a moment longer, and have an smell that reminds many people of parsley. They are a curious little thing. Nothing like what you expect, and so close to so much of what you’ve tasted. You either love them, or you don’t…I’ve learned to love them, especially when they are roasted and seasoned to perfection. And if there is anything you need to know about parsnip it is that their skins are seriously bitter so no skimping on the prep when it comes to these fall beauties.
How to make parsnip rice in 4 easy steps:
- Peel, top and tail your parsnips, then chop them into equal size cubes.
- Toss into a large mixing bowl with a drizzle of olive oil, salt and pepper, and then mix together;
- Pour onto a baking sheet lined with parchment, and then bake at 400F for 30 minutes, or until they are golden brown and fork tender;
- Transfer to a food processor, blizt on high for 30 seconds; check the consistency and continue until you have a rice like finish.
How much? Typically 4 large parsnip make around 2 cups of parsnip rice. But then what do you do with all this parsnip rice? Well my darlings, with fall cooking, there is so much you can do — add it to stews, salads, mashed potatoes, quinoa, or just eat it with a nice bit of gravy and count it as one of the veggies on your plate.