Mashed Parsnips with Lemon and Herbs

This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had. It’s especially good with broiled fish or roast chicken. 

• 
  
  Kosher salt
  
  


• 
  
  2 lb. medium parsnips, peeled, cored, and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  1/4 cup crème fraîche
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  Finely grated zest of 1 small lemon, plus 1 Tbs. juice
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 Tbs. chopped fresh chives, mint, parsley, dill, or a mixture
  
  

Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.

Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraîche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs.

Carrots and Parsnips with Bacon and Thyme

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

• 
  
  1 Tbs. fresh orange juice
  
  


• 
  
  2 tsp. red wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
  
  


• 
  
  3/4
  lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores
  discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  
  
  
  


• 
  
  2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
  
  


• 
  
  5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
  
  


• 
  
  2 slices bacon, cut crosswise into 1-inch pieces
  
  


• 
  
  Kosher salt
  
  

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Roasted Parsnips with Cinnamon & Coriander

The cooking method and the spices play up parsnips’ sweetness, counterbalanced by last-minute additions of lemon juice and chopped fresh cilantro, which add brightness. If cilantro isn’t to your liking, use parsley.

• 
  
  1-1/2 lb. parsnips (about 10 medium)
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/2 tsp. sweet paprika (or a mix of mostly sweet and some hot)
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  2 tsp. fresh lemon juice
  
  

Position a rack in the center of the oven and heat the oven to 375°F. Peel the parsnips and cut each into 1-inch pieces crosswise, then cut the thicker pieces into halves or quarters to get chunks of roughly equal size. (Don’t try to match the skinny tail-end pieces.) If the core seems tough or pithy, cut it out. You’ll have about 4 cups.

Arrange the parsnips in a single layer in a 9x13-inch baking dish. Drizzle with the olive oil and toss to coat evenly. Combine the cumin, coriander, paprika, salt, and cinnamon in a small bowl and stir to mix. Sprinkle the spices evenly over the parsnips and toss until the parsnips are well coated.

Roast until completely tender and lightly browned on the edges, 35 to 45 min., stirring once or twice during cooking. Sprinkle with the cilantro and lemon juice and toss well. Taste and adjust the seasoning if necessary before serving.

Roasted Root Vegetables with Meyer Lemon

This versatile side dish is delicious with just about any kind of meat, poultry, or fish. For the vegetables to roast evenly together, the turnips, which cook more quickly than the carrots and parsnips, are cut slightly larger.

• 
  
  1 lb. carrots (about 5 medium), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces
  
  


• 
  
  1 lb. parsnips (about 5 large), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces, cores removed
  
  


• 
  
  1 lb. medium purple-top turnips (2 or 3), scrubbed, trimmed, and cut into 3/4-inch wedges
  
  


• 
  
  1 Meyer lemon, top and bottom ends trimmed, quartered lengthwise and sliced crosswise 1/8 inch thick, seeds removed
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely chopped fresh rosemary
  
  


• 
  
  2 tsp. minced fresh garlic
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine the carrots, parsnips, turnips, lemon, oil, rosemary, garlic, cumin, 1 tsp. salt, and 1/2 tsp. pepper; toss to coat. Spread in an even layer on the baking sheet and roast, tossing once, until tender when pierced with a fork and golden-brown on the edges, 40 to 50 minutes.

Season to taste with salt and pepper and serve.

Carrots and Parsnips with Bacon and Thyme

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

• 
  
  1 Tbs. fresh orange juice
  
  


• 
  
  2 tsp. red wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
  
  


• 
  
  3/4
  lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores
  discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  
  
  
  


• 
  
  2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
  
  


• 
  
  5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
  
  


• 
  
  2 slices bacon, cut crosswise into 1-inch pieces
  
  


• 
  
  Kosher salt
  
  

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Lamb Stew with Parsnips, Prunes, and Chickpeas

North African in spirit, this hearty sweet and savory stew is perfect for the season. Serve it with couscous or good crusty bread.

For the Lamb

• 
  
  3 lb. boneless leg of lamb, cut into 1-inch cubes
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 medium carrots, cut into 3-inch pieces
  
  


• 
  
  1 medium yellow onion, peeled and stuck with 1 whole clove
  
  


• 
  
  1 three-inch cinnamon stick
  
  


• 
  
  1 bay leaf
  
  

For the stew

• 
  
  2 Tbs. unsalted butter or olive oil
  
  


• 
  
  1 large yellow onion, cut into small dice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 medium cloves garlic, roughly chopped
  
  


• 
  
  1 Tbs. paprika
  
  


• 
  
  2 tsp. cumin seed, toasted and ground
  
  


• 
  
  2 tsp. coriander seed, toasted and ground
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  2 cups cooked chickpeas, rinsed if canned
  
  


• 
  
  18 pitted prunes, halved
  
  


• 
  
  1/2 cup tomato purée
  
  


• 
  
  1 lb. medium parsnips, peeled, cored, and cut into 2-inch pieces
  
  


• 
  
  1 Tbs. chopped fresh cilantro or flat-leaf parsley
  
  

Prepare the lamb

Position a rack in the center of the oven and heat the oven to 350°F.

Season the lamb with 2 tsp. salt and 1/2 tsp. pepper. In a 5- to 6-quart Dutch oven, combine the lamb, carrots, onion, cinnamon, bay leaf, and enough water to cover. Cover and braise in the oven until the meat is very tender, about 2-1/2 hours. Strain the mixture through a fine sieve over a large bowl. Discard the vegetables and spices. (The recipe may be prepared to this point up to 2 days ahead. Cool the lamb and broth, and refrigerate separately. Skim the fat from the broth before continuing.)

Make the stew

In a 5- to 6-quart Dutch oven, heat the butter or oil over medium-high heat. Add the onion, a pinch of salt, and a few grinds of pepper and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic, paprika, cumin, coriander, and cayenne and cook, stirring occasionally, until fragrant (don’t let the garlic burn), 1 to 2 minutes.

Stir in the chickpeas, prunes, tomato purée, and a pinch of salt. Add the reserved lamb and 4 cups of the broth and bring to a boil. Boil for 5 minutes and then turn the heat to low. Cover and simmer for 10 minutes. Add the parsnips and cook until tender, about 10 minutes. Season to taste with salt and pepper, and serve sprinkled with cilantro or parsley.

Parsnip Buttermilk Pie

This may look like pumpkin pie, but it tastes nothing like it—it’s sweet and tangy, with a delicate mousse-like texture. Serve with lightly sweetened whipped cream.

For the crust

• 
  
  6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling
  
  


• 
  
  4 oz. (1/2 cup) cold unsalted butter, cut into small cubes
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 large egg yolk, lightly beaten
  
  

For the filling

• 
  
  2 lb. medium parsnips, peeled, cored, and cut into large chunks
  
  


• 
  
  1-1/2 cups buttermilk
  
  


• 
  
  2/3 cup packed dark brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/8 tsp. ground cloves
  
  

Make the crust

In a stand mixer fitted with the paddle attachment, combine the flour, butter, sugar, and salt and mix on medium speed until the butter blends into the flour and the mixture resembles a coarse meal, about 2 minutes. Mix 2 Tbs. ice-cold water with the egg yolk in a small bowl. With the mixer on low speed, add the yolk mixture and mix until just combined. Transfer the dough to a work surface and bring it together with your hands. Shape it into a 1-inch-thick disk, wrap in plastic, and refrigerate for at least 1 hour.

Set the dough on a lightly floured surface, sprinkle a little flour over it, and roll it out into a 1/8-inch-thick circle that’s about 12 inches in diameter, reflouring the dough and work surface as necessary.

Transfer the dough to a 9-inch pie plate and gently fit it into the pan, lifting the edges and pressing the dough into the corners with your fingers. Trim the edges, leaving a 1/2-inch overhang. Fold the overhanging dough underneath itself and crimp the edges. Prick the dough all over with a fork. Refrigerate for at least 1 hour.

Position a rack in the center of the oven and heat the oven to 425°F.

Line the dough with foil or parchment, fill with dried beans or pie weights, and bake for 15 minutes. Reduce the oven temperature to 350°F. Carefully remove the foil and weights and continue to bake until the bottom looks dry and the edges are light golden, an additional 5 to 8 minutes. Cool completely before filling (leave the oven at 350°F).

Make the filling

Bring a large pot of water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes. Return the parsnips to the pot and mash them with a potato masher, keeping the mixture rather rough. Measure 2 cups of the parsnip mash; save any extra for another use.

Purée the 2 cups of mashed parsnips and the buttermilk in a blender until smooth. Transfer the purée to a mixing bowl. With a whisk, beat in the sugar, eggs, salt, cinnamon, ginger, nutmeg, and cloves, whisking until the sugar dissolves.

Bake the pie

Pour the filling into the piecrust and bake until the top is lightly browned and a toothpick inserted in the center of the filling comes out clean, about 1 hour. Cool on a rack for at least 1 hour. Serve at room temperature.

Curried Parsnip and Apple Soup

Apples that soften when cooked (like Empires, Jonathans, and McIntoshes) make a velvety puréed soup. Curry powder and fresh ginger give the soup a flavor boost, while the chive and apple garnish adds a fresh layer of brightness, calling out the apple flavor.

• 
  
  1 lb. (about 3 medium) tart apples that soften easily when cooked, such as Empire, Jonathan, or McIntosh
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  2 large leeks (white and light-green parts only), chopped and well rinsed (about 1-1/2 cups)
  
  


• 
  
  1 medium yellow onion, chopped (about 1 cup)
  
  


• 
  
  1-1/2 Tbs. minced fresh ginger
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 tsp. finely chopped garlic (2 medium cloves)
  
  


• 
  
  1 tsp. mild curry powder
  
  


• 
  
  1/3 cup dry white vermouth, such as Noilly Prat
  
  


• 
  
  2 large parsnips (9 oz. total), peeled, quartered lengthwise, cored, and chopped (about 2 cups)
  
  


• 
  
  1 medium (6 oz.) Yukon Gold potato, peeled and chopped into 1/2-inch pieces (about 1 cup)
  
  


• 
  
  4 cups lower-salt chicken broth
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup heavy cream
  
  


• 
  
  Freshly ground white pepper
  
  


• 
  
  3 Tbs. thinly sliced chives
  
  

Cut 1 quarter from one of the apples.Wrap the unpeeled quarter in plastic wrap and reserve. Peel, core, and quarter the rest of the apples. Chop the peeled apples into 1/2-inch pieces and toss with the lemon juice in a medium bowl.

Heat the olive oil in a heavy-duty 4-quart saucepan over medium-low heat. Add the leeks and onion and cook, covered, stirring occasionally with a wooden spoon, until just tender, 6 to 8 minutes.

Stir in the ginger, tomato paste, garlic, and curry powder and cook, stirring, until fragrant, about 1 minute. Add the vermouth and cook, uncovered, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes.

Add the chopped apple, parsnips, and potatoes and stir to coat well. Add the chicken broth and 1-1/2 tsp. salt and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium low, partially cover, and simmer, stirring occasionally, until the apples and vegetables are very tender, about 30 minutes.

In a blender, purée the soup in batches until completely smooth. Transfer the soup to a clean 4-quart saucepan, stir in the cream, and season to taste with salt and white pepper. Bring the soup to a simmer over medium heat, stirring often. Cut the reserved apple quarter into small dice. Serve the soup sprinkled with the diced apple and chives.

Carrots and Parsnips with Bacon and Thyme

Bacon adds its smoky goodness to this versatile side dish. Cut the parsnips just a tad bigger than the carrots because they soften more quickly.

• 
  
  1 Tbs. fresh orange juice
  
  


• 
  
  2 tsp. red wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  3/4 lb. carrots (about 4 medium), peeled and cut into pieces 2 to 2-1/2 inches long and 1/2 inch wide
  
  


• 
  
  3/4
  lb. parsnips (about 4 medium), peeled, halved lengthwise, woody cores
  discarded, and cut into pieces 2-1/2 to 3 inches long and 1/2 inch wide
  
  
  
  


• 
  
  2 large shallots, root ends trimmed, peeled, and cut into 3/4-inch-wide wedges
  
  


• 
  
  5 sprigs fresh thyme plus 1/2 tsp. fresh thyme leaves
  
  


• 
  
  2 slices bacon, cut crosswise into 1-inch pieces
  
  


• 
  
  Kosher salt
  
  

Combine the orange juice, vinegar, and honey in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the carrots, parsnips, shallots, thyme sprigs, bacon, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the shallots are limp and lightly browned and most of the carrots and parsnips have a little bit of brown on them, 8 to 12 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then gently pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and nicely browned, 12 to 16 minutes.

Remove the pan from the heat and discard the thyme sprigs. Stir in the orange-honey mixture and the thyme leaves, and season to taste with salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

Parsnip, Potato, and Scallion Pancakes

A variation on the classic German potato pancake, these taste great with applesauce and sour cream. Serve with roast pork or beef.

• 
  
  1 lb. russet potatoes, peeled
  
  


• 
  
  1 lb. medium parsnips, peeled and cored 
  
  


• 
  
  3/4 cup thinly sliced scallions (white and green parts)
  
  


• 
  
  2 large eggs, beaten
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Vegetable oil for the griddle Using a food processor fitted with the medium grating disk, grate the potatoes and parsnips separately. Put the potatoes in a clean kitchen towel and squeeze out as much liquid as possible. In a large bowl, combine the potatoes, parsnips, scallions, eggs, flour, 2 tsp. salt, and a few grinds of pepper and mix well.

Generously oil a griddle and heat over medium heat. Working in batches, spoon about 1/3 cup of the mixture onto the griddle at a time to form pancakes. Flatten the pancakes with a spatula (they should be about 1/2 inch thick) and cook until the bottom is well browned and crisped, about 5 minutes. Flip and cook until the other side is well browned, about 5 minutes more. Sprinkle with salt. Serve immediately or keep warm in a low oven until ready to serve.

Parsnip and Leek Soup with Cumin and Mustard Seeds

This soup gets a delicious kick from whole cumin and mustard seeds toasted in hot oil with garlic and stirred in just before serving. This traditional Indian seasoning technique is called tarka.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large yellow onion, cut into medium dice (2 cups)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 cups lower-salt chicken broth; more as needed
  
  


• 
  
  2 medium leeks (white and light-green parts only), trimmed, washed, and sliced crosswise about 1/2 inch thick (2-1/2 cups)
  
  


• 
  
  1 lb. medium parsnips, peeled, cored, and cut into medium dice (about 2 cups)
  
  


• 
  
  1 lb. yellow potatoes (like Yukon Gold), peeled and cut into medium dice (2-3/4 cups)
  
  


• 
  
  2 tsp. ground turmeric
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  4 medium cloves garlic, roughly chopped
  
  


• 
  
  2 tsp. cumin seed
  
  


• 
  
  2 tsp. black mustard seed
  
  

Heat the butter in a 6- to 8-quart heavy-duty pot over medium heat. Add the onion, 1/2 tsp. salt, and a couple of grinds of pepper and cook, stirring occasionally, until the onion is soft and lightly browned, 8 to 10 minutes. Add the broth, leeks, parsnips, and potatoes and raise the heat to medium high. Simmer briskly for 5 minutes and then reduce the heat to low. Add the turmeric and cayenne, stirring well, and simmer slowly until the vegetables are very soft, about 20 minutes.

Working in batches, purée the soup in a blender and then strain it through a medium-mesh sieve. The soup should be about as thick as a thin milk shake; add more broth if it’s not thin enough. Return the soup to the pot and season to taste with salt. (The soup can be made up to this point 1 day ahead and refrigerated. Reheat before proceeding.)

Shortly before serving, heat the olive oil in a small skillet over medium-high heat. When the oil is hot, add the garlic, cumin seed, and mustard seed. Stir with a wooden spoon until the seeds begin to pop and the garlic is lightly browned, 30 to 60 seconds. Carefully stir the hot oil and spices into the soup (it may spatter). Season to taste with more salt, pepper, or cayenne.

Parsnip Buttermilk Pie

This may look like pumpkin pie, but it tastes nothing like it—it’s sweet and tangy, with a delicate mousse-like texture. Serve with lightly sweetened whipped cream.

For the crust

• 
  
  6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling
  
  


• 
  
  4 oz. (1/2 cup) cold unsalted butter, cut into small cubes
  
  


• 
  
  1 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1 large egg yolk, lightly beaten
  
  

For the filling

• 
  
  2 lb. medium parsnips, peeled, cored, and cut into large chunks
  
  


• 
  
  1-1/2 cups buttermilk
  
  


• 
  
  2/3 cup packed dark brown sugar
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  1/2 tsp. ground ginger
  
  


• 
  
  1/4 tsp. freshly grated nutmeg
  
  


• 
  
  1/8 tsp. ground cloves
  
  

Make the crust

In a stand mixer fitted with the paddle attachment, combine the flour, butter, sugar, and salt and mix on medium speed until the butter blends into the flour and the mixture resembles a coarse meal, about 2 minutes. Mix 2 Tbs. ice-cold water with the egg yolk in a small bowl. With the mixer on low speed, add the yolk mixture and mix until just combined. Transfer the dough to a work surface and bring it together with your hands. Shape it into a 1-inch-thick disk, wrap in plastic, and refrigerate for at least 1 hour.

Set the dough on a lightly floured surface, sprinkle a little flour over it, and roll it out into a 1/8-inch-thick circle that’s about 12 inches in diameter, reflouring the dough and work surface as necessary.

Transfer the dough to a 9-inch pie plate and gently fit it into the pan, lifting the edges and pressing the dough into the corners with your fingers. Trim the edges, leaving a 1/2-inch overhang. Fold the overhanging dough underneath itself and crimp the edges. Prick the dough all over with a fork. Refrigerate for at least 1 hour.

Position a rack in the center of the oven and heat the oven to 425°F.

Line the dough with foil or parchment, fill with dried beans or pie weights, and bake for 15 minutes. Reduce the oven temperature to 350°F. Carefully remove the foil and weights and continue to bake until the bottom looks dry and the edges are light golden, an additional 5 to 8 minutes. Cool completely before filling (leave the oven at 350°F).

Make the filling

Bring a large pot of water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes. Return the parsnips to the pot and mash them with a potato masher, keeping the mixture rather rough. Measure 2 cups of the parsnip mash; save any extra for another use.

Purée the 2 cups of mashed parsnips and the buttermilk in a blender until smooth. Transfer the purée to a mixing bowl. With a whisk, beat in the sugar, eggs, salt, cinnamon, ginger, nutmeg, and cloves, whisking until the sugar dissolves.

Bake the pie

Pour the filling into the piecrust and bake until the top is lightly browned and a toothpick inserted in the center of the filling comes out clean, about 1 hour. Cool on a rack for at least 1 hour. Serve at room temperature.

Roasted Root Vegetables with Meyer Lemon

This versatile side dish is delicious with just about any kind of meat, poultry, or fish. For the vegetables to roast evenly together, the turnips, which cook more quickly than the carrots and parsnips, are cut slightly larger.

• 
  
  1 lb. carrots (about 5 medium), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces
  
  


• 
  
  1 lb. parsnips (about 5 large), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces, cores removed
  
  


• 
  
  1 lb. medium purple-top turnips (2 or 3), scrubbed, trimmed, and cut into 3/4-inch wedges
  
  


• 
  
  1 Meyer lemon, top and bottom ends trimmed, quartered lengthwise and sliced crosswise 1/8 inch thick, seeds removed
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely chopped fresh rosemary
  
  


• 
  
  2 tsp. minced fresh garlic
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine the carrots, parsnips, turnips, lemon, oil, rosemary, garlic, cumin, 1 tsp. salt, and 1/2 tsp. pepper; toss to coat. Spread in an even layer on the baking sheet and roast, tossing once, until tender when pierced with a fork and golden-brown on the edges, 40 to 50 minutes.

Season to taste with salt and pepper and serve.

Parsnip Rémoulade

Inspired by classic celery root rémoulade, this creamy parsnip salad is a great side dish for steak or roast chicken. Parsnips tend to absorb a lot of the vinegar, so be sure to squeeze some of it out before dressing them.

• 
  
  1 lb. medium parsnips (about 5)
  
  


• 
  
  2 Tbs. white wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/3 cup crème fraîche
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 tsp. drained capers, coarsely chopped
  
  


• 
  
  Coarsely ground black pepper
  
  

Peel the parsnips, then shave them with the vegetable peeler into long, thin ribbons, discarding the core; you’ll have about 3-1/2 cups.

In a medium bowl, toss the parsnips with the vinegar and 1 tsp. salt and let sit for 10 minutes.

Drain the parsnips in a colander and squeeze out as much vinegar as possible. Transfer to a medium bowl, add the crème fraîche, olive oil, and capers and toss to combine. Season to taste with salt and pepper and serve.

Mashed Parsnips with Lemon and Herbs

This rustic mash is just as rich and satisfying as the best mashed potatoes you’ve ever had. It’s especially good with broiled fish or roast chicken. 

• 
  
  Kosher salt
  
  


• 
  
  2 lb. medium parsnips, peeled, cored, and cut into 1-1/2- to 2-inch pieces
  
  


• 
  
  1/4 cup crème fraîche
  
  


• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  Finely grated zest of 1 small lemon, plus 1 Tbs. juice
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 Tbs. chopped fresh chives, mint, parsley, dill, or a mixture
  
  

Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes.

Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraîche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs.

Lamb Stew with Parsnips, Prunes, and Chickpeas

North African in spirit, this hearty sweet and savory stew is perfect for the season. Serve it with couscous or good crusty bread.

For the Lamb

• 
  
  3 lb. boneless leg of lamb, cut into 1-inch cubes
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 medium carrots, cut into 3-inch pieces
  
  


• 
  
  1 medium yellow onion, peeled and stuck with 1 whole clove
  
  


• 
  
  1 three-inch cinnamon stick
  
  


• 
  
  1 bay leaf
  
  

For the stew

• 
  
  2 Tbs. unsalted butter or olive oil
  
  


• 
  
  1 large yellow onion, cut into small dice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 medium cloves garlic, roughly chopped
  
  


• 
  
  1 Tbs. paprika
  
  


• 
  
  2 tsp. cumin seed, toasted and ground
  
  


• 
  
  2 tsp. coriander seed, toasted and ground
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  2 cups cooked chickpeas, rinsed if canned
  
  


• 
  
  18 pitted prunes, halved
  
  


• 
  
  1/2 cup tomato purée
  
  


• 
  
  1 lb. medium parsnips, peeled, cored, and cut into 2-inch pieces
  
  


• 
  
  1 Tbs. chopped fresh cilantro or flat-leaf parsley
  
  

Prepare the lamb

Position a rack in the center of the oven and heat the oven to 350°F.

Season the lamb with 2 tsp. salt and 1/2 tsp. pepper. In a 5- to 6-quart Dutch oven, combine the lamb, carrots, onion, cinnamon, bay leaf, and enough water to cover. Cover and braise in the oven until the meat is very tender, about 2-1/2 hours. Strain the mixture through a fine sieve over a large bowl. Discard the vegetables and spices. (The recipe may be prepared to this point up to 2 days ahead. Cool the lamb and broth, and refrigerate separately. Skim the fat from the broth before continuing.)

Make the stew

In a 5- to 6-quart Dutch oven, heat the butter or oil over medium-high heat. Add the onion, a pinch of salt, and a few grinds of pepper and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic, paprika, cumin, coriander, and cayenne and cook, stirring occasionally, until fragrant (don’t let the garlic burn), 1 to 2 minutes.

Stir in the chickpeas, prunes, tomato purée, and a pinch of salt. Add the reserved lamb and 4 cups of the broth and bring to a boil. Boil for 5 minutes and then turn the heat to low. Cover and simmer for 10 minutes. Add the parsnips and cook until tender, about 10 minutes. Season to taste with salt and pepper, and serve sprinkled with cilantro or parsley.

Roasted Root Vegetables with Meyer Lemon

This versatile side dish is delicious with just about any kind of meat, poultry, or fish. For the vegetables to roast evenly together, the turnips, which cook more quickly than the carrots and parsnips, are cut slightly larger.

• 
  
  1 lb. carrots (about 5 medium), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces
  
  


• 
  
  1 lb. parsnips (about 5 large), peeled, trimmed, cut crosswise into 3-inch lengths, then cut lengthwise into 1/2-inch-thick pieces, cores removed
  
  


• 
  
  1 lb. medium purple-top turnips (2 or 3), scrubbed, trimmed, and cut into 3/4-inch wedges
  
  


• 
  
  1 Meyer lemon, top and bottom ends trimmed, quartered lengthwise and sliced crosswise 1/8 inch thick, seeds removed
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 Tbs. finely chopped fresh rosemary
  
  


• 
  
  2 tsp. minced fresh garlic
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  

Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed baking sheet with heavy-duty aluminum foil.

In a large bowl, combine the carrots, parsnips, turnips, lemon, oil, rosemary, garlic, cumin, 1 tsp. salt, and 1/2 tsp. pepper; toss to coat. Spread in an even layer on the baking sheet and roast, tossing once, until tender when pierced with a fork and golden-brown on the edges, 40 to 50 minutes.

Season to taste with salt and pepper and serve.

Basic Roasted Parsnips

You can jazz up this basic recipe by adding Rosemary-Lemon Thyme Oil or Moroccan Spice Rub when you toss the parsnips with olive oil and salt and pepper before roasting. Or toss the parsnips with Sesame Sea Salt, Caramelized Shallot Butter, Ginger-Lemon Soy Splash, or Toasted Coriander & Garlic Oil after they come out of the oven.

• 
  
  1 lb. parsnips, peeled
  
  


• 
  
  1 to 3 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Fresh lemon juice (optional)
  
  

Position a rack in the center of the oven and heat the oven to 475° F. Line a heavy-duty rimmed baking sheet with parchment. Halve the parsnips crosswise, to divide the thick and thin ends from each other. Halve or quarter the thick ends lengthwise, then cut all segments crosswise into 2-inch lengths. In a medium bowl, toss the parsnips with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the parsnips out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the parsnips until browned on bottom, about 10 minutes. Flip and continue to roast until tender, about 5 minutes.

Return the parsnips to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little oil. Season to taste with salt, pepper, and lemon juice or another flavoring, if using.