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.

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.