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Perfectly Plated Parsnips

The nutty parsnip is vastly underrated. After all, it becomes especially sweet and delicious after being exposed to the cold. Parsnips are quite versatile, too—in part because of how their sugar content allows them to caramelize well—and, here, Chef Jamie Simpson shares three unique ways to plate the marvelous parsnip. 

At the Bar: Parsnip Hummus

This parsnip “hummus” uses a flavorful za’atar spice mixture and extra virgin olive oil. The history of hummus can be traced back to a thirteenth-century Middle Eastern cookbook, demonstrating its longevity, with our parsnip version adding yet another variation of this long-beloved dish. 

Fine Dining: Cornucopia of Parsnip

This celebration of the parsnip includes glazed parsnips, parsnips caramel, duck confit, nasturtium leaves and blooms, and apollonia. It’s said that Roman Emperor Tiberius greatly appreciated the parsnip, making dishes like these fit for royalty.

Country Club Dining: Parsnip Lasagna and Parsnip Salad

Elements of this dish include parsnips béchamel, shaved parsnip, parsnip tops, Bolognese, and Mobay cheese. This dish is ideal for country club dining: unexpected for the diner yet designed for ease of serving.

More About Parsnips

When you need parsnips for your unique dishes and menus, just let your product specialist at The Chef’s Garden know. You’ll get the best of the day’s harvest.

We hope you enjoyed this installment of plating food techniques! 

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