By Freya Bellin
I grew up thinking of parsnips as a soup vegetable. My mom always uses them when she makes chicken or vegetable stock, and she adds them to matzo ball soup. However, as my cooking horizons have expanded, I’ve begun to appreciate how versatile parsnips are. They have an earthy sweetness that works very well in broths, but also comes through when roasted or braised, as in this recipe.
You may consider trying this dish with a combination of root vegetables, as the all-parsnip dish was quite sweet. Potatoes, in particular, would be a nice complement to the parsnips and would also go well with the pumpkin seeds. This sauce is a really creative way of adding both flavor and texture to the dish. Grinding the seeds more makes them more of a thickening agent, and grinding less adds some crunch. The browned chicken is tasty and adds some protein to make this a heartier meal, but the vegetables really take center stage. Recipe from The Food Matters Cookbook.