Cook and Drink

Parsley, fennel, parsnip and carrots are closely related. A purée made with for instance parsley root, fennel and olive oil is very tasty. On our local market we saw parsnip: a sweet, tasty carrot-like vegetable, already enjoyed in Roman times and native to many countries. Easy to prepare and not expensive. It combines very well with nutmeg, clove and even cinnamon.
Parsnip is rich in vitamins and minerals, particularly potassium. Parsnip is supposed to be healthy (various antioxidants and fibers).
It was one of the forgotten vegetables, but fortunately parsnip is becoming more available, also in supermarkets. It can be eaten cooked, grilled, fried and raw. How about a parsnip salad with potatoes and mackerel? (Watch Belgian chef Jeroen Meus prepare this dish, video in Dutch).
We decided to fry parsnip in olive oil. Doesn’t it look amazing?

Wine Pairing

We served our fried Parsnip with excellent beef. Thinking of the combination we decided to enjoy a glass of red wine from the Bordeaux region. In general, we suggest a red wine with aromas of dark fruit. A medium bodied, balanced wine with a fruity finish and soft tannins. Perhaps a touch of oak.

What You Need

• Parsnip
• Olive Oil
• Black Pepper

What You Do

1. Heat a pan, add olive oil, peel the parsnip, slice and fry in oil.
2. The sugar in the vegetable will give the slices a golden colour within minutes, so keep your eye on the pan.
3. Serve the parsnip with some black pepper.