Love letter to parsnips 💌
Sweet and down-to-earth, what's not to love?
Readers are loving this recipe with sausage, orzo, and parsnips. It’s spicy, it’s sweet, it’s earthy, it’s piled on thick, creamy, whipped ricotta, and it’s just super duper easy to make.
Candidly, I almost didn’t share the recipe. I loved how it tasted, but I felt like it lacked something visually. I can be a ridiculous critic of my own work, so I decided to post it anyway. I figured I could always return and take new photographs of the recipe later (since I will definitely be eating this again…and again!). I’m not sure it’ll be needed since people are loving this one as much as I did.
When I shared the video a couple of weeks ago, I was surprised to receive this comment:
So, consider this my love letter to parsnips.
Parsnips are root vegetables. While they’re related to carrots and parsley in the flowering plant family Apiaceae, they don’t have the same flavor profile. Parsnips have a subtle sweetness, like carrots, but they also bring a really nice earthy, nutty flavor. You’ll often find them added (somewhat unceremoniously) to soups and stews during the winter months.
The photo above is from my upcoming plant-based cookbook. The recipe it accompanies is another parsnip-forward dish, which is linked below because one can never have too many parsnip recipes. Beyond the sausage and orzo recipe, I have a few more ideas to help you start making the most of this wonderful root vegetable for the rest of winter.
My suggestions, in no particular order:
Use a vegetable peeler to shave the body into thin strips. Flash-fry the strips (think shoe-string potatoes) until golden and crispy. They make for an incredible garnish, and they hold their crunch really well. I encourage you to try the recipe!
Boil (or roast!) and then blend them with any combination of savory (or sweet!) flavors you can imagine. They work as an exceptional purée for seared or roasted meat. Single spices like thyme, rosemary, or garlic powder are my effortless go-to’s, but get creative. Spice blends–like harissa, za’atar, Herbes de Provence, or baharat–can give you an infinite amount of flavor options. Many years ago I made a gorgeous duck breast with parsnip purée that I lightly scented with vanilla extract. It was divine. I’ll have to dig that recipe up and revisit it!
Dice and pan-fry them for your next breakfast hash, particularly if maple syrup is involved. Maple is a perfect flavor to pair with the sweetness of parsnips. Try out this root veggie hash and see for yourself!
In the recipe below, parsnips play off the spicy sausage and rich ricotta as no other veggie could. It really is a match made in heaven. I hope if you try it, you enjoy it as much as other readers! The full recipe follows the photo 👇
One-Pot Sausage and Orzo
The full recipe is written out below. If you’d like more photos, tips, and nutritional information, click the button below to view the recipe on my site.
Servings: 5
Ingredients
1 pound hot Italian sausage, loose
4 ribs celery with leaves, trimmed and sliced; leaves minced and kept separate
3 parsnips, peeled, trimmed, and sliced into half-moons
1 teaspoon garlic powder
½ teaspoon crushed red pepper, plus more to taste
1 cup orzo
3 cups water or chicken stock
½ cup ricotta cheese
3 tablespoons freshly minced parsley, divided
1 lemon, juiced and zested; zest kept separate from the juice
Freshly grated Parmigiano-Reggiano cheese, for serving
Extra virgin olive oil, for serving
Salt and pepper to taste
Instructions
Brown the sausage:
Turn the heat on a large pot to medium-high. Crumble the sausage into the pot. Cook, turning the sausage occasionally, for 10–15 minutes until browned and cooked through. Transfer to a paper towel-lined plate, leaving the fat in the pot.
Cook the celery and parsnips:
Add the sliced celery ribs and parsnips to the pot. Cook over medium-high heat without moving for 5 minutes. Flip and continue cooking until the parsnips begin to char and soften, about 10 minutes total. Turn the parsnips occasionally as they cook, but don’t disturb them too much.
Season the parsnips and celery with garlic powder, crushed red pepper, and add the minced celery leaves.
Return the sausage to the pot and add the orzo. Toss to combine and season once more with salt and pepper.
Simmer the orzo:
Pour in the water and bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes or until the orzo is al dente. Stir the orzo occasionally to ensure that it’s not sticking to the bottom of the pot. Taste and season.
Prepare the whipped ricotta:
Place the ricotta cheese in a large bowl. Add 2 tablespoons minced parsley and lemon juice. Whisk until smooth. Taste and season with salt. Transfer to the refrigerator until needed.
Prepare garnish:
In a small bowl, combine the remaining 1 tablespoon of minced parsley with the lemon zest. Add a pinch of flaky sea salt and mix to combine. Set aside.
To serve:
Spoon the whipped ricotta onto plates. Pile the sausage and orzo on top. Sprinkle the parsley and lemon zest mixture on top; finish each plate with a sprinkle of parm and a drizzle of extra virgin olive oil. Enjoy!