Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Parsnip Hashbrowns

Recipe by Eat Beautiful, Published by Yummly, Adapted for Food Hub Members

Recipe by Eat Beautiful, Published by Yummly, Adapted for Food Hub Members

Ingredients

  • 2 pounds parsnips about 3 medium size parsnips
  • 4 Tablespoons butter (or avocado oil)
  • 2 Tablespoons flour 
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper optional

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. 

  2. Peel and grate parsnips, medium or large grate size. Melt 2 Tablespoons butter in large cast iron or stainless steel pan. Add parsnips. Saute for 10-12 minutes, until parsnips get sticky. Don't allow them to sit longer than 3-4 minutes before moving them around in pan, or they'll burn.

  3. Remove pan from heat. Stir in the flour, sea salt and optional pepper, tossing to mix evenly.

  4. Using a 2-ounce cookie scoop place heaping mounds of parsnip onto each greased circle. Allow to cool just slightly then flatten and neaten each round, so each one is about 1/2" thick.

  5. Bake in preheated oven 20-30 minutes, until bottom is browned. Then, using a metal offset spatula, flip each hashbrown. Bake an additional 20-25 minutes (about) watching for underside to turn very golden brown. Serve.