Parsnips: A root vegetable for spring and fall

Parsnips -- along with other vegetables that grow underground such as beets, sweet potatoes and turnips -- evoke thoughts of autumn and root cellars. But spring is when this carrot-shaped root really shines.

At the least, parsnips need to go through an autumn frost or two in order to turn some of their starches into sugars. When they're allowed to winter over before being dug up, their flavors become much sweeter and richer.

Though parsnips differ in flavor from carrots, they can be cooked in many of the same ways -- boiled, mashed, roasted. Very young parsnips can be eaten raw, but older ones need to be cooked to bring out their tenderness and subdue their somewhat pungent flavor.

These spring-dug parsnip fritters with horseradish cream make a great appetizer or passed hors d'oeuvre, but also can be served as a side dish with roast pork, chicken or beef.

SPRING-DUG PARSNIP FRITTERS WITH HORSERADISH CREAM

1/2 cup reduced-fat sour cream

1 tablespoon prepared horseradish

1 pound parsnips, peeled, trimmed and grated

3 tablespoons rice flour or all-purpose flour

2 scallions, thinly sliced

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 eggs, lightly beaten

1/4 cup extra-virgin olive oil

To make the horseradish cream, in a small bowl stir together the sour cream and horseradish. Set aside.

To make the parsnip fritters, in a medium bowl combine the parsnips, flour, scallions, salt and pepper. Toss, then add the eggs and mix.

In a large nonstick skillet over medium-low, heat 2 tablespoons of the oil. Working in batches, use a 1/4-cup measure to scoop mounds of the parsnip mixture into the skillet.

Flatten each mound into a 3-inch patty, then cook until golden-brown on both sides and tender in the center, about 4 minutes per side. Set aside and cover to keep warm while you cook the remaining patties in the remaining 2 tablespoons of oil.

Serve topped with a dollop of horseradish cream.