Cow parsnip’s immature leaf and flower stalks are quite tasty. They are particularly delicious oven-roasted and tossed with olive oil and salt. All immature stalks may be roasted, but the portion of stalk surrounding leaves and flowers which haven’t yet emerged are particularly tasty. Here roasted stalks are tossed with balsamic vinegar. I’ve also served them without balsamic on top of pork-tomato stew, and they were great. For anyone wary about the flavor of cow parsnip, roasting stalk is is the recipe to try.
- 1 pound young cow parsnip stalks, including any immature leaves or flowers
- 2 Tbsp. olive oil
- Salt
- 3 Tbsp. good quality balsamic vinegar
Cow Parsnip Stalks with Immature Leaves Cut Long, Ready for Roasting. Photograph by Laurie Constantino
Roasted Cow Parsnip Stalks, Cut Short. Photograph by Laurie Constantino
Cut stalks into 2-6” lengths, or other convenient size. Place on parchment paper covered baking sheets. Drizzle with olive oil and turn stalks to coat all sides. Sprinkle with salt. Bake for 10-12 minutes or until stalks are golden brown. Remove to bowl, drizzle with balsamic vinegar, and toss to combine. Serve immediately.
Roasted Cow Parsnip Stalks on Pork-Tomato Stew. Photograph by Laurie Constantino