Ugly Produce. Delivered.


Parsnip Gratin With Turmeric and Cumin 

Recipe adapted from David Tanis, New York Times. Photo by Karsten Morgan. 

Parsnips aren't many people's favorite vegetable, which is a real shame. While they often get written off as carrots that haven't gotten enough sun, they are incredibly sweet, creamy, and delicious when cooked properly. Parsnips are also really healthy, and are a good source of potassium, magnesium, vitamin C, potassium, and fiber! We love this rich, Middle Eastern preparation that enhances the natural creamy sweetness of parsnips with earthy spices like cumin and turmeric. We hope you use this recipe to turn your Imperfect parsnips into the star of your next meal! 


  • 3 pounds Imperfect parsnips
  • Salt and pepper
  • 2 Tbsp butter, for greasing dish
  • 2 cups heavy cream (feel free to substitute coconut milk, half and half, or milk if you like!) 
  •  ½ tsp turmeric
  • ½ tsp toasted and ground cumin
  •  Pinch of cayenne
  • 4 ounces feta cheese, crumbled


  • Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
  • Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees. Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
  • Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.