CH Runners
Not Running => Food => Topic started by: Ergonomic Mouse on January 02, 2013, 05:50:31 PM
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Any recipes??
We grew a bunch in the garden this year, and I harvested today. We are going to be eating them for some time!
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roast : toss w/olive oil, salt, pepper, thyme - i usually add carrots and potatoes to the mix
boil and mash w/butter
shred, mix w/shredded potatoes, some flour and egg, and fry into cakes
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I've only ever used Parsnips in stock. What do they taste like? I have a spice carrot in my head for some reason.
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turnip cum carrot
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Roast
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turnip cum carrot
Well, I haven't had a turnip either so.....
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Roast
I've never cooked parsnips, but this is my answer for everything!
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I've never cooked parsnips, but this is my answer for everything!
it is generally tastefully foolproof.
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We had them sliced like French fries and roasted with a little sea salt. Then tossed with a butter, horseradish and shallot mixture when they were cooked. Outstanding!!!! N
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We had them sliced like French fries and roasted with a little sea salt. Then tossed with a butter, horseradish and shallot mixture when they were cooked. Outstanding!!!! N
that is how i make my rutabagas!
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parsnips are good roasting veg; also good in indian-spiced pureed soup (heat oil and pop some brown mustard seed, cumin seed & coriander seed; sautee finely diced celery, onion & carrot, a couple of crushed dried red chili peppers and 1/2 a cinnamon stick; add some tumeric, add stock of your liking, bring to boil, add sliced parsnips, a few curry leaves; return to boil and remove cinnamon stick; simmer until parsnips are soft; puree the whole thing, return to pot and heat up to serve)
I also like this carrot & parsnip dish as a side:
http://www.marthastewart.com/317465/glazed-root-vegetables (http://www.marthastewart.com/317465/glazed-root-vegetables)
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I was doing my monthly duty of talking with my mom last week and I told her I sauteed parsnips with brussel sprouts as my veg side for dinner and she wondered why we didn't have parsnips growing up.
??? Uh- because you were the one who cooked back then and you didn't get parsnips.
I've also added them to sauteed kale. I guess I like the sweetness and nuttiness of it as a contrast for bitter greens.
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I've only ever used Parsnips in stock. What do they taste like? I have a spice carrot in my head for some reason.
They are a little less starchy than a potato and a little sweeter. They also have a funny bitter taste to me, so I don't like them. Lots of people do though!
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Roast with honey and cumin seed.
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cumin seed.
:hah:
Nah... too easy.