In praise of the "lowly" parsnip - Democratic Underground

Denninmi

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Sun Oct-23-11 05:42 PM
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In praise of the "lowly" parsnip

Cross-post to my thread in Gardening.

Had to pull and eat one, even though they are better at the end of winter.

It was still yum, yum, yum.

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kurtzapril4

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Sun Oct-23-11 05:54 PM
Response to Original message

1. I've never eaten a parsnip

I've been getting more and more curious about trying some, though. What do they taste similar to?

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Denninmi

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Sun Oct-23-11 05:58 PM
Response to Reply #1

2. Think carrot and potato mixed.

Subtle carrot flavor, more starchy, similar to a white potato in texture. They make awesome french fries, btw.

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Warpy

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Sun Oct-23-11 09:11 PM
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3. They're sweeter than carrots, slightly woodier texture

I mostly use them in soups and stews in winter, although they're also great roasted with other veggies in tamari sauce.

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beac

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Sun Oct-23-11 10:46 PM
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4. Run, do not walk, to your nearest grocery and buy a few parsnips.

Peel them (like a carrot), cut into frech-fry-like strips, toss in a little corn oil and salt and pepper and roast in a 400-degree oven until lightly browned and crisped. Eat and be in heaven.

Later, once you've become an addict, try them boiled then mashed or roasted w/other winter veggies or sauteed w/mushrooms or made into soup.

SUCH a yummy and under-appreciated veg. :)

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Callalily

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Mon Oct-24-11 07:33 AM
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5. Parsnips are yummy . . .

as are all "root" vegetables. ;-)

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Graybeard

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Tue Oct-25-11 10:13 AM
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6. Great in soups.

I wouldn't think of making my soups without them. They add a wonderful sweetness and crunch. Try carrots, potatoes celery and parsnips for a hearty chicken soup.

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Zoigal

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Fri Nov-04-11 11:48 PM
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7. Noticed them at Trader Joes today....all peeled, diced and ready to cook......z

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canetoad

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Sat Nov-05-11 12:11 AM
Response to Reply #7

8. GET OUTTA HERE - shoves in chest a la Elaine

Can't believe that anyone ever falls for that ultimate rip-off, the pre-prepared vegie.

Besides, who told you that parsnips should be peeled and diced?

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Horse with no Name

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Sun Nov-06-11 09:08 AM
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9. These are so wonderful!

I take carrots and parsnips and cut them into "french fries", toss them with olive oil, salt and pepper and bake them at 425 until tender--the kids eat them like candy!

They are soooo wonderful! Yummy. May have to go make a purchase today!

I do find that the bigger they are, the tougher they are.

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