Parsnips

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I have never had them, I saw them in the supermarket, picked up a couple. The cashier had no idea what they were. I gather they are kind of sweet-potatoey? or carroty? but they look turnipy? I'm going to try roasting them with salt and pepper, sound right?

― teeny (teeny), Monday, 28 February 2005 23:22 (nineteen years ago) link

Britain to thread.

Cooks Illustrated recommends pureeing or roasting them. Cut them, toss in olive oil (and salt & pepper -- or with bacon & rosemary -- or with cookie spices, allspice, nutmeg, and ginger!), head at 425 until golden and tender, about 30 min.

― Casuistry (Chris P), Monday, 28 February 2005 23:49 (nineteen years ago) link

They are sort of a carroty turnip, very mild, nice texture when mashed. I think roasted with salt and pepper and some butter would be lovely.

― Jaq (Jaq), Tuesday, 1 March 2005 05:24 (nineteen years ago) link

My Mum insists on boiling them, which I can't stand. Roasted, they're lovely. You can stick them in the roasting tin under and around a chicken with other veggies and they take on all the chickeny goodness. They go well with cumin too - spicy parsnip soup is scrummy.

― Madchen (Madchen), Tuesday, 1 March 2005 10:42 (nineteen years ago) link

A well-roasted parsnip is very heaven. Tyrrells parsnip crisps are great too.

(I always like to think that my primary school boyfriend B3n Tyrrell belonged to the fine crisp dynasty, but I don't think it's likely as he lived on a council estate in Brighton and not an organic farm or whatever.)

― Archel (Archel), Tuesday, 1 March 2005 17:10 (nineteen years ago) link

parboil somewhat, pour away the water, bash them about in the parboiling pot, put them in a roasting tray, pour honey over (not too much): the heat of them will soften it, so you can coat them thinly — add fresh chopped rosemary and roast in olive oil )nopt too much)

the bashing allows then to go crispy and caramelise

(nigella lawson says roast them coated in a light dusting of SEMOLINA!!) (but since this is the only reason i can imagine ever using semolina i have not tried this out)

― mark s (mark s), Tuesday, 1 March 2005 22:37 (nineteen years ago) link

I bought some semolina for just that purpose, and it's well worth it, semolina is only about 40p a packet.

― ceebee, Wednesday, 2 March 2005 12:31 (nineteen years ago) link

DO NOT STIR FRY

― hobart paving (hobart paving), Wednesday, 2 March 2005 13:33 (nineteen years ago) link

Roasted parsnips are excellent, I often cut them up and roast them with some carrots, olive oil, fresh rosemary and basil.

― Leon the Fatboy (Ex Leon), Thursday, 3 March 2005 15:26 (nineteen years ago) link

Roasted parsnips are the best, esp when cooked with a chicken.

― Orbit (Orbit), Monday, 7 March 2005 03:42 (nineteen years ago) link

parsnip chips!

(chop thin into chip shapes, boil a few min, coat with flour, fry.)

― lundy fastnet irish sea (cis), Monday, 7 March 2005 23:52 (nineteen years ago) link

They go well with cumin too - spicy parsnip soup is scrummy.

Isn't it though? I'll jack miine with plenty of chilli and a spot of ginger. Great winter soup, almost makes me sorry that spring's here.

But not that much - asparagus season!

― Matt (Matt), Monday, 14 March 2005 14:19 (nineteen years ago) link

Can I add a recommendation for curried parsnip and bramley apple soup? I had some supermarket version of this once, liked it, made my own, really liked it.

― accentmonkey (accentmonkey), Wednesday, 16 March 2005 15:17 (nineteen years ago) link

I made some yummy soup a couple of weeks back involving parsnips, leeks, apples and dolcelatte. I have no idea of recipes as I don't follow recipes, I just make stuff up, but if you can work out decent proportions then, yumlicious.

― ailsa (ailsa), Wednesday, 16 March 2005 18:56 (nineteen years ago) link

three weeks pass...

They were created to be mashed with cream, butter and white pepper.

― dan. (dan.), Tuesday, 12 April 2005 17:33 (nineteen years ago) link

Has no one heard of the expression, "Mind your own parsnips"?

― MSW (MSW), Wednesday, 13 April 2005 21:03 (nineteen years ago) link

four months pass...

All parsnips are my friends - cut them along the length to make 'sticks' and stand them up in a cup of black coffee. Allow to cool before discarding.

― kieranhughes, Wednesday, 24 August 2005 10:24 (eighteen years ago) link

'Parsnips are of the stronger flesh because of the stronger flesh's weakness for the weaker flesh'

― acw, Wednesday, 24 August 2005 10:32 (eighteen years ago) link

All the above recomendations can be done with sweet potatoes. I have many recipes and am always cooking them. They are like Yams to the slaughter.

― kieran, Wednesday, 24 August 2005 10:40 (eighteen years ago) link

If a Parsnip is a carroty turnip, is a leek a rhubarby onion ?

― kieran, Wednesday, 24 August 2005 13:01 (eighteen years ago) link

Also good - Gentle frying in a covered frypan with a bit of paprika, smoked paprika worth a try too.

― kieran, Wednesday, 24 August 2005 13:04 (eighteen years ago) link

Wait, why do you go through all the trouble of making sticks and putting them in coffee if you're just going to discard them?

― Casuistry (Chris P), Wednesday, 24 August 2005 17:02 (eighteen years ago) link

Discarded parsnip sticks in coffee sounds like a recipe from the Futurists.

― Jaq (Jaq), Wednesday, 24 August 2005 17:23 (eighteen years ago) link

Fear the one who call himself Kieran.

― whatoo whatoo super bird, Thursday, 25 August 2005 11:36 (eighteen years ago) link

thirteen years pass...

maybe i just congratulate myself on the parsnips i roasted tonight -- all just for me myself -- acc/the recipe upthread (tho actually i forgot the rosemary)

they are AMAZING

― mark s, Monday, 12 November 2018 21:33 (five years ago) link

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