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 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

DO NOT STIR FRY

hobart paving (hobart paving), Wednesday, 2 March 2005 13:33 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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

Orbit (Orbit), Monday, 7 March 2005 03:42 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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

dan. (dan.), Tuesday, 12 April 2005 17:33 (thirteen years ago) Permalink

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

MSW (MSW), Wednesday, 13 April 2005 21:03 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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

acw, Wednesday, 24 August 2005 10:32 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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

kieran, Wednesday, 24 August 2005 13:01 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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 (thirteen years ago) Permalink

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

Jaq (Jaq), Wednesday, 24 August 2005 17:23 (thirteen years ago) Permalink

Fear the one who call himself Kieran.

whatoo whatoo super bird, Thursday, 25 August 2005 11:36 (thirteen years ago) Permalink

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 (one month ago) Permalink


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