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Old 03-20-2012, 06:04 AM   #1
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Never tried parsnip any ideas?

Hey guys, iv been reading posts and there's heaps of things you all talk about that iv never cooked or tasted.

First batter up is the parsnip, what's the best way to cook them by themselves so I get a feel for the way they taste and what they would go well with.

Cheers Orryette :)

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Old 03-20-2012, 06:50 AM   #2
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roasted in the oven with honey.
Chop them into wedges (1/4s usually), drizzle with oil and a tablespoon of honey and roast for 30-40 mins on 180 degrees celsius (360 degrees fahrenheit).
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Old 03-20-2012, 06:50 AM   #3
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parsnips raw taste like a lemmony carrot. cooked they are starchier than a carrot, and their slight sharpness dissipates. They roast with meats and poultry very well (great alongside a roasted chicken or with veg in a pot roast). THey blend with potatoes nicely. Plain, cook with cream or 1/2 n 1/2 and puree. gently salt and pepper.

I love them roasted, mixed with mashed roots (potatoes, carrots, parsnips etc), in soup or stew, in a hash, or one of the veg in corned beef and cabbage for example.

enjoy
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Old 03-20-2012, 06:52 AM   #4
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I don't see them in the store much anymore. When I was a kid we put them into a pot roast with the other veggies, boiled and mashed them or sliced them and steam/fried them. they have a sweet exotic taste to me. I would eat them if I came across them and I could also live quite happily without them.
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Old 03-20-2012, 07:29 AM   #5
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They can be cooked and blended and used as a main ingredient in vegetarian sauces also....
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Old 03-20-2012, 11:17 AM   #6
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I love parsnips. We have them a couple of times a month during the winter. My favorite way to enjoy them is either boiled and mashed like potatoes, with a little butter and salt, or chopped into bite-sized pieces, tossed with EVOO and salt, and oven roasted at 400 degrees for 30-40 minutes (they should be fork tender).

The flavor to me is kind of a cross between a turnip and a carrot, though sweeter than either.
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Old 03-20-2012, 12:53 PM   #7
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Parsnip Cream Soup with Walnut Pesto

I adore parsnips however, in the Mediterranean, they are only in season in Autumn and Winter ... They are very popular in the UK ... and Alpine Switzerland and Eastern Alpine France ...

I have a parsnip cream soup with walnut pesto in Ethnic Food Recipes that my mom used to make.

I roast the parsnips prior to preparing them in a cream soup.

Thanks for posting, Grazie.
Margi.
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Old 03-20-2012, 02:12 PM   #8
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Try a parsnip puree, and serve alongside of duck with cherry sauce.
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Old 03-20-2012, 02:26 PM   #9
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Parsnip Short Availability Autumn to Winter

Cerise,

Hi again. I had posted my momīs Alpine Swiss French cream with a pinenut or walnut pesto garnish ... in Ethnic Foods section back in January.

*** Note: it is relatively unavailable at moment fresh ...

It has several European growing designations: The UK and Wales, The Basque Country - Navarra, Spain and Eastern Alpine France and Switzerland in addition to some of the Eastern former USSR block countries.

It is available from November through February.

I have never seen it frozen ... however, it is a possible in the USA or Canada.

The Roman Emperor was an aficionado of PARSNIP and thus, brought them from Roma, to UK ... ( see post for anecdote on Caesarīs love of parsnips )

Kindest.
Margi.
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Old 03-20-2012, 04:16 PM   #10
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I love parsnip in chicken soup. It would not be moms chicken soup without parsnip and dill.
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