"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Click Here to Login
Thread Tools Display Modes
Old 03-18-2008, 06:30 PM   #21
Join Date: Feb 2008
Location: Canada
Posts: 62
Carrots and parsnips work well in stews since they can handle being slow-cooked for a while. Also, they are good with meats or poultry, or with potatoes. One of the things I make, is shredded potatoes mixed with shredded carrots and parsnips, mixed with eggs and flour, formed into little burger-like patties and pan-fried with lots of oil.

Parnsips have a strong, distinct flavour so don't use too much or it can be over-powering. Carrots aren't as over-powering. Just as a neat little tip/fact/whatever you call it, don't eat too much carrots. Why? Well, I'm not 100% sure if this is a myth or fact but a woman once killed her husband by feeding him loads of carrots for a while. I'm sure he had great eyesight though, haha.
Inferno is offline   Reply With Quote
Old 03-26-2008, 12:59 PM   #22
Executive Chef
Join Date: Mar 2008
Posts: 3,844
Add roasted radishes to the oven roasted veggie list, they are great cooked too. ~Bliss
blissful is offline   Reply With Quote
Old 03-26-2008, 02:00 PM   #23
Sous Chef
B'sgirl's Avatar
Join Date: Mar 2008
Location: Utah
Posts: 863
Ooh, I love parsnips! Here's one of my favorite recipes:

1 lb pork or beef stew meat (it's way better with pork)
1 tbsp cooking oil
1 medium onion, chopped
3 cloves minced garlic (I like to use 4 or 5 though)
1 tsp paprika
3 c water
2 or 3 parsnips, sliced in rounds
1/2 lb winter squashed, peeled and cut into 1/2 in squares (I like acorn squash in it best)
1 medium sweet potato, peeled and cut into 1/2 inch squares
1 can whole kernal corn, undrained (8 oz)
4 tsp beef bouillon granules
1/2 tsp salt
1/4 tsp cayenne pepper
2 cups fresh spinach

In a large skillet brown half of the meat in hot oil. Drain meat and place in a 4 qt slow-cooker. Brown remaining meat with onion, garlic, and paprika. Drain and place in slow cooker. Add water, parsnips, squash, sweet potato, corn, bouillon, salt, and cayenne pepper and stir mixture. Cover and cook on low heat for 10-1 hrs or on high setting for 5-5 1/2 hours. Add spinach and stir until slightly wilted.

B'sgirl is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 02:40 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.