Parsnip

hi
do you have some recpmmendation for a starter where the parsnip is the central or just natural with some nice sauce or whatever tasty.

thanks

[coolJ]

have you tried parsnip chips ?.

[Pete]

Parsnips...the thought already has me drooling over the thought of fall and winter cuisines (my favorite time of year!) I personally like to load down the stews I make at home with lots of parsnips and other root vegetables. They tend to lend a sweetness and creaminess to stews. So, go with half the amount of carrot and potatoes you normally use and replace them with parsnips, or even turnips and rutabagas.

[chefjohnpaul]

Make creamy mashed parsnip/potatoes. Go 3/4 potatoes and 1/4 parsnips and proceed as for mashed potatoes. Great with braised dishes or roasted chicken!

[coolJ]

Afra, all you have to do, is once you've washed and peeled the parsnips, is to take your peeler and shave off strips and then deep fry them, I use my wok for them.

thanks for the very good tips about the stew and mashed potatoes!

and the deepfried ones sounds lovely, maybe to dip in a creme fraiche (sour cream) flavoured with fresh herbs or chili. i'll do that tonight for the tv sofa!

afra, you don't need to deep fry them if you don't want. if you have the long beautifully shaped
parsnips just cut them lengthwise in 4 and dry roast them soft in a frypan!

/patrik

[ September 07, 2001: Message edited by: babas ]

[Kimmie]

Braise parsnips in full-flavored chicken broth and then finish them with a sweet-sour balsamic vinegar sauce, or slow-roast them alongside carrots and potatoes with roasted pork, goose, or duck.


Bon appé*** !

[coolJ]

Here's a dip recipe for you babas, I just got it from another website, and it sounds delicious.

Lemon horseradish dip

1 cup dairy sour cream
grated peel and juice of half a lemon
1/4 tsp salt
1 tbsp horseradish
1 tbsp chopped green onion

mix together in a bowl and blend until smooth.

[Pete]

Another one of my favorite ways to make parsnips is parsnip and artichoke hash.

I clean the artichokes and blanch the hearts then, dice them. Next I peel dice and fry parsnips so that they are kind of crispy. In a saute pan render some bacon until crisp. Remove the bacon and saute diced onion in the bacon fat. When tender, add the parsnips & artichokes. Saute for a minute and add a touch of cream to help bind the veggies. Add the bacon back in and season. It goes great with almost anything!!!

[MikeLM]

Sauteed parsnips:
This is just a variation on CoolJ's deep-fry suggestion.

Peel and slice the parsnips in 1/8"strips, lengthwise. Toss in seasoned flour and sautee in olive oil until golden brown. These are suprisingly sweet and nutty.

Mike

[garlicginger]

Ah, parsnips!! It IS that time of year, isn't it? Can you imagine parsnips in August? Ugh!!

Favorite ways - several have already been mentioned - mashed, in stews. roasted with meats. Try this - jelly roll pan - 400 degree oven - thick sliced parsnips, carrots, slightly more thinly sliced potatoes, crisp-ripe pears cut in quarters - toss with olive oil (or truffle oil if feeling devilish), rosemary and thyme - roast until turning brown around the edges. Mange, mange!!

[Peachcreek]

I make a soup with parsnips, carrots, turnips, onions and potatoes. Its called "Roots and Tubers".

[Mezzaluna]

I like them raw, peeled and cut into sticks.

[Isa]

I love vegetables cut in sticks. You can build you own little cabin before eating. Position it carefully beside the mashed potato volcano and the sauce lake...