or Connect
New Posts  All Forums:Forum Nav:

parsnips

post #1 of 12
Thread Starter 

any cool tasty ideas?

post #2 of 12

Sauteed, roasted, pureed.... 

post #3 of 12

A member of the carrot family, one or two parsnips added to a beef stew for a touch of sweetness would be nice as they're sweeter than carrots.


Edited by kokopuffs - 1/26/14 at 4:41am

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 12

Parsnip/potato/carrot/ pancakes w/ caramelized onions, horseradish sour cream. or applesauce.

Parsnip and pear or apple soup.

post #5 of 12

Parsnip to me is a cross between perhaps a carrot and celery. As such it lends itself especially well to cream (as in the puree) .. it has enough flavor to carry through the cream but it is not so harsh as a standard orange carrot. I'd like to try roasting them before making a puree sometime.

post #6 of 12

If you caramelize carrots and parsnips for a dish start you carrots first.  They take longer to cook and watch the parsnips they can burn quickly.

post #7 of 12

Only was I like parsnips is to slice lengthwise in 1/8" planks (I use a  mandolin) and sautee them in olive oil until they show some nice brown, but still have crunch. A little garlic in the oil doesn't hurt.

 

Mike

travelling gourmand
Reply
travelling gourmand
Reply
post #8 of 12

Parsnips go so well with game. Here's a simple venison stew made with seared chunks of venison meat, then added red wine, onion, garlic and just a little dark chocolate added.

The purée is 100% parsnip; peel, cut in chunks, boil, drain, add s&p and a good bit of cream. I use a handmixer to make the purée.

In the beginning of the season, parsnips can taste very strong but you can always do 50/50 or whatever ratio potato/parsnip.

 

Like MikeLM, I also love to thinly slice parsnips on a mandolin from head to toe and deep-fry the slices at not too high temperature (165°C). Adds a nice crunch to any dish.

 

Venison stew and parsnip purée

post #9 of 12

Parsnips to me have always been to bitter, don't know if it is the way they were cooked or if they had been in storage a long time? I have never made them for myself because of that.

post #10 of 12

Not sure what the issue could be MaryB. FWIW I have never noticed any bitterness in the parsnips I've cooked. I'd say give them another try, they're delicious. 

post #11 of 12

Chris, that looks divine.

 

I like them with a roast dinner. I parboil them for 10 mins (cut in half lengthways), dry them, then toss them in a mix of white wine vinegar, olive oil, salt, pepper, sage. Then roast them in the oven for 50 mins @ 190 degrees (170 for fan), 5 mins before the end drizzle a little honey onto the parsnips.

 

Beautiful!

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply

Good food is the foundation of genuine happiness

AUGUSTE ESCOFFIER

Ravioli
(5 photos)
  
Reply
post #12 of 12

Thanks for that lovely recipe Goldi, it's on my new-things-to-try-out list! I'm sure they look good too on a dish, a bit caramelized and... nicely balanced with the vinegar. Lovely!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking