Parsnip roasting

[U.S. Janet B.]

What do you do to roast parsnips? I'm not looking for a recipe that
includes carrots, squash, potatoes, maple syrup, etc. etc. I just
want to roast parsnips and it has been so long that I don't remember
what I did.
Janet US

[Wayne Boatwright]

On Tue 28 Nov 2017 11:53:29a, U.S. Janet B. told us...

Probably too simple, but I roast parsnips in a single layer in a
shallow baking try, first tossing with lite olive oil, then salt and
pepper. After they're mostly done, I brust them with honey and
continue roasting until nicely glazed.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

**********************************************************

Wayne Boatwright

[Ophelia]

"U.S. Janet B." wrote in message
news:20cr1dllt7jjsk2oc...@4ax.com...

==

I do them the same way as my potatoes. I partially cook them in water, and
finish them off in the oven. Is that what you meant?

When the parsnips are cooked, I cover in honey and brown them off in a very
hot oven,


--
http://www.helpforheroes.org.uk

[U.S. Janet B.]

On Tue, 28 Nov 2017 19:25:19 GMT, Wayne Boatwright
<waynebo...@xgmail.com> wrote:

>On Tue 28 Nov 2017 11:53:29a, U.S. Janet B. told us...
>
>>
>> What do you do to roast parsnips? I'm not looking for a recipe
>> that includes carrots, squash, potatoes, maple syrup, etc. etc. I
>> just want to roast parsnips and it has been so long that I don't
>> remember what I did.
>> Janet US
>>
>
>Probably too simple, but I roast parsnips in a single layer in a
>shallow baking try, first tossing with lite olive oil, then salt and
>pepper. After they're mostly done, I brust them with honey and
>continue roasting until nicely glazed.

Yes, but. What temp and how long? 450F? Cut in coins or strips? I
just don't remember. Parsnips were new to me the last time I roasted
them and I got directions from the grower. They were wonderful,
toasty and sweet. I want that again.
Janet US

[U.S. Janet B.]

On Tue, 28 Nov 2017 19:50:36 -0000, "Ophelia" <OphEl...@gmail.com>
wrote:

I just don't remember adding anything sweet to them. As I remember,
they were sweet like you would expect a winter squash to be sweet.
Janet US

[graham]

I just stick them around the roast.
Curried parsnip soup is good too.

[notbob]

On 2017-11-28, graham <g.st...@shaw.ca> wrote:

> Curried parsnip soup is good too.

Don't parnips taste pretty much like carrots?

nb

[Bruze]

On Tue, 28 Nov 2017 13:05:33 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

Yes. I didn't add honey either and they were nice on their own. I'm
still curious about the honey addition though. The trick is -as always
I guess- to get the inside done before the outside gets too dark.

[Bruze]

No, they don't have that strong "I'm a vegetable!" flavour.

[Wayne Boatwright]

On Tue 28 Nov 2017 01:04:26p, U.S. Janet B. told us...

Really large parsnips should be cut in half lengthwise, and probably
remove the "core" as it can be woody. Average or smaler can be
roasated whole (my preference), and I normally roast at 350° F.

As I do often with carrots, I sometimes parboil them if rather
large.

Parsnips do have a natural sweetness and I don't slather theme with
honey, only just a touch. I think it brings out the flavor.

If you just want parsnips that's what I'd do. If I use them in stew
or with a roast as with potatoes and carrots, then they need no
special treatment.

[lucreti...@fl.it]

On Tue, 28 Nov 2017 11:53:29 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

>

I usually roast them with a lamb shank (lol) and just peel and toss
them into the fat coming out of the shank. They don't take long, even
at a low heat. Though I will par boil spuds to make them roast more
tastily, I don't parboil parsnips.

[lucreti...@fl.it]

On 28 Nov 2017 20:14:57 GMT, notbob <not...@nothome.com> wrote:

Nope !

[lucreti...@fl.it]

On Wed, 29 Nov 2017 07:27:55 +1100, Bruze <Br...@invalid.invalid>

I don't add honey either, they are already sweet.

[Bruze]

Yes, they are. I wonder why they tend to be so expensive here. They
must be harder to grow than carrots and swedes etc.

[Ophelia]

"U.S. Janet B." wrote in message

news:tagr1dh4vpgpqb2un...@4ax.com...

==

Yes they are, and usually I wouldn't add anything, but Christmas is wee bit
special:))

I still cook them as above but without the honey:)

--
http://www.helpforheroes.org.uk

[lucreti...@fl.it]

On Wed, 29 Nov 2017 08:13:33 +1100, Bruze <Br...@invalid.invalid>

Might be something to do with climate - when I grew them the trick was
to leave them in the ground at least until after the first frost,
colder, the better.

[Bruze]

Tasmania sounds like the place to grow them then. Although frost is
over there too until May/June.

[graham]

No. But they are part of the Umbellifera too.

[Dave Smith]

My wife does the parsnip roasting here. She cuts them into fairly equal
size pieces, par boils them, tosses them in oil and then gives them a
shot of salt and pepper. Then they go into the oven. Roast them until
the start to darken.

[Dave Smith]

On 2017-11-28 3:05 PM, U.S. Janet B. wrote:

>> When the parsnips are cooked, I cover in honey and brown them off in a very
>> hot oven,
>
> I just don't remember adding anything sweet to them. As I remember,
> they were sweet like you would expect a winter squash to be sweet.

I never saw the need to sweeten them any more than they already were. I
suppose that a little honey could balance out the nasty bitterness of a
boiled or under roasted parsnip.


I still can't figure out how parsnips can be so nasty tasting when
boiled and so delicious when roasted.

[Dave Smith]

On 2017-11-28 3:27 PM, Bruze wrote:
>
> Yes. I didn't add honey either and they were nice on their own. I'm
> still curious about the honey addition though. The trick is -as always
> I guess- to get the inside done before the outside gets too dark.
>

Parboiling.

[Bruze]

Yes, although I also got a good result by using a moderate oven
temperature. Half an hour or so at 180 C and inside was done and
outside lightly crunchy.

[U.S. Janet B.]

Perhaps they are harvested before cold/frost. The man who grew the
parsnips said they were best if they went through a freeze and he did
give them to us in the spring. Maybe that's why I haven't been able
to duplicate that flavor. Current parsnips from the store are pulled
as soon as they are large enough.
Janet US

[U.S. Janet B.]

On 28 Nov 2017 20:14:57 GMT, notbob <not...@nothome.com> wrote:

I don't think so
Janet US

[U.S. Janet B.]

On Tue, 28 Nov 2017 11:53:29 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

>

Thanks everyone.
Janet US

[Bruze]

On Tue, 28 Nov 2017 16:26:06 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

It must work the same as with kale. During frost, they produce sugar
as antifreeze, making them sweeter.

[cshenk]

U.S. Janet B. wrote in rec.food.cooking:

>
> What do you do to roast parsnips? I'm not looking for a recipe that
> includes carrots, squash, potatoes, maple syrup, etc. etc. I just
> want to roast parsnips and it has been so long that I don't remember
> what I did.
> Janet US

I use a minimal duck fat and a little kosher salt (or sea salt). You
can use olive oil or another fat if it works better for you.

--

[cshenk]

U.S. Janet B. wrote in rec.food.cooking:

Oh sorry, I use smaller ones and roast at 400F for a short time or5 cut
bigger ones to 1 inch quarter sizes at 375. I generally do them with
carrots and cut the parsnips ande carrots to about the same size so
they roast well at the same time.

--

[notbob]

On 2017-11-28, U.S Janet B <J...@nospam.com> wrote:

> On 28 Nov 2017 20:14:57 GMT, notbob <not...@nothome.com> wrote:

>>Don't parnips taste pretty much like carrots?

> I don't think so

Something I once cooked, did.

I cooked 'em and I recall thinking, "Geez, these taste so much like
carrots, why bother". (shrug)

nb

[Bruze]

What could it be? Clearly not parnsips.

[lucreti...@fl.it]

On Tue, 28 Nov 2017 16:26:06 -0700, U.S. Janet B. <J...@nospam.com>

Could be, I always waited until the ground was starting to get a
little difficult with freezing, to pull them.

[jmcquown]

On 11/28/2017 1:53 PM, U.S. Janet B. wrote:
>
> What do you do to roast parsnips? I'm not looking for a recipe that
> includes carrots, squash, potatoes, maple syrup, etc. etc. I just
> want to roast parsnips and it has been so long that I don't remember
> what I did.
> Janet US
>

I must admit, I have never tasted a parsnip. Your mention that they
taste naturally sweet (like winter squash) intrigues me. I may just
have to give parsnips a try. :)

Jill

[U.S. Janet B.]

On Tue, 28 Nov 2017 23:22:41 -0500, jmcquown <j_mc...@comcast.net>
wrote:

let me know when you do and how it turns out
Janet US

[itsjoan...@webtv.net]

On Tuesday, November 28, 2017 at 10:22:58 PM UTC-6, Jill McQuown wrote:
>
> I must admit, I have never tasted a parsnip. Your mention that they
> taste naturally sweet (like winter squash) intrigues me. I may just
> have to give parsnips a try. :)
>
> Jill
>
>

I've never eaten one either and I snagged this from the internet:

This carrot family member is ivory or pale yellow and tastes like
a combination of a carrot and a sweet potato with an appealing
nutty flavor.

It still doesn't sound appealing enough to me to buy a couple and
try them. That combination of a carrot and sweet potato gave it
the evil eye for me.

[Bruiso]

It reminds me of a mix between a potato and a sweet potato. Nothing
carroty about it IMO.

[ardiente casa del amor]

Next dislodgement - your head from your stinking arse!

[U.S. Janet B.]

On Tue, 28 Nov 2017 21:08:44 -0800 (PST), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

after I wrote what I did above I immediately thought that I should
have said that it was nutty sweet. But then, taste associations are
so individual. What I want is that nutty sweet taste I had the first
time I roasted parsnips.
Janet US

[lucreti...@fl.it]

On Tue, 28 Nov 2017 21:08:44 -0800 (PST), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

You're relying on how someone else tastes it - personally I loathe
sweet potatoes and love parsnips :)

[Cindy Hamilton]

I thought the same thing about them. Parsnips and carrots are cousins.
<https://en.wikipedia.org/wiki/Parsnip>

Cindy Hamiltn

[S Viemeister]

There are white carrots. I served white carrots last week at
Thanksgiving dinner, along with yellow, orange and purple ones.
They didn't taste at all like parsnips...

[jmcquown]

Okay, I'm not crazy about carrots. I do like sweet potatoes. What to
do, what to do? ;)

Jill

[col...@gmail.com]

Pumpkins and carrots are the only veggies that have much alpha carotene.

[notbob]

On 2017-11-29, col...@gmail.com <col...@gmail.com> wrote:

> Pumpkins and carrots are the only veggies that have much alpha carotene.

Zat mean Trump has lotsa "alpha carotene", too?


Wait! ....I meant to say, "the very best "alpha carotene"". ;)

nb --dang! Swore I wouldn't make Trump jokes....

[jmcquown]

You don't have to. He's making a mockery of himself without any help. ;)

Jill

[U.S. Janet B.]

that's it exactly. We all agree generally what certain things taste
like. Beyond that our personal set of taste buds and experience take
over. At least, that is my theory.
Janet US

[U.S. Janet B.]

On Wed, 29 Nov 2017 08:29:45 -0500, jmcquown <j_mc...@comcast.net>
wrote:

Well, one parsnip isn't going to break you or kill you so go for it
once. You know, a bucket experience :-}
Janet US

[Dave Smith]

Do yourself a favour and try roasting them rather than boiling. I hated
them for years and was urged to try them roasted. I did and I thought
they were very good. After having them roasted a number of times I tried
them boiled, and they were just as nasty as I had remembered them.

[jmcquown]

Very true! It's not as if I have to buy a ton of them.

Jill

[Dave Smith]

Different people, different tastes. I like sweet potatoes once in a
while. I like roasted parsnips once in a while. I do not like boiled
parsnips at all. I am indifferent to carrots. They are good raw, not bad
roasted, not very good boiled. I can take them or leave them.

[ardiente casa del amor]

Oddly enough it's the abuser-laden lamestream media he's been twigging
with unfailing results.

They've not yet caught on to the fact he uses his tweets as a
side-skirmish and a catch-all for their ire while simultaneously
implementing real changes sans the slightest "Fake News" coverage.

It's a brilliant and novel Presidential strategy, one unexpected of a 70
year old man, yet one so irresistible that the press keeps taking the
bait time after time.

Peruse a list of his accomplishments and tell us how many even made the
news cycle, here or abroad:

http://www.nationalreview.com/article/454028/donald-trump-accomplishments-thanksgiving


Sun Tzu taught of this strategy now eons ago:

“Appear weak when you are strong, and strong when you are weak.”

“All warfare is based on deception. Hence, when we are able to attack,
we must seem unable; when using our forces, we must appear inactive;
when we are near, we must make the enemy believe we are far away; when
far away, we must make him believe we are near.”

“Engage people with what they expect; it is what they are able to
discern and confirms their projections. It settles them into predictable
patterns of response, occupying their minds while you wait for the
extraordinary moment — that which they cannot anticipate.”

“The supreme art of war is to subdue the enemy without fighting.”

[penm...@aol.com]

On Tue, 28 Nov 2017 21:28:10 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

For me a parsnip is a must for chicken soup, adds a special flavor.
However after cooking I toss it out, I don't like the texture of
parsnip. like eating a gritty carrot.

[notbob]

On 2017-11-29, Cindy Hamilton <angelica...@yahoo.com> wrote:

> I thought the same thing about them. Parsnips and carrots are cousins.

><https://en.wikipedia.org/wiki/Parsnip>

"The parsnip (Pastinaca sativa) is a root vegetable closely related to
the carrot"

HA!! I knew it tasted like a dang carrot!

Thnx, Cindi. ;)

nb

[col...@gmail.com]

I have read that parsnips cause cancer, ditto for horseradish and sassafras,

[Bruce]

I've had the purple ones, but I haven't seen white ones yet.

[Bruce]

I know and they're related to parsley too. But are you saying parsnips
taste like carrots to you?

[Bruce]

On Wed, 29 Nov 2017 08:01:41 -0700, U.S. Janet B. <J...@nospam.com>
wrote:

Yes, it's not that complicated. Eat a bloody parsnip and you'll know!

[Bruce]

I think this is true for many vegetables. For me, at least.

[Bruce]

On Wed, 29 Nov 2017 08:29:18 -0800 (PST), col...@gmail.com wrote:

>I have read that parsnips cause cancer, ditto for horseradish and sassafras,

<http://particle.physics.ucdavis.edu/News/parsnips.html>

[lucreti...@fl.it]

On Wed, 29 Nov 2017 07:39:47 -0500, S Viemeister
<firs...@lastname.oc.ku> wrote:

I've never seen different coloured carrots - do you know, are they GMO
generated? It could well be the reason notbob thought they tasted
like carrots cos I would say parsnips have their own distinct flavour.

[lucreti...@fl.it]

They can't be avoided, the whole world is at it :)

[lucreti...@fl.it]

On Wed, 29 Nov 2017 10:05:47 -0500, Dave Smith
<adavid...@sympatico.ca> wrote:

I would agree with that except I do like Julia Childs creamed parsnips

http://www.geniuskitchen.com/recipe/julia-child-creamed-parsnips-108040

They seem to take on a completely different flavour.

[lucreti...@fl.it]

On Wed, 29 Nov 2017 09:04:44 -0700, ardiente casa del amor
<ex...@john.doe> wrote:
>
>Oddly enough it's the abuser-laden lamestream media he's been twigging
>with unfailing results.
>
>They've not yet caught on to the fact he uses his tweets as a
>side-skirmish and a catch-all for their ire while simultaneously
>implementing real changes sans the slightest "Fake News" coverage.
>
>It's a brilliant and novel Presidential strategy, one unexpected of a 70
>year old man, yet one so irresistible that the press keeps taking the
>bait time after time.
>
>Peruse a list of his accomplishments and tell us how many even made the
>news cycle, here or abroad:
>
>http://www.nationalreview.com/article/454028/donald-trump-accomplishments-thanksgiving
>

Aaah - the Real Fake News!

[lucreti...@fl.it]

On Wed, 29 Nov 2017 08:29:18 -0800 (PST), col...@gmail.com wrote:

>I have read that parsnips cause cancer, ditto for horseradish and sassafras,

Well living can cause cancer...

[Dave Smith]

On 2017-11-29 11:29 AM, col...@gmail.com wrote:
> I have read that parsnips cause cancer, ditto for horseradish and sassafras,
>

Well, I had to check that out. There were a couple sites that indicate a
possible link, but about four times as many that say it helps to fight
cancer.

[Dave Smith]

On 2017-11-29 12:33 PM, lucreti...@fl.it wrote:

>> Do yourself a favour and try roasting them rather than boiling. I hated
>> them for years and was urged to try them roasted. I did and I thought
>> they were very good. After having them roasted a number of times I tried
>> them boiled, and they were just as nasty as I had remembered them.
>
> I would agree with that except I do like Julia Childs creamed parsnips
>
> http://www.geniuskitchen.com/recipe/julia-child-creamed-parsnips-108040
>
> They seem to take on a completely different flavour.
>

Ah, got it. They can be good if cooked with a method that gives them a
completely different flavour. ;-)

[ardiente casa del amor]

Ah yes, shrewish Lucrezia is back to flagrantly abuse the group's
_cooking_ charter yet again!

At the drop of hat, eh canucklehead?

Shall we post a lengthy indictment of the Marxist Tru-dumb's lunacies in
office?

How long till his own abuse charges come out?

http://winnipegsun.com/2017/07/13/trudeau-risks-womens-safety-for-votes/wcm/ce91e2b4-a83f-41ba-bce0-1f82ff12ffb3

Justin Trudeau claims his government has the best interests of women as
a central pillar of their reign. Yet, sadly, a recent federal policy
change on spousal immigration calls into question the validity of
Trudeau’s claim. The new policy suggests he is more interested in
getting votes through identity politics than protecting women.


Overseas marriages — requiring one of the couple needing a visa to stay
in Canada with their spouse — provide difficult situations for western
democracies. With arranged marriages the norm in India, a Canadian
marrying an East Indian can raise questions as to the validity of the
marriage bond. In many cases the couple has spent little, if any, time
together before marrying.

In the U.S., the U.K., Australia and New Zealand, immigrant spouses are
granted conditional visas, becoming unconditional only after two years.
Why? The time requirement better ensures marriages are legitimate. Even
more importantly, it protects women who find themselves in abusive
marriages. If a woman suffers abuse within the two-year period, her
husband has his visa revoked and sent back to India. While the two-year
test rule deals with out-right marriage fraud, more frequently it is
used to protect women who sponsored their husband only to be abused.

In 2011, the Canadian government finally adopted two-year conditional
visas for immigrant spouses, the international standard. While Canada’s
adoption of the two-year test only brought us into line with other
developed countries seeking to protect women, the change was met with
outrage, largely by older men of East Indian backgrounds.

Canada’s revised rules also provided wives from overseas relief from
being abused by Canadian husbands. Separated foreign wives leaving
arranged marriages escaped abuse and allowed to remain in Canada. But,
after the two- year test was introduced (to protect women), dozens of
articles appeared in the Indo-Canadian press claiming the government’s
new rules were not needed and ‘hurt’ women. The opposite was true, the
new rule protected women.

After this positive change was enacted in 2011, hundreds of false and or
abusive foreign male spouses had their visas to stay in Canada revoked,
returning them to their home country while leaving their wives here and
safe. Before the new rules came into force, there were countless stories
of cases of marriages where male immigrant spouses walked away from
their new Canadian wives after arriving (to stay) in Canada. (Either
abused or a victim of fraud, distraught new wives often didn’t know
their husband before marrying them.)

The Trudeau government then responded to fiery male-orientated
opposition by repealing the new two-year test, removing conditions to
spousal visas. Once again, women were the losers. The cause of their
loss: an outcry by males from segments of the Indo-Canadian community.

Trudeau’s government, pandering for votes at the cost of no longer
protecting women, should be ashamed. Sadly, doing what is right — the
protection now revoked — takes a back seat to playing identity politics
for hoped-for Liberal votes.

Immigration officers and consultants express deep disappointment of
Trudeau’s reversal. Most work hard to protect women from abusive and
fraudulent marriages. An important tool, the two-year test, was taken
away, once again it is much harder to protect the vulnerable.

So much for our self-described feminist Prime Minister.

— Graham Lane leads Manitoba Forward (manitobaforward.ca).

[Bruce]

It better! It's causing it!

[ardiente casa del amor]

>crickets<

> Aaah - the Real Fake News!

Aaah, you TOOK the bait, hook line and sinker!


,-.
O / `.
<\/ `.
|* `.
/ \ `.
/ / `>')3s,
--------.~~~~~~~~~~~~~~~~~,'~~~~~~~~~~~~~~~~

Now then:

"Peruse a list of his accomplishments and tell us how many even made the

news cycle, here or abroad..."

>crickets<

And thanks for being so complicit in my illustrations, dearie!

[S Viemeister]

On 11/29/2017 12:04 PM, Bruce wrote:
> On Wed, 29 Nov 2017 07:39:47 -0500, S Viemeister

>> There are white carrots. I served white carrots last week at
>> Thanksgiving dinner, along with yellow, orange and purple ones.
>> They didn't taste at all like parsnips...
>
> I've had the purple ones, but I haven't seen white ones yet.
>

Apparently it was the Dutch who developed the orange ones - they used to
be purple, yellow, and white.

[S Viemeister]

On 11/29/2017 12:29 PM, lucreti...@fl.it wrote:
> On Wed, 29 Nov 2017 07:39:47 -0500, S Viemeister

>> There are white carrots. I served white carrots last week at
>> Thanksgiving dinner, along with yellow, orange and purple ones.
>> They didn't taste at all like parsnips...
>
> I've never seen different coloured carrots - do you know, are they GMO
> generated? It could well be the reason notbob thought they tasted
> like carrots cos I would say parsnips have their own distinct flavour.
>

No, not GMO - carrots used to come in purple, yellow and white, then the
Dutch developed the orange ones.
I've even seen pink/rose ones in Indian markets.

[Bruce]

I didn't know that, but orange is the national colour :)

[Gary]

lucreti...@fl.it wrote:
>
> personally I loathe
> sweet potatoes

Blasphemy! 3 wet bath towels on floor for you! ;)

[Gary]

jmcquown wrote:
>
> Okay, I'm not crazy about carrots. I do like sweet potatoes. What to
> do, what to do? ;)

lol! No brainer, Jill. Eat sweet potatoes and skip the carrots
and parsnips. I'll be grocery shopping on Friday morning. On the
list is a parsnip (if they even have them) and a wedge of brie.
Two things I've never tried but I'm willing to give each a try.

[ardiente casa del amor]

Now all you need is a nice box of Parsnip Helper!

:-)))

[Cindy Hamilton]

A little bit. It's been a long time since I had a parsnip,
so it's hard to remember. But I do recall they tasted something
like carrot, so they didn't seem worth bothering about.

To my tastebuds, sweet potato and winter squash aren't all that
different. The texture is, though.

Cindy Hamilton

[col...@gmail.com]

The US sends orange corn to Africa.

[lucreti...@fl.it]

Very interesting, didn't know that.

[lucreti...@fl.it]

Lol, I'll make you pick them up!

[notbob]

On 2017-11-29, U.S Janet B <J...@nospam.com> wrote:

> let me know when you do and how it turns out

I jes bought 2 parsnips. Pricey lil' suckers, aren't they?

I boil one and roast one. What temp to roast? Seriously. ;)

nb

[ardiente casa del amor]

https://www.yummly.com/recipe/Roasted-Parsnips-With-Thyme-Epicurious?prm-v1

Ingredients

SERVINGS:
4
USMETRIC

2 pounds parsnips (5 to 6 medium)
3 tablespoons unsalted butter
1 1/2 tablespoons dark brown sugar (packed)
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper (freshly)
3 tablespoons chopped fresh thyme (coarsely)

PREPARATION

Preheat the oven to 425°F. Peel the parsnips and cut them into 2-inch
lengths. Quarter the thickest pieces, halve the medium ones, and leave
the thinnest ones whole. You want all the pieces to be about the same
size. Put the butter in a shallow baking dish large enough to hold the
parsnips in a single layer and put the dish in the oven until the butter
melts. Stir in the brown sugar and vinegar. Add the parsnips, salt, and
pepper and stir to coat all the pieces evenly. Bake for 20 minutes.
Remove the pan from the oven and stir in the thyme. Continue to bake
until the parsnips are browned and tender when pierced with a fork,
about 10 minutes longer.

[lucreti...@fl.it]

I doubt you will enjoy the plain boiled one. I tend to roast them at
whatever temp I am roasting the meat, if no meat, 350°F would do it.
If they are very large, I slice them lengthways in the thick part,
then leave the tip intact. I hope you like them, they make a nice
change in flavour.

[itsjoan...@webtv.net]

On Wednesday, November 29, 2017 at 4:57:41 PM UTC-6, lucreti...@fl.it wrote:
>
> I tend to roast them at
> whatever temp I am roasting the meat, if no meat, 350°F would do it.
> If they are very large, I slice them lengthways in the thick part,
> then leave the tip intact. I hope you like them, they make a nice
> change in flavour.
>
>

I'm heading to the store on Friday and if I remember, I'll pick up
one and roast it when I get home.

[Cheri]

> lucreti...@fl.it wrote:
>
> personally I loathe
> sweet potatoes

So do I!

Cheri

[ardiente casa del amor]

Ditto.

[lucreti...@fl.it]

On Wed, 29 Nov 2017 21:07:19 -0800, "Cheri" <che...@newsguy.com>
wrote:

Nice to know there is someone else! Everyone else seems to like them.

[Cindy Hamilton]

On Wednesday, November 29, 2017 at 5:11:54 PM UTC-5, notbob wrote:
> On 2017-11-29, U.S Janet B <J...@nospam.com> wrote:
>
> > let me know when you do and how it turns out
>
> I jes bought 2 parsnips. Pricey lil' suckers, aren't they?

Interesting. The foliage has to be handled carefully; the
sap is toxic.
<https://en.wikipedia.org/wiki/Parsnip#Toxicity>

That probably increases the cost to handle them, plus there's
less demand for them, which depresses the supply and raises
the price.

Cindy Hamilton

[Ophelia]

"Cheri" wrote in message news:ovo3m...@news3.newsguy.com...

==

+1

--
http://www.helpforheroes.org.uk

[lucreti...@fl.it]

They are not appreciably expensive here, perhaps we eat more of them.
I didn't know the foliage was toxic, when I grew them for years, I
would pull them up by the foliage then slice the top off, leaving them
in the veggie bed. I guess what you don't know, won't hurt.

[notbob]

On 2017-11-30, lucreti...@fl.it <lucreti...@fl.it> wrote:

> I guess what you don't know, won't hurt.

Tell that to the Radium Girls. 8|

<https://en.wikipedia.org/wiki/Radium_Girls>

nb

[Cheri]

<lucreti...@fl.it> wrote in message
news:ciqv1d1nqnd0ed7r2...@4ax.com...

I have never liked them and no matter how many times someone tries to make
them one way or another with the "you'll like them this way" etc., I still
don't like them, I also can't stand beets. DH likes both so I occasionally
make one or the other for him.

Cheri

[Dave Smith]

I saw the play last winter. It was great.

[lucreti...@fl.it]

So okay, what you don't know will worry you less :-Ş

[lucreti...@fl.it]

On Thu, 30 Nov 2017 06:52:03 -0800, "Cheri" <che...@newsguy.com>

wrote:

><lucreti...@fl.it> wrote in message
>news:ciqv1d1nqnd0ed7r2...@4ax.com...
>> On Wed, 29 Nov 2017 21:07:19 -0800, "Cheri" <che...@newsguy.com>
>> wrote:
>>
>>>
>>>> lucreti...@fl.it wrote:
>>>>
>>>> personally I loathe
>>>> sweet potatoes
>>>
>>>
>>>So do I!
>>>
>>>Cheri
>>
>> Nice to know there is someone else! Everyone else seems to like them.
>
>
>I have never liked them and no matter how many times someone tries to make
>them one way or another with the "you'll like them this way" etc., I still
>don't like them, I also can't stand beets. DH likes both so I occasionally
>make one or the other for him.
>
>Cheri

I do like beets, cold in vinegar :)

[notbob]

On 2017-11-30, lucreti...@fl.it <lucreti...@fl.it> wrote:

> So okay, what you don't know will worry you less :-Ş

LOL!.....

Hard to argue with that! ;)

nb

[Dave Smith]

On 2017-11-30 10:08 AM, lucreti...@fl.it wrote:
>

>> I have never liked them and no matter how many times someone tries to make
>> them one way or another with the "you'll like them this way" etc., I still
>> don't like them, I also can't stand beets. DH likes both so I occasionally
>> make one or the other for him.
>>
>> Cheri
>
> I do like beets, cold in vinegar :)

My wife will eat most things, but she detests beets. I can take them or
leave them but never used to cook them because she disliked them so
intensely. As a result, our son never had them here. I was surprised
to learn a couple years ago that he loves pickled beets.

I did get my wife to try beets a couple years ago when I tried a recipe
for a salad with roasted beets with Bibb lettuce and blue cheese. She
enjoyed it enough to actually make the same salad a few weeks later....
but that was the end of beets for her.

[notbob]

On 2017-11-30, Dave Smith <adavid...@sympatico.ca> wrote:

> to learn a couple years ago that he loves pickled beets.

When I worked in a cannery, tending a beet julienne machine, I told
the cook-room forman, "I hate beets!". He said 'nada', walked over to
the temp-reduction shower and grabbed a 'warm' no. 10 can of pickled
beets. He opened it and gave me a beet slice. I've loved 'em ever
since.

> for a salad with roasted beets with Bibb lettuce and blue cheese.

Pickled beets and blue cheese dressing, a classic pairing. ;)

nb

[ardiente casa del amor]

Just a bit too cloying in sweetness for moi.

[Gary]

So much for me sending either of you one one my nice sweet potato
pies for christmas. They contain all the sugar and twice the
spice! :-D

When I make a couple in a few weeks, I can always send a blurry
pic for you to see and for Sheldon to criticize. heheh

[Gary]

Ophelia wrote:

> "Cheri" wrote:
> > lucreti...@fl.it wrote:
> >
> > personally I loathe
> > sweet potatoes
>
> So do I!
>

> +1

Now time for a group hug. :-D

[ardiente casa del amor]

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