Parsnips
Siobhan Perricone
from the farmers' market and I'm wondering if any of you have a favourite
preparation for them that you'd like to share. :)
Mom always just sliced 'em up and fried 'em in butter. :)
--
Siobhan Perricone
some chick says "thank you for saying all the things I never do"
I say "the thanks I get is to take all the shit for you"
it's nice that you listen, it'd be nicer if you joined in
as long as you play their game girl, you're never going to win
- Ani DiFranco "Face up and sing"
Thierry Gerbault
news:mo3urukn4gonn9e3v...@4ax.com:
> I'm trying to add more vegetables to our diet, so I've gotten some
> parsnips from the farmers' market and I'm wondering if any of you have
> a favourite preparation for them that you'd like to share. :)
>
> Mom always just sliced 'em up and fried 'em in butter. :)
>
I like adding them to soups and stews, also with other root vegetables in a
pot roast. Alone, I like to glaze them with butter, lemon juice, and
either brown or white sugar...nice browned under the broiler before
serving.
--
Regards, Thierry...
Reply to Thierry...@att.net
- "One man's meat is another man's poison"
Priscilla H Ballou
>I'm trying to add more vegetables to our diet, so I've gotten some parsnips
>from the farmers' market and I'm wondering if any of you have a favourite
>preparation for them that you'd like to share. :)
I put them into some turkey soup I made a few weeks ago. YUM!
Currently I have some yellow carrots in addition to some plain orange
ones. I think I'm going to get some parsnips and nice potatoes and do a
hutspot (hotspot?) thingie -- boil 'em and mash 'em up! Love them roots!
Priscilla aka turnip-breath
--
"Anyone who has never made a mistake has never tried anything new."
- Albert Einstein
Peter Aitken
news:mo3urukn4gonn9e3v...@4ax.com...
> I'm trying to add more vegetables to our diet, so I've gotten some
parsnips
> from the farmers' market and I'm wondering if any of you have a favourite
> preparation for them that you'd like to share. :)
>
> Mom always just sliced 'em up and fried 'em in butter. :)
>
> --
> Siobhan Perricone
Use equal amounts potatoes and parsnips to make mashed "potatoes."
--
Peter Aitken
Remove the crap from my email address before using.
Aquari
>> preparation for them that you'd like to share. :)
Roasted with other root veggies (carrots, yams, etc) and onion (lg chunks)...I
put them all in a large baggie with some olive oil, garlic, s & p...so all are
oiled...then roasted in the oven til cooked through and browned a little. Good
with any meat, IMHO. Also good mashed liked potatoes. Good fall
food...especially when we have at least 4 inches of snow right now with more
coming down. Babs (my mare) was reluctant to come out from under the "horse
port" until she realized I was tossing her hay out to her a few minutes ago.
Enjoy your parsnips!
Libby
Arri London
Or just the parsnips without potatoes. Why dilute that nice
parsnip flavour?
Any recipe for carrots works well with parsnips.
Siobhan Perricone
>Or just the parsnips without potatoes. Why dilute that nice
>parsnip flavour?
>
>Any recipe for carrots works well with parsnips.
Well, my husband sniffed at one of the nicely roasted parsnip bits and said
"THAT'S what I've been smelling all this time", then refused to try it.
*sigh* He just doesn't like that flavour I guess.
hahabogus
> On Tue, 29 Oct 2002 18:30:51 -0700, Arri London <bio...@ic.ac.uk>
> wrote:
>
>>Or just the parsnips without potatoes. Why dilute that nice
>>parsnip flavour?
>>
>>Any recipe for carrots works well with parsnips.
>
> Well, my husband sniffed at one of the nicely roasted parsnip bits and
> said "THAT'S what I've been smelling all this time", then refused to
> try it. *sigh* He just doesn't like that flavour I guess.
>
I don't like parsnips at all, but chicken stock just isn't chicken stock
without 1 or 2 thrown in the pot.
--
To order the RFC CookBook
Go to this Site
http://www.whatchadoin.com/Cookbook2002/index.html
Defender of the Beet.
Thierry Gerbault
> x-no-archive: yes
>
> On 29 Oct 2002 22:52:16 GMT, darve...@aol.com (Naomi Darvell) wrote:
>
>>Generally, I don't kind that frying only works. I'd rather brown them
>>followed by baking with a little liquid stock or something, or else
>>roast them.
>
> I found a recipe on epicurious.com for roasting 'em with carrots. I'm
> adding potatoes to that, too. :)
>
> So dinner tonight is:
>
> Broiled Porterhouse
> Salad (mixed baby greens with grape tomatoes, walnuts, green onions
> and some sort of cheese)
> Roasted potatoes, parsnips, and carrots
>
>:)
>
Damn, I'm too late for dinner, and it sounds SO good!
--
Regards, Thierry...
Reply to Thierry...@att.net
- I may be fat, but you're ugly. I can lose weight.
Thierry Gerbault
news:20021029201653...@mb-me.aol.com:
Gosh, Libby, where are you with 4 inches of snow? Today was 80 degrees,
but then, I'm in the AZ desert.
--
Regards, Thierry...
Reply to Thierry...@att.net
- Can you repeat the part after 'Listen very carefully'?
Aquari
>but then, I'm in the AZ desert.
>
I'm in Teton County, ID which is about 30 miles west of Jackson Hole. If you
are a ski type, I live just below Grand Targhee Ski Resort. Temp right now is
26. We've had about 5 or 6 inches of snow since 4:00 PM.
Libby
Thierry Gerbault
news:20021029220855...@mb-ct.aol.com:
Oh, you're in such a beautiful part of the country! I was lucky enough to
spend a week in Jackson Hole about 5 years ago. Alas, I'm not much of a
skier, but it was still a wonderful trip.
--
Regards, Thierry...
Reply to Thierry...@att.net
- A lottery is just a tax on people who are bad at math.
st...@temple.edu
> I'm trying to add more vegetables to our diet, so I've gotten some parsnips
> from the farmers' market and I'm wondering if any of you have a favourite
> preparation for them that you'd like to share. :)
Parsnips go great in chicken noodle soup. Just put one parsnip, peeled
and sliced in the soup. It adds a nice flavor.
MH
> On Tue, 29 Oct 2002 18:30:51 -0700, Arri London <bio...@ic.ac.uk> wrote:
>
> >Or just the parsnips without potatoes. Why dilute that nice
> >parsnip flavour?
> >
> >Any recipe for carrots works well with parsnips.
>
> Well, my husband sniffed at one of the nicely roasted parsnip bits and
said
> "THAT'S what I've been smelling all this time", then refused to try it.
> *sigh* He just doesn't like that flavour I guess.
>
soups and stews and cooked with a little butter, just like your mom used to
make them. They have such a wonderfully sweet flavor...I always appreciate a
nice reminder of foods I haven't had in a while, thanks!
Martha H.
MH
"Aquari" <aqu...@aol.comNOJUNK> wrote in message
news:20021029220855...@mb-ct.aol.com...
Oh, how beautiful! I haven't skied for 8 years, but I have skied at Jackson
Hole once. It's one of the most beautiful places I've ever seen, and man
does it have some killer runs!!!
You feed some of those elk for me, ok? : )
MULLED CIDER
2 quarts apple cider or juice
1 orange, sliced
1 lemon, sliced
4 sticks cinnamon
6 whole cloves
1/4 teas. nutmeg
1/4 teas. powdered ginger
In a large saucepan, combine all the ingredients, bring to a boil, reduce
heat to low and simmer for 30 to 40 minutes. Strain and serve hot.
Serves 16 1/2 cup servings
Martha H.
>
>
Rick & Cyndi
: I'm trying to add more vegetables to our diet, so I've gotten
some parsnips
: from the farmers' market and I'm wondering if any of you have a
favourite
: preparation for them that you'd like to share. :)
:
: Mom always just sliced 'em up and fried 'em in butter. :)
:
: --
: Siobhan Perricone
I always cut them into 3-5 pieces (depending upon size) and
through them in my roasting pan with a beef roast, carrots,
onions and potatoes. I love oven-roasted parsnips! Major Yum.
Cyndi
Victor Sack
> I'm trying to add more vegetables to our diet, so I've gotten some parsnips
> from the farmers' market and I'm wondering if any of you have a favourite
> preparation for them that you'd like to share. :)
Here is a recipe I like. It is from _Twelve Months of Monastery Soups_
by Brother Victor-Antoine d'Avila-Latourrette.
Victor
4 parsnips, peeled and sliced
2 medium-sized potatoes, peeled and cubed
1 large onion, chopped
1 garlic clove, minced
4 tablespoons butter, margarine, or oil of choice
1 teaspoon curry powder
1/2 teaspoon ginger powder
6 cups stock of choice
1/2 cup half-and-half or heavy cream
salt and white pepper to taste
chopped parsley as garnish
1. Melt the butter in a good-sized soup pot and add the prepared
vegetables. Sauté them lightly for 2 to 3 minutes.
2. Sprinkle the curry and ginger on top and stir the vegetables
thoroughly. Add the stock and bring the soup to a boil. Lower the heat
and simmer the soup, covered, for 30 minutes.
3. Blend the soup in a blender or food processor until thick and creamy
and then return it to the pot. Reheat the soup, add the half-and-half
and the seasonings, and stir well. Add some more curry if the soups
seems to need it. Do not let the soup come to a second boil. Serve the
soup hot with some finely chopped parsley as garnish.
--
The r.f.c. cook.book is availble for ordering until November 4th 2002!
Hurry up!
<http://www.whatchadoin.com/Cookbook2002/index.html>
The Reids
>I'm trying to add more vegetables to our diet, so I've gotten some parsnips
>from the farmers' market and I'm wondering if any of you have a favourite
>preparation for them that you'd like to share. :)
>
>Mom always just sliced 'em up and fried 'em in butter. :)
parsnip gnocchi
blanch em for a couple of minutes
cube and roast in butter for 20 minutes or so
puree (you may have to add water)
make a flour/butter roux, add an egg and beat in the parsnip puree
make balls
bake till browning on edges
--
Mike Reid
Traditional British food "http://www.fell-walker.co.uk/curry.htm"
Arri London
>
> On Tue, 29 Oct 2002 18:30:51 -0700, Arri London <bio...@ic.ac.uk> wrote:
>
> >Or just the parsnips without potatoes. Why dilute that nice
> >parsnip flavour?
> >
> >Any recipe for carrots works well with parsnips.
>
> Well, my husband sniffed at one of the nicely roasted parsnip bits and said
> "THAT'S what I've been smelling all this time", then refused to try it.
> *sigh* He just doesn't like that flavour I guess.
>
> --
> Siobhan Perricone
That's a shame. Perhaps he will come round in time.
It is unfortunate that parsnips are relatively expensive
(and not such good quality) here in the desert. I'm not
eating them as often as I used to in the UK.
Aquari
>You feed some of those elk for me, ok? : )
>>
>> I'm in Teton County, ID which is about 30 miles west of Jackson Hole. If
>you
>> are a ski type, I live just below Grand Targhee Ski Resort. Temp right now
>is
>> 26. We've had about 5 or 6 inches of snow since 4:00 PM.
>>
>> Libby
>
>Oh, how beautiful! I haven't skied for 8 years, but I have skied at Jackson
>Hole once. It's one of the most beautiful places I've ever seen, and man
>does it have some killer runs!!!
>
>You feed some of those elk for me, ok? : )
>
>MULLED CIDER
>
>2 quarts apple cider or juice
>1 orange, sliced
>1 lemon, sliced
>4 sticks cinnamon
>6 whole cloves
>1/4 teas. nutmeg
>1/4 teas. powdered ginger
>
>In a large saucepan, combine all the ingredients, bring to a boil, reduce
>heat to low and simmer for 30 to 40 minutes. Strain and serve hot.
>
>Serves 16 1/2 cup servings
>
>Martha H.
>
>
That recipe sounds good right about now. It is 22 degrees and snowing..The runs
at Grand Targhee are looking better and better although there is not enough
base snow up there yet. No elk on my property but I do have some moose that
stop by for a nosh on the willows. Last winter my neighbor stored hay outside
in a covered area which the moose enjoyed all winter...'course, her horses were
hungry when they arrived for summer....my hay is stored in the barn, so unless
the moose can figure out how to open the doors, Babs' feed is all set til
February when I will have another couple of tons delivered. Anyhow, should any
elk stop by, I will them your regards...we have just had hunting season, so
most of the elk are hiding behind trees since they don't want to show up on
this newsgroup in an "altered state!"
Libby
LIMEYNO1
My Honey Glazed Carrots And Parsnips
====================================
6 Medium Parsnips
4 Medium Carrots
2 Tablespoons Butter
2/3 Cup Chicken stock
2 Tablespoons Honey
2 Teaspoons Lemon juice
Salt and pepper
.
Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally
into 1/2 inch pieces. In large skillet, combine carrots, butter, stock, &
pinch of salt. Bring to boil over high heat. Reduce heat to medium and
simmer, covered 4 minutes. Add parsnips; cook 4-6 minutes or til veggies are
tender. With slotted spoon, transfer veggies to shallow baking dish.
Reserving liquid in pan. Sprinkle veggies with salt and pepper. Add more
stock to pan if necessary to make 1/4 cup. Stir in honey, juice and curry
powder. Bring to boil over high heat and boil 1 minute or til liquid has
thickened slightly. Pour over veggies. (Recipe can be prepared ahead up t
this point and regrigerated, covered up to 1 day.) Reheat vegetables,
uncovered in 400 degree oven 15-20 minutes or til slightly glazed. Stir once
during cooking. MM by H Peagram
Servings: 6
--
Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten
Son of God is the object of
our faith; the only faith that saves is faith in Him
"Siobhan Perricone" <morgan...@starband.net> wrote in message
news:mo3urukn4gonn9e3v...@4ax.com...
P Haine
> I'm trying to add more vegetables to our diet, so I've gotten some parsnips
> from the farmers' market and I'm wondering if any of you have a favourite
> preparation for them that you'd like to share. :)
>
> Mom always just sliced 'em up and fried 'em in butter. :)
>
I like to roast them with carrot chunks, sliced red onions, and brussels
sprouts, all tossed with kosher salt, freshly ground pepper, good olive oil
and balsamic vinegar, and roasted on a cookie sheet at about 350. Give 'em a
swirl with a spatula every 10-15 minutes. The parsnips and carrots go in
first (they need more cooking), followed twenty minutes later by the red
onions and brussels sprouts. Colorful and delicious! I'm so glad it's fall.
Cheers!
Peg
Melba's Jammin'
Perricone <morgan...@starband.net> wrote:
> I'm trying to add more vegetables to our diet, so I've gotten some
> parsnips
> from the farmers' market and I'm wondering if any of you have a favourite
> preparation for them that you'd like to share. :)
>
> Mom always just sliced 'em up and fried 'em in butter. :)
That sounds good. Grower at last week's farmers market was telling me
to cook them with carrots and mash. I just use them in chicken or
veggie beef soup.
--
-Barb, Mother Superior, Holy Order of the Sacred Sisters of
St. Pectina of Jella (HOSSSPoJ)
<www.jamlady.eboard.com> Sam pics updated 10/28/02.
"Me and Brock" added 10-21-02.
MH
I think I'm going to have to make a trip skiing to Lake Tahoe this year. I'm
getting the bug.
Martha H.
- making bran muffins as we speak.
>
Thierry Gerbault
I love roasted vegetables, and this combo sounds really good!
--
Regards, Thierry...
Reply to Thierry...@att.net
- For every new foolproof invention there is a new and improved fool.
Thierry Gerbault
news:1fkuq02.1s7v94w1iil150N%sa...@uni-duesseldorf.de:
Victor, this soup sounds delicious! Definitely a good choice for this
time of year.
--
Regards, Thierry...
Reply to Thierry...@att.net
- I have an understanding with my local police - I have them outgunned,
but they have me outnumbered.
Aquari
>any
>> elk stop by, I will them your regards...we have just had hunting season,
>so
>> most of the elk are hiding behind trees since they don't want to show up
>on
>> this newsgroup in an "altered state!"
>>
>> Libby
>>
>lol!!! Elk is delish!
>
>I think I'm going to have to make a trip skiing to Lake Tahoe this year. I'm
>getting the bug.
>
>Martha H.
>- making bran muffins as we speak.
>
>>
Yes, it is delish. I have a package of elk shoulder in the freezer which is
being kept for some cold and snowed in day.
Libby
Dave Smith
> I'm trying to add more vegetables to our diet, so I've gotten some parsnips
> from the farmers' market and I'm wondering if any of you have a favourite
> preparation for them that you'd like to share. :)
If you have a horse, it would love you forever if you gave it parsnips.
Personally, I don't think they are fit for human consumption.
Nancy Young
(laugh!) I never thought they looked tasty, can someone tell me what
they would compare them to? Keep in mind I dislike (who says I can't
be subtle?) turnips, rutabegas and jicama. For some reason I'm sure
parsnips are right in there.
nancy
MH
"Nancy Young" <qwe...@mail.monmouth.com> wrote in message
news:3DC06F1A...@mail.monmouth.com...
Parnips don't taste like those really. They're sweet, more like carrots and
stay crunchier longer than say, turnips. They taste more like carrots to me.
Martha H.
Dave Smith
> > If you have a horse, it would love you forever if you gave it parsnips.
> > Personally, I don't think they are fit for human consumption.
>
> (laugh!) I never thought they looked tasty, can someone tell me what
> they would compare them to? Keep in mind I dislike (who says I can't
> be subtle?) turnips, rutabegas and jicama. For some reason I'm sure
> parsnips are right in there.
It's been a long time since I have eaten them. My mother tried to foist them on us
a few times when we were kids. They are sort of like a carrot but with all the
good flavour gone and only a sharp taste left. Let's just say that there are some
who claim that they have ways to prepare them that they are not too bad, or there
are things you can add them to that hide their taste. The trick seems to be to
disguise them. Bear in mind that parsnips are easily and cheaply grown, but few
people do, and you rarely see them in the market.
Jack Schidt
"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:3DC0AABE...@sympatico.ca...
Really. I see them 365 days a year in my local supermarket. I like them a
lot and think they are best roasted and not disguised. Sorry your childhood
memories have killed them from your eating.
Jack Root
Cryambers
Victor-
This soup is wonderful. I made it tonight. Thanks for posting the recipe.
pat
Victor Sack
> If you have a horse, it would love you forever if you gave it parsnips.
> Personally, I don't think they are fit for human consumption.
The parsnip, children, I repeat,
Is simply an anemic beet.
Some people call the parsnip edible;
Myself, I find this claim incredible.
--Ogden Nash
Victor Sack
> sa...@uni-duesseldorf.de (Victor Sack) wrote in
> news:1fkuq02.1s7v94w1iil150N%sa...@uni-duesseldorf.de:
> >
> > Here is a recipe I like. It is from _Twelve Months of Monastery
> > Soups_ by Brother Victor-Antoine d'Avila-Latourrette.
>
> Victor, this soup sounds delicious!
And it tastes delicious, too! I forgot to post its name: Spicy English
Parsnip Soup.
Victor
Victor Sack
> sa...@uni-duesseldorf.de (Victor Sack) wrote:
>
> >Here is a recipe I like. It is from _Twelve Months of Monastery Soups_
> >by Brother Victor-Antoine d'Avila-Latourrette.
>
> This soup is wonderful. I made it tonight. Thanks for posting the recipe.
I'm envious! I can't find parsnips anywhere here right now...
Victor
Thierry Gerbault
> Cryambers <crya...@aol.com> wrote:
>
>> sa...@uni-duesseldorf.de (Victor Sack) wrote:
>>
>> >Here is a recipe I like. It is from _Twelve Months of Monastery
>> >Soups_ by Brother Victor-Antoine d'Avila-Latourrette.
>>
>> This soup is wonderful. I made it tonight. Thanks for posting the
>> recipe.
>
> I'm envious! I can't find parsnips anywhere here right now...
>
> Victor
I'm in the Arizona desert, but I can always find parsnips in the
supermarket. However, they always seem to be sweeter in the late fall
and winter.
--
Regards, Thierry...
Reply to Thierry...@att.net
- Health is the slowest rate at which one can die.
Miche
Siobhan Perricone <morgan...@starband.net> wrote:
> I'm trying to add more vegetables to our diet, so I've gotten some parsnips
> from the farmers' market and I'm wondering if any of you have a favourite
> preparation for them that you'd like to share. :)
>
> Mom always just sliced 'em up and fried 'em in butter. :)
Next time you're roasting meat, peel some and put them in the pan
alongside it.
Miche
--
So what if the universe is a pointless mass of hydrogen refuse powered
by entropy. I'm spreading ketchup on a rubber duck, and after that I'm
going to brush its teeth. So there.
-- Rob Landley
Miche
Dave Smith <adavid...@sympatico.ca> wrote:
> It's been a long time since I have eaten them. My mother tried to foist them
> on us
> a few times when we were kids. They are sort of like a carrot but with all
> the
> good flavour gone and only a sharp taste left. Let's just say that there are
> some
> who claim that they have ways to prepare them that they are not too bad, or
> there
> are things you can add them to that hide their taste. The trick seems to be
> to
> disguise them. Bear in mind that parsnips are easily and cheaply grown, but
> few
> people do, and you rarely see them in the market.
If they are sharp-tasting they've obviously not had a frost on them to
set the sugars. They should be sweet -- at least as sweet as carrots.
Doug Hendry (St Anns' Park)
tomatoes, to die for. Or mashed, with carrots, and fried up,
marvellous...Doug "Miche" <mich...@myrealbox.com> wrote in message
news:micheinnz-B0EF0...@news.itconsult.net...
Arri London
Perhaps they weren't good quality parsnips. Back in the old
days before sugar became cheap, parsnips were a way of
adding *sweetness* to dishes. A 'sharp taste' is a sign of a
badly-grown or unripe parsnip.
The Reids
>Perhaps they weren't good quality parsnips. Back in the old
>days before sugar became cheap, parsnips were a way of
>adding *sweetness* to dishes. A 'sharp taste' is a sign of a
>badly-grown or unripe parsnip.
they get sweeter once exposed to a frost but I've never had a sharp
one.
--
Mike Reid
Andalucia "http://www.fell-walker.co.uk/andalus.htm"
dont try to email me, its broken, dont ask why, I may explode
Jeanette S.
"I'm trying to add more vegetables to our diet, so I've gotten some
parsnips from the farmers' market and I'm wondering if any of you have a
favourite preparation for them that you'd like to share. :)
My aunt used to peel and boil them and mash as for mashed potatoes
withbutter, salt & pepper. I don't care for the taste
so do not make them. Jeanette
Ian/Cath Ford
<adavid...@sympatico.ca> wrote:
>Nancy Young wrote:
>> (laugh!) I never thought they looked tasty, can someone tell me what
>> they would compare them to? Keep in mind I dislike (who says I can't
>> be subtle?) turnips, rutabegas and jicama. For some reason I'm sure
>> parsnips are right in there.
>It's been a long time since I have eaten them. My mother tried to foist them on us
>a few times when we were kids. They are sort of like a carrot but with all the
>good flavour gone and only a sharp taste left.
My 2 year old *loves* roast parsnip - will eat a plate of that and
leave everything else given half a chance (unless there's squash on
the same plate).
What do they taste like? Well, parsnips really! There's the texture
of carrot perhaps - when it's not been overcooked - or maybe sweet
potato (roasted), with maybe a spicier hint in the flavour. They're
grand - I'll eat them whenever they look good in the shops.
Reading through the recipes here, though, no-one seems to be saying to
take the cores out. I almost always do - it really helps the flavour,
texture and cooking time. Maybe that's what people are missing.
MInd you, I'd never eat them boiled. Puree, perhaps - with celeriac
would be nice perhaps - but never just boiled. As crisps they are, of
course, fantastic.
Ian
--
Ian, Cath & Eoin Ford
The view from Beccles
I loved the words you wrote to me/But that was bloody yesterday
You know: replace the dots with .s to reply to us
Ian/Cath Ford
<adavid...@sympatico.ca> wrote:
>Nancy Young wrote:
>> (laugh!) I never thought they looked tasty, can someone tell me what
>> they would compare them to? Keep in mind I dislike (who says I can't
>> be subtle?) turnips, rutabegas and jicama. For some reason I'm sure
>> parsnips are right in there.
>It's been a long time since I have eaten them. My mother tried to foist them on us
>a few times when we were kids. They are sort of like a carrot but with all the
>good flavour gone and only a sharp taste left.
My 2 year old *loves* roast parsnip - will eat a plate of that and
Pablo
"The Reids" <gilla...@mcmail.com> wrote in message
news:ggh2su4i2bllc3uki...@4ax.com...
> Following up to Arri London
>
> >Perhaps they weren't good quality parsnips. Back in the
old
> >days before sugar became cheap, parsnips were a way of
> >adding *sweetness* to dishes. A 'sharp taste' is a sign
of a
> >badly-grown or unripe parsnip.
>
> they get sweeter once exposed to a frost but I've never
had a sharp
> one.
> --
parsnips early in the spring. I always suppsed they were
left in the ground during the winter, but never knew anyone
who actually did this. (Actually, I don't know anyone who
grows them at all!)
(http://www.heirloomseeds.com/rootcrop.htm)
Pablo
PARSNIPS
(Pastinaca sativa)
Soil pH 6.0 to 7.0 - Plant the seeds in early spring, as
soon as the ground can be worked. Parsnip seeds are slow
germinating, and should be soaked overnight in water before
being planted. Sow thickly in rich, deep, light soil,
eventually thinning to one plant every six inches. For
winter storage, start planting mid to late summer; parsnips
keep for months in a root cellar. Or, if you prefer, leave
in the ground over winter, and harvest during a thaw. You
can even leave parsnips buried until spring when the tops
start to grow, and then dig up as needed.
Arri London
Nor have I...the idea of 'sharpness' and parsnips doesn't
work for me.
Aquari
carrotsin the pan with a shoulder of lamb. Long slow roast which browned the
lamb first and then when I covered it with foil for the rest of the roasting
time, I added the parsnips and carrots. Very delicious! And for what it is
worth, it is 14 degrees outside right now.
Libby