(no subject)

[coraa]

So I get a weekly(ish) produce box, and it's mostly full of local produce, because there's a not-so-secret part of me that's a tree-hugging crunchy granola type. Right now what we mostly get in the box is leeks, apples, potatoes, more leeks, more apples, more potatoes, and onions. And sometimes kale or chard.

And parsnips.

Lots and lots and lots and lots and lots and lots of parsnips.

I've found several ways to cook them: braised, roasted with lemon and butter, roasted with honey and sesame seeds, mashed alone or with potatoes, et cetera. But I'm running out of ideas much faster than I'm running out of parsnips.

Do any of you eat parsnips? If so, what do you do with them? Inquiring minds want to know!

Comments

Via the network

[rydra_wong]

Roasted with bacon (if you are carnivorous)? Curried? I've seen mention of apple and parsnip soup somewhere ...

Re: Via the network

[coraa]

I am, in fact, carnivorous. Mmm, roasted with bacon.

Those all sound quite good, especially the apple and parsnip soup. Those seem like very compatible flavors, and I do have a number of apples that are slightly past their prime.

Thank you!

[zeborah]

Diced and boiled with similarly diced carrots, if you have carrots. Maybe substituted for potatoes in scalloped potatoes?

A colleague suggests parsnip crisps - shave bits off and drop in oil. I wonder if they'd work chopped like french fries too.

If you've got room in a freezer, dice and freeze.

[rydra_wong]

Ooh, parsnip crisps. I've eaten packets of them (usually mixed with carrot and beetroot crisps) and they're very tasty.

[asakiyume.livejournal.com]

In our household of six, two of us love parsnips--me and the younger daughter. I had never had a parsnip before going to live for a while with my in-laws, but I really loved the way my mother-in-law would prepare them, which was simple: she would smother them in animal fat or oil, and roast them. They come out with a nutty, sweet taste that I really like.

...oh, but reading over your post more closely, I see you've already done that, more or less :-P

How about a soup? Or in a stew?

[triath.livejournal.com]

I'll ask my mom. Mmmmmm...parsnips! I'm jealous.

[triath.livejournal.com]

OK, here's her pick (roasted with other veggies):

400 degree oven

3 med leeks 1/2'd (no Green)
2 large parsnips (3" lengths)
3 large carrots (3" lengths)
2 large outer celery stalks ( 3" lengths )
6 sm. red or white potatoes (halved)
20 large garlic cloves, peeled
3 T. Olive oil
2 sprigs of rosemary
S & P

Place all veg., garlic, oil & rosemary in a large bowl, with S & P. Toss.
Put in 9 x 13 pan.
Roast l hr. Stir several times during baking.
(If parsnips are wide, cut them in half lengthwise.

Otherwise, we peel, slice parsnips and cook in butter. Then add parsley,
and put them in a bowl and sprinkle with cheese. (Cheddar,Swiss or
Monterey Jack)

[larryhammer]

We loooooves our parsnips -- and we haven't gotten any yet this year from the CSA. Usually, they end up in soups -- they usually arrive in prime soup season, which we take advantage of because that time doesn't last very long down here. Pretty much anything you can do with carrots or turnips works with them.

---L.

[janni.livejournal.com]

We get far fewer parsnips than other root vegetables, alas.

Now, turnips. We've gotten quite good at using turnips. They work nicely in soups and stir fries both.

Here, however, we've hit "eat greens until you photosynthesize" season. Which means mostly lots and lots of stir fries.

[rushthatspeaks.livejournal.com]

I can't give you an actual recipe because I've only made it in industrial quantities and only done sections of it, but the restaurant I work at does a magnificent parsnip-pear soup. Things I know it contains: parsnips, pureed; pears, pureed; garlic, pureed; grilled caramelized onions, either pureed or chopped very very fine; butter; salt; white pepper; some of whatever herb is freshest chopped fine. Things I suspect it contains but have not proved: cream; honey; chicken stock.

That should I think be enough to give you an idea. I know both pears and parsnips get pureed raw.

[faithhopetricks.livejournal.com]

Parsnip chips! I can't stop saying that.

http://www.recipestoday.com/recipes/soups-stews/parsnip-pear-puree-soup-with-parsnip-chips-1399

substitute 'parsnips' for 'lupins'....?

[faithhopetricks.livejournal.com]

I wish I could offer something, but I don't even know what a parsnip looks like. A turnip?

Re: substitute 'parsnips' for 'lupins'....?

[larryhammer]

They're more carrot-shaped, actually. Only yellow and more tapering.

---L.

[http://users.livejournal.com/greensleeves_/]

I tend to put parsnips in soups and stews mostly. In chicken soup especially they add a nice hint of sweetness.

[http://users.livejournal.com/greensleeves_/]

Hmm, actually... if you mash your parsnips, you could try using them as a topping for shepherd's pie instead of potatoes. I had a recipe that used mashed cauliflower instead of potatoes on shepherd's pie, so I have a reasonable suspicion that parsnips would work as well.

[merriehaskell.livejournal.com]

My mom cuts them up with carrots (and maybe potatoes?) into french fry shapes and sautees them with salt and butter, and at least it's something different.

[asakiyume.livejournal.com]

I'm going to try this...

[vom-marlowe.livejournal.com]

Another fan of soups and stews. I had a parsnip and pear soup that was divine at a little cafe. It's also great with carrots mashed or in pieces.

[linley.livejournal.com]

Often roasted (orange juice and brown sugar is a favorite combo), but also in soups and stews. Jack Bishop has a recipe for a parsnip-potato pancake that I want to try--it seems like a large latke, but with parsnip substituting for part of the potato. He also has a recipe for a root vegetable stir-fry that includes parsnips and shitake mushrooms among other vegetables.

[linley.livejournal.com]

Oh yes, this Autumn Potato Salad, which includes roasted carrots and parsnips, is delicious.

[paperclippy.livejournal.com]

Roasted along with other root veggies in a very hot oven is my preference. It's also good to roast the veggies, then stir them into a risotto. I think I have a recipe for one . . . *looking up* . . . here it is. I would recommend checking out recipe sites for more recipes.

[rachelmanija.livejournal.com]

I sometimes add them to assortments of roasted vegetables, often under roasted meat of some kind, but to be honest I'm not crazy about them.