“Don’t get so parsnipity with me,” Ruth snickered as we sipped our traditional nip of sherry to celebrate the new year. “That’s what my grandmother used to say when I got rambunctious in the kitchen,” she continued. “It always used to make be laugh and brought me back to reality.”
The parsnip root vegetable hardly is amusing, I thought. Heck, they look like anemic carrots. However, for the new year, Ruth and I have a pact to explore some of the more obscure vegetables that lurk in old family recipes we’ve included in our family cookbooks. One of those is parsnips, a relative of the carrot with a sweet, nutty flavor that is usually available in winter.
We put our heads together and came up with our Top 10 Ways to Cook & Eat Parsnips:
– Mashed with salted butter and parsley
– Boiled chunks with dill
– Sauteed with butter and brown sugar
– Diced into soups & stews
– Microwaved chunks with a little water
– Baked like French fries with a dusting of ginger
– Steamed with a bit of cinnamon
– Roasted with olive oil & garlic
– Salad ingredient (grated raw)
– Pureed with cream & nutmeg
Surely there are other ways besides our top 10 ways to cook and eat parsnips, and I bet there is another version in your own family cookbook. If not, try parsnips sometime soon. They are quite delightful, and a nice change of pace from potatoes.
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