How do you cook parsnips?
I'm planning to make sweet potato and parsnip pancakes. What would you do with a couple of parsnips?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
13 Comments:
creamy parsnip soup
ceforrester at 11:06AM on 11/06/07
I adore them roasted w/ carrots and brussels sprouts or thrown into soups.
Alm25 at 11:16AM on 11/06/07
My grandfather eats them, and they look like wet, soggy mashed potatoes. He mixes in a packet of sweet-n-low. Can't bring myself to try this mess.
Kerosena at 12:33PM on 11/06/07
I don't cook parsnips. They are vile.
psychsarah at 12:40PM on 11/06/07
I use them in stews usually, just diced and thrown in, or rasited with carrots. But I have made a really delicious parsnip and greens galette with toasted walnuts. i think the recipe is in Deborah Madison's Local Flavors. The parsnips are grated, mixed with cooked greens, eggs and toasted nuts, and made in a pan like pancake. It's a lot of work but it's fantastic.
Lauren B at 12:42PM on 11/06/07
i like them roasted. i usually toss them with carrots, leeks, red onions (all cut into thin batons), garlic (sliced), olive oil, thyme, salt and black pepper.
emmab at 12:44PM on 11/06/07
Roasted....with alittle olive oil, salt & pepper - nice & simple.
mepolo at 12:53PM on 11/06/07
roasted with carrots, garlic, turnips & celery root ..mmmmmm. Same step as above & then mash them all up.
Kim Nyland at 6:14PM on 11/06/07
I have a lot of Irish friends and they taught me this great mash recipe:
Irish Carrot & Parsnip Mash
You can also cook the carrots and parsnips together; I usually add the parsnips to the boiling water first and give them a few minutes' head start since they take a bit longer to soften. Add butter and salt/pepper to your taste. I've never added sugar as the carrots add usually just enough sweetness.
It is so simple and delicious and has become one of my favorite sides to accompany a roast chicken!
Jeana at 7:45PM on 11/06/07
Cut into largeish batons and then roasted with maple syrup! Yummm.
Christina at 10:35AM on 11/07/07
Root veggies are always pretty much cooked/roasted the same.
This is where an older cookbook comes into use. I like them added to mashed potatoes.
JerzeeTomato at 11:00AM on 11/07/07
Mashed, with a few potatoes, and plenty of butter and cream. Sprinkle on Parmesan just to up the butterfat quota.
ExpatChef at 12:05PM on 11/07/07
Parsnips are one of my favorites. When roasted (I usually do a huge sheet pan of root vegetables, or whole, peeled parsnips and carrots) and they get really sweet. I cut them on the bias, like carrots, about half an inch thick. I add rutabagas or turnips, yams, fingerling or yukon or small red potatoes (no peeling or chopping!), lots of onions quartered...red if I have it, garlic cloves, squash (like acorn or butternut)...whatever I happen to have in the pantry. Coat with extra virgin olive oil, kosher salt & fresh pepper, roast at 400 degrees until tender - about 40 minutes. Everyone loves them, even if they thought they didn't care for some of those vegetables. I finish them off with chopped fresh parsley. Sometimes I roast them with a little rosemary or thyme. I haven't tried adding them to mashed potatoes yet, but I will soon.
PerkyMac at 3:24PM on 11/08/07