Parnsips - The Most Underappreciated Root Vegetable?

[JSngry]

Especially tasty in a horseradish cream sauce!

And yet, the unfamiliarity of many eaters perplexes.

[J.A.W.]

You probably meant parsnips

http://en.wikipedia.org/wiki/Parsnip

Edited July 24, 2013 by J.A.W.

[JSngry]

Well, yeah, I do. But you know I can barely read or write, much less type.

But let's DO talk about parsnips. They are consistently wonderful!

[jlhoots]

Parsnips are nice.

So are turnips.

[JSngry]

But I know people who eat turnips.

Parsnips, not nearly so much.

The befuddlement exudes.

[Quincy]

They work great on a one-to-one ratio with Granny Smiths (dice the same size) in a butter-wine sauce (use some thyme or experiment with other herbs) with chicken.

[PHILLYQ]

Mix some parsnips, carrots and any other root veggies you have, toss with olive oil and salt and pepper, roast in a pan in a 400+ oven, good stuff!

[robertoart]

Everybody appreciates a good root.

[Big Wheel]

Everybody appreciates a good root.

Ah, Australian puns.

Parsnips are kind of expensive here. I think they're at least 4x the price of carrots, which I can get for about $0.40/lb. That alone may account for their unpopularity.

[A Lark Ascending]

Honey roasted parsnips with a roast dinner! Amazing:

http://www.bbc.co.uk/food/recipes/honeyroastparsnips_88223

Use olive oil instead of butter.

[mikeweil]

I learned about them twenty years ago, often use them in the autumn and winter time. In a mix with other root vegetables, they are great. When available I throw in a bit of root parsley, which makes the taste a bit more intensive.

[JohnS]

Honey roasted parsnips with a roast dinner! Amazing:

http://www.bbc.co.uk/food/recipes/honeyroastparsnips_88223

Use olive oil instead of butter.

Just the thing with Christmas dinner.

[The Magnificent Goldberg]

My favourite root veg. But they're best after there's been a frost. Mild autumns/early winters are unhelpful.

MG

[ValerieB]

parsnips are essential for a good chicken soup!!

[JSngry]

Ok, we have now had the individual member parsnips lovers roll call. You all are correct, all else are not.

Now, may I be so forward as to ask for a survey from said lovers' circle of family and/or friends - is your love shared by many therein?

[The Magnificent Goldberg]

All the family (even grandsons!!!) love parsnips. And some friends, who visit at mealtimes, too.

I've no doubt there are people in this world who don't like parsnips, but I've never found any - I don't routinely ask people if they like parsnips unless they're invited to dinner.

MG

[Quincy]

I had to clear it with a skeptical & picky eater, but as parsnip (the recipe above) was mixed with apple that helped sell it. It wasn't quite as dramatic as the old Mikey Life cereal ad but "she like it, she liked it."

[Brownian Motion]

Oh the parsnips were snipping their snappers

and the parsley was parceling the peas

and parsing the sentence from handle to hand

was a hornet who hummed with the bees.

-Walt Kelley

[mikeweil]

In the wintertime, when she's in the mood, my wife loves 'em. She's 100% vegetarian, but her preferences change every month ...

[John Litweiler]

Thanks to all for the recipe suggestions.

[Royal Oak]

I like them right enough in a roast dinner, but like the runner bean, I find them to have limited scope. Hence their underappreciation. IMO of course.

[The Magnificent Goldberg]

I like runners, too.

It just occurred to me that I ought to be surprised that the American word for parsnips is parsnips.

MG

[jeffcrom]

Mix some parsnips, carrots and any other root veggies you have, toss with olive oil and salt and pepper, roast in a pan in a 400+ oven, good stuff!

I had never consciously eaten parsnips before, but this thread intrigued me, especially this post. Last night I roasted parsnips, carrots and onions with olive oil and an Italian seasoning blend instead of salt and pepper. (The onions were suggested by a lady at the farmers' market. But I think onions make almost anything better, anyway.) Delicious! So thanks Jim & Philly.

Of course, I had to remember to search for "parnsips" to find this thread.

[PHILLYQ]

Mix some parsnips, carrots and any other root veggies you have, toss with olive oil and salt and pepper, roast in a pan in a 400+ oven, good stuff!

I had never consciously eaten parsnips before, but this thread intrigued me, especially this post. Last night I roasted parsnips, carrots and onions with olive oil and an Italian seasoning blend instead of salt and pepper. (The onions were suggested by a lady at the farmers' market. But I think onions make almost anything better, anyway.) Delicious! So thanks Jim & Philly.

Of course, I had to remember to search for "parnsips" to find this thread.

Glad you enjoyed it, I love when people try something I suggest and like it, even more if they eat my food and like it. If you're ever near Brooklyn, come over and we'll feast!

[jeffcrom]

I haven't been to New York in years, but I've had the urge recently. I'll let you know when it happens, and you can feed me!