I took some fresh parsnips, skinned and cut on the bias. And boiled them until tender. And man are they good. I've eaten them before, but I just wanted to give a shout for them. And they're loaded with calories for us meat on the bones challenged people. If you can have them.
The poster formerly known as "ABNOWAY"
"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
Parsnips are wonderful! They are very tasty as part of a pan of roasted root veggies. I almost always use shredded parsnips and carrots together in soups.
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Yum, roasted parsnips are amazing!!
I also like them mashed either alone or in combination with butternut squash, sweet potatoes, carrots etc - these make a great topping for a shepherds pie or fish pie
Listen to all, plucking a feather from every passing goose, but follow no one absolutely. CHINESE PROVERB
I've had them roasted also. But I find I like them boiled better. That inner part on them can be very very dense, and the outside will be tender and the inside not so much. It is not as tricky when you boil them. I've mashed them too.
Yeah, rutabagas are really good too! I have not yet tried celeriac. Has anybody else?
The poster formerly known as "ABNOWAY"
"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
I haven't tried this recipe yet, but it looks really good. I'm sure almond/rice or soy milk would work if you don't want dairy.
Carrot/parsnip/ginger soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
3 cups shredded carrots 3 cups shredded parsnips 1 (1-inch long) piece fresh ginger, peeled and shredded 2 cups chicken stock or vegetable stock 1/2 to 3/4 cup heavy cream or evaporated skim milk Salt and white pepper to taste 1 teaspoon fresh lemon juice Snipped fresh chives, optional, for garnish Preparation:
Bring the carrots, parsnips, ginger, and stock to a boil in a large saucepan over medium heat. Reduce the heat and simmer, partially covered, for 30 minutes, or until the vegetables are very tender. Remove from the heat and let cool slightly.
Transfer the contents of the saucepan to a blender or food processor. Puree the soup until it is nearly smooth, then pour the puree back into the saucepan.
Add the cream, and bring to a simmer again over medium heat. Stir in the salt, white pepper, and lemon juice. Taste, and adjust the seasonings.
Garnish with chives, if you like. Serve hot, or refrigerate, covered, for several hours and serve chilled
Yield: 4 servings
"The happiest people don't have the best of everything.....they know how to make the best of everything!"
I haven't tried this recipe yet, but it looks really good. I'm sure almond/rice or soy milk would work if you don't want dairy.
Carrot/parsnip/ginger soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
3 cups shredded carrots 3 cups shredded parsnips 1 (1-inch long) piece fresh ginger, peeled and shredded 2 cups chicken stock or vegetable stock 1/2 to 3/4 cup heavy cream or evaporated skim milk Salt and white pepper to taste 1 teaspoon fresh lemon juice Snipped fresh chives, optional, for garnish Preparation:
Bring the carrots, parsnips, ginger, and stock to a boil in a large saucepan over medium heat. Reduce the heat and simmer, partially covered, for 30 minutes, or until the vegetables are very tender. Remove from the heat and let cool slightly.
Transfer the contents of the saucepan to a blender or food processor. Puree the soup until it is nearly smooth, then pour the puree back into the saucepan.
Add the cream, and bring to a simmer again over medium heat. Stir in the salt, white pepper, and lemon juice. Taste, and adjust the seasonings.
Garnish with chives, if you like. Serve hot, or refrigerate, covered, for several hours and serve chilled
Yield: 4 servings
Where'd you get this, Chloe? Looks awesome.
D'Adamo proponent since 1997 dadamo Blogger and Forum participant since 2005 Cyber-Newbie, as of 2004
I love parsnips and have been eating them for many years. I used to make a parsnip and pear puree' from the Silver Palate Cookbook. I would need to look at how I could adapt it to be compliant as it has Calvados and sour cream. I suppose a little sour cream once in a while won't kill me . . .
Also, I make a lot of hearty winter stews and things like lamb shanks or osso bucco. I always include parsnips in these dishes, along with carrots, onions, garlic, etc. Pre-BTD I made them with red potatoes. Now I use celery root, turnips or rutabega.
In fact, one of my daughter's and son's favorite meals that I make is a beef stew with parsnips and leeks from the Silver Palate Cookbook. Can you tell I LOVE the Silver Palate Cookbook????
I call my daughter in law "Queen of Soup". She had given me this recipe awhile ago...She's made it before and it was awesome....but I haven't made it myself using a diary substitute.
"The happiest people don't have the best of everything.....they know how to make the best of everything!"
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