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BTD Forums  /  Cook Right 4 Your Type  /  Wow, boiled parsnips are good!!!
Posted by: JJR, Sunday, January 29, 2012, 8:00pm
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.
Posted by: 14922 (Guest), Sunday, January 29, 2012, 8:07pm; Reply: 1
Got to try those. I keep seeing them, they look like white carrots

I did try boiled rutabagas, now those are delicious!
Posted by: Victoria, Sunday, January 29, 2012, 8:17pm; Reply: 2
I love the natural sweetness!   :)
Posted by: san j, Sunday, January 29, 2012, 8:44pm; Reply: 3
Many root vegetables have that natural sweetness. Even onions do, too.
JJR, I think roasting the parsnips brings out even more of this.
Posted by: O in Virginia, Sunday, January 29, 2012, 9:45pm; Reply: 4
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.
Posted by: Munchkin76, Sunday, January 29, 2012, 10:07pm; Reply: 5
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 (drool)
Posted by: ABJoe, Sunday, January 29, 2012, 10:54pm; Reply: 6
I really like parsnips as well...  

I need to set up some raised beds to grow root vegetables so I can keep them away from the gophers that are omnipresent in our neighborhood...
Posted by: Chloe, Monday, January 30, 2012, 3:14am; Reply: 7
I par boil parsnips, then sprinkle with EVOO and a little sea salt....then roast.  Sweet and yummy!  :)
Posted by: JJR, Monday, January 30, 2012, 5:07am; Reply: 8
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?
Posted by: Lin, Monday, January 30, 2012, 10:10pm; Reply: 9
I like parsnps very much also. I add them to soups.
Posted by: Chloe, Monday, January 30, 2012, 11:20pm; Reply: 10
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
Posted by: san j, Tuesday, January 31, 2012, 2:31am; Reply: 11
Quoted from Chloe
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.

Posted by: Patty H, Tuesday, January 31, 2012, 2:49am; Reply: 12
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 . . .  ;D

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????
Posted by: Chloe, Tuesday, January 31, 2012, 6:31pm; Reply: 13
Quoted from san j


Where'd you get this, Chloe? Looks awesome.



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.
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