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In which I am ambivalent about parsnips

One of my goals this year was to get out of the usual menu items that we have in regular rotation and try some new things. The best so far have been sweet potato-green onion pancakes with eggs, ham and pepper jam and Smitten Kitchen's crispy broccoli with lemon and garlic. Tonight I thought I'd try roasting some carrots and parsnips tossed with olive oil, sea salt, fresh-ground pepper, and herbs. I was pretty sure I'd had parsnips at some point in my life, and how bad could a root vegetable be?

Nowhere did any of the recipes I consulted warn me that for the first ten minutes roasting parsnips smell like melting plastic. Ugh ugh ugh.

We soldiered on, however, and in the end they...weren't bad. They needed butter (which is unusual, in my experiene, for roasted veg; perhaps I went too light on the olive oil?) and more seasoning. I also grated a little manchego on top because cheese, you know? The first bite was meh but then they rather grew on me, though I admit that could have been the butter, salt and cheese.

So all I can say is that where parsnips are concerned, I remain uncommitted.


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Apr. 18th, 2017 01:11 am (UTC)
I am unlikely to ever try parsnips in any form. I remember my mom adding them to her chicken stock but that's as far as I've ever indulged.
Apr. 18th, 2017 08:43 am (UTC)
Parsnips are like turnips without the charm.

Neither of them should be eaten.

Apr. 18th, 2017 10:37 am (UTC)
As I grow more timeless, I am less likely to use a food I don't care for just because a recipe calls for it. I personally don't like sweet potatoes. So when a recipe I want to try calls for it, I either do without, or substitute regular potatoes. I'm also less inclined to futz around with a dish that requires multiple steps or dozens of ingredients, some of which I would have to buy just for the one dish. I always double the garlic and the hot pepper, because most recipes are designed for wusses who don't like either -- and I do. I put in salt, even though most recipes seem to leave it out anymore. I use lard or olive oil instead of vegetable oil (which is partially hydrogenated and really bad for you. Yes, much worse than lard.) I have found that if the ingredients are of the freshest, best quality, then one can keep the preparation simple. Simple leaves me less frazzled, and it is enjoyed just as much as a complicated dish.

I love to roast vegetables rather than cook them any other way. In fact, once a week, I roast beets and any other vegetable I am going to serve that week, and sauté a "mess of greens". I store these in the fridge in plastic containers, and either serve them heated up or at room temperature. They keep better than leaving them in the veggie drawer until ready to use, and it renders them "fast food". I am more inclined to eat vegetables throughout the day if I don't have to prepare them first.
Apr. 18th, 2017 09:05 pm (UTC)
Lard rocks! Superior biscuits and pie crusts, and yes, much healthier than "vegetable oil". It's nearly impossible to find it not "partially hydrogenated" though.

I do not understand not liking sweet potatoes, but I defend your right not to eat them.


Apr. 20th, 2017 09:32 pm (UTC)
I love parsnips. But then, I'm rather fond of all kinds of root vegetables.

I usually either cook parsnips as a side dish (glazed with honey) or as part of a mixed dish of baked vegetables.
Apr. 21st, 2017 06:25 pm (UTC)
I assume your latest avatar is from a British TV show since my mom watches a bunch of the old ones.

Reminds me to sometimes cook again when I'm free. Enjoy your meal cooking adventures!
May. 5th, 2017 09:09 pm (UTC)
Ooooh, I'm intrigued by the broccoli one. I need to find more ways to cook with broccoli.
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