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Who use them and how?
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Re: Parsnips
I'll be sure to listen. Thar's one of those midwest root vegetables. I'm not even sure what they look like, but I am mostly always open to try something new. -
Re: Parsnips
It is sweet with a texture like a sweet potato and can be eaten raw or cooked. They are wonderful in soups and stews as well as roasted or mashed like potatoes. Choose small or medium parsnips rather than the large ones. The bigger ones have a woody, bitter center.
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Re: Parsnips
I've been fascinated by them but afraid to buy them until yesterday. So will share the recipe that I used and a pic will tell unno what my guinea pigs think tomorrow
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Re: Parsnips
yes..come with it..never crossed my mind to try them..Comment
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Re: Parsnips
So they look like beige carrots.
Well, Tanya you seem to be the resident expert. How do you like them best?
Twiney, I can't wait to hear what your test subjects say about your recipe.
Yes it is after 7 and I'm hungry again. The overnighter is already sleep so it seems I'm going to have to turn cougar.Comment
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Re: Parsnips
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Twiney</div><div class="ubbcode-body">Who use them and how? </div></div>
i cook a traditional fish soup weh we cook a yaad, but when i do the light broth type I use this along with other veggies I don't put yams in it and they taste great
I grate it and create a kinda slaw with it too as a vege sideComment
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Re: Parsnips
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Tulip</div><div class="ubbcode-body">So they look like beige carrots.
Well, Tanya you seem to be the <span style="color: #CC0000"><span style="font-weight: bold">resident GOOGLE expert</span></span>. How do you like them best?
Twiney, I can't wait to hear what your test subjects say about your recipe.
Yes it is after 7 and I'm hungry again. The overnighter is already sleep so it seems I'm going to have to turn cougar. </div></div>Comment
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Re: Parsnips
I love parsnips!!!
I grew up eating them...and usually with a Sunday roast beef dinner. I usually slice them with carrots and glaze them with brown sugar, ginger and butter.....Yummm...
Parsnips have a very strong taste on their own, but are a wonderful veggie. They tend to be forgotten....and not very popular.
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This is the recipe on my food blog....if you are interested.
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Re: Parsnips
okay i have lost 10lbs licking the computer screen
(((sprat)))Comment
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Re: Parsnips
Seveen, I couldn't even speak on it.
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Re: Parsnips
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: Twiney</div><div class="ubbcode-body">I've been fascinated by them but afraid to buy them until yesterday. So will share the recipe that I used and a pic will tell unno what my guinea pigs think tomorrow </div></div>
So feedback:
- my mexican fren "you can get married now"
- everybody else loved it and no body never dash it weh and yes mi watch the plate them.
Recipe I used
Carrot and Parsnip Medley
1/3 cup butter
4 medium carrots, peeled and sliced
4 parsnips, peeled and cut into rounds
1 level tsp grated ginger
1/2 tsp grated nutmeg
salt and pepper
juice of 1 lemon (I used 2 tsp of apple cider vinegar)
2 tsp fine sugar
chopped parsley (I used oregano and a garlic and herb mix)
1. Melt the butter in a large pan and add the carrots and parsnips
2. Saute very gently for 2-3 minutes then add the ginger, nutmeg, seasoning,lemon juice and enough water to cover the vegetables.
3. Cover and simmer for 15-20 minutes until the vegetables are soft and the liquid has evaporated.
4. Add the sugar and increase the heat tossing the vegetables until they are glossy.
5. Transfer to a heated serving dish and sprinkle with the chopped parsley (them say any chopped fresh herbs may be substituted)
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Re: Parsnips
OK enough. It's Saturday night. I'm allowed to eat at 9:38 pm. How I'm going to watch this fight with nothing to munch on anyway? (That looks real good Twiney.)Comment
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Re: Parsnips
Twiney...
Looks like they turned out wonderfully
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