Parsnips

[Tulip]

Anybody have experience with cooking them?

For Christmas this year, I'm thinking of replacing the candied yams with roasted parsnips and carrots The recipe calls for you to toss them in olive oil, salt and papper, and then roast in the oven. You make a glaze of butter, honey, and balsamic vinegar and then pour it over them when they are done.

[Peasie]

Re: Parsnips

Roasted seasoned with olive oil, fresh thyme, ground sea salt, ground black pepper. No sweet glaze with ratio of roots vegetables to parsnips = 4:1

[Tulip]

Re: Parsnips

So, here's the deal. I don't like sweet dishes, but I will prepare them for others. Normally for the holidays it is either candied yams or carrot souffle.

I heard that parsnips were sweeter than carrots so I thought it might be a nice change. Is a parsnip naturally more savory or sweet?

It sounds like I might like it the way you prepare them, but I'm looking for a sweet vegetable.

[Peasie]

Re: Parsnips

Parsnip is sweetish. That's why I wouldn't candy it.

[CeaBee]

Re: Parsnips

but sweet potato sweetish too dont?

[Peasie]

Re: Parsnips

Yes. And it nice roasted wid salt

[tuffstuff]

Re: Parsnips

this is my fascination wid di american diet./ it never ceases to amaze me- sweet potato sweet areddy, y butter and honey and sweeten it more?? srtrawberry sweet areddy- y add sugar an syrup to it (annoyyyyy mi to no end when i see our overly obese sctry a sift granulated sugar over her strawberries ) And on and on, butter pan everything.

That said- mi nuh find parsnip sweet at all- mighbe a di few mi try, and probly cuz I dont explore other ways to eat it. mi ushally just have it in soup or as a low carb side. It nuh nice me tho. And I hate turnips- mi jussa aadd that caw it surprise me taht mi like the rutabaga and not nips.

[Tulip]

Re: Parsnips

We definitely include some form of oil be it butter, margarine, olive oil, vegetable oil, fat rendered from seasoning meat, etc. with all veggies. Even if I steam my veggies, I still add a pat of butter or a a shake of olive oil to the plate. (Well, not technically butter anymore since I switched to this low cholestrol spread.)

As for the sugar, I don't know what to say because I don't participate. I think strawberries we buy are ripe only about 30% of the time so they actually are not sweet but tart which kind of explains why I tend to like them as far as fruits go.

I'm more concerned about finding sweetness in places where I don't think it belongs - honeybaked ham, almost every Asian inspired meat sauce, jiffy corn meal mix, bbq sauce, glazed salmon, whole wheat english muffins, maple sausage, etc. The list goes on and on. Why would I ever want my meat to be sweet? And if I wanted sweet bread, I'd buy cake.