Parsnips

parsnips

Parsnips are on special at the moment so I bought a family-sized bag. Any ideas about interesting things to do with them? I can’t really be bothered to roast them.

On an unrelated note, I keep on thinking about Noah’s ark. Only yesterday I was explaining to JonnyB (in the comments) how the outbuilding in my garden would come in useful when global warming means that South East Essex is no more.

Then today: BBC – Dutchman builds modern Noah’s Ark.

According to Genesis, Noah kept seven pairs of most domesticated animals, and one breeding pair of all other creatures.

Mr Huibers’ vision is more modest – he said he plans to stock his ark with horses, lambs, chickens and rabbits – mostly baby animals to save space.

This will speak very much to children… they’ll hear the creak of the wood, smell the smell of the dung

Update: I’ve posted some free parsnip images. Thanks for all the marvellous recipes.

23 Comments »

This is a single Cartoon Blog entry, posted by Dave on Tuesday, March 28th, 2006 at 6:09 pm.

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23 Responses to “Parsnips”

Sarah says:

but roast parsnips are sooo easy and sooo nice!

Soup?

March 28th, 2006 at 6:20 pm

Dave says:

Roast parsnips are indeed nice. But it uses a lot of time and energy to heat up the oven just to do roast parsnips for one so I am interested in other alternatives.

Soup. Yes, might be a good one. I don’t have a blender but I know someone who does.

March 28th, 2006 at 6:27 pm

Richard Hall says:

Don’t put your oven *just* for the parsnips, but if you do yourself a few other roast-type things (baked potato, nut loaf, that sort of thing) you’re guaranteed to enjoy them. To really, really enjoy them, roast them with butter and some pineapple juice. Lovely!

But parsnips are splendid on their own. Just boil them. I’m convinced that the presence of the parsnip in the world is the most effective proof for the existence of God. Much better than that philosophical guff you sometimes hear.

I’m sorry to go on. But I do like parsnips.

March 28th, 2006 at 7:17 pm

Serena says:

Mash! Mash them with potatoes and/or carrots and use either with sausages or on top of a shepherd’s pie (or similar pie-type-thing). Delicious, I promise.

March 28th, 2006 at 7:34 pm

Sarah says:

But roasting is the least of trouble (point about energy use not withstanding, and one I hadn’t considered before…) for the most delicious of dishes.

Otherwise, you could use them to make a small model of noah’s ark, complete with animals. If it really is a family-sized pack, that is. while I’m not saying that roasting wouldn’t be easier than this, you could then post before and after pictures on your blog.

March 28th, 2006 at 7:45 pm

Dave says:

Parsnip News just in:

Tonight I fried one along with some other vegetables because I saw that as an idea somewhere. Not as nice as roasting (which I do agree is a very good way to have them) as it was a little hard. But that might be because it was a budget parsnip.

I think I have about 4 left. Perhaps 5. I think I will try mashing the next one and boiling the one after that.

Sarah – I like the idea of making a small model of Noah’s ark even though I was taught not to play with my food. It it was a good model I would probably roast it, if a poor model I might well mash it.

March 28th, 2006 at 8:15 pm

JonnyB says:

Cut them very thin then deep fry them for parsnip chips. Or I’d go with the soup idea. Chuck in a tablespoon of curry paste. Very good combo.

March 28th, 2006 at 9:48 pm

Sarah H says:

I was going to say curried parsnip soup or parsnip and apple soup but so many people got in first.

How about a reference to my lovely organic vegetable box people who have LOTS of recipes:
http://www.abelandcole.co.uk/Content/Recipes/Parsnips.htm

March 28th, 2006 at 11:18 pm

Judah says:

If those parsnips are reduced, then the un-reduced ones must be quite impressive. :O
I don’t think we get British parsnips, reduced or not, Down Here. Mind you, shipping them reduced would probably be the less bulky way to go…

But I do agree, you just can’t better roast parsnips. Mashed up with carrot (both cooked first, of course) and butter is also yummy, especially with bangers or mince.
They are not as good as carrots for eating raw so I’d not bother with that.
Has anyone ever experimented with parsnip icecream? It could become an exciting new trend if you feel inclined to start one.

March 29th, 2006 at 1:00 am

Judah says:

Judah says: Your comment is awaiting moderation.

But I didn’t say that at all ! :O

March 29th, 2006 at 1:01 am

Michelle says:

You could take them somewhere where it has been snowing, then make a whole bunch of snowmen with parsnip noses!

March 29th, 2006 at 7:18 am

barrie says:

Sorry to arrive late, but Dave, if you’re going to mash one, try adding some apple. Peel,core & slice and add it to the boiling parsnip for the last 5 minutes. Then mash together. Its lovely.

Mmmm Parsnips are my favourite!!!

March 29th, 2006 at 8:27 am

Sarah says:

Parsnip icecream? That seems a crime against both parsnips and icecream. It could work because parsnips are quite sweet. But I’m not sure.

My mother once offered me cheesecake and it turned out to be punpkin cheesecake. While disappointing, it does give precedent to vegetably puddings.

March 29th, 2006 at 9:51 am

maggi says:

soup! it’s much more effort than roasted parsnips, but here’s how: caramelise some onions in oil, add a healthy slug of ground cumin, then when the spice is cooked add your chopped up parsnips, preferably along with a chopped-up apple, add chicken or veg stock, simmer till soft and then blitz to creamy smoothness. A soup of life-changing qualities.

March 29th, 2006 at 10:34 am

Hannah says:

My husband makes parsnip cake (uses a carrot cake recipe but with, well, parsnips instead of carrots) and that’s really yummy if you want a change from yummy savoury parsnips. Not good if you’ve given up cake for Lent though.

March 29th, 2006 at 11:48 am

St says:

Peel and slice the parsnips and place in a buttered casserole. Cover with breadcrumbs, chopped flat-leaf parsley, and grated gruyere cheese. Tip over a small tub of single cream and a bit of milk.

Bake in medium oven. 45 mins for thin sliced parsnips. Longer for thicker.

Cover at last moment with more grated gruyere and some black pepper and either finish under a hot grill or with a blowtorch.

Fattening.

March 29th, 2006 at 12:34 pm

Miffy says:

Am I too late? If you have 2 parsnips left, Sarah Brown does a brilliant parsnip, mushroom and cashew nut roast, which you can serve with a sherry sauce~* It’s freezable as well.

* sorry. Come from the posh part of *Ahem* shire;)

March 29th, 2006 at 12:42 pm

Pants says:

I can’t believe no one has suggested the most obvious – parsnip wine. I have a recipe somewhere if you want it!

March 29th, 2006 at 3:16 pm

Nefertiki says:

Next time you see some reduced* parsnips bring them to a pig farm and toss them to the plump residents luxuriating in the lovely mud. I’m sure their grunts of delight would be a treat to hear for any animal lover. Sarah, while I have never heard of parsnip ice cream it doesn’t sound too crazy. I once had corn ice cream in Mexico, although it was only available on a very remote island. It was delicious but contained some of the corn silk. Not that it mattered. St, great recipe which I will try with sliced potatoes instead. I also want to apologize if anyone is offended by my suggesting of feeding parsnips to pigs, but are they not deserving of some pleasure in their lifetimes?

*Judah, the shipping reduced parsnips bon mot is very witty. I almost missed it but fortunately got it at last.

March 29th, 2006 at 3:35 pm

Judah says:

Well Nefertiki, we were talking cookery and in cookery “reduced” means to have left something simmering so that a lot of moisture is evaporated off and the concoction rendered more concentrated. What an ideal way to ship stuff and save on freight costs!

Now the parsnip icecream idea comes straight from my experience of getting toddlers to eat their veggies. I found mashed potato-and-bananas were considered acceptable, and custard peas, pumpkin-and-strawberry jelly… well, you get the idea.

March 29th, 2006 at 11:23 pm

Judah says:

The peas in the custard are there to be squashed first, like popping the bubbles of plastic bubble-wrap. It is actually very addictive… oh look, you missed one!