Comments on: Parsnips

By: Jack the Lass

Jack the Lass — Sat, 01 Apr 2006 14:32:36 +0000

Soup or roasting are what I usually do with parsnips, which I agree with many are a marvellous vegetable.

On the icecream front, I’m not sure about parsnip icecream, but I did once have brown bread icecream*. It was delicious.

* What can I say? I was in Wales. *shrugs*

By: Miss Lisa

Miss Lisa — Thu, 30 Mar 2006 04:48:50 +0000

Sorry, parsnips are of the devil … as are turnips.

By: Judah

Judah — Wed, 29 Mar 2006 23:25:38 +0000

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!

By: Judah

Judah — Wed, 29 Mar 2006 23:23:11 +0000

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.

By: Nefertiki

Nefertiki — Wed, 29 Mar 2006 15:35:35 +0000

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.

By: Pants

Pants — Wed, 29 Mar 2006 15:16:07 +0000

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

By: Miffy

Miffy — Wed, 29 Mar 2006 12:42:44 +0000

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;)

By: St

St — Wed, 29 Mar 2006 12:34:56 +0000

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.

By: Hannah

Hannah — Wed, 29 Mar 2006 11:48:46 +0000

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.

By: maggi

maggi — Wed, 29 Mar 2006 10:34:50 +0000

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.