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Started By
Message
Parsnips
Posted on 1/9/10 at 3:43 pm
Posted on 1/9/10 at 3:43 pm
I've never cooked these before and picked up a few at the store. Anyone have any tips or ideas?
TIA
TIA
5
Posted on 1/9/10 at 3:45 pm to Loubacca
wash and trim parsnips, boil in salted water for 25-30 minutes, drain.
Posted on 1/9/10 at 3:50 pm to Paul Allen
quote:
wash and trim parsnips, boil in salted water for 25-30 minutes, drain.
is that how they are served at dorsia?
Posted on 1/9/10 at 3:53 pm to Loubacca
Yes, and it's very good. Give it a try.
Posted on 1/9/10 at 4:58 pm to Loubacca
parboil parsnips and carrots and then dice into small cubes. Then season and caramelize in a black iron skillet using oil. Excellent.
Posted on 1/9/10 at 5:20 pm to Loubacca
I have pureed them adn put seared scallops on top. Adds some interest to a boring scallop.
Posted on 1/9/10 at 7:04 pm to Loubacca
Try putting some into homemade chicken soup...very tasty.
Posted on 1/9/10 at 9:29 pm to Dorothy
what flavor does a a parsnip have?...never had them....
Posted on 1/9/10 at 9:41 pm to Spankum
quote:
what flavor does a a parsnip have?...never had them....
Raw,they kind of taste like a carrot,but cooked they are very starchy. I peel and blanch and saute them down with mustard greens.
Posted on 1/9/10 at 9:44 pm to Spankum
quote:
what flavor does a a parsnip have?
I've only had them in soup, where they have almost a cinnamon flavor. Almost like a spicy and not-so-sweet carrot, maybe. But they don't overpower the soup, just give it a little flavor.
Posted on 1/9/10 at 11:58 pm to Dorothy
quote:
Try putting some into homemade chicken soup.
this was how I ended up using them
the taste kind of reminded me of a turnip but not as strong
This post was edited on 1/10/10 at 12:03 am
Posted on 1/10/10 at 8:51 am to Loubacca
Dice them and coat in olive oil, fresh ground black pepper, kosher salt and a little paprika (smoked if you have it). Make a single layer on a baking sheet and throw in the oven at 475 for 10 minutes. Remove from oven and sprinkle a little more kosher salt across the top to give them that salty crunch. Back in the oven to your likeness. I like my nearly burnt, so I probably do another 15 minutes or so.
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