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Parsnips are root vegetables that look like off-white carrots and have a mellow, sweet flavor when cooked. Hounds like to use them as they do other sweet root vegetables or potatoes.
al b. darned coarsely grates them and combines them with grated onion, a beaten egg, and a bit of flour and makes pancakes with the mixture. masha likes to use half grated parsnips and half grated carrots in pancakes.
Hounds love parsnips sliced superthin and fried like potato chips. You can cook and mash parsnips, alone or combined with potatoes. Try steaming cubed parsnips and using them in place of potatoes in your favorite potato salad recipe, suggests ipsedixit.
wlo makes puréed leek and parsnip soup seasoned with thyme. Sal Vanilla includes parsnips when making pot roast or lamb stew, and likes them roasted and tossed with butter, herbs, and a bit of horseradish.
Discuss: Help me use up my parsnips!
At Thanksgiving, I parboiled chunks of Jerusalem artichoke and parsnip with some garlic, onion and salt in a little chicken broth and turned them into a covered glass casserole dish with a light (low-fat) bechamel with fat-free half and half (I know), white wine, cornstarch and evaporated milk. I sprinkled little chunks of an herb/garlic low-fat cheese over the top and baked it until the cheese...+READ
At Thanksgiving, I parboiled chunks of Jerusalem artichoke and parsnip with some garlic, onion and salt in a little chicken broth and turned them into a covered glass casserole dish with a light (low-fat) bechamel with fat-free half and half (I know), white wine, cornstarch and evaporated milk. I sprinkled little chunks of an herb/garlic low-fat cheese over the top and baked it until the cheese began to turn a little brown.
It was one of the last things in the oven, and it was somewhat overlooked at Thanksgiving, but I thought it was tasty. (The low-fat thing is a necessity due to Mom's several bouts with pancreatitis).
The leftovers were stellar cooked a little more with some added broth, whizzed with an immersion blender and some added (low-fat) sour cream at the last minute. The final result was one of the tastiest cream soups I've had in a long time.-COLLAPSE
I've used parsnips in stews before but I have never really explored their potential. To the market!