What do we have here? Apples, carrots and parsnips.
What would I do with them?
I would cook the apples, core and dice them, simmer in a little rum, and brown sugar, add a dash of cinnamon, and finish with a knob of butter. Can be served, hot, warm, or cold.
Carrots and Parsnips I would cook together. A lot of Americans are unfamiliar with parsnips. Parsnips are related to carrots, have a strong and distinctive flavor. Try them. I would peel, quarter, and cut the carrots and parsnips into about two inch lengths, and oven roast them tossed with a little oil and salt, about 30 minutes at about 400 degrees F.
Parsnips are also a good addition to a homemade soup, I would go easy, one goes a long way in a kettle of soup. Prepare as you would carrots.
Parsnips are also good glazed, like carrots. Yum. Happy Thanksgiving!
ReplyDeleteI wonder if they are easy to grow, like carrots?
DeleteI too love parsnips. I make them several times in the winter. I have a dish you'd like with parsnips and pears in a glazed liqueur.
ReplyDeleteMmmmm, sounds tasty
DeleteDeee-licious!
ReplyDeleteCome over and I will cook for you
DeleteAs soon as I read the word parsnip I wondered how you knew about the vegetable. Very few young people here would know parsnips but it was integral part of roast meat meals when I was young. Onw piece among roasted vegetables is ok. I am not fussed on them as a boiled or steamed vegetable.
ReplyDeleteA proper Sunday roast.
DeleteAs much as I love to cook, I have never done parsnips. That's going to change.
ReplyDeleteLet us know what you think
DeleteSome very tempting ideas!
ReplyDeleteSo many things can be done with simple ingredients
DeleteNot a big fan of parsnips, but I would eat those carrots and apples prepared as you suggest!
ReplyDeleteParsnips do have a particular strong taste.
DeletePut me down as another one who loves me some parsnips !
ReplyDelete