parsnips

Because of some postings on this newsgroup I bought a parsnip, only one. I
kind of scraped it and chopped it up and put some walnut oil on it. I tossed
it with salt and pepper and garlic. I roasted it in the oven. It was
wonderful. I never would have tried them if not for this group. Thanks

On Nov 14, 8:36 am, "Phyllis Stone" <nob...@msn.com> wrote:
> Because of some postings on this newsgroup I bought a parsnip, only one. I
> kind of scraped it and chopped it up and put some walnut oil on it. I tossed
> it with salt and pepper and garlic. I roasted it in the oven. It was
> wonderful. I never would have tried them if not for this group. Thanks

Based on a recent thread on parsnips I put one in mashed potatoes.
The taste was good, we liked it, but the parsnip pieces did not mash
as well or thoroughly as the potatoes. Although we favor a few lumps
in our mashed potatoes it was tiresome that all the lumps seemed to be
parsnips. Next time I will either cook the parsnips longer, cut them
smaller, or put everything through the ricer. -aem

Phyllis Stone wrote:
> Because of some postings on this newsgroup I bought a parsnip, only one. I
> kind of scraped it and chopped it up and put some walnut oil on it. I tossed
> it with salt and pepper and garlic. I roasted it in the oven. It was
> wonderful. I never would have tried them if not for this group. Thanks
>
>

They are really good when they are roasted,aren't they. I love roasted
parsnip, but I still don't like them boiled.

On Nov 14, 11:36*am, "Phyllis Stone" <nob...@msn.com> wrote:
> Because of some postings on this newsgroup I bought a parsnip, only one. *I
> kind of scraped it and chopped it up and put some walnut oil on it. I tossed
> it with salt and pepper and garlic. I roasted it in the oven.

How long and at what temp?

In article <xbWdnXlQI9gLQWPXnZ2dnUVZ_uadnZ2d@giganews.com>,
"Phyllis Stone" <nobody@msn.com> wrote:

> Because of some postings on this newsgroup I bought a parsnip, only one. I
> kind of scraped it and chopped it up and put some walnut oil on it. I tossed
> it with salt and pepper and garlic. I roasted it in the oven. It was
> wonderful. I never would have tried them if not for this group. Thanks

Ok, I'll have to keep an eye out for them now...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com

aem wrote:
> On Nov 14, 8:36 am, "Phyllis Stone" <nob...@msn.com> wrote:
>> Because of some postings on this newsgroup I bought a parsnip, only one. I
>> kind of scraped it and chopped it up and put some walnut oil on it. I tossed
>> it with salt and pepper and garlic. I roasted it in the oven. It was
>> wonderful. I never would have tried them if not for this group. Thanks
>
> Based on a recent thread on parsnips I put one in mashed potatoes.
> The taste was good, we liked it, but the parsnip pieces did not mash
> as well or thoroughly as the potatoes. Although we favor a few lumps
> in our mashed potatoes it was tiresome that all the lumps seemed to be
> parsnips. Next time I will either cook the parsnips longer, cut them
> smaller, or put everything through the ricer. -aem

I find the parsnips turn out better if steamed. Boiled and roasted don't
cut it for me. I take a cup full of diced potatoes and cup of diced
parsnips and put in steamer. I steam about 30 minutes. Then mash with
about 2 tbsp. of butter only. (we are using land'o'lakes butter with
olive oil)
--
GOD rides a Harley,
Can you see Him?

Skype <fxdlrider2>

aem <aem_again@yahoo.com> wrote in
news:8fa1fa7d-775c-4cb0-abff-ad380ec56470@y10g2000prg.googlegroups.com:

> On Nov 14, 8:36 am, "Phyllis Stone" <nob...@msn.com> wrote:
>> Because of some postings on this newsgroup I bought a parsnip, only
>> one. I kind of scraped it and chopped it up and put some walnut oil on
>> it. I tossed it with salt and pepper and garlic. I roasted it in the
>> oven. It was wonderful. I never would have tried them if not for this
>> group. Thanks
>
> Based on a recent thread on parsnips I put one in mashed potatoes.
> The taste was good, we liked it, but the parsnip pieces did not mash
> as well or thoroughly as the potatoes. Although we favor a few lumps
> in our mashed potatoes it was tiresome that all the lumps seemed to be
> parsnips. Next time I will either cook the parsnips longer, cut them
> smaller, or put everything through the ricer. -aem


You can make a parsnip mash (I have), just grab a shiteload of parsnips,
leave the skin on and roast in a pan with some garlic cloves till done,
squeeze out the parsnip (and garlic) flesh and hit it with a potato masher or
push it through a sieve, add a dollop of butter, mix it in and serve.......
YUM!!!!

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Omelet <ompomelet@gmail.com> wrote in
newsmpomelet-96EBC0.13292314112009@news-wc.giganews.com:

> In article <xbWdnXlQI9gLQWPXnZ2dnUVZ_uadnZ2d@giganews.com>,
> "Phyllis Stone" <nobody@msn.com> wrote:
>
>> Because of some postings on this newsgroup I bought a parsnip, only
>> one. I kind of scraped it and chopped it up and put some walnut oil on
>> it. I tossed it with salt and pepper and garlic. I roasted it in the
>> oven. It was wonderful. I never would have tried them if not for this
>> group. Thanks
>
> Ok, I'll have to keep an eye out for them now...



You've never had parsnips?????!!!!!!

Sacré bleu!!!!!!!!!!!!!!!!


--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"Kalmia" <tweeny90655@mypacks.net> wrote in message
news:e739fcd3-70fc-4141-8863-8ffd882ec810@u7g2000yqm.googlegroups.com...
On Nov 14, 11:36 am, "Phyllis Stone" <nob...@msn.com> wrote:
> Because of some postings on this newsgroup I bought a parsnip, only one. I
> kind of scraped it and chopped it up and put some walnut oil on it. I
> tossed
> it with salt and pepper and garlic. I roasted it in the oven.

How long and at what temp?


It was around 400 and about 20 min. I had squash in there too and they were
both done about the same time. I liked the parsnip better than the squash.

On Nov 14, 4:29*pm, "Phyllis Stone" <nob...@msn.com> wrote:
> "Kalmia" <tweeny90...@mypacks.net> wrote in message
>
> news:e739fcd3-70fc-4141-8863-8ffd882ec810@u7g2000yqm.googlegroups.com...
> On Nov 14, 11:36 am, "Phyllis Stone" <nob...@msn.com> wrote:
>
> > Because of some postings on this newsgroup I bought a parsnip, only one.. I
> > kind of scraped it and chopped it up and put some walnut oil on it. I
> > tossed
> > it with salt and pepper and garlic. I roasted it in the oven.
>
> How long and at what temp?
>
> It was around 400 and about 20 min. I had *squash in there too and theywere
> both done about the same time. I liked the parsnip better than the squash..

parsnips are a great addition to chicken soup. add them along with
the carrots.

harriet & critters in azusa

In article <8fa1fa7d-775c-4cb0-abff-ad380ec56470@y10g2000prg.googlegroups.com>, aem <aem_again@yahoo.com> wrote:
>On Nov 14, 8:36 am, "Phyllis Stone" <nob...@msn.com> wrote:
>> Because of some postings on this newsgroup I bought a parsnip, only one. I
>> kind of scraped it and chopped it up and put some walnut oil on it. I tossed
>> it with salt and pepper and garlic. I roasted it in the oven. It was
>> wonderful. I never would have tried them if not for this group. Thanks
>
>Based on a recent thread on parsnips I put one in mashed potatoes.
>The taste was good, we liked it, but the parsnip pieces did not mash
>as well or thoroughly as the potatoes. Although we favor a few lumps
>in our mashed potatoes it was tiresome that all the lumps seemed to be
>parsnips. Next time I will either cook the parsnips longer, cut them
>smaller, or put everything through the ricer. -aem

I've found that older parsnips usually have a rather tough "core"
(a bit like the centre of a pineapple) which may be the cause of your
lumpiness problem. It doesn't worry me in stews where chopped parsnip
is cooked gently for an hour or two or three with the other stuff.

Cheers, Phred.

--
ppnerkDELETE@THISyahoo.com.INVALID

In article <Xns9CC45E65CDCEEPeterhomeinbrissie@61.9.191.5>,
PeterL <PL@brissie.aus> wrote:

> Omelet <ompomelet@gmail.com> wrote in
> newsmpomelet-96EBC0.13292314112009@news-wc.giganews.com:
>
> > In article <xbWdnXlQI9gLQWPXnZ2dnUVZ_uadnZ2d@giganews.com>,
> > "Phyllis Stone" <nobody@msn.com> wrote:
> >
> >> Because of some postings on this newsgroup I bought a parsnip, only
> >> one. I kind of scraped it and chopped it up and put some walnut oil on
> >> it. I tossed it with salt and pepper and garlic. I roasted it in the
> >> oven. It was wonderful. I never would have tried them if not for this
> >> group. Thanks
> >
> > Ok, I'll have to keep an eye out for them now...
>
>
>
> You've never had parsnips?????!!!!!!
>
> Sacré bleu!!!!!!!!!!!!!!!!

Not even once.

There is a first time for everything. ;-)
I'm not even sure they sell them around here.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com

On Sun, 15 Nov 2009 10:50:42 -0600, Omelet <ompomelet@gmail.com>
wrote:

>There is a first time for everything. ;-)
>I'm not even sure they sell them around here.

They're usually next to the turnips and rutabagas and look like ugly
white carrots.

--
I love cooking with wine.
Sometimes I even put it in the food.

This thread got me to thinking about foods I've never had. Artichokes,
Fennel, - I'm sure there are others.

Some day will have to try them.

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

"JonquilJan" wrote

> This thread got me to thinking about foods I've never had. Artichokes,
> Fennel, - I'm sure there are others.

I finally had artichokes (hearts in a jar) and liked them. Fennel, I've had
many times. Lots of other new stuff though! Most current one is a lamb
shoulder. Don picked a recipe he wants to try for the loss leader sale I
caught Saturday.

JonquilJan wrote:
> This thread got me to thinking about foods I've never had. Artichokes,
> Fennel, - I'm sure there are others.
>
> Some day will have to try them.
>
> JonquilJan

What's holding you back?
One of the easiest ways to try fennel is sliced thin in a salad that
includes orange segments. Great combination. We like it raw and dipped
into a nice fruity olive oil also.

"Goomba" <Goomba38@comcast.net> wrote in message
news:7mbfuaF3hbcolU2@mid.individual.net...
> JonquilJan wrote:
>> This thread got me to thinking about foods I've never had. Artichokes,
>> Fennel, - I'm sure there are others.
>>
>> Some day will have to try them.
>>
>> JonquilJan
>
> What's holding you back?
> One of the easiest ways to try fennel is sliced thin in a salad that
> includes orange segments. Great combination. We like it raw and dipped
> into a nice fruity olive oil also.
>
>

Thanks for the suggestion. Have heard there was a center/core in the fennel
that should (?) be cut out - True?

What else in the salad?

JonquilJan

Learn something new every day
As long as you are learning, you are living
When you stop learning, you start dying

On Nov 15, 6:07 pm, Goomba <Goomb...@comcast.net> wrote:
> JonquilJan wrote:
> > This thread got me to thinking about foods I've never had. Artichokes,
> > Fennel, - I'm sure there are others.
>
> > Some day will have to try them.
>
> > JonquilJan
>
> What's holding you back?
> One of the easiest ways to try fennel is sliced thin in a salad that
> includes orange segments. Great combination. We like it raw and dipped
> into a nice fruity olive oil also.

Thin sliced fennel bulbs with thin sliced chayote, some lime,
sprinkeld some hot mexican-ish spices. Makes a great appetizer, and
for a party or pot-luck, unusual enough to be fun. And I throw it
into stews and roasts.

The only wrong thing to do with an artichoke is to overdo it.
Stuffing, big sauces, tempura - it is almost literally gilding the
lilly. Pluck the big ugly leafs, scrape out the choke. A little
olive oil and a steaming. Dipped in garlic butter with a hunk of
decent bread. One of my favorite athings to eat. (OK, maybe throwing
one at a cop or a cat would be a wrong thing.)

sf wrote:
> On Sun, 15 Nov 2009 10:50:42 -0600, Omelet <ompomelet@gmail.com>
> wrote:
>
>> There is a first time for everything. ;-)
>> I'm not even sure they sell them around here.
>
> They're usually next to the turnips and rutabagas and look like ugly
> white carrots.
>

LOL... I love them as well as the other root vegetables. But I will say
I have never had them "mashed" like potatoes. I have only roasted them
as a veggie, or chopped them for being part of a roast beef and other
vegetables.

I think I will try that soon with just one added to mashed potatoes, but
as suggested, make sure they have cooked long enough.


Bob

"cshenk" <cshenk1@cox.net> wrote in message
news:qm%Lm.7974$cd7.1329@newsfe04.iad...
> "JonquilJan" wrote
>
>> This thread got me to thinking about foods I've never had. Artichokes,
>> Fennel, - I'm sure there are others.
>
> I finally had artichokes (hearts in a jar) and liked them. Fennel, I've
> had many times. Lots of other new stuff though! Most current one is a
> lamb shoulder. Don picked a recipe he wants to try for the loss leader
> sale I caught Saturday.

That is very good, boned, stuffed and rolled.