What’s a carrot’s evil twin? That’s right, a parsnip! But they’re far from evil. We love these sinewy roots roasted, pureed, mashed, stewed, and sauteed, and we’re going to tell you how to select them and where you can st–er, how to cook them. (As Ira Glass likes to say, this episode acknowledges the existence of sex.) Recipe: Parsnip puree. www.spilledmilkpodcast.com
March 3, 2011
Wanted to let you both know how much I enjoy your podcast! Great show on parsnips. What about kale? Happy eating!
I love kale. Maybe we could do winter greens in general?
Emeril has a recipe for Parsnip cake with cinnamon icing on the Food Network site. It makes sense if you like carrot cake. What other sweets would work?
Parsnip fries are real. http://lilveggiepatch.com/2011/02/14/curried-parsnip-fries/
There’s a recipe for parsnip dumplings in broth in Ottolenghi’s book Plenty… They seem to be more in the gnocchi vein of dumpling as opposed to the stuffed variety.
Even better than parsnip fries are parsnip _chips_. Peel and slice thinly on a mandoline, then deep-fry until crispy and brown. If you slice them crosswise they come out looking like little flowers, and the sugars caramelize almost to excess.
No discussion of parsnips is complete without a mention of Delia Smith’s Parmesean Parsnips (in her Christmas cookbook). It’s dead easy and delicious: parboil the parsnips a bit, toss them (while hot) in flour/parmesean/seasoning, then roast to crispy-on-the-outside-creamy-on-the-inside perfection. Yum!
LOVE parsnips! My favorite recipe – http://ohsheglows.com/2010/04/16/these-fries-will-change-your-life/ parsnip fries with a pb crust….yum!
Just discovered Spilled Milk. Okay, maybe I”m a little slow – but, what a gem! Thanks for the cooking tips!
Margie has beaten me and already told you about Delia’s Parmesan parsnips. Another Delia trick is to roast those parboiled parsnips in butter and oil, then toss with a mixture of half whole grain mustard and half maple syrup. Roast until glazed. Better than candy!
My grandmother mixed boiled, mashed parsnips into her choux paste recipe – the mix is about 50:50. Season with salt,pepper, grated nutmeg and a handful or more of grated Parmesan. Drop small spoonfuls into hot fat and deep fry for the most delectable parsnip fritters ever.
[...] taught me to make. Matthew and I co-host the podcast Spilled Milk, and recently, when we did an episode on parsnips, he made this puree. We ate it on crostini, which was terrific, but it was so nice on its own that [...]
Long live the parsnip! I love them, but I’m wondering why I never gave a thought to the woody core before. That’s just what a parsnip is.
You mentioned swede. Parsnips make a great replacement for swede in Welsh pasties.
Something I didn’t hear talked about was using parsnips (and works equally well with carrots, as well) along w/ potatoes in a roast beef/corned beef hash. It actually works really well, the sweetness of both parsnips and carrots add an interesting dimension to the dish. And finish it off with a bit of Tabasco and Worchestershire sauce makes it perfect.
On another podcast today (Crimes Against Food), I heard mention of a spicy parsnip soup. I looked for a recipe and came across this one. Now I have to make this ASAP.
http://www.jamieoliver.com/recipes/vegetarian-recipes/spicy-parsnip-soup