High in vitamin C. I love 'em raw, not so much cooked, they really stink while cooking. I've used them in a crock pot stew, but not very much at a time, just a small amount diced up.
This could be the "root" or "tuber" thread. Never have eaten parsnips June. What do they compare to? Do love, absolutely love radishes though. I could eat them by the basketful.
Try them roasted in the oven. They take on a completely different taste and they don't stink. Cut them into french fry size pieces, toss them in a small amount of olive oil, Mrs. Dash or salt and pepper. I also do them around a roast with onions and carrots and chunks of celery.
parsnips = big white carrot If this is the root thread, my favorite root vegetable is beets. I like fresh ones boiled with butter. Yum! So sweet they make sugar out of them, can't beat that in a vegetable.
beets are great, but they are really good...wait for it..... roasted! ;D Seriously roasted vegetables, including broccoli and cauliflower are really good.
I do like roasted broccoli and cauliflower. They are much sweeter and nutty that way and lose the stinky wallpaper paste presentation of boiled. Of course, nothing beats roasted onions, soooo sweet. You know, I am going to go get some cauliflower now that you have put the idea in my head!
What temperature do you set the oven at to roast vegetables, and what type of dish, etc? Really got me curious now.
I would probably preheat and set at 350 or 375 and use any oven safe dish, could be a metal sheet pan, a roasting pan, a glass pyrex 9 x 13, a corning ware dish ... I would put oil or non stick spray on bottom of pan and same drizzled over vegetable. Salt and pepper to taste and tolerance but it is good just plain imo. cook til fork tender. I am talking about the onions, cauliflower and broccoli, cut up potatoes. I haven't roasted beets or turnips for a long time, someone else will have to talk about them.
Thanks June, I'll give it a go before long. Roast veggies sound intriguing. By the way, I bought a jar of pickled beets today.
