I love the nuttiness and coziness of this vegetable, and even managed to get our lil' guy to try them this time around. The better quality the parsnip (or carrot for that matter), the better the overall taste. One difference between us, is that I prefer them well-scrubbed to peeled. They are always a part of our own big celebration dinners now that we are adults, but Anthony is not as obsessed as I am for sure. I only got them with Thanksgiving and Christmas dinner when I was a kid, so they were a real treat for me (Brussel Sprouts too!). However, my favourite way to have them has always been roasted with butter and sugar. Anthony and I are planning some beef stew, so maybe we'll toss some in there. Hello Mom-in-Law :) I still have some parsnips (one-and-a-half bags' worth, left over from Thanksgiving of all things) to enjoy over the next few days. Cook, stirring gently until the parsnips are lightly browned and glazed. Add the parsnips and season to taste with some salt, pepper and freshly grated nutmeg. Melt the butter and brown sugar together in a large skillet. Cook, just until crispy tender, 4 to 5 minutes. Place the parsnips into a pot of lightly salted water and bring to the boil. (If they are very large cut out the woody core and discard, cut into quarters) Delicious!!ġ pound parsnips, peeled and sliced in half and nothing else at all.Ĭrispy tender parsnips glazed with butter, brown sugar and nutmeg. They make any dinner feel like Christmas. Roasted in goosefat, and then glazed with honey, they are my favourite part of our Christmas dinner.īoiled, and then glazed in brown sugar and butter, with a bit of nutmeg. Mixed with cooked potatoes and carrots, they make lovely root vegetable mash. They give soups and stews incredible flavour. She wanted to see if her dislike for them had diminished.
I remember her cooking them once, lightly boiled and then sliced and fried in butter. Parsnips wasn't something that we really ate much of when I was growing up.
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