Parsnips

[medtran49]

There are at least a couple of root vegetables from the Caribbean south of the U.S. border that kind of, loosely resemble carrots and parsnips in shape, but the 2 I've had, yucca/yuca/cassava and a Peruvian one, don't remember name, but they are starchy and I am not fond of either.

 

[Barriehie]

There are at least a couple of root vegetables from the Caribbean south of the U.S. border that kind of, loosely resemble carrots and parsnips in shape, but the 2 I've had, yucca/yuca/cassava and a Peruvian one, don't remember name, but they are starchy and I am not fond of either.

Jicama perhaps?

 

[Morning Glory]

There are at least a couple of root vegetables from the Caribbean south of the U.S. border that kind of, loosely resemble carrots and parsnips in shape, but the 2 I've had, yucca/yuca/cassava and a Peruvian one, don't remember name, but they are starchy and I am not fond of either.

What I was thinking of is arracacha also known as apio criollo in Venezuela, I believe. Its of the parsnip family. I'm sure karadekoolaid will know of this.

 

[karadekoolaid]

There is a South American relative of the parsnip. I can't remember the name. Don't know if you or @karadekoolaid have eaten that...

It's called "apio" here in Venezuela - arracacha, or Peruvian parsnip.

 

[karadekoolaid]

Jicama perhaps?

No, jicama has quite a different flavour. I never had it cooked in Mexico; always raw, in salads. It's been a while, but I seem to remember citric/peppery kind of flavours; like radish, but more complex.

 

[Barriehie]

No, jicama has quite a different flavour. I never had it cooked in Mexico; always raw, in salads. It's been a while, but I seem to remember citric/peppery kind of flavours; like radish, but more complex.

I was suggesting it as the something she couldn't remember, not whatever you're talking about.

 

[medtran49]

Jicamas are roundish, not carrot or parsnip shaped. I've always found them kind of appley and cucumbery.

 

[SoCalZone10]

I have never seen this Peruvian parsnip in our stores, I wonder if they are used in any of the Peruvian dishes that I had in the Bay area. The food was delicious. My ex-coworker who was married to a Peruvian woman introduced to me a lot of delicious Peruvian dishes.
Sadly many years later, I came back to this place and it’s not the same. I also lost track of my colleague.

 

[Z-Cook]

Parsnips are such a lovely vegetable: sweet and nutty with a slight spice taste and hints of anise. They make a marvellous soup with very few additions. How do you use them?

Strangely, they have something in common with bananas when cooked.

I like them cooked most ways but like roasted most - as mentioned, with evoo, s&p
They can get a bit cloyingly sweet and strong - more so than than carrots - only get them occasionally