The CookingBites recipe challenge: root vegetables

Morning Glory said:
:ohmy:
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Parsnips here are somewhat baffling to me - most people I've asked have never eaten a parsnip, usually aren't even sure what one is ("that's that white carrot thingy, right?") and I more often than not (when I was going through a checkout with a cashier) would have to tell the cashier what it was, and yet, even my local rinky-dink Kroger has parsnips, and decent ones at that, so somebody other than me is eating them! 🤷🏻‍♂️
 
TastyReuben said:
Parsnips here are somewhat baffling to me - most people I've asked have never eaten a parsnip, usually aren't even sure what one is ("that's that white carrot thingy, right?") and I more often than not (when I was going through a checkout with a cashier) would have to tell the cashier what it was, and yet, even my local rinky-dink Kroger has parsnips, and decent ones at that, so somebody other than me is eating them! 🤷🏻‍♂️
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That´s where I bought them.
I´m sure there were people around me thinking:
"what´s he going to do with THAT?"
:D:D
 
TastyReuben said:
Parsnips here are somewhat baffling to me - most people I've asked have never eaten a parsnip, usually aren't even sure what one is ("that's that white carrot thingy, right?") and I more often than not (when I was going through a checkout with a cashier) would have to tell the cashier what it was, and yet, even my local rinky-dink Kroger has parsnips, and decent ones at that, so somebody other than me is eating them! 🤷🏻‍♂️
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There is a great rural farmer's market I'll be going to in about 10 days!
 
TastyReuben said:
Parsnips here are somewhat baffling to me - most people I've asked have never eaten a parsnip, usually aren't even sure what one is ("that's that white carrot thingy, right?") and I more often than not (when I was going through a checkout with a cashier) would have to tell the cashier what it was, and yet, even my local rinky-dink Kroger has parsnips, and decent ones at that, so somebody other than me is eating them! 🤷🏻‍♂️
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They're pretty tasty. Parsnip puree is delicious.
 
Morning Glory said:
They have rather striking flowers but they don't like very cold temperatures. Plant in the spring, I think. Ginger generally keeps very well (you can keep it in the fridge). I only get rid of it if its literally shrivelled up.
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It also freezes well. But you have to grate it frozen. Easiest way is to pregrate, freeze in ice cube trays, then bag and take out as needed.

ETA: I posted this before reading through the rest of the thread.
 
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garlichead said:
They're pretty tasty. Parsnip puree is delicious.
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A quick search reveals I've 12 recipes with parsnips on the forum, several of which feature parsnip purée. Parsnips don't really taste like any other root vegetable. They have a sweetish taste but not in the same way that carrots do. In fact I'm not the hugest fan of carrots, but parsnips I love.
 
Here´s a nifty little starter that looks good and tastes good.
I actually made this for a lunch at home one day, basically because I had all the ingredients in the fridge, including half a packet of puff pastry that I wanted to use up.
It´s important to use soft goat cheese, rather than hard.
The blackberries for the coulis - in my case - were not strictly "blackberries" but a fruit that grows wild in my garden called "Mysore Raspberry". The Balsamic was added because I wanted a bit of sweet/sour to the sauce.
Beetroot Napoleon with Goat Cheese & Blackberry Coulis
79312
 
karadekoolaid said:
Earwigho, again.
Morrocan style Root Vegetable Soup with Ras-al-Hanout
This recipe was originally for a lady who wanted to eat low-calorie soups, and she wanted everything blended to a cream.
I don´t know how low-calorie it is, and to be honest, it doesn´t bother me, but it is very tasty.
If you want to leave the root veggies whole, be my guest.
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I do love root vegetable soups. 6 bonus points for including 6 root veg (7 if I count garlic)! I commented in the recipe thread.
 
caseydog said:
Beef and Root Vegetable Stew (recipe thread coming soon)

Slowly beer-braised beef, rutabaga, parsnip and carrot -- plus a little ground ginger for seasoning. Four root veggies. :dance:

It was my first experience with parsnips (that I can recall) and rutabaga. I liked them. Carrots... meh (not a carrot fan, myself). The broth was excellent -- very different than any stew broth I've ever had... in a very good way.

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CD
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Dawg, did I miss the recipe for this gorgeous stew somewhere?
 
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