| maxine in ri |
The quick-sale table at the market had 3 pound-sized packages of
parsnips for under a dollar. Too cheap to pass up, even if there was
a lot of trimming to do.
There wasn't. A couple of them had soft spots, but the rest were
perfect. Just to be on the safe side, I'd like to freeze them until
Thanksgiving to use for a side dish. Should they be parboiled first?
Prep-chopped first?
Then the only question will be mashed with butter and parsley, chunked
with carrots and dill, or something fancy<G>.
maxine in ri
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| PENMART01 |
>maxine in ri weedfam
>
>The quick-sale table at the market had 3 pound-sized packages of
>parsnips for under a dollar. Too cheap to pass up, even if there was
>a lot of trimming to do.
>
>There wasn't. A couple of them had soft spots, but the rest were
>perfect. Just to be on the safe side, I'd like to freeze them until
>Thanksgiving to use for a side dish. Should they be parboiled first?
>Prep-chopped first?
>
>Then the only question will be mashed with butter and parsley, chunked
>with carrots and dill, or something fancy<G>.
I'm not a fan of parsinp as a dish regardless the format (I don't like the
texture) but it's imperative for preparing chicken stock, and after the stock
takes what it wants I toss that nasty root in the trash. If you intend to use
parsnip as a vegetable (blech) I'd not suggest freezing, upon thawing you'll
have mush. However, parsnip can last quite a while in the fridge, should last
until Thanksgiving.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| Barbtail |
I like parsnips. Pretty much anything you can do with a carrot or a potato, you
can do with a parsnip. They team well with all other root vegetables, too. I
love 'em roasted with turnips, carrots and potatoes the best, but they're also
good peeled, parboiled, then sauteed in butter with a bit of garlic and
parsley.
I'd flash boil them and then freeze them in smallish portions. Where ever you
would add a carrot to something for flavor, add a bit of parsnip, too. I
sometimes add them to Scotch Broth (lamb n barley soup) along with turnips.
..
I've always wanted to try a parsnip pudding- maybe you can be adventurous in my
stead.
*giggles*
Barb
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| Wayne Boatwright |
barbtail@aol.com (Barbtail) wrote in
news:20041108212213.21939.00000275@mb-m06.aol.com:
> I like parsnips. Pretty much anything you can do with a carrot or a
> potato, you can do with a parsnip. They team well with all other root
> vegetables, too. I love 'em roasted with turnips, carrots and potatoes
> the best, but they're also good peeled, parboiled, then sauteed in
> butter with a bit of garlic and parsley.
>
> I'd flash boil them and then freeze them in smallish portions. Where
> ever you would add a carrot to something for flavor, add a bit of
> parsnip, too. I sometimes add them to Scotch Broth (lamb n barley soup)
> along with turnips. .
> I've always wanted to try a parsnip pudding- maybe you can be
> adventurous in my stead.
>
> *giggles*
>
> Barb
There have already been good suggestions for Maxine, but since you mentioned
parsnip pudding, I had to add that I have made parsnip pie several times, and
it's really delicious. I pared, sliced, and steamed them until quite tender,
then put through a food mill to make a puree. I followed a traditional
pumpkin pie recipe, substituting an equal amount of parsnip puree for the
pumpkin, and using half or less the amount of spice. I also used cream
instead of evaporated milk.
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| maxine in ri |
Thank you all for some incredible suggestions. I can see that 3
pounds are not going to be enough to try even half of the yummy
sounding ideas you've all shared.
maxine in ri
On Tue, 9 Nov 2004 23:14:55 +0100, azazello@koroviev.de (Victor Sack)
connected the dots and wrote:
~maxine in ri <weedfam@yoohoot.com> wrote:
~
~> The quick-sale table at the market had 3 pound-sized packages of
~> parsnips for under a dollar.
~
~No need to wait for Thanksgiving... cook parsnip soup now! Here is a
~recipe I like very much. It is from the _Twelve Months of Monastery
~Soups_ by Brother Victor-Antoine d'Avila-Latourrette. I think this
is
~perhaps the best use of parsnips as a main ingredient. Instead of
~generic curry powder I would use something like blacksalt's garam
~masala, or at least a good, freshly-ground mixture of appropriate
spices
~if possible...
~
~Victor
~
~ Spicy English Parsnip Soup
~
~4 parsnips, peeled and sliced
~2 medium-sized potatoes, peeled and cubed
~1 large onion, chopped
~1 garlic clove, minced
~4 tablespoons butter, margarine, or oil of choice
~1 teaspoon curry powder
~1/2 teaspoon ginger powder
~6 cups stock of choice
~1/2 cup half-and-half or heavy cream
~salt and white pepper to taste
~chopped parsley as garnish
~
~1. Melt the butter in a good-sized soup pot and add the prepared
~vegetables. Sauté them lightly for 2 to 3 minutes.
~
~2. Sprinkle the curry and ginger on top and stir the vegetables
~thoroughly. Add the stock and bring the soup to a boil. Lower the
heat
~and simmer the soup, covered, for 30 minutes.
~
~3. Blend the soup in a blender or food processor until thick and
creamy
~and then return it to the pot. Reheat the soup, add the
half-and-half
~and the seasonings, and stir well. Add some more curry if the soups
~seems to need it. Do not let the soup come to a second boil. Serve
the
~soup hot with some finely chopped parsley as garnish.
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| Wayne Boatwright |
"Rick & Cyndi" <rnchackett@verizon.net> wrote in
news:0n3kd.1470$iY3.89@trnddc01:
>
> "Wayne Boatwright" <wbw@att.net> wrote in message
> news:Xns959BE14622329wbwattnet@204.127.36.1...
>> barbtail@aol.com (Barbtail) wrote in
>> news:20041108212213.21939.00000275@mb-m06.aol.com:
>>
>>> I like parsnips. Pretty much anything you can do with a carrot or a
>>> potato, you can do with a parsnip. They team well with all other root
>>> vegetables, too. I love 'em roasted with turnips, carrots and
>>> potatoes the best, but they're also good peeled, parboiled, then
>>> sauteed in butter with a bit of garlic and parsley.
>>>
>>> I'd flash boil them and then freeze them in smallish portions. Where
>>> ever you would add a carrot to something for flavor, add a bit of
>>> parsnip, too. I sometimes add them to Scotch Broth (lamb n barley
>>> soup) along with turnips. .
>>> I've always wanted to try a parsnip pudding- maybe you can be
>>> adventurous in my stead.
>>>
>>> *giggles*
>>>
>>> Barb
>>
>> There have already been good suggestions for Maxine, but since you
>> mentioned parsnip pudding, I had to add that I have made parsnip pie
>> several times, and it's really delicious. I pared, sliced, and
>> steamed them until quite tender, then put through a food mill to make
>> a puree. I followed a traditional pumpkin pie recipe, substituting an
>> equal amount of parsnip puree for the pumpkin, and using half or less
>> the amount of spice.
>> I also used cream instead of evaporated milk.
>>
>> --
>> Wayne in Phoenix
>>=================
>
> Wayne!! That sounds sublime!! Yumm!
>
> Change of subject for a moment... did you contact Eckert's Orchards over
> in Belleville and were they of help?
>
> Cyndi
Hi Cyndi! I did make a call to Eckert's not long after we discussed this.
They have a limited supply of red currants in season, but are not growing
gooseberries. However, they will sell gooseberries when local growers
bring them in. I'll probably have to make frequent calls during the
season.
Thanks for remembering!
--
Wayne in Phoenix
*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.
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| Puester |
maxine in ri wrote:
>
> The quick-sale table at the market had 3 pound-sized packages of
> parsnips for under a dollar. Too cheap to pass up, even if there was
> a lot of trimming to do.
>
> There wasn't. A couple of them had soft spots, but the rest were
> perfect. Just to be on the safe side, I'd like to freeze them until
> Thanksgiving to use for a side dish. Should they be parboiled first?
> Prep-chopped first?
>
> Then the only question will be mashed with butter and parsley, chunked
> with carrots and dill, or something fancy<G>.
>
> maxine in ri
I have friends who swear by roasting them, but
I love them sliced about 1/4 inch thick and
sauteed slowly in butter until they begin
to caramelize. Yum,yum,yum.
gloria p
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| Goomba38 |
I once ruined a lovely batch of chicken soup by
using too many parsnips. It just seemed to become
"too sweet." It was sort of heartbreaking. I know
now to use more restraint, even though I love them.
Goomba
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| hw |
"maxine in ri" <weedfam@yoohoot.com> wrote in message
news:o330p0ph87e25v7n0oqgk8ec6pdvcgug8b@4ax.com...
> The quick-sale table at the market had 3 pound-sized packages of
> parsnips for under a dollar. Too cheap to pass up, even if there was
> a lot of trimming to do.
>
> There wasn't. A couple of them had soft spots, but the rest were
> perfect. Just to be on the safe side, I'd like to freeze them until
> Thanksgiving to use for a side dish. Should they be parboiled first?
> Prep-chopped first?
>
> Then the only question will be mashed with butter and parsley, chunked
> with carrots and dill, or something fancy<G>.
>
> maxine in ri
I bought a bag last night to cut up & put into the beef barley soup posted
by muffymom in the Jewish food group yahoo, along with frozen mushrooms. I
didn't have any canned tomatoes so I used a can of Del Monte traditinal
Spaghetti sauce.
Beef Barley Soup, Crockpot (M, TNT)
Source: "Better Homes and Gardens Crockery Cooker Cook Book"
Serves: 8
2 pounds beef short ribs
2 cups thinly sliced carrot
1 cup sliced celery
3/4 cup chopped green pepper
1 large onion sliced
1 16-oz can tomatoes, cut up
2/3 cup barley
1/4 cup chopped fresh (or dried) parsley
1 tablespoon instant beef bouillon granules
2 teaspoons salt, optional
3/4 teaspoon dried basil, crushed
5 cups water
rehydrated dried mushrooms (this isn't in the original recipe, but I like
it)
In skillet slowly brown short ribs on all sides; drain well.
In crockpot place carrot, celery, green pepper, and onion. Place short ribs
atop.
Combine undrained tomatoes, barley, parsley, bouillon granules, salt, and
basil. Pour over meat. Add water; do not stir.
Cover, cook on low heat setting for 10-12 hours. Remove bones from soup;
chop meat. Skim fat from soup. Return meat to cooker. Season to taste with
salt and pepper.
Poster's Notes:
This makes a very thick, hearty soup. I think if you added more meat it
could be a supper with salad and some good bread. I like it when it is cold
for Sukkot (next year we should need it--this year it was 80 degrees).
Posted by Muffymom
Nutritional Info Per Serving: 526 Calories (kcal); 42g Total Fat; (71%
calories from fat); 19g Protein; 18g Carbohydrate; 86mg
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| Rick & Cyndi |
"Wayne Boatwright" <wbw@att.net> wrote in message
news:Xns959BE14622329wbwattnet@204.127.36.1...
> barbtail@aol.com (Barbtail) wrote in
> news:20041108212213.21939.00000275@mb-m06.aol.com:
>
>> I like parsnips. Pretty much anything you can do with a carrot or a
>> potato, you can do with a parsnip. They team well with all other root
>> vegetables, too. I love 'em roasted with turnips, carrots and potatoes
>> the best, but they're also good peeled, parboiled, then sauteed in
>> butter with a bit of garlic and parsley.
>>
>> I'd flash boil them and then freeze them in smallish portions. Where
>> ever you would add a carrot to something for flavor, add a bit of
>> parsnip, too. I sometimes add them to Scotch Broth (lamb n barley soup)
>> along with turnips. .
>> I've always wanted to try a parsnip pudding- maybe you can be
>> adventurous in my stead.
>>
>> *giggles*
>>
>> Barb
>
> There have already been good suggestions for Maxine, but since you
> mentioned
> parsnip pudding, I had to add that I have made parsnip pie several times,
> and
> it's really delicious. I pared, sliced, and steamed them until quite
> tender,
> then put through a food mill to make a puree. I followed a traditional
> pumpkin pie recipe, substituting an equal amount of parsnip puree for the
> pumpkin, and using half or less the amount of spice. I also used cream
> instead of evaporated milk.
>
> --
> Wayne in Phoenix
>=================
Wayne!! That sounds sublime!! Yumm!
Change of subject for a moment... did you contact Eckert's Orchards over in
Belleville and were they of help?
Cyndi
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| Kswck |
"maxine in ri" <weedfam@yoohoot.com> wrote in message
news:o330p0ph87e25v7n0oqgk8ec6pdvcgug8b@4ax.com...
> The quick-sale table at the market had 3 pound-sized packages of
> parsnips for under a dollar. Too cheap to pass up, even if there was
> a lot of trimming to do.
>
> There wasn't. A couple of them had soft spots, but the rest were
> perfect. Just to be on the safe side, I'd like to freeze them until
> Thanksgiving to use for a side dish. Should they be parboiled first?
> Prep-chopped first?
>
> Then the only question will be mashed with butter and parsley, chunked
> with carrots and dill, or something fancy<G>.
>
> maxine in ri
Parsnip is best used to make stock. It really doesn't have as much flavor as
a carrot(close relation to). But using it in a dish-well it is kind of
bland, like celery root.
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| Victor Sack |
maxine in ri <weedfam@yoohoot.com> wrote:
> The quick-sale table at the market had 3 pound-sized packages of
> parsnips for under a dollar.
No need to wait for Thanksgiving... cook parsnip soup now! Here is a
recipe I like very much. It is from the _Twelve Months of Monastery
Soups_ by Brother Victor-Antoine d'Avila-Latourrette. I think this is
perhaps the best use of parsnips as a main ingredient. Instead of
generic curry powder I would use something like blacksalt's garam
masala, or at least a good, freshly-ground mixture of appropriate spices
if possible...
Victor
Spicy English Parsnip Soup
4 parsnips, peeled and sliced
2 medium-sized potatoes, peeled and cubed
1 large onion, chopped
1 garlic clove, minced
4 tablespoons butter, margarine, or oil of choice
1 teaspoon curry powder
1/2 teaspoon ginger powder
6 cups stock of choice
1/2 cup half-and-half or heavy cream
salt and white pepper to taste
chopped parsley as garnish
1. Melt the butter in a good-sized soup pot and add the prepared
vegetables. Sauté them lightly for 2 to 3 minutes.
2. Sprinkle the curry and ginger on top and stir the vegetables
thoroughly. Add the stock and bring the soup to a boil. Lower the heat
and simmer the soup, covered, for 30 minutes.
3. Blend the soup in a blender or food processor until thick and creamy
and then return it to the pot. Reheat the soup, add the half-and-half
and the seasonings, and stir well. Add some more curry if the soups
seems to need it. Do not let the soup come to a second boil. Serve the
soup hot with some finely chopped parsley as garnish.
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