SFist: SFist in the Kitchen: Parsnips

IB of Gluten-Free By The Bay

Thu, 25 Jan 2007 11:26:50 -0800

I love parsnips every which way! In chicken stock and in vegetable stock they are an absolute MUST. I think they're what sets a high quality stock apart form a low quality one. I also adore them roasted. Here are some of my fave parsnip dishes: Pasnip and Carrot Pancakes (Latkes) Balsamic Honey-Roasted Root Vegetables Salmon with Sage and Vegetables in Parchment Paper Also, a simple puree with milk, butter and garlic.... Mmmmm. I believe parsnips to be one of the most underrated and delicious vegetables around.

cookiecrumb

Thu, 25 Jan 2007 11:09:19 -0800

This may be a little premature, as I haven't tried it out yet, but I have a couple of parsnips in the fridge that I'm planning to make veggie bacon out of. Cut them in long strips, simmer in a flavored syrup briefly, and then finish in the stovetop smoker (using black tea and a couple of cloves for the smoke). I'm not sure how crisp they'll get; might need some oven time with butter. What a crazy idea. Dr. Biggles won't even discuss it with me. :-P

Derrick Schneider

Wed, 24 Jan 2007 10:50:52 -0800

Nick, That's a great suggestion; I especially like the ginger combo. Thanks.

Nick

Tue, 23 Jan 2007 13:11:50 -0800

I like to mash 'em with potatoes, ginger (grated fresh or powder), butter, grated parmesan, and a little half-and-half (or whole cream--we have half and half for coffee; it works just as well as whole cream). Top with chopped cilantro or parsley. Boil potatoes and parsnips in SALTY water until tender, then mash all ingredients together! Takes 15 minutes max.