Sharon Simpson Thumann Posted January 1, 2013 Share Posted January 1, 2013 I bought some today and promised the hubs that I would find a way to make them delicious so that he would try them. I need help! HELP! As a child I had turnips but never parsnips and since being married I sorta got away from cooking items that only one of us would enjoy. I told the hubs that beginning the new year we would (meaning him mainly) would have to start trying new veg other than our standard greens (any kind), carrots, sweet potatoes, zucchini, green beans and the occasional butternut squash. So please, help me.. help him expand his culinary tastes! Link to comment Share on other sites More sharing options...
Susan W Posted January 1, 2013 Share Posted January 1, 2013 Parsnips can be treated like carrots. I saw a fabulous looking recipe for cumin roasted carrots that would work for parsnips. I forget where I saw it. I'm so helpful. Roasted turnip sticks with spicy stuff on them are delish. Slice them up, coat with fat of your choice, sprinkle with salt, pepper and other fun things. Roast for 20 minutes at 400 degrees or so. I love them deeply. Link to comment Share on other sites More sharing options...
ereiam Posted January 2, 2013 Share Posted January 2, 2013 I like beef stew made with turnips instead of potatoes. I also like roasted turnips a lot. I love my veggies! Link to comment Share on other sites More sharing options...
paleochef Posted January 2, 2013 Share Posted January 2, 2013 Carrots and Parsnips are also are nice raw and grated with a little olive oil, lemon juice and salt and pepper. it makes a nice salad. If you have a food processor, grating them is very fast. Link to comment Share on other sites More sharing options...
Aberrantatavia Posted January 2, 2013 Share Posted January 2, 2013 I think the cumin carrots are on Theclothesmakethegirl and I use carrots and parsnips (usually) when I make this. I used parsnips and carrots with cauliflower last time I made mashed cauliflower, and I didn't like it so much. I'm not sure why as I really like parsnips. I also use parsnips and turnip in pot roasts. I don't think I use turnip for much else, come to think of it. I might try the roasted turnip sticks though! Link to comment Share on other sites More sharing options...
Fenderbender Posted January 2, 2013 Share Posted January 2, 2013 Not a big turnip fan.... But parsnips boiled in pieces with some vanilla bean,cayenne, until soft and then mashed with some ghee are delish Link to comment Share on other sites More sharing options...
Derval Posted January 3, 2013 Share Posted January 3, 2013 Mashed carrots & parsnips (together) is yummy, with lashings of ghee & black pepper. I liked parsnips roasted too, throw them around your roasting chicken. Link to comment Share on other sites More sharing options...
SpinSpin Posted January 3, 2013 Share Posted January 3, 2013 Mashed carrots & parsnips (together) is yummy, with lashings of ghee & black pepper. I liked parsnips roasted too, throw them around your roasting chicken. lol Derval--every time I read you lashing with ghee i see you in black leather with a cat'O 9 made of ghee! I love parsnips roasted with chicken and there is autumn stew on foodee with parsnips. it isn't Whole 30 as written--it has white potatoes in it, but i sub out butternut squash for the potatoes, soooo good! Link to comment Share on other sites More sharing options...
Colleen Roy Posted January 3, 2013 Share Posted January 3, 2013 Turnip fries! Julienne them into fairly equal size strips, a la French fries, toss with evoo and spices- I use salt & pepper, add garlic, cumin, cayenne....whatever you are in the mood for! Roast at 400 degrees for about 10-15 minutes- watch them closely and toss/ flip at least once . Delicious with an avocado burger (no bun of course!). Link to comment Share on other sites More sharing options...
the_wendy_house Posted January 4, 2013 Share Posted January 4, 2013 Turnip fries! Julienne them into fairly equal size strips, a la French fries, toss with evoo and spices- I use salt & pepper, add garlic, cumin, cayenne....whatever you are in the mood for! Roast at 400 degrees for about 10-15 minutes- watch them closely and toss/ flip at least once . Delicious with an avocado burger (no bun of course!). Tried this for dinner tonight with fish. GORGEOUS, thank you! And I don't even like parsnips! Link to comment Share on other sites More sharing options...
Derval Posted January 5, 2013 Share Posted January 5, 2013 Tried this for dinner tonight with fish. GORGEOUS, thank you! And I don't even like parsnips! but the recipe was for turnips Link to comment Share on other sites More sharing options...
the_wendy_house Posted January 5, 2013 Share Posted January 5, 2013 but the recipe was for turnips Hahah oops, I thought it was for either! They were great anyway! Link to comment Share on other sites More sharing options...
Colleen Roy Posted January 5, 2013 Share Posted January 5, 2013 Ahahahaha! I just realized that I said to make TURNIP fries! I really did mean parsnip fries! I don't know how turnips would work for fries! :-) I'm glad you figured out that I meant parsnips! Link to comment Share on other sites More sharing options...
the_wendy_house Posted January 6, 2013 Share Posted January 6, 2013 Hahah! Awesome... that absolutely makes me psychic instead of stupid then! Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 8, 2013 Share Posted January 8, 2013 I loved to do a roasted root vegetables. Usually I throw in turnip, rutabega, parsnip, sweet potato. Cut them to about the same size.... usually about 1/2 to 3/4 inch dice and toss in salt and pepper and oil of choice. Sometimes I add my husband favorites spices, cumin and paprika. Roast til they are tender, which is usually 30-40 min. Link to comment Share on other sites More sharing options...
melliemoo Posted January 9, 2013 Share Posted January 9, 2013 I too love roasted root veggies. I usually put EVOO and some balsamic vinegar and pepper on them before roasting. My favorite turnip dish is mashed turnip and carrot, and you can sub rutabaga for the turnip and parsnip for the carrot. I just cut into chunks, boil, and mash with (compliant) butter and salt and pepper. YUM. Link to comment Share on other sites More sharing options...
suzytee Posted January 9, 2013 Share Posted January 9, 2013 Do you use EVOO for Sweet potato fries as well? I have been using a lighter version that says it's for baking, but I guess roasting is better. Maybe they will be crisper?? Link to comment Share on other sites More sharing options...
melliemoo Posted January 9, 2013 Share Posted January 9, 2013 I also use EVOO for sweet potato fries. Par-boiling the sweet potatoes before roasting helps them a lot, although they will never be super-crispy. Link to comment Share on other sites More sharing options...
Terez Posted January 9, 2013 Share Posted January 9, 2013 I made turnips a couple of months ago (oven roasted) and they were so bitter that I threw them out. Haven't gone near them since. Am afraid even to try turnip greens, which looked beautiful in the grocery store today. Is there something I need to do to turnips before cooking to keep them from becoming bitter? I love root vegetables in general. I know I've had success with rutabagas (which I thought were waxed turnips). The ones I made that were bitter were white with some purple on the skin. Fresh, not waxed. Link to comment Share on other sites More sharing options...
Michaela Elmore Cogswell Posted January 12, 2013 Share Posted January 12, 2013 I haven't had trouble with getting bitter turnips. I usually roast turnips, rutabegas, and sweet potato together when I'm doing a mix. Maybe get smaller turnips, they might be less bitter than bigger ones. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.