A Forgotten Vegetable

Many times when I tell people I am making parsnips for supper, they either have no idea what I'm talking about, or they want to know how I prepare them b/c they don't know how. If you have never eaten a parsnip, I've heard it described like this on the Food Network -"A spicy carrot". And I think that is a pretty accurate description. They look like a carrot, but have a bolder flavor. I grew up eating parsnips and got my love for them from my dad. Now I've shared that love w/ Adam and they really are one of our favorite veggies. I cook them the way my dad did, and he was taught by his mother. So, it's really a generation recipe. My grandpa used to grow them in his garden in Pennsylvania, and I'm not kidding when I say they were as big as your head! The unique thing about them is they aren't dug out of the ground until after the first freeze, so it wasn't uncommon to see him or my dad out in the garden on Christmas morning digging up the vegetable for lunch! Adam grew them once here in our garden, and while they were tasty, and a real treat b/c it was long after grandpa had stopped, they were never quite the same as those mammoth ones from Pa. So each time I make them, I am back "home" b/c even though I'm a born and raised Hoosier, by heart will always lie in the Quaker State.

Sauteed Parsnips

6 medium parsnips

4-5 TBS butter or margarine

salt and pepper

Begin by peeling the parsnips and trimming the ends. Slice into long strips around the core, which can be very tough. I lay the parsnip on it's side and slice downward around the core. If the slices are still too large, cut in half. (All slices should be about the same size, about 2 inches long by 1 inch wide--they kind of look like a skinny triangle) If the cores do not seem very tough, they are totally eatable and do not need discarded.

Boil the parsnips in salted water until just fork tender. Do not over boil! Drain. Put in a skillet on medium heat w/ butter melted, season w/ salt and pepper and saute until browned on all sides- about 10 minutes. Add more salt and pepper to taste before serving.

Shared on Mommy's Kitchen June 5, 2011
Shared on Mandy's Recipe Box Aug. 9, 2011
Shared on Gooseberry Patch Sept. 14, 2011
Shared on Fave Diets Nov. 18, 2011

Parsnip





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