On Mon, 29 Nov 2010 17:46:00 -0800, Mark Thorson >
wrote:

>The entry in Wikipedia described them as like broccoli
>stems, only better. That thought sort of ate at me
>until I decided I had to try it. I was looking for
>a substitute for the potatoes I fry up with the Bavarian
>bratwurst from Trader Joe's.
>
>While I was at it, I thought I'd try a few other
>vegetables that I hadn't bought before, parsnips
>and acorn squash. (Actually, I think I may have
>bought a small parsnips once to bait a trap, but
>I don't remember eating any of it.)
>
>I peeled everything and cut into about 3/4 inch cubes.
>Then I pan-fried them at moderate heat with the sausages.
>
>Am I the only person who thinks parsnips taste like dirt?
>They taste a little better if they are fried until they
>start to brown.

I use parsnip as an essential flavoring for schicken zoop but then I
toss it, I can't abide it's texture.
>
>I wasn't impressed with the kohlrabi. I still have a
>couple left I might try in soup. They have a rather
>firm texture, and I didn't notice a lot of flavor.
>I'd rather have broccoli stems.

The kohlrqbi leqaves are good, I think the bulbous portion is too
bland, I'll eat nit raw but I don't care for its texture cooked.
>
>The acorn squash wasn't bad at all. Nice texture and
>flavor. Except for zucchini, I've pretty much ignored
>squash. I think I'll use squash alone with the sausages
>next time, but after that I'm back to potatoes.

Acorn squash is very good with it's cavity filled with sausage.

>I've used both celeriac and lotus root in soups.
>I might consider one of those with the sausages.
>More likely celeriac.
>
>What vegetables might I have missed? Something that
>would be good with fried sausages.

Onions and bell peppers.