In .com> Metra wrote:
> I try to get them for roasting and for stew whenever I can find them --
> they're not always available where I am. The parsnips I buy have not
> been waxed, and neither have the turnips, but the rutebegas have... I
> especially like parsnips in ox tail stew, along with the other root
> vegies.
>
> Try adding one parsnip to your potatoes when boiling them to make
> mashed potatoes -- it's great.


Parsnips are great. I grow them in the garden and love to dip them in
flour and fry them...lovely! But yes, in stews or tossed in with a
roast they just add something and once you get used to them, well
they're simply a must.

Thing is about parsnips/turnips that always gets me is, they are never
offered on the menus in restaurants. I mean, I've never seen them...


--
Cheers

Dennis

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