Rain today and tomorrow persuaded me to shop for beef stew fixings and
the only parsnips available were prepackaged. So I will end up with
two parsnips left over. Stew is the only thing I use parsnips for, so
what do I do with these extra ones? I vaguely remember reading that
somebody added them to mashed potatoes? -aem

On Oct 13, 10:36*am, aem > wrote:
> Rain today and tomorrow persuaded me to shop for beef stew fixings and
> the only parsnips available were prepackaged. *So I will end up with
> two parsnips left over. *Stew is the only thing I use parsnips for, so
> what do I do with these extra ones? *I vaguely remember reading that
> somebody added them to mashed potatoes? * *-aem

cut them up & cook them with the potatoes, then mash as usual

aem wrote:
> Rain today and tomorrow persuaded me to shop for beef stew fixings and
> the only parsnips available were prepackaged. So I will end up with
> two parsnips left over. Stew is the only thing I use parsnips for, so
> what do I do with these extra ones? I vaguely remember reading that
> somebody added them to mashed potatoes? -aem

Roast them. IMO, boiled parsnip is vile, but they are delicious when
well roasted.

On Oct 13, 12:36*pm, aem > wrote:
> Rain today and tomorrow persuaded me to shop for beef stew fixings and
> the only parsnips available were prepackaged. *So I will end up with
> two parsnips left over. *Stew is the only thing I use parsnips for, so
> what do I do with these extra ones? *I vaguely remember reading that
> somebody added them to mashed potatoes? * *-aem

They are delicious sliced, breaded and fried. You've got me wanting
parsnips now, off to the market!

aem wrote:
> Rain today and tomorrow persuaded me to shop for beef stew fixings and
> the only parsnips available were prepackaged. So I will end up with
> two parsnips left over. Stew is the only thing I use parsnips for, so
> what do I do with these extra ones? I vaguely remember reading that
> somebody added them to mashed potatoes? -aem


How about fried like fried potatoes? I haven't done that myself, but the
topic inspires me. Parsnips o'brian anyone?

I roast them somewhat often, added to massed potatoes, but I think the
fried option has been lacking in my diet.

Bob

On Oct 13, 12:36*pm, aem > wrote:
> Rain today and tomorrow persuaded me to shop for beef stew fixings and
> the only parsnips available were prepackaged. *So I will end up with
> two parsnips left over. *Stew is the only thing I use parsnips for, so
> what do I do with these extra ones? *I vaguely remember reading that
> somebody added them to mashed potatoes? * *-aem

For me, if I had one parsnip, it would be extra. It fits in the
compost great, along with 'sparegas, turnips and lima beans.

N.

On 2009-10-13, aem > wrote:

> Rain today and tomorrow persuaded me to shop for beef stew fixings and
> the only parsnips available were prepackaged. So I will end up with
> two parsnips left over. Stew is the only thing I use parsnips for, so
> what do I do with these extra ones? I vaguely remember reading that
> somebody added them to mashed potatoes? -aem

One of my absolute favorite soups!

Bramborova Polevka (Potato Soup)

Recipe from: The Cooking of Vienna's Empire
Servings: 4 to 6

2 pounds boiling potatoes (about 4 medium-sized)
6 tablespoons butter
1 cup chopped celery
1/4 cup diced parsnips (1/2-inch dice)
1 cup finely chopped onions
1 cup diced carrots (1/2-inch dice)
2 tablespoons flour
1 quart chicken stock, fresh or canned
1/4 teaspoon marjoram
1/2 teaspoon salt
freshly ground black pepper
1/2 cup chopped mushrooms, fresh or dried (dried mushrooms should be soaked and
drained)

Cook the unpeeled potatoes for 6 to 8 minutes in boiling water to cover, then
peel and dice them in 1/2-inch chunks. Melt butter in a heavy 4-quart saucepan
or a soup kettle over medium heat. Add the potatoes, celery, parsnips, onions
and carrots. Let the vegetables cook, uncovered, in the butter, stirring them
occassionally, for about 10 minutes, or until they are lightly browned.
Sprinkle the flour evenly over the vegetables, then stir them until they are
all well coated with flour.

Add the stock, marjoram, salt, a few grindings of black pepper and mushrooms.
Bring the soup to a boil on high heat, stirring almost constantly. Reduce
the heat to very low and partially cover the pot. Simmer for 25 to 30 minutes
until the potatoes are tender. Taste for seasoning.

Serve in individual soup bowls or in a heated soup tureen.

--
Clay Irving >
Obviously I was either onto something, or on something.
-- Larry Wall on the creation of Perl

On Oct 13, 1:36*pm, aem > wrote:
> Rain today and tomorrow persuaded me to shop for beef stew fixings and
> the only parsnips available were prepackaged. *So I will end up with
> two parsnips left over. *Stew is the only thing I use parsnips for, so
> what do I do with these extra ones? *I vaguely remember reading that
> somebody added them to mashed potatoes? * *-aem

I agree with roasting! Toss with olive oil & salt - give them enough
time to get really golden. Delicious!

Putting them in with mashed potatoes is also good,but not as good as
roasted, IMHO.

Enjoy,
Kris

aem > wrote:

> So I will end up with two parsnips left over.

Make a parsnip ice cream. :-) I posted a recipe. Really.

Victor

aem wrote:
> Rain today and tomorrow persuaded me to shop for beef stew fixings and
> the only parsnips available were prepackaged. So I will end up with
> two parsnips left over. Stew is the only thing I use parsnips for, so
> what do I do with these extra ones? I vaguely remember reading that
> somebody added them to mashed potatoes? -aem


Peel or scrape them like a carrot, slice thinly and saute in
butter until they are caramlized brown. Eat. They get very sweet.

glortia p

On Tue, 13 Oct 2009 10:36:32 -0700 (PDT), aem >
wrote:

>Rain today and tomorrow persuaded me to shop for beef stew fixings and
>the only parsnips available were prepackaged. So I will end up with
>two parsnips left over. Stew is the only thing I use parsnips for, so
>what do I do with these extra ones? I vaguely remember reading that
>somebody added them to mashed potatoes? -aem

I've roasted them with other root vegetables. Cut into bite-sized
pieces and toss with olive oil and salt. Medium oven for about half an
hour till the get a little caramelized.
--

modom

aem > wrote in news:628fa551-8342-47d2-9079-e5726a7c9b64
@g1g2000pra.googlegroups.com:

> Rain today and tomorrow persuaded me to shop for beef stew fixings and
> the only parsnips available were prepackaged. So I will end up with
> two parsnips left over. Stew is the only thing I use parsnips for, so
> what do I do with these extra ones? I vaguely remember reading that
> somebody added them to mashed potatoes? -aem
>


You *can* make a mash out of just parsnips, same as potatoes.

Otherwise, baking them is a tasty option.

We always throw some parsnips in when we're doing a tray of baked veges.

--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

"Nancy2" > wrote in message
...
> On Oct 13, 12:36 pm, aem > wrote:
>> Rain today and tomorrow persuaded me to shop for beef stew fixings and
>> the only parsnips available were prepackaged. So I will end up with
>> two parsnips left over. Stew is the only thing I use parsnips for, so
>> what do I do with these extra ones? I vaguely remember reading that
>> somebody added them to mashed potatoes? -aem
>
> For me, if I had one parsnip, it would be extra. It fits in the
> compost great, along with 'sparegas, turnips and lima beans.
>

Shoot, woman! I could live off your compost heap quite nicely.

:-)
Jon

Nancy2 wrote:
> On Oct 13, 12:36 pm, aem > wrote:
>> Rain today and tomorrow persuaded me to shop for beef stew fixings and
>> the only parsnips available were prepackaged. So I will end up with
>> two parsnips left over. Stew is the only thing I use parsnips for, so
>> what do I do with these extra ones? I vaguely remember reading that
>> somebody added them to mashed potatoes? -aem
>
> For me, if I had one parsnip, it would be extra. It fits in the
> compost great, along with 'sparegas, turnips and lima beans.


That was how I felt, and still do, about boiled parsnips. But I tried
roasting them and I was surprised how good they are. It gets rid of that
nasty parsnips taste and they become sweet and tasty. The more they are
roasted the better they taste, unlike things like spinach and Brussels
sprouts that are good when slightly cooked but develop a nasty taste
when cooked longer.

On Oct 13, 4:06*pm, Clay Irving > wrote:
> On 2009-10-13, aem > wrote:
>
> > Rain today and tomorrow persuaded me to shop for beef stew fixings and
> > the only parsnips available were prepackaged. *So I will end up with
> > two parsnips left over. *Stew is the only thing I use parsnips for, so
> > what do I do with these extra ones? *I vaguely remember reading that
> > somebody added them to mashed potatoes? * *-aem
>
> One of my absolute favorite soups!
>
> Bramborova Polevka (Potato Soup)
>
> Recipe from: The Cooking of Vienna's Empire
> Servings: 4 to 6
>
> 2 pounds boiling potatoes (about 4 medium-sized)
> 1/4 cup diced parsnips (1/2-inch dice)

Two pounds of potatoes and 1/4 Cup of parsnips? Why bother?

N.