On Sun, 10 Dec 2017 12:20:12 -0500, Dave Smith wrote:

> I checked out a few recipes. Several had a Tablespoon of ground ginger
> plus substantial amounts of clove, allspice and nutmeg. That much
> ginger is guaranteed to overpower any nastiness from parsnip.

I like the taste of parsnip. I might even bother to split a test into two
batches; phloem vs. xylem.

As you allude/infer, I feel that ginger is a fairly heavy flavour, and I
really want to see if I can bring out the cooked parsnip aroma. The other
spices are more subtle, but seem to form a sort of gastronomic continuum
which is used to fill in the gap caused by carrots losing much of their
characteristic taste when cooked. (Allspice gets its name because its taste
is reminiscent of a mix of cinnamon, nutmeg, & cloves.)

I might try them later, but I'll start with the fenugreek and/or cola nut
that initially popped into mind when I though about it. I have similar
thoughts about brown sugar and maple syrup or perhaps a very tiny amount of
star anis.


> Cream cheese icing

Probably where the dill (Leaf + ground seeds) will end up. Thanks for your
suggestions.