 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
Does the US have parsnips?
To all you American cooks this might sound a daft question - assuming
that you do have parsnips, that is. It is simply that although parsnips are a basic British vegetable, they do not feature at all in the cooking of most of the rest of Europe. I am a disciple of French cooking BUT they do not have the parsnip. Continental friends have never heard of it. Yesterday I made my best ever 'coq au riesling' but instead of adding cream I cooked parsnip in with the chicken and then liquidised the cooking liquid plus the parsnip. Using a whole parsnip it rendered the sauce beautifully creamy and thickish, without needing the cream. What is more its gentle sweetness against the sharpness of the riesling went superbly with this dish. I'm sure our French friends would certainly have used it if they'd had it available! (There's British arrogance for you!) Derek (Surrey, England) |
|
|
|||
|
|||
|
> wrote in message
oups.com... > To all you American cooks this might sound a daft question - assuming > that you do have parsnips, that is. > > It is simply that although parsnips are a basic British vegetable, they > do not feature at all in the cooking of most of the rest of Europe. I > am a disciple of French cooking BUT they do not have the parsnip. > Continental friends have never heard of it. > > Yesterday I made my best ever 'coq au riesling' but instead of adding > cream I cooked parsnip in with the chicken and then liquidised the > cooking liquid plus the parsnip. Using a whole parsnip it rendered the > sauce beautifully creamy and thickish, without needing the cream. What > is more its gentle sweetness against the sharpness of the riesling went > superbly with this dish. > > I'm sure our French friends would certainly have used it if they'd had > it available! (There's British arrogance for you!) > Parsnips are widely available in the US although relatively few people use them. THey are indeed terrific. -- Peter Aitken Remove the crap from my email address before using. |
|
|
|||
|
|||
|
> wrote in message oups.com... > To all you American cooks this might sound a daft question - assuming > that you do have parsnips, that is. > > It is simply that although parsnips are a basic British vegetable, they > do not feature at all in the cooking of most of the rest of Europe. I > am a disciple of French cooking BUT they do not have the parsnip. > Continental friends have never heard of it. > > Yesterday I made my best ever 'coq au riesling' but instead of adding > cream I cooked parsnip in with the chicken and then liquidised the > cooking liquid plus the parsnip. Using a whole parsnip it rendered the > sauce beautifully creamy and thickish, without needing the cream. What > is more its gentle sweetness against the sharpness of the riesling went > superbly with this dish. > > I'm sure our French friends would certainly have used it if they'd had > it available! (There's British arrogance for you!) > > Derek > (Surrey, England) Americans do have parsnips. Some old-timers site that this is their favorite vegetable, remembering parsnips from their childhood. Parsnips are relatively expensive in most supermarkets nowadays and usually are not very fresh looking in comparison to regular American turnips. They are probably 3 times as expensive as carrots. Rutabagas is our markets now mostly are waxed to preserve them; I am wondering if an when they will do this to parsnips and all root vegetables so as to preserve them for their eventual sale after setting on the vegetable bins way too long. I shop at a global market occasionally and will have to check to see if they sell parsnips. If they don't sell parsnips, at least their various kinds of turnips and eggplants and potatoes make up for this lack. Interestingly one grandmother grew parsnips, the other did not. In those days toxins were unavailable to us (probably because of the cost) and worms were a problem. No one sprayed vegetables as far as I remember. We were probably better off eating a limited amount of home-grown vegetables vs. eating sprayed vegetables. Dee |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
> wrote in message oups.com... > To all you American cooks this might sound a daft question - assuming > that you do have parsnips, that is. > > It is simply that although parsnips are a basic British vegetable, they > do not feature at all in the cooking of most of the rest of Europe. I > am a disciple of French cooking BUT they do not have the parsnip. > Continental friends have never heard of it. > > Yesterday I made my best ever 'coq au riesling' but instead of adding > cream I cooked parsnip in with the chicken and then liquidised the > cooking liquid plus the parsnip. Using a whole parsnip it rendered the > sauce beautifully creamy and thickish, without needing the cream. What > is more its gentle sweetness against the sharpness of the riesling went > superbly with this dish. > > I'm sure our French friends would certainly have used it if they'd had > it available! (There's British arrogance for you!) > > Derek > (Surrey, England) >=============== Yes we do! And they seem to be a love it or hate it type of vegetable. I am of the LOVE it group! I love them roasted by themselves and/or thrown in with a beef roast... YUMMMM! Cyndi |
|
|
|||
|
|||
|
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. |
|
|
|||
|
|||
|
> wrote:
> It is simply that although parsnips are a basic British vegetable, they > do not feature at all in the cooking of most of the rest of Europe. I > am a disciple of French cooking BUT they do not have the parsnip. > Continental friends have never heard of it. If the continent you refer to is that of Europe, you must not have any German friends. Parsnips are fairly widely available and used in Germany and that has always been the case. They are also not exactly unknown in (the European part of) Russia. Oh, and panais aren't really unknown and unused in France, either, even if they are much rarer now than they used to be. Victor |
|
|
|||
|
|||
|
My mom and grandma used to hide them in potato soup so we would eat them.
They were not my favorite. However I am much older now and would like to have several recipes or methods of using them. My wife has a pasty recipe from Michigan that calls for rutabagas, but we havent used parsnips. Would some of you please post your favorite recipes? Dwayne "Victor Sack" > wrote in message ... > > wrote: > >> It is simply that although parsnips are a basic British vegetable, they >> do not feature at all in the cooking of most of the rest of Europe. I >> am a disciple of French cooking BUT they do not have the parsnip. >> Continental friends have never heard of it. > > If the continent you refer to is that of Europe, you must not have any > German friends. Parsnips are fairly widely available and used in > Germany and that has always been the case. They are also not exactly > unknown in (the European part of) Russia. Oh, and panais aren't really > unknown and unused in France, either, even if they are much rarer now > than they used to be. > > Victor |
|
|
|||
|
|||
|
On Wed, 09 Feb 2005 14:42:08 GMT, "Peter Aitken"
> wrote: > >Parsnips are widely available in the US although relatively few people use >them. THey are indeed terrific. Yeah, but Lordy are they pricy hereabouts. Hereabouts being small town east Texas. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
|
|
|||
|
|||
|
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 Remove 'Elle-Kabong' to reply |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
Thank you for putting me right on that one, Victor. I suppose that in
these days of everything seeming to be available everywhere, parsnips can be found. But, in truth, I have never encountered them in French cooking. And although I've no wide experience of Germany my 'cooking' friends there have never heard of them (these were in Prussia). Derek |
|
|
|||
|
|||
|
"Ruddell" > wrote in message ... > 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... Interesting observation, I've never seen them offered on a menu either. Yet, the first time I ever ate them was at a restaurant at a small inn in New Brunswick, some 32 years ago. Glazed parsnips were the vegetable of the day and came with the pork chops I'd ordered. I've liked them ever since. I always add them to stews and usually set a chicken to roast on a bed of onions, carrots and parsnips. The veg. are later pureed to add to the gravy. Gabby |
|
|
|||
|
|||
|
Dwayne wrote: > My mom and grandma used to hide them in potato soup so we would eat them. > They were not my favorite. However I am much older now and would like to > have several recipes or methods of using them. My wife has a pasty recipe > from Michigan that calls for rutabagas, but we havent used parsnips. > > Would some of you please post your favorite recipes? > > Dwayne > > Here in the UK they are a regular feature of stews plus being roasted alongside potatoes with a roast joint. However, I feel that the simple parsnip should be more ambitious! Apart from using them as the thickening agent in a sauce to accompany chicken (as mentioned earlier) we've recently come in for plaudits from our guests when serving them as a lovely sweetish puree to accompany noisettes of lamb. If you think about it, the combination of flavours is just right. The puree (plus a nice gravy sauce for the lamb) can be made in advance; the lamb takes almost seconds to cook, and we add bought r=F6sti potatoes (also needing no time at all to cook). So an elegant looking delicious dinner party dish can be brought to the table in hardly any time at all. Derek |
|
|
|||
|
|||
|
> wrote:
> Thank you for putting me right on that one, Victor. I suppose that in > these days of everything seeming to be available everywhere, parsnips > can be found. But, in truth, I have never encountered them in French > cooking. And although I've no wide experience of Germany my 'cooking' > friends there have never heard of them (these were in Prussia). There is a nice article about parsnips from the (semi) French perspective at <http://www.atelier-vert.com/aupotager.tmpl?SKU=316104542199>. At <http://frenchfood.about.com/od/soupspotages/r/carrotparsnip.htm> and <http://www.atelier-vert.com/cuisine.tmpl?SKU=3094418839166480> there are nice recipes for respectively potage aux carottes et aux panais (carrot and parsnip soup) and carottes et panais braisées (braised carrots and parsnips). See below. If you read German, I can point you to lots of parsnip recipes. Victor Potage aux Carottes et aux Panais Carrot and Parsnip Soup INGREDIENTS: 7 Tablespoons unsalted butter 3 cups coarsely chopped carrots 2-1/3 cups coarsely chopped parsnips 1-3/4 cups chopped green onion 1 shallot, chopped 4 cups cold water 8 sliced day old French bread 1/2 cup cream salt and freshly ground pepper PREPARATION: 1. Put 3 tablespoons of butter in a saucepan and heat over low heat. Add the carrots, parsnips, onions and shallot and sauté for 5 minutes. 2. Add the water, turn the heat to high and bring just to a simmer. Reduce heat, cover and cook about 40 minutes or until the carrots are soft. The parsnips should be very soft at this point. Remove from heat. 3. Preheat oven to 350F. Cut the bread into 1/2-inch cubes. 4. Melt the remaining butter in a large skillet over medium heat. Add the bread cubes and toss to coat with the butter. 5. Spread the bread cubes out in an single layer on a baking sheet and bake for about 15 minutes or until brown. Set aside. 6. While the bread cubes are baking, purée the soup in batches if necessary. Return the soup to a clean saucepan, reheat and season to taste with salt and pepper. 7. In a small saucepan, gently heat the cream, but do not allow it to boil. To serve: Ladle the soup into 4 soup plates and sprinkl e with the crouton s. Pour the hot cream in a small pitcher and pass to add to the soup as desired. __________________________________ Slow-cooked carrots and parsnips (Carottes et panais braisées) Ingredients: 6 carrots (about 1 lb.), peeled and cut into 1/8" coins 4 small parsnips (about 1 lb.), peeled and cut into 1/8" coins 1/2 lb. small "boiling" onions, or equal amount fresh green onion bulbs (e.g. scallions that start to make small bulbs at the base) from your garden, peeled 2 T. unsalted butter 2 cloves garlic, peeled and chopped Bouquet garni of 5 flat parsley springs, several leafy thyme sprigs, and a bay leaf 6-8 leafy sprigs of chervil, chopped Salt and freshly ground pepper In a heavy, medium-sized enameled iron or copper pot or dutch oven, melt the butter over medium heat. Toss in the carrots, parsnips, and onions. Stir gently with a wooden spoon for 5 minutes. Add the garlic, the bouquet garni, and the salt. Mix and cook 1 minute. Cover the casserole with its lid upside down, unless you happen to have a casserole with a water-reservoir in its lid. In either case, fill the lid with water. Reduce the heat to very low, and cook for 1 hour. Check the vegetables from time to time, stirring gently to make sure they're not sticking and adding a bit of water if they are. Refill the water in the lid, which causes steam from the vegetables to condense and stay in the pot rather than escaping. Serve in a pretty, wide, heated dish, sprinkled with the chervil and a couple of grindings of pepper. Serves 4. It's easy to forget the goodness of humble root vegetables among the constant parade of exotic supermarket produce which offers everything all the time. But for those who enjoy--or want to evoke--the pleasures of seasonality, this dish makes a succulent accompaniment to fish or roast meats during the cold winter months. If the roots come from your own garden stock, so much the better. |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
On Thu, 10 Feb 2005 23:29:58 -0500, Stan Horwitz
> wrote: > My mom always added one or two sliced > parsnips to her home made chicken noodle soup. I am not much of a > parsnip fan, but I think parsnip goes great in chicken noodle soup. While I wouldn't have ever considered adding it to chicken soup before your post, IMO parsnip is a wonderful addition to any hearty winter soup containing beans and root vegetables. sf |
|
|
|||
|
|||
|
In article >,
Ruddell > wrote: > Thing is about parsnips/turnips that always gets me is, they are never > offered on the menus in restaurants I've seen 'em, but typically at more "adventurous" restaurants. I've often seen them as part of a root-vegetable gratin or a roasted-root-vegetable dish. sd |
|
|
|||
|
|||
|
In article .com>,
> wrote: > Here in the UK they are a regular feature of stews plus being roasted > alongside potatoes with a roast joint. . . . we've recently come in for plaudits > from our guests when serving them as a lovely sweetish puree to accompany > noisettes of lamb. > Derek > I learned to love the term "joint" as in joint of beef but what's a "noisette" of lamb? Is it a smallish noisey joint? Or a disjointed cut that's not noisey at all? |
|
|
|||
|
|||
|
Thank you for the recipes. I am going to try them as soon as I can raise
some parsnips in my garden. Dwayne "Victor Sack" > wrote in message ... > > wrote: > >> Thank you for putting me right on that one, Victor. I suppose that in >> these days of everything seeming to be available everywhere, parsnips >> can be found. But, in truth, I have never encountered them in French >> cooking. And although I've no wide experience of Germany my 'cooking' >> friends there have never heard of them (these were in Prussia). > > There is a nice article about parsnips from the (semi) French > perspective at > <http://www.atelier-vert.com/aupotager.tmpl?SKU=316104542199>. > > At <http://frenchfood.about.com/od/soupspotages/r/carrotparsnip.htm> > and <http://www.atelier-vert.com/cuisine.tmpl?SKU=3094418839166480> > there are nice recipes for respectively potage aux carottes et aux > panais (carrot and parsnip soup) and carottes et panais braisées > (braised carrots and parsnips). See below. > > If you read German, I can point you to lots of parsnip recipes. > > Victor > > Potage aux Carottes et aux Panais > Carrot and Parsnip Soup > > INGREDIENTS: > > 7 Tablespoons unsalted butter > 3 cups coarsely chopped carrots > 2-1/3 cups coarsely chopped parsnips > 1-3/4 cups chopped green onion > 1 shallot, chopped > 4 cups cold water > 8 sliced day old French bread > 1/2 cup cream > salt and freshly ground pepper > > PREPARATION: > > 1. Put 3 tablespoons of butter in a saucepan and heat over low heat. Add > the carrots, parsnips, onions and shallot and sauté for 5 minutes. > > 2. Add the water, turn the heat to high and bring just to a simmer. > Reduce heat, cover and cook about 40 minutes or until the carrots are > soft. The parsnips should be very soft at this point. Remove from heat. > > 3. Preheat oven to 350F. Cut the bread into 1/2-inch cubes. > > 4. Melt the remaining butter in a large skillet over medium heat. Add > the bread cubes and toss to coat with the butter. > > 5. Spread the bread cubes out in an single layer on a baking sheet and > bake for about 15 minutes or until brown. Set aside. > > 6. While the bread cubes are baking, purée the soup in batches if > necessary. Return the soup to a clean saucepan, reheat and season to > taste with salt and pepper. > > 7. In a small saucepan, gently heat the cream, but do not allow it to > boil. > > > To serve: > > Ladle the soup into 4 soup plates and sprinkl e with the crouton s. Pour > the hot cream in a small pitcher and pass to add to the soup as desired. > __________________________________ > > > Slow-cooked carrots and parsnips (Carottes et panais braisées) > > Ingredients: > > 6 carrots (about 1 lb.), peeled and cut into 1/8" coins > 4 small parsnips (about 1 lb.), peeled and cut into 1/8" coins > 1/2 lb. small "boiling" onions, or equal amount fresh green onion > bulbs (e.g. scallions that start to make small bulbs at the > base) from your garden, peeled > 2 T. unsalted butter > 2 cloves garlic, peeled and chopped > Bouquet garni of 5 flat parsley springs, several leafy thyme sprigs, > and a bay leaf > 6-8 leafy sprigs of chervil, chopped > Salt and freshly ground pepper > > In a heavy, medium-sized enameled iron or copper pot or dutch oven, melt > the butter over medium heat. Toss in the carrots, parsnips, and onions. > Stir gently with a wooden spoon for 5 minutes. Add the garlic, the > bouquet garni, and the salt. Mix and cook 1 minute. Cover the casserole > with its lid upside down, unless you happen to have a casserole with a > water-reservoir in its lid. In either case, fill the lid with water. > Reduce the heat to very low, and cook for 1 hour. Check the vegetables > from time to time, stirring gently to make sure they're not sticking and > adding a bit of water if they are. Refill the water in the lid, which > causes steam from the vegetables to condense and stay in the pot rather > than escaping. Serve in a pretty, wide, heated dish, sprinkled with the > chervil and a couple of grindings of pepper. Serves 4. > > It's easy to forget the goodness of humble root vegetables among the > constant parade of exotic supermarket produce which offers everything > all the time. But for those who enjoy--or want to evoke--the pleasures > of seasonality, this dish makes a succulent accompaniment to fish or > roast meats during the cold winter months. If the roots come from your > own garden stock, so much the better. |
|
|
|||
|
|||
|
"Stark" > wrote in message
... > In article .com>, > > wrote: > >> Here in the UK they are a regular feature of stews plus being roasted >> alongside potatoes with a roast joint. . . . we've recently come in for >> plaudits >> from our guests when serving them as a lovely sweetish puree to accompany >> noisettes of lamb. >> Derek >> > > I learned to love the term "joint" as in joint of beef but what's a > "noisette" of lamb? Is it a smallish noisey joint? Or a disjointed > cut that's not noisey at all? When used as a noun, noisette means a small round piece of meat, typically loin or fillet. As an adjective it means made with hazelnuts. -- Peter Aitken Remove the crap from my email address before using. |
|
|
|||
|
|||
|
"Dwayne" > wrote in message ... > Thank you for the recipes. I am going to try them as soon as I can raise > some parsnips in my garden. The nicest way to have parsnips IMO is to steam them for a wee bit of time, spread them with chopped garlic and rosemary with a litte oil and then roast. They are beautiful and sweet, quite heavenly  )Ophelia Scotland |
|
|
|||
|
|||
|
In > Gabby wrote:
> Interesting observation, I've never seen them offered on a menu either. > Yet, the first time I ever ate them was at a restaurant at a small inn > in New Brunswick, some 32 years ago. Glazed parsnips were the > vegetable of the day and came with the pork chops I'd ordered. I've > liked them ever since. I always add them to stews and usually set a > chicken to roast on a bed of onions, carrots and parsnips. The veg. > are later pureed to add to the gravy. Glazed parsnips. Never tried that idea before...suppose just follow the same routine as glazed carrots. I'll add them to the Saturday grocery list and try them tomorrow night. -- Cheers Dennis Remove 'Elle-Kabong' to reply |
|
|
|||
|
|||
|
> I learned to love the term "joint" as in joint of beef but what's a > "noisette" of lamb? Is it a smallish noisey joint? Or a disjointed > cut that's not noisey at all? Yes - I guess using "noisettes" does sound a bit like 'restaurant speak' but that is what they are always known as here in the South of England (it's possible they might be called something different elsewhere in the UK) It's what you ask the butcher for. Anyway, I guess that if one reverted to English and invited folk round for a meal of lamb 'nuts' they might find they were doing something else that evening! Derek |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| parsnips | General Cooking | |||
| Extra Parsnips? | General Cooking | |||
| Chicken w/ parsnips | General Cooking | |||
| Parsnips? What? | General Cooking | |||
| Parsnips? What? | General Cooking | |||
Linear Mode
