Yummy Parsnips!

[gil1]

Yeah, it's about time to start harvesting the parsnips. I grab a few for supper about once a week, and I hopefully have enough to keep harvesting until March.

Not a lot of folks eat parsnips, and I have no idea why. They taste a lot like peanuts but with a softer consistency and a very rich flavor. Try it in the store first, then plant some. They are very easy to grow from seed.

 

[Polecat]

Interesting... Seen them in the grocery store and would have thought the flavor and consistency would be similar to a carrot. Will have to give them a try.

 

[gil1]

I think it's in the carrot family, but there's no taste resemblance. When cooked, the consistency is a little more like a potato, but a different taste. It's sweet yet nutty.

I jumped the gun a little. For optimum taste, you need to let the starches turn to sugars, and that means letting it get cold for a while. It's been so warm that it hasn't had a chance to turn yet. I need some more frosts to do the trick.

I prefer not to eat the inner core. It's too fibrous for me, so I cut the outsides off, cook it and chow down.

 

[Hawk]

I used pheasant rather than chicken in this recipe. I had to buy the parsnips at Whole Foods in Memphis. They certainly add a great favor and tatse to food.

http://www.myrecipes.com/recipe/chicken ... 000124737/

 

[gil1]

Looks pretty yummy to me. I may have to give that one a shot.

It seems most if not all the major grocery stores sell parsnips in Nashville. I haven't tried Publix, but they sell them at Kroger and Harris Teeter. Give them a taste.