I've been serving these for several years. Used to boil them up and mash them with carrots and salted butter.Last year I tried baking with a honey glaze.This year I'm going to dispense with the honey glaze and going to bake them.I've been looking at a few different techniques and it seems to me that my preferred option would be to par boil them first, coat them in olive oil and fresh rosemary, and bake them at high temperature with frequent turning. I will accompany them with carrot prepared the same way. Has anyone any tips on baking parsnips for the Christmas dinner?
>>21786722Baking/roasting is the way to go
>>21786722What does a parsnip taste like? I've never had one. They look like fossilized carrots.
I recently made a root vegetable medley: parsnips, carrots, purple top turnip diced to the same size. Tossed in salt, pepper, olive oil, thyme, and sage. Roasted at 425 for 40ish mins until the edges started getting nice and brown. Absolutely delicious
>>21786730They're quite earthy for a root vegetable, and not so sweet as a carrot. More so like a swede.I should warn you that they tend to fall foul of the "picky eater" because of their unique taste
>>21786722Aren't parsnips animal feed?
>>21786722Roast with garlic, brown sugar, white pepper and a generous amount of salt
>>21786722Roast them in honey anon.Literally the best way to prepare them.
>>21786722Why not braise them
>>21786730They have a vile, spicy, old-timey taste that I'd most liken to giving your grandma a rimjob. TPD can't come soon enough.
>>21786730Like a less sweet spicy carrot.
>>21786722a quick as easy recipe: blend some parsnip with beet juice from canned beats, then add it to the beets and simmer with some pepper and other spices.
>>21786730Soap
>>21787074>TPDWhat are you gonna do, shoah all parsnips on earth? roaving bands of antiparsnipshutzstaffel hunting down and burning every genetic trace of it?
>>21787076>>21787074>less sweetAll the parsnips I’ve had were sweeter than carrots
