Parsnips

In case you are wondering what a parsnip looks like:

Before I challenged myself to try cooking with a new food for each month of 2013, I wouldn’t have been able to tell you what these were called.  It’s sad, but there are so many foods in the produce section that I have no clue about and realized that so often we stick to what we know and fail to venture out.  Here is what I did with these cousins of the carrot:

 I roasted the sliced parsnips in olive oil and seasonings and put them on top of a Parmesan pasta and spinach dish.  They were satisfactory–nothing out of this world but a nice little addition to a normal pasta dish.  My husband could have done without and my 2 year old would eat them if he dipped them in ketchup.

I forgot to take a picture of the second dish I made and took to Easter dinner at our friends’ house, but I would say this was the more successful experiment of the two.  Since parsnips are so closely related to carrots, I put the two together all chopped up in a pan to boil and soften them up.  I drained them, added some butter and seasonings and transferred them to a baking dish.  Throw some cheese and crumbled crackers on top, pop it in the oven and there you have it — a new side dish that was husband-approved.

I just watched a Sesame Street episode with my toddler that was all about trying new foods–he needs to take the advice of his furry friends sometime soon.

Try something new, you might just discover a new favorite!

One comment

  1. Jess · April 2, 2013

    Emily, we recently made parsnips for the first time too! I actually boiled and mashed them with some cauliflower, milk, salt and pepper. It was a pretty good side dish! (Some people replace their mashed potatoes with this combo, but I couldn't give up potatoes!)

    Like

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