We are enjoying a really great parsnip harvest this year from our garden, and have been advised that they are best if harvested in the spring after a winter in the ground. Can't argue this! We would love to here some good parsnip cooking recipes. Got a favorite?

-- woodsbilly N. Pa. (coleenl@penn.com), February 10, 2002

Answers

Our favorite way of serving parships is very simple. Boil them and then slice them into planks and fry in butter. Yum!

I did do parship fritters once and they were very good but for the amount of work, no one liked them any better than the above way.

Enjoy,

-- Trisha-MN (coldguinea@netscape.net), February 10, 2002.

We like to boil them a little with some carrots and then sautee in butter. Yum, yum!!

-- diane (gardiacaprines@yahoo.com), February 10, 2002.

Here's one we tried:Parsnip/potato stew:

Cut parsnips like small carrot pieces, and start boiling in large stockpot 'til half cooked. Add cubed potatoes, about twice the amount of parsnips (about 1" cubes). Boil 'til potato cubes are cooked. Throw in fried hamberger meat, about 1/2 pound. Salt & pepper to taste. Yummmm!

-- woodsbilly N.Pa. (coleenl@penn.com), February 10, 2002.

1.boil them with some new potatos and a bit of hock or salt pork or slab bacon. Mash together...not bad.

2. boil or steam them and eat like carrots...my favorite with real pure parsnip flavor.

3. boil them and slice and sautee with garlic olive oil or butter...hard to beat.

4. wrap in foil with a bit of oil or butter and a length of rosemary. Grill them until tender...yummy but be sure that there is enough moisture in the roots to "steam"themselves...nice treat.

5. parboil them, cube or slice, mix with wild rice, onion, apple, garlic, etc. and shove into your free range chicken before you roast it...really nice stuffing.

Good luck.

Oscar

-- Oscar H.Will III (owill@mail.whittier.edu), February 10, 2002.

WOW!!!

Oscar, you've really got your act together!! Gotta try these, Thanx!!

-- woodsbilly N. Pa. (coleenl@penn.com), February 10, 2002.

My mother always added parsnips to her chicken noodle soup-they added something indescribable, yet wonderful to the soup.

She cooked a whole chicken, potatoes, an onion, carrots, parsnips and a half a rutabaga, a clove of garlic and parsley. When the chicken was done, she roasted the chicken and vegetables and saved the chicken broth for soup. To the soup she added some poultry seasonings, salt, pepper and thin homemade noodles.

The chicken tastes so juicy.

-- Ann Markson (tngreenacres@hotmail.com), February 10, 2002.

Parsnip Recipes

-- ~Rogo (rogo2222@hotmail.com), February 11, 2002.

Definitely try Oscar's stuffing (No.5)! My mother used to make something very similar. Chicken and parsnips in any combination have a natural affinity. Also try substituting for the potatoes in clam chowder.

In England, they make an outstanding country wine with their surplus parsnips.

-- Griff in OR (griff@hangnail.com), February 11, 2002.

Our favorite parsnip recipe is combining parsnips and carrots into chunks. Boil until soft. Drain water. Add butter and mash like potatoes!

-- Tricia Cribbins (cribbins@agalis.net), February 12, 2002.

I wish I had some of those parsnips! They are so hard for me to find here, and so expensive in the store. I love this recipe along with a pork roast for Sunday dinner...

Home-Style Roasted Vegetables 2 Tb. olive or vegetable oil 1 tsp. seasoned salt 1/4 tsp. pepper 4 medium russet potatoes, unpeeled, but into 1 1/2 in. chunks 2 medium carrots, julienned 3 parsnips, julienned 1 red onion, cut into eight wedges 1 medium green bell pepper, cut into 8 pieces Heat oven to 450. In large bowl, combine oil, seasoned salt, and pepper. Mix well. Add all remaining ingredients; toss to coat. Spead in ungreased cookie sheet or jelly roll pan. Bake at 450 for 20 minutes. Turn and stir vegetables. Bake an additional 20 to 25 minutes or until vegetables are tender, stirring once. YUM!

-- Marilyn (cdbmab@hotmail.com), February 16, 2002.

Instead of carrot cake with cream cheese frosting, I like to make parsnip cake with goat cheese frosting. Everyone loves it, but I have to tell them what it is after they try it or they won't try it!

-- Sheryl in Me (radams@sacoriver.net), February 16, 2002.