So I was discussing some of my new favorite foods and someone suggested that I give parsnips a try. I'm not sure that I've had them before, so I went out and bought a couple. I peeled and chopped them and tossed them in a crockpot with some carrots, onions, and potato and chicken breasts. After 8 hours in the crock pot, only the chicken was still edible. The parsnips gave everything a nasty metallic taste that I just couldn't handle. Gross! But I am not one to give up--and on the encouragement of fellow Loseit.com posters, I am trying again. This time I'm following a recipe from one of my cookbooks--Robin to the Rescue, and will be pan frying/sauteeing them.
Ingredients:
2 tsp olive oil
3 medium carrots
2 medium parsnips
3 scallions
1 tsp dried Italian seasoning
1/2 c low sodium vegetable broth
salt and pepper
(I got out the milk instead of the broth, but I did switch it out before I used the wrong thing!)
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This is a pretty easy side dish. First you peel the carrots and parsnips, and then dice them and the scallions.The direction said a 1 inch dice, but I was not sure what that looked like--is that how thick the parsnips are or how thick the slices should be. Carrots and parsnips are both skinny on one end and thick on the other, so I wanted even slices. I did it at an angle so they were all the same thickness.
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Heat the oil on medium high, and then drop the scallions and sliced carrots and parsnips in and let the oil coat them and cook for a few minutes. Then add the dried herbs--I used Italian seasoning mix, and cook for several minutes. After that has gotten fragrant and time to cook, than add half a cup of vegetable broth and let simmer until they are cooked through. It took a while for that to happen and all of the broth had cooked off and become syrupy.
The Verdict:
I'm still not 100% I like parsnips--it still had that metallic almost bitter taste that I had in the crock pot the last time I made it. The carrots were yummy, and the parsnips were not bad--the peppery taste went well with the sweet carrots. I served it with a Turkey Cutlet roll-up that had a similar seasoning. If I do make this again, I'd increase the ratio of carrots to parsnips. That way they would be more of an accent, than a primary flavor. I'm going to try roasting parsnips next--I keep hearing how yummy they are and I want to taste that!
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