I’m going with “cultural quirk” mostly, as parsnips are one of the several vegetables that seem to be very common since I moved to the Uk, but don’t show up much in US supernmarkets. Along with leeks, swedes (aka rutabagas) and the unknown-in-the-US marrow. I think we’re (the US) missing out.
I’m particualrly taken with the neglected rutabaga, therefore I give you:
Potatato, Rutabaga, Parsnip Mash with Carmilized Onions
As implied, boil (the rutabaga and parsnip will take longer than the potato) and mash vegatables. Add a little butter and chicken stock, and seasnoning. Doesn’t need much as the rutabaga and parsnip already give it a richer, sweeter flavor than white potatoes alone.
Meanwhile, cook sliced onions slowly, in sufficient oil and butter, till carmelized.
Top mash with onions and bake about 25-30 minutes.
Trust me, the same people who will recoil at the idea of eating “weird” stuff like parsnips will inhale this. I saw it happen.
I use parsnips frequently in stews, along with turnips. Another vegetable worth trying is a ‘Swede’, which I understand is like a cross between a turnip and a cabbage- but looks like a turnip.
Swedes are rutabagas, AFAIK. Could price have anything to do with the decline of parsnip likeability? I’ve seen them anywhere from double to triple the price of carrots. Tradition is probably another factor. If Grandma didn’t instruct Mom on their preparation, and Mom in turn dropped the ball, then there goes even the thought of wanting to eat them. Although those guys on the cooking shows are pushing a lot of the “old timey stuff” as if they had just been discovered.
Years ago, I used to be responsible for monitoring test plots of radishes (Yes! Really!) to check that the different varieties were growing true.
Probably because of their similar shape, I got the parsnips to look after as well.
And in Scotland, we often say turnip when we maybe really mean swede - are they not just a large variety of turnip?
Apparently there is a genetic basis and justification for the way some substances taste different to different people. There was a story about it in the Science section of the Boston Globe not too long ago. (Sorry for the lousy cite, but I’m late for work already.)
They cited two example – cilantro and broccoli. The former contains some compound that tastes soapy to a minority of people, but not to others. Ditto for broccoli, but in that case the ‘tasters’ find it nasty & bitter.
I come from a mixed family: my father and sister taste the soapy cilantro, neither my mother or I do. With broccoli it’s my father and I who taste it as unpleasant, my mother and sister who don’t.
It was quite a relief reading that article. I had to call up my mother right away and say, See! I told you the damn stuff tastes horrible!
No, they are a different species from turnips, although very closely related.
I don’t think this is correct; there is a thing called Hamburg Parsley, which is a true variety of parsley, but with a thickened taproot that is quite similar to a small parsnip, but parsnips themselves are not botanically the same plant as parsley (although, again, they are quite closely related).
Parsnips seem to be more of an acquired taste than carrots, or at least than modern carrots, which are pretty bland and sweet. Parsnips have quite a different, coarser texture to carrots and this, coupled with the stronger, earthy flavour may be part of the reason for the greater popularity of carrots.
Parsnips also take much longer to grow than carrots, so they are often more expensive.
My mom was big on parsnips for the holiday meals, but they’re just wrong on all levels. Down with parsnips. Up with carrots (but only in small doses, thank you).
Because this is the Dope, where 30 posts about parsnips is nothing – nothing, I tell you – which is why we all love the dope.
The only place I use parsnips is in pot roast. My mom wasn’t much of a cook, but her pot roast kicked ass – she made it with a gingery tomato sauce that was wonderful. She used potatos, onions, carrots as the veg – I’ve added whole mushrooms and parsnips, which all cook in this savory gravy for the last hour or so – yum!
I found this thread interesting enough to convince me to buy some parsnips in my daily shopping today. Let’s see what I can make of them!
Since we’re talking about little-used vegetables, what about rhubarb? I saw it just today, close to parsnips, at a hugely discounted price. Any interesting idea for recipes?
BTW, I’m surprised nobody mentioned Frank Zappa’s “Call Any Vegetable”.
My mother always used to make rhubarb pie. Bleeech! I think it was from an old English style of cooking so you may be aware of it (I see you are in the UK).
Beets lay eggs? :eek:
