SC - parsnips! (was re: chicken on string)

[kat]

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Juana Teresa entertained us with:


> Lady Katerine is SO right about the "underratedness" of parsnips.
> yea, parsnips....yea, parsnips...gimme a "P", gimme an "A"....

> sorry; I'll go quietly now.
> Juana Teresa


Go not, milady; I agree with you entirely!

I am always amazed and confuzzled by people who consider parsnips =
"yucky" or "bitter."  My father taught me his method of making parsnips; =
which are soooo lovely I've even served them at feasts (and cursed =
myself for not saving any for ME; they were vacuumed instantly...)

Would this be considered a "period" method of serving this very period =
veggie?  (..she asks, over a year since she already did it <blush>)

	Glenn's Minnesota Parsnips

	2-3 peeled parsnips, cut into sticks
	Butter
	White pepper

	Cut parsnips to size of veggie-tray carrot sticks (about 2-3" long; =
about 1/2 to 3/4" thick.  Parboil them till tender but NOT mushy (about =
10-20 minutes).  Throw them in a saucepan and fry them in butter, =
seasoned to taste with white pepper, till edges are golden-brown. =20

The end result is sweet as candy (just as sweet, in my opinion, as the =
brown-sugar-glazed carrots I serve them with every Thanksgiving) and =
absolutely delightful.  Please, let's not talk about cholesterol, =
though.... <grin>


What other parsnip recipes are out there?  Can someone give me a more =
period recipe?

	Always curious,

		- kat



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