All Entries Tagged With: "Parsnip"
Whipped Carrots and Parsnips
Minoo likes to introduce new usage of vegetables which are not commonly used. Parsnip is a winter vegetable which is quite foreign to the Chinese community. I have been trying to find out the Chinese name for parsnip but without success. I even asked a grocer cashier who speaks Mandarin but she does not even know what is it called in Chinese. Anyone out there can help me?
The theme of this cooking session is toward using winter vegetables.
This Whipped Carrots and Parsnips has a very unique flavour, from the parsnips. It makes an easier introduction to parsnips and it has a strong flavour to it. The carrots kind of mellow down the parsnip’s flavour but it’s still prominent.
Prep time: 15 minutes; Cook time: 25 minutes; Serves 6.
Ingredients
- 1 1/2 pounds carrots, coarsely chopped
- 2 pounds parsnips, peeled and cut into 1/2 inch pieces
- 1/2 cup butter, diced and softened (or olive oil)
- 1 pinch ground nutmeg
- salt and pepper to taste
Roasted Parsnips
Christina and June roasted some parsnips for the South Arm Cooking Club for Seniors. Roasting parsnips really brings out the vegetable’s sweet flavour. This recipe can be multiplied endlessly – just count on about one medium parsnip per person.
Roasted Parsnips have a strong aroma to it. Not everyone will like it. Paul just tried one and said no thank you. This is the first time Paul tried parsnip. This recipe is for 1 serving.
Ingredients
- 1 parsnip
- 1 teaspoon olive oil
- pinch of salt
Parsnip is a root vegetable related to the carrot. Parsnips look like carrots, but are white (or pale yellow) instead of orange in colour. It has a stronger flavor.
