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.
- 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