Have you considered roasted parsnips with ginger as an alternative to the same old weary veggies, day-in, day-out? Last night, as I lay awake thinking, it came to me that what the world needs now is more people doing the parsnip.
Has a friend ever called and said, “Let’s get together. We’ll do parsnips,”?
Along about bewitching hour, I wondered, why not? We do lunch, we do taxes, we even do laundry, but, the poor parsnip is likely left to suffer in the cold.
Is my theory convincing? Terrific! All together now – let’s do the parsnip.
What is a Parsnip?
“Err…Bonnie, I’m willing, but exactly what is a parsnip?”
The parsnip is first-cousin to the beloved carrot. Excepting, parsnips are winter root vegetables, which share the family traits of a carrot, of a different color (ivory to pale yellow). Also, parsnips are more fibrous than cousin carrot.
Are Parsnips Good for me?
Indeed they are. Parsnips contain fiber, folic acid, potassium, antioxidants and are rich with vitamin C. They have staying power too. Refrigerated, parsnips keep for about a month.
In addition, we will cook (I wouldn’t suggest eating parsnips raw) them, making use of ginger, which you may recall from my previous article, is an herb with totally awesome healing power.
Did I mention parsnips are sweet? The addition of ginger will enhance their natural sweetness.
Roasted Parsnips with Ginger
Be mindful: My “recipes” may seem a bit strange if you don’t know me. When you cook with Bonnie, we rarely refer to a recipe – we create.
Parsnips (for the amount – you’re on your own)
Fresh gingerroot (About 1 tablespoon ginger per 1 pound parsnips)
Extra-Virgin Olive Oil
Creating Roasted Parsnips with Ginger
Peel, cut off the knobs and quarter the parsnips. Roll them around in extra-virgin olive oil to coat. Put the parsnips in a baking dish. Mince fresh gingerroot and sprinkle over parsnips. Drizzle enough extra-virgin olive oil over ginger and parsnips to keep them from changing to crispy critters. Cover baking dish with foil and cook at 350-degrees about 45 minutes, until fork-tender. Serve lickety-split.
All Together Now – Let’s do the Parsnip
Congratulations, you did the parsnip. Now, it’s up to you to keep the parsnip chain going. Send our parsnip creation to seven friends within seven minutes after reading, or as a consequence, you will eat parsnips every day for the next seven years.
Are you excited to read other creations written by this author?