parsnips!

  We've been invaded by parsnips!

Our CSA has had a bumper crop this year, and we don't know what to do with the huge pile of them in our pantry.  If anyone has a favorite recipe, please please please share!  They're still not very popular here in the States, so we're sort of at a loss as to what to do with them.

Thanks! 

I love parsnips! I have always used them like potatoes- mashed or in a gratin. They are good roasted and mixed with different winter squashes too. They also work well diced in stews,pot pies and shepherd's pie. Yum,yum.

Pretty much anything you would do with a cooked carrot you can do with a parsnip.  They are wonderful in chicken soup, along side a roast, mashed, and everything else FunGirl said.  Ditto that!!

I love parsnips too - they are very sweet and wonderful!!

~Liza

Yup... im another parsnip lover!
I just like them roasted, with butter, salt & pepper.
I've also had them roasted with butter and honey, which was very nice as well!

Oh they are so good!!!

Rich does them roasted or fried with potatoes adds garlic and herbs, gained all my weight the fist year I was here eating those

Thanks for the suggestions!  I've had them before, but never cooked them myself.  Can't wait to try some of your ideas out!

I slice them up with carrots, coat them in a little veg. oil and stick them underneath the rack in the roasting tin when I do a roast - usually a chicken. They go all soft and sweet and get the added benefit of the roast dripping on them. Mmmm.

they're lovely done with cooked carrots in a lumpy sort of mash--little salt & pepper & bob's your uncle!

Just finished lunch - made a quick chicken soup with canned VERY good quality chicken broth, carrots, parsnip, potato, and big fat egg noodles.  Mmmm!!  Love those parsnips!

~Liza

Just finished lunch - made a quick chicken soup with canned VERY good quality chicken broth, carrots, parsnip, potato, and big fat egg noodles.  Mmmm!!  Love those parsnips!

~Liza

Sounds wonderful!

It's so easy - and it's like having homemade chicken soup in about 20 minutes.  The trick is using good stock. 

~Liza

Man, I'm hungry . . . .

when making mash potatoes & parsnips do you do a 50/50 ratio or what? my american cookbooks are not bit on the parsnip department.

It's really whatever you prefer!  I would probably do about 1/3 parsnips, so it's not totally parsnipy, but that's my preference.  I'm sure it will be fine no matter what you do really, you can't hurt the combo of potatoes and parsnips!  Mmmmmm!!  Sounds really good!

Oh - they won't mash up quite as smoothly as potatoes, so be ready for a bit of lumping.  But to me that's the really wonderful part, getting a nice sweet lump in your mashed. 

~Liza

my mom calls them smashed potatoes.  when i make with just potoates i put cream cheese in.  with parsnips... hum... perhaps i'll leave out the cream cheese and go with lots of butter.