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Thread: Parsnips.... I'm in love.

  1. #1
    Join Date
    Jul 2011

    Parsnips.... I'm in love.

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    I hate myself for waiting almost 35 years to eat a parsnip.

    I made kind of a "tuber stew" in the crock pot Monday with a grass fed bone in chuck roast, carrots, parsnips, turnip, and celery.. was amazed at how similar to potatos the chunked parsnips were.

    So last night I made Parsnip "fries" in the oven.. seasoned with olive oil, paprika, chile powder, salt and pepper... wow.

    That is all.

  2. #2
    dado's Avatar
    dado Guest
    Ya, they're good.

  3. #3
    Paleobird's Avatar
    Paleobird Guest
    You can also steam and mash them. Non Primal people would never know they are not being served spuds. And the leftovers mixed with some egg make great pancakes for breakfast.

  4. #4
    Join Date
    Jun 2011
    Southern California
    I adore parsnip mash -- it's delightful covering a lamb cottage pie.

  5. #5
    Join Date
    Apr 2011
    San Clemente, CA
    Steamed and then roasted in a hot oven until they're crisp and browned. My god. They are marvelous.

  6. #6
    Join Date
    Aug 2011
    QLD, Australia
    I've also recently discovered the wonders of parsnip. Everyone loves them and they are so cheap too!
    Became Primal August 2011

    SW - 84kg / 185lb
    CW - 60kg / 132lb
    GW - 60kg / 132lb

  7. #7
    I roasted some veggies in the oven the other night, including parsnips, and my son went crazy over them. I've never made them for my family, this was the first time, and he can't wait until I make them again!


  8. #8
    Join Date
    Jan 2011
    I love parsnips! Another tuber that I didn't try until my 30s is kohlrabi. It's so yummy. I peel it and cut it up matchstick size with my v-slicer. Then I cook it in boiling water for about 5 minutes. I finish it in a pan with a little butter and garlic. Maybe some grated parm. It also makes great "hash browns" the next day with a little egg mixed in.

    ETA: It's also not very high carb, all things considered. 7g per 100g vs 17g per 100g for a parsnip.
    Last edited by DaisyEater; 11-10-2011 at 01:55 PM.

  9. #9
    Join Date
    Jul 2011
    I fell in love with fennel recently, after spending 31 years avoiding them!

  10. #10
    Join Date
    Sep 2009
    metro Portland
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    Quote Originally Posted by tcb View Post
    I hate myself for waiting almost 35 years to eat a parsnip.
    My sentiments exactly. (I, too, waited the same number of years.)
    "Let food be thy medicine and medicine be thy food." -- Hippocrates

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