The CookingBites Recipe Challenge: Nov 2015-June 2017

Duck59 said:
Golden duck!

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How about parsnips? I like a parsnip, so I'd be interested to see any bright ideas.

Is a week long enough? We could extend it to the end of next week, say Friday.
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Excellent choice. Curried parsnip soup is wonderful of course... and then there are weird and wonderful cakes and smoothies which @classic33 may find!
Probably best to allow until Friday, I think.
 
morning glory said:
Excellent choice. Curried parsnip soup is wonderful of course... and then there are weird and wonderful cakes and smoothies which @classic33 may find!
Probably best to allow until Friday, I think.
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Really? I have never had parsnip. It really isn't that popular around here if you see it at all. Had I known I would have put a few in my suitcase while I was traveling recently. The thing is I was planning on being the first winner for the new year. Classic 33, where are you? I feel like since my return you are no where to be found.
 
winterybella said:
Really? I have never had parsnip. It really isn't that popular around here if you see it at all. Had I known I would have put a few in my suitcase while I was traveling recently. The thing is I was planning on being the first winner for the new year. Classic 33, where are you? I feel like since my return you are no where to be found.
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Where's tha bin?
 
Duck59 said:
Golden duck!

View attachment 2178

How about parsnips? I like a parsnip, so I'd be interested to see any bright ideas.

Is a week long enough? We could extend it to the end of next week, say Friday.
Click to expand...
Congrats. A worthy winner.

A week is probably a touch too short. 10 days is probably better. Parsnips may well not be available world wide being a root vegetable, needing a long growing season and frost. They also need a lot of water which excludes quite a few countries. Parsnips are native to Europe only and need that frost I talked about to convert the starches in the root to sugar. Curiously they used to be used to sweeten things before Europe was introduced to sugar cane.

Anyhow, are parsnips your choice and what time and date do you want? A week on Saturday at midday would make sense.
 
Apologies to people for whom parsnips are not readily available. I was being a little Eurocentric and come to think of it, I've never seen parsnips in my travels outside Europe. Still, I've done it now and there'll be another item on the menu in tern days. I'll go with the Saturday 16th midday cut-off.
 
SatNavSaysStraightOn said:
I rather like parsnips. Reading up on them, I have found out that you can actually eat them raw. I have some in my veg rack which could be finding their way into my salad later today... Does a raw parsnip salad count? :giggle:
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I don't see why not...the only reason I've got a little banner next to my name is because of a salad. That and the bribery, obviously.
 
SatNavSaysStraightOn said:
Congrats. A worthy winner.

A week is probably a touch too short. 10 days is probably better. Parsnips may well not be available world wide being a root vegetable, needing a long growing season and frost. They also need a lot of water which excludes quite a few countries. Parsnips are native to Europe only and need that frost I talked about to convert the starches in the root to sugar. Curiously they used to be used to sweeten things before Europe was introduced to sugar cane.

Anyhow, are parsnips your choice and what time and date do you want? A week on Saturday at midday would make sense.
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Interestingly although they grow in France they are little known there in the culinary world and generally regarded as animal fodder!
 
I am positive I saw some while in Miami. Classic, the bin? Would that be for the parsnip? I believe they might be found in the bigger supermarkets around here. Never in the mini marts or smaller supermarkets. I wonder if they might be found in the vegetable market. I will be checking and even if I don't find any, I will still make a contribution with what I think I might like if I had the item.
 
winterybella said:
I am positive I saw some while in Miami. Classic, the bin? Would that be for the parsnip? I believe they might be found in the bigger supermarkets around here. Never in the mini marts or smaller supermarkets. I wonder if they might be found in the vegetable market. I will be checking and even if I don't find any, I will still make a contribution with what I think I might like if I had the item.
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It sort of fell out of favour, to the spud, in North America, later gaining itself a bad press as "wild parsnip" when it escaped the the farming/growing area. Now seen, as a weed in this version(not to be touched either). It's edible version is available in most supermarkets.
Parsnips cost about $2 to $3 a pound at most supermarkets.
 
classic33 said:
It sort of fell out of favour, to the spud, in North America, later gaining itself a bad press as "wild parsnip" when it escaped the the farming/growing area. Now seen, as a weed in this version(not to be touched either). It's edible version is available in most supermarkets.
Parsnips cost about $2 to $3 a pound at most supermarkets.
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If I find it around here, I am scared of what it might cost. It's definitely not going to be $2 or $3 a pound. Can we use the 'weed' version in our recipes? Some around here get very excited when they hear the word 'weed' mentioned and would be happy to volunteer 'weed' recipes even if not parsnip.
 
winterybella said:
If I find it around here, I am scared of what it might cost. It's definitely not going to be $2 or $3 a pound. Can we use the 'weed' version in our recipes? Some around here get very excited when they hear the word 'weed' mentioned and would be happy to volunteer 'weed' recipes even if not parsnip.
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Think Poison Ivy and see if you'd pull it. Also includes having to hide in the dark.
 
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