Springtime Equals PARSNIPS
Parsnips are equal with Sweet Potatoes when it comes to my favorite vegetable. They both have such unique flavors and are not the most common of tubers (I enjoy being different).
Below are the parsnip recipes that I've shared with you on this blog so far:
Creamy Parsnip Soup with Tarragon
Parsnip Brownies with Raspberry Frosting
Spice Parsnip Bran Muffins with Currants
Springtime Chicken Pot Pie with Parsnips
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Generally, I'm not a fan of mixing veggies with sweet ingredients, but these recipes look interesting. However, being a veggie-eating type (but not vegetarian I hasten to add!) the Carrot and Pasnip Medley may yet find itself in the Morrell offering in future!ReplyDelete
I LOVE parsnips. I'd not eaten them until 2004, and when they were served to me, they had been baked. Love them baked. Now I put them in stews, soups, and also slice them thin and bake them with other veggies like onions, peppers, and sweet potatoes. They have such a lovely, perfumey delicious taste!ReplyDelete
I didn't know that parsnips were so versatile and could be used in so many different types of recipes. I love them in soup; they make a delicious broth with carrots and onions. I just started to follow you on Google +ReplyDelete
I never seen so many different ways to use parsnips. Thank you for sharing it on our Four Seasons Blog Hop,ReplyDelete
Wow, I'd never thought of using parsnips in so many different ways. I like them in soup, and using them in chicken pot pie sounds delicious; I'll be trying that. Thank you for sharing this at the HomeAcre Hop; please join us again this Thursday.ReplyDelete
Kathi at Oak Hill Homestead