A friend of mine gets a box of Organic produce every week, and since she’s been out of town, she gave her week’s allotment to me. I have two bags of these, and I have no idea what they are. I thought they might be pale carrots, but I don’t think so. I’ve bitten the tip off of one, and it tasted sort of like a carrot. If anyone could help me, and while you’re at it, tell me what in the heck I’m supposed to do with them, I’d appreciate it.
(As I’m looking at the picture, it looks like a stubby carrot. In person, it’s incredibly pale. I’d say it’s tan. and they’re really short and stubby).
Today is Hayden-along day. Anyone have anything? Vampy has made a really nice swatch. As for other knit-along news… I don’t know what in the world I’m going to knit Cable-Eight with. I think I’m going to surf for Aspen right now.
Oh, and one more thing… I was going to post a picture of my sock progress, but I can’t for the life of me get Photoshop to save the file for web. I cropped, resized, (adjusted contrast), and the dumb thing won’t save to a .gif. I’ll keep trying.
February 25th, 2005 at 2:26 am
Looks like it might be a parsnip. They’re sweeter than carrots, but similar in texture. They can boiled and served as you would carrots or potatoes. Roasting brings out the sweetness too.
February 25th, 2005 at 2:58 am
I also vote parsnip. You can mix potatoes & parsnips together for mashed parsnatoes, or make decent soup with lots of onions & garlic.
Or, you might, just might, have an anemic organic carrot!
February 25th, 2005 at 3:03 am
Looks like a parsnip – the only thing I’m allergic to. Wierd, huh?
February 25th, 2005 at 3:17 am
I also vote for parsnip. Here in Germany in the last years its very popular for babys first meal beside milk. Anyway you can do what the others suggested or you can frie it with butter in a pan, told my lady from the market once.
February 25th, 2005 at 3:38 am
I am almost sure it’s a carrot…there are some funky looking carrots these days. If you’re sure it’s not, I agree with everyone else…it’s a parsnip.
February 25th, 2005 at 4:26 am
I’ve had a really bad day at work, but your post has put a smile on my face – in the nicest possible way.
Parsnips are an essential part of the Great British Roast Dinner.
My favourite way to cook parsnips is to par-boil or steam them for 10 minutes. Then put them in a roasting pan and drizzle over some maple syrup and perhaps some nutmeg. Roast in a medium oven until they are cooked through.
They smell disgusting while being boiled – rather like sweaty armpits – but don’t let that put you off!
Bon appetit!
February 25th, 2005 at 4:43 am
Roasted turnips are a favorite of mine – they are really good with other root vegetables too.
February 25th, 2005 at 4:53 am
I hadn’t got the vaguest idea of what those are in English, but parsnip sounds somewhat familiar… Anyway, my grandmother used to make those in a very diet-unfriendly way: take a good frying pan (not the teflon sort), lots of (salted) butter, a cup or so tiny breadcrumbs, and then sliced whatever-that-is. She sliced them about 4-5 mm thick, and baked in butter with breadcrumbs until they were pretty colden brown. You can’t have too much butter on the pan.
Delicious. Makes your arteries explode, though. 🙂
February 25th, 2005 at 5:38 am
While it does sound like a parsnip, golden or yellow carrots have been in the markets more and more these days.
Either way, I love a nice root vegetable mash myself… carrots, parsnips, turnips, potatoes (regular or sweet) all boiled together and mashed. I put in a few drops of orange oil, then a smidge of butter right at the end. Yum!
February 25th, 2005 at 6:07 am
Do you know what company she get her box from? You could look online to see what the contents of the box are for this week. I get a similar box from Pioneer Organics (and love it!) and they have a very helpful website.
My first thought was a yellow carrot…but it could also be a parsnip.
How are you liking the organics?
February 26th, 2005 at 12:07 am
Parsnip! We love those. The kids eat ’em raw (just like carrot sticks) and we eat them boiled, in stew…tons of ways. Our all time favourite is roasting them tossed with salt, pepper and olive oil, then sprinkling them with balsamic vinagar.
Yum.
February 26th, 2005 at 12:43 am
The only time I have ever used parsnips is in homemade chicken noodle soup. I can’t remember where I got a recipe that called for parsnips (probably online) but I vaguely recall that it was pretty good.
February 26th, 2005 at 10:31 am
Um…Aunt Laura, I’ve never had a Parsnips before, or whatever that is, but I’d really like to try some!!!!
Love, George
February 28th, 2005 at 5:17 am
Hi ! Laura
No Brasil esse legume chama-se mandioquinha e ? muito usado em nossa culin?ria para fazer sopas creme.
? uma del?cia.
Kisses
Gislene
February 14th, 2007 at 5:31 am
parsnips are long and thing and incredibly white…
i vote against parsnips…
it might be a carrot… thats the closest i can think of…
but im not sure.