Another cooking question... roasting parsnips?!


Question: Is it necessary to cut out the core when roasting parsnips, or can this be eaten as well?

Yup, I'm about to do another midnight cooking session!


Answers: Is it necessary to cut out the core when roasting parsnips, or can this be eaten as well?

Yup, I'm about to do another midnight cooking session!

Depends-if your parsnip is really big with a core thats woodlike, then cut it out. Otherwise, most storebought parsnips are slender and can be cooked whole. Great with roasted meats....

Keep the core in.

That would like taking the core out of a carrot. No, just leave it whole or cut into pieces. Treat it like a carrot, same family.

No..Cook it all. Nuke the bastar*s!

you can keep it in but cutting it out make the parsnip cook more evenly as it is more of an even shape.

my mum leaves it in but you end up with one fat soggy end and one thin black end.

cut out the core and it makes it cook evenly.

good luck.

you eat the whole lot once peeled, cut in half and thats it just cook....

Cook it all - invite me round to test them for you!!!

Note that parsnips at the end of the season (February vs. November) can have a woodier center, which no amount of cooking can soften. If this is the case with your parsnips, you might want to cut some of the center part out and discard before cooking.



* 1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
* 4 teaspoons of extra virgin olive oil
* Salt and freshly ground pepper
* 1/3 cup of stock - turkey stock, low-sodium chicken stock or vegetable broth
* 3 Tbsp unsalted butter, softened
* 4 teaspoons drained, bottled horseradish (how to make homemade horseradish)
* 1/2 Tbsp finely chopped flat-leaf parsley
* 1/2 Tbsp minced chives
* 1/2 small garlic clove, minced.

1 Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. (Use a roasting pan with sides no more than 2 inches high.) Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 30-45 minutes. Check often to avoid their getting mushy - especially if they are to be reheated later.

2 Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

3 The parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.

Serves 4.

I take it out as it can be a bit tough, I blanch the parsnips for about 5 mins before putting them in hot oil.

Throw them away - they are the devil's food!

with a base that's no bigger than 1 to 1 1/4 inches in diameter; larger ones have a woody, flavorless core. If you must use large parsnips, cut out this core before cooking. Since they're not as high in starch as potatoes, they can be pureed in a food processor without turning gummy. You can use parsnips in stews or soups, mashed or pureed, or roasted with meats.

Only if it's a very large parsnip. If they are carrot size it's fine.

You can the leave the core in if you want but I always top and tail them first then slice them length ways into quarters. Using a coring knife, slice off the core of each of the four quarters. I think that they are tastier done this way that's all.

cook them whole with a drizzle of honey,delicious!





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