I picked cooked carrots.
I still dislike them intensely. So when we received parsnips in our CSA box this week I was suspicious. They seemed entirely too carrot like for my comfort. But since CSA was overly generous with this last box of the season and our refrigerator protests by icing up when the crispers are too full, I needed to move some product in last night’s dinner – quick.
One of my standard go-to’s these days is roasted vegetables – super easy aside from the washing, peeling and chopping. Oven around 400°, toss with olive oil, herbs and spices and roast with a toss or two for about 30 – 45 minutes depending what’s in it. Cut hard dense things (beets, potatoes, radishes, parsnips!) a bit smaller than light wet things (mushrooms, onions, peppers, broccoli) and they’ll all get done around the same time. It’s a pretty much fail-safe non-recipe.
I figured that if the parsnips were nasty, at least we had plenty of other veggie nuggets to eat. Well, man was I surprised – they were the best of the bunch. Their texture is like roasted potatoes, crispy on the outside, dense by fluffy on the inside. And the taste (at least to me) is nothing like what happens to poor carrots when they are subjected to heat. There is something spicy and a bit sweet about them that combined with that texture could get addictive.
Just goes to show that it pays to be open to new tastes and experiences.