What is this?

Saw it at my local supermarket but I have no idea what it is or what it tastes like.. Left me intrigued though.. Anyone know?

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douglas_bd

Parsnip. Kind of between a carrot and celeriac.

mark.dennehy

It's a parsnip. Time to make Irish Stew, with carrots and onions. Most recipes will say to use lamb, but we tend to use beef just as often (and honestly, I prefer beef). Nice mild flavour.

Afonso_Tito_de_Morais_164825

Sounds nice! How else can I prepare it?

tshewman

Sautee or puree is quite nice.

elviswasjesus

Peel the skin, cut into quarters lengthwise and you'll see it has a core much like a carrot, which it's related to. Unlike a carrot, many find this core a bit woody, so traditionally you cut the woody core out. Naturally sweeter and less starchy than potatoes, use it anyway you would usually use potatoes. Makes a good puree (cream, butter, garlic, whatever herbs you like), but is also great when roasted alongside some pears and served with pork chops. Roasts pretty quickly too.

Samuel_68313

I love parsnips, absolutely fucking love them.

You can really cook them in loads of different ways, hard to go too far wrong. As already mentioned, just remove the core. Cut into quarters and roast them in oil for 40 minutes, add a drizzle of honey and knob of butter for last ten minutes.

They make a fantastic puree, just simmer them in a little cream or milk, touch of garlic. Pass through a sieve and then finish with butter.

Great soup as well. Apple and parsnip makes a nice soup (though got to be careful with the sweetness there).

mark.dennehy

Roasted, they are very sweet, almost as much so as a carrot.
Over here, they often just get diced and mixed with diced carrots and boiled or steamed and served as a side.
You can make crisps (or chips if you're american) with them as well.

Matthew_Snyder_68770

I'm very much a lamb guy when it comes to stew. It's in my blood.

tangma27

^pretty good description. they get a little sticky when roasted too.

Afonso_Tito_de_Morais_164825

Went back yesterday and right below the parsnips there's this! Is this celeriac? Have never eaten it either!

douglas_bd

That looks like celeriac, or celery root, but it's usually much more gnarly. Those don't have too many roots sticking out, but maybe it's just that I don't see the bottoms.

brian_martin2001

out of curiosity, do they not have signs for what the product is and/or not have folks around that you could ask?

Afonso_Tito_de_Morais_164825

They do but Portuguese names are completely different and these are not very usual ingredients in our cuisine so it's kinda rare to find this sort of stuff. I've heard wonders about celeriac but had no idea what it looked like!

Afonso_Tito_de_Morais_164825

Yea the bottom as a bunch of little buttons pointing out!

Afonso_Tito_de_Morais_164825

For example they label Parsnip as Xerovias or something like that, which isn't even a portuguese name for it. Same applies for cuts of meat, different butchers call cuts by different names. Buying ingredients here is pretty tricky.

Afonso_Tito_de_Morais_164825

And btw they each sell for 5€ a kilo, is this regular pricing? Seems kinda pushy for root veggies.

tangma27

That...sort of looks like celeriac. a little different than the ones i see in the store? I don't know how to describe why it looks different.

Mike_Minh_Truong_54120

Parsnip Butter Biscuits.

Cook until tender, then puree in buttermilk, and finally, add it to your dry ingredients.