19th
Parsnips: Carrot Top’s Albino Brother?
It is winter time in Chicago, land of 20 below wind chill and crappy Jewel-Osco shopping. In a time when root vegetables are probably best, I needed more option and decided to try out the freaky looking carrot thing, known as a parsnip. I wikigated [disclaimer: J claims the origin to the word wiki-gate, which means to investigate via wikipeida] the vegetable and found its rather interesting history. Before the medieval people got their hands on sugar cane, they were relying on parsnips as a source of sugar. The easiest recipe came from foodandwine.com, where all I would have to do is to peel, slice, and oil a few parsnips to make it delicious. For Gingered Parsnips, you will need:
- 2-3 medium sized parsnips (imagine what an average carrot should be sized)
- 2 tbs of grated ginger
- salt & pepper
- Olive oil
After peeling the parsnips, slice into thin slices.
Coat the bottom of a baking pan with oilve love. Layer the parsnips in a single layer and sprinkle the grated ginger on top.
After 325F in the oven for about 30-45 minutes, check to see if the parsnips are cooked.
These almost had banana-like notes at moements, but I found that if you sliced the parsnips thinly enough, the result was a Terra chip like vegetable.
