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Quick parsnip question

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David M. Bueker

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Quick parsnip question

by David M. Bueker » Sat Nov 04, 2006 8:50 am

I'm doing a roast chicken tonight, and I was going to do some mashed parsnips instead of taters. Do you think a little truffle oil would work in the parsnips? It sounds ok to me, but I am not sure.
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Re: Quick parsnip question

by Jenise » Sat Nov 04, 2006 10:43 am

Sounds like an excellent idea to me. In a sense, they're both root vegetables--there's already an affinity there.
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Re: Quick parsnip question

by Karen/NoCA » Sat Nov 04, 2006 8:53 pm

How can you go wrong with truffle oil and root veggies! I've tried both white and black but prefer the white with the savory roots. Which did you use?
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Re: Quick parsnip question

by David M. Bueker » Sun Nov 05, 2006 9:13 am

I used a little bit of white truffle oil, and the flavor was good, though the parsnips turned into glue rather quickly (needed more liquid in the mix).

The roast chicken was spectacular though, and I will post on that.
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Re: Quick parsnip question

by Jenise » Mon Nov 06, 2006 2:55 pm

glue


David, too bad. Did you allow the parsnips to cool before you mashed them? Potatoes, not mashed instantly will go gluey, and so will any allowed to freeze (it converts the sugars). Since that's ideally how parsnips are grown, it simply might be a built-in problem in need of some starchier potatoes to blend it out. (I've never cooked/mashed them alone, so I don't know.)
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

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