Tomatoville® Gardening Forums - View Single Post - Root Crops - Carrots, Beets, Turnips, Radish, Parsnips, Misc

habitat_gardener · December 27, 2008

I love parsnips in winter soups and stews. They add a sweetness that's different from the sweet flavor of carrots and winter squash, but complementary.

I made a wonderful lentil stew recently.
Put 1 cup lentils and 2-3 cups water in 6 qt. pot, bring to a boil, and simmer about a half hour.
While lentils are simmering, chop up several stalks of celery (including leaves), a few parsnips, a few carrots, and some winter squash (or add already baked winter squash at the end of cooking time). Add chopped vegetables to pot (it should be almost full) and simmer another 10-15 minutes or so.
I also had a big bunch of kale from the garden, so I sliced thinly and mixed it in just before I turned off the heat. It was ambrosial! And even better the next day.

December 27, 2008	#12
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,540	I love parsnips in winter soups and stews. They add a sweetness that's different from the sweet flavor of carrots and winter squash, but complementary. I made a wonderful lentil stew recently. Put 1 cup lentils and 2-3 cups water in 6 qt. pot, bring to a boil, and simmer about a half hour. While lentils are simmering, chop up several stalks of celery (including leaves), a few parsnips, a few carrots, and some winter squash (or add already baked winter squash at the end of cooking time). Add chopped vegetables to pot (it should be almost full) and simmer another 10-15 minutes or so. I also had a big bunch of kale from the garden, so I sliced thinly and mixed it in just before I turned off the heat. It was ambrosial! And even better the next day.