Tonight's dinner: Leftover crockpot pork roast and oven-roasted fall veggies.

[kestrel91316]

Carrots, onions, parsnips (a first for me), brussels sprouts, and butternut squash. Spritzed with olive oil. 375F for however long it takes.

Oh, and a red pear and blue cheese for dessert.

Healthy enough to make up for the sweet potato fries and double dip of gelato I had for lunch, lol.

[grasswire]

1. how did you like the parsnips?

sweet and delicious, in my opinion

[kestrel91316]

2. They didn't roast as fast as the other stuff so were a bit firm, but I liked them.

Sort of carrot-ish, but not.

[canetoad]

4. The true beauty of parsnips

Is not in roasting, but slow cooking.

Years ago, in my past life as a chef, I'd do a rabbit pie with white vegetables; onions, parsnip, a little potato, smidge of celery and a very creamy sauce laden with parsley. Everything was braised for a long time until the flavours and textures melded into the ultimate comfort food topped with buttery pastry.

Roast parsnips will always be a bit chewy, not as flavoursome as slow cooked. It's a very individual vegetable, worthy of basing a dish around.

[kestrel91316]

5. I have heard this. Worth fooling around with, definitely. A question:

Are the fatter ones ok or always tougher? Do I just want the skinny ones? Does it even matter with long braising?

[canetoad]

6. Not in my experience

Unless they are old and tough looking. I top and tail, wash but don't peel.

Try a pile of steamed parsnip, slightly bashed with a fork with butter, pepper and parsley. Parsnips and parsley is a match made in heaven.

[kestrel91316]

3. Oh, and while enjoying the blue cheese, it suddenly dawned on me why

I had an abrupt, transient GI situation midday today. I had the same dessert LAST night, lol.

I dated a guy (my famous, erstwhile RW BF of a few years back) who avoided blue cheese because it gave him "dyspepsia". Apparently I can't handle an ounce of it at a time. But I ate it anyway, ROFL.