After speaking with David, I discovered that Young Parsnips are a big draw in the high-end restaurant community. In fact, they usually want only the young parsnips and not the mature ones because of the delicate flavor, even though the price per pound is so much more. Serving carrots and young parsnips together is a popular vegetable side. Here are a few Young Parsnip recipes:
Whisky-Glazed Carrots and Young Parsnips
Orange & Rosemary Roasted Young Parsnips
Notes on Preparing and Cooking Parsnips
Key Parsnip Facts and 5 different recipes from Delia online
Wednesday, June 9, 2010
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