Everything I've found online calls for heavy cream, or honey, or sugar. I'd really rather not use any of those.
Parsnips
Parsnips
I have four parsnips left, but no carrots or turnips or rutabaga...nothing I would normally cook with them. Any ideas for a diabetic-friendly side dish other than boiling them and putting butter and salt and pepper on them?
Everything I've found online calls for heavy cream, or honey, or sugar. I'd really rather not use any of those.
Everything I've found online calls for heavy cream, or honey, or sugar. I'd really rather not use any of those.
Re: Parsnips
I found this recipe by S'Kat
ROASTED PARSNIPS
1 1/2 lbs parsnips , peeled and julienned
3 tablespoons olive oil
2 pinches cayenne (to taste)
1/4 teaspoon sea salt (or more, to taste)
2 cloves garlic , peeled and minced
Directions:
Preheat oven to 450-degrees.
Layer parsnips on baking sheet in single layer.
Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
Roast 15 minutes on bottom rack, stirring occasionally.
Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
Let cool slightly, adjust salt if necessary and serve.
ROASTED PARSNIPS
1 1/2 lbs parsnips , peeled and julienned
3 tablespoons olive oil
2 pinches cayenne (to taste)
1/4 teaspoon sea salt (or more, to taste)
2 cloves garlic , peeled and minced
Directions:
Preheat oven to 450-degrees.
Layer parsnips on baking sheet in single layer.
Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
Roast 15 minutes on bottom rack, stirring occasionally.
Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
Let cool slightly, adjust salt if necessary and serve.
Re: Parsnips
Thought I'd report back. 
They're really, really good! However, 30 minutes at 450F was about 10 minutes too long. Some of them were burned to inedibility, so I'm very glad I used the middle rack rather than the bottom. But, it's definitely a keeper at a reduced time and/or temperature.
They're really, really good! However, 30 minutes at 450F was about 10 minutes too long. Some of them were burned to inedibility, so I'm very glad I used the middle rack rather than the bottom. But, it's definitely a keeper at a reduced time and/or temperature.
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Marion_in_Savannah
- Posts: 267
- Joined: Wed Oct 19, 2011 4:25 pm
Re: Parsnips
Felix, the next time you have parsnips you might want to try this recipe from Julia Child:
http://chocolatechiptrips.blogspot.com/ ... child.html
Pureed parsnips in zucchini boats. Her recipe, of course, calls for cream and butter for the parsnips but my bet would be that they're not really necessary, or certainly not in her quantities. The secret is letting the parsnips stay in the double boiler for about 30 minutes (what her recipe called for, as I've verified in my cookbook). It makes the parsnips mellower and richer.
http://chocolatechiptrips.blogspot.com/ ... child.html
Pureed parsnips in zucchini boats. Her recipe, of course, calls for cream and butter for the parsnips but my bet would be that they're not really necessary, or certainly not in her quantities. The secret is letting the parsnips stay in the double boiler for about 30 minutes (what her recipe called for, as I've verified in my cookbook). It makes the parsnips mellower and richer.