Food, Glorious Food!


Dscf1831_1I'll give you three guesses who made roasted carrots, turnips, parsnips, and garlic for dinner. Here's a hint: It's me.

UPDATE: Corrected mistake. Also: A practical upshot of Operation Roasted Root Vegetables is that now the cheap booze smell in the apartment has been replaced with the aroma of roasted carrots and parsnips. Hooray!


And what are the other two hints?

Oops! The first instance of the word "Hint" should have been "Guesses."

What do parsnips taste like? I've never had them before.

Parsnips are like white carrots. They're a bit different in the preparation (if they get big enough they develop a wooden core which you have to scoop out; when I say "big enough" I mean about 2-3 times the size of a regular carrot). They're slightly different in shape (fatter on the thick end, skinnier on the thin end), and they're somewhat sweeter than carrots. They also have a bit of starchiness. Not much, though. So: Like carrots but: White, different shape, sweeter, a bit starchy.

For reference: Parsnips.
Also, in searching for that I've been made aware of the expression "Sweet words butter no parsnips," meaning, in essence, talk is cheap, let's see some action. I'm going to have to use that tomorrow.

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This page contains a single entry by Zach published on November 1, 2005 8:09 PM.

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