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cooked carrots / parsnips

many dates

 

carrots
boiled / sautéed / stewed / creamed

2014-08-29 a.o.

These are fairly gently-cooked carrots, unlike roasted carrots that are cooked at higher temps and where we see some charring.

• I often boil carrots in soups. Simmering them in a little bit of water gives the same result with a concentrated carrot broth.
• Sautéing, braising or stewing carrots coats them with an oily film which can enhance flavor, but not everyone likes greasy carrots.
• Carrots should be cooked before you puree them. Oil and various condiments can be added for extra flavor, or the carrots can be combined with other vegetables, e.g. potatoes for a carrot stoemp.

INGREDIENTS

This is what you need:

• carrots
• S&P
• olive oil
• herbs / spices

Pic1: sautéed carrots

Directions

• Heat 1 tbsp. olive oil.
• Chop ½ medium onion coarsely and sauté until transparent.
• Add 1 lb. carrots (peeled, cut large or sliced) and ¼ cup water.
• Stew until soft, about 20 minutes.

For a pot roast or stew:

• Add the carrots right away if soft is OK.
• Otherwise, add them 30 minutes before the meat is done. (Pic3)

Creamed carrots:

• Puree the cooked carrots in a blender. (Pic3)
• Simmer down to reduce the amount of water and to intensify the flavor.

 

Pic2: sautéed carrots
Pic3: stewing carrots, potatoes — 2014-08-29
Pic4: stewed carrots, potatoes, served
 

 

creamed carrots / parsnips

 

Pic5: pureed carrots used as a sauce over beef tongue
Pic6: pureed carrots & parsnip

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cooked parsnips

Parsnips are a close cousin of carrots. Raw parsnips look like a white carrots and taste like them too. They are frequently mixed in recipes.

Anything you do to carrots, you can also do to parsnip, although where carrots seem to be combined more often with apples, pears are the companions of choice for parsnips.

Handling parsnip can cause photosensitivity, i.e. a rash or blistering of the involved skin with later exposure to sunlight. That area may remain sensitive and discolored for up to 2 years after exposure.

roasted baby turkey with
parsnips, pears and parsleyed lime sauce

2019-11-25

This baby turkey was roasted in a table oven.

Cooked parsnips get mealy and seem to lose much of their flavor. As a result, the pears dominate more than the parsnips in this combination. To experience the carrot flavor, use twice the weight of parsnips to pears and stew for a shorter time, 10-15 minutes max.

Add lime juice for a pleasantly tart accent and snip in a hot pepper for a spicy sauce.

 

INGREDIENTS

This is what you need for 4 servings:

• 4 parsnips
• 1-2 ripe pears
• olive oil
• parsley, 1 bunch
• 1 tbsp. flour
• water
• S&P
• lime juice

optional:

• 1 jalapeño / serrano pepper

Pic7: parsnips, pears, parsleyed lime sauce

Directions

• Peal the parsnips and pears.
•  Slice or chop in small pieces.
• Roast the parsnip in a very hot pan until you see brown edges. (Pic10)
• Add 1 cup of water.
• Reduce heat, cover and simmer until the parsnips are beginning to soften = 10-15 minutes. 
  Most of the liquid will have been evaporated or absorbed.
• Add the pears.
  Ripe pears will be very sweet and won't need long cooking times.
• Stir together.
• Add 2 cups of water with 1 tbsp. flour.
• Bring to a boil over low heat and stir while the sauce thickens.
  The sauce will absorb the pear & parsnip flavors.
•  Season to taste with S&P, hot pepper.
  Know your hot peppers. Don't ruin your dish by adding too much.
• Add lime juice to taste.
  Add lime juice a little bit at a time to sauce in a cup first. If you don't like it, skip this step.
• Stir in chopped parsley. Simmer 2-3 minutes more.
• Serve immediately and be generous with the sauce. Enjoy.

Serving suggestions:

• I served this with a roasted baby turkey leg.  (Pic9)
• Double the pears to make this sweet enough to be served as a dessert.
• Puree in a blender to make pearsauce.

 

Pic8: peel. slice, dice parsnips
Pic9: peel, quarter, core, stew pears
Pic10: stir-fry parsnips

 

 

Pic11: add pears
Pic12: simmer
Pic7: served

 

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