cooked carrots / parsnips

many dates


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.


This is what you need:

  • carrots
  • S&P
  • olive oil
  • herbs / spices
Pic1: sautéed carrots


For a pot roast or stew:

Creamed carrots:


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
Pic6: pureed carrots & parsnip


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


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.



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


  • 1 jalapeño / serrano pepper
Pic7: parsnips, pears, parsleyed lime sauce


Serving suggestions:


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



Pic11: add pears
Pic12: simmer
Pic7: served