My dad used to roast parsnips in the drippings of a roast chicken or shoulder of beef. You just turn them over in the fat as it renders out of the meat, and let it roast there.So delicious. A really underrated vegetable.
This may be hard to understand for those who haven't been on a date yet, but when you get married, you are allowed to double dip with when you're dining alone with your wife.
I am gonna do 'em like this....Matchstick sized, tossed in grapeseed oil and melted famous KATE's Sea Salted Butter...baked med-high until crisp with rosemary dust, then I'm gonna swipe them through good mayo jazzed up with La Tourangelle Truffle Oil. Then I'll eat them all. ALL of them! Thank you Chef John for making me deviate.
Those parsnips look delicious! I usually boil them and them lightly fry them in olive oil or bacon fat (yes, listening to my arteries harden here, lol!) and I have used them in my homemade soups but I have never baked them like that. You have given me a new way to fix them and I appreciate it! Thank you so much!
Wow! Even Foodwishes gets trolls? Their must be some really bitter people in this. Just listen to Chef John's voice and good humor. Doesn't that make you want to be a happier person. I can't decide if I watch this channel for the incredible food or because Chef John pleasant to listen to. I bet he make an awesome friend to any and everyone!
I believe that Parsnip sales will double in the USA, not that hard to do probably. Chef John, I believe that with your talent and popularity you should do more tasty recipe videos of less well known ingredients, whether vegetables or spices or whatever. Thank you for introducing me to roasted parsnips; I had only ever had them mashed or in stew.
I anticipate, you beat me to the stew idea. I had just started the stew idea. And made it again. But, I'm gonna try his recipe too. I tried the stew idea with the tomato sauce cause, I love Italian food too. Didn't care for it then.
actually, this is not something a child could make, and while it is not the most difficult dish in the world, it is nice to know something new, also, the usage of parsnips like fries with a dip is something new and nice to know. so for me, this video had a point for sure.
Double dipping is a concept that does not exist outside of north america (I could be wrong, but then again, nobody cares). Where I come from, we care not if we 'double dip', or the marital status of our snacking companions. You should not explain yourself, Chef. You can do whatever you want, you share enough with us, lowly unskilled wannabe cooks. BE PROUD! (forgive the weird rant, thats how it came out. Love your videos.)
People don't just watch the videos for the food and awesome recipes. We also watch it for kindness the jokes, charisma and the voice of Chef John. You should try it some time. :)
I’m going to do if there’s a try. I haven’t done a couple of your recipes and they’re really delicious. I love your sense of humor. Thank you very much.
So I tried them! I don't think I used enough lemon juice because they never got the dark char marks. I even put the broiler on after they were cooked to try and make them darker. Didn't matter though because they were delicious. They did get fibrous on the outside but it made them a bit chewer. Like a cross between roasted carrots and french fries. :)
Let me just say one thing - Me & My wife replaced "ordinary" french fries with those parsnips. :D Delicious! Especially with sweet and spicy chilli sauce! Thank you again Chef John!
me and my son sit together watching CJ's videos all the time! and we couldn't stop laughing when he kept missing the dip and explained why! lol thanks for the laughs.. my son found that to be the funniest thing you've done on video :-D
Small tip: When using a metal peeler, always cut *away* from your hand holding the veggie. Fingers sliced by a metal peeler take a very long time to heal.
So glad you did this, I want to cook with Parsnips ~ they look so good, but I have no idea what to do with them and I can't find any intrusting recipes.
Made these and enjoyed them alongside a Turkey burger, might grate a little parm and sprinkle something herby on them next time. Though I also went dipless so that might be unnecessary.
Excited to try this - I am not a fan of adding syrup or honey to them - I wondered how roasting them in oil salt pepper would be - gonna follow your lead here - thanks
Hey Chef John, I'm a new fan of your RU-vid site. Listen man, these recipes sound so tasty! No offense, but I picture you as a pretty husky guy. It's a compliment to your recipes. But seriously, straight up, I can't wait to try these recipes. Take care, guy.
oh my I have loved parsnips all my life and sometimes you can find them and sometimes you can't and most times when you do find them they look half rotten or they are over priced - but this is a GREAT VIDEO and thank you for showing another way of cooking this much under-rated veggie
Caramelized parsnips pair well with turkey. But what wine to pair with them? Pinot Grigio, maybe? What beer? A Czech or Slovak-style pilsner. 0:45 Is that a reference to The Game Theorists? MatPat now hosts The Food Theorists too, but only since four years ago.
Je dois éteindre le son sur vos vidéos et utiliser des sous-titres parce que votre inflexion me rend fou. Mais vos recettes sont si bonnes que je persévère. Ces panais ont l'air si bons, je vais certainement les essayer!
Try roasting it. It goes all nutty and chars slightly. Top it with a poached egg! Or try topping a vegetable lasagne with asparagus spears (tossed in olive oil) and cottage cheese instead of bechamel.
Geez I wish I saw this video before I went shopping. Funny thing... I saw parsnip and thought, hmmm maybe I should but I didn't! If I seem this video then I would have gotten them and tried this delicious looking parsnips!!! Ugh. Thanks chef, thanks a lot. LOL!! ;)
Looks great. Although I don't doubt that the lemon juice adds flavor, I don't think it helps get the charred exterior you describe. If anything, the acid inhibits browning.
YAY! Thanks for this recipe!! I'm trying to use other vegetables in place of potatoes. I'm loving ruttabagas right now and I will definitely try this next! Can you please make a recipe video on zucchini fritters?
