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December 19, 2007

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I have a few things to say here. I too wonder what I am doing on Facebook but I have found two friends with whom I actually wanted to get in touch with, believe it or not. Sounds like a FB ad. Then I wanted to say that I love parsnips and miss them much here in Italy where I never seen a single on. and then I wanted to finish with saying that FB said that I am an asparagus! But how do they decide it? What are the parameters that they use? I didn't tick a single multiple choice box....

That's an easy one: Parsnips are a lot sweeter than people think. :-)

The Washington Post recently profiled Parsnips and apparently they are all the rage in the restaurants who source locally and make seasonable menus -- the farmer's coop can barely keep up with the demand (and they featured a few recipes as well). They are super hard to find here at the grocery or at the farmer's markets. I like them though but need more recipes. Thanks for sharing this one.

I'd really like to try this recipe using parsnips, but probably couldn't get away with it because "someone" would soon notice that those parsnips floating around in the broth aren't potatoes.

Kathy: The other thing you could do is include parsnips in the veggie stock, but not chopped up in the soup. That way, you get the flavor without the tell-tale chunks. Of course, then you have to ask yourself, is it really that important?

Jasmine: As self-declared President of the Parsnip Appreciation Club, I will find more recipes.

Karen: Shhhh. I have my reputation to think of.

Ilva: I found three friends I actually wanted to get in touch with, too. It's been nice to catch up. But, now what, Facebook? No parsnips in Italy? I thought Italy had everything and better. Asparagus is clearly the better vegetable to be. How'd you get in such good standing? I have no idea how it decides. I'd like to think there's some kind of complicated algorithm, but I think it's just eeny-meeny-miney-mo.

I happen to love parsnips and will eat them any chance I get. I even now have my husband eating them. I'm not in facebook, but I'd like to think I'm a rutabaga. I like them too.

I'd probably be hominy. You know - corn soaked in lye. Ugh.

Sally: But who doesn't love grits? Only crazy people.

Mary: Rutabagas are awesome. There's a local turnip they grow on Cape Cod that some claim is a cross between a white turnip and a rutabaga. It's sweet and really delicious. They're hard to find, though, so I often cook turnips and rutabagas together to try to get that effect.

Way late to the party, I know, but I just wanted to say that while the recipe sounds intriguing & appealing, the post was the star here, and the comments HILARIOUS! I really love your blog. There are many I love for their recipes, but only a few whose posts I actually read all the way through. Yours is in that short but illustrious list (along with SmittenKitchen; told you it was short :D

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