Monday, February 07, 2011

In Praise of Parsnip

They arrive in a grocery bag, and I wonder: what on earth can I do with them, these old fashioned vegetables like parsnip. A. recommended roasting with potatoes, onions and carrots. It worked.
Then I remembered our trip to Florence last year. The Italians use an awful lot of vegetables raw.
So I peeled the parsnips, cut the thin part into juliennes, thinly sliced the thicker part in slivers and served them as an apetizer with humus from the local Libanese catering store.
Better than crisps! I swear!

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