Well, it looks like I am posting about once a month these days. But it does seem true that when my mother is staying at my brother's house, I don't spend much time concocting and preparing new recipes. Now she's back at my house, and I am working in the kitchen again!
I found a recipe for Parsnip Fries, done in the oven, that I was eager to try. I like parsnips, they have their own unique taste. They are cousins or something along those lines to the carrot. So now I can identify them as looking like "white carrots." I used to get parsnips and turnips mixed up, maybe because I was never served parsnips or turnips as a child. At any rate, I just happened across a recipe for parsnip fries which when I read it I realized wasn't really a recipe at all, just common sense. Basically, you slice your parsnips into sticks, toss them with some olive oil and seasoning, and bake in the oven. The recipe I followed suggested 3 T. of olive oil with 2 pounds of parsnips, and I objected to that much olive oil. I only used 1 or 1-1/2 T. which I think was a mistake. I should have used more. They just didn't get browned enough on the outside. Plus, the recipe said to bake them at 350 degrees for 30 minutes. I had to bake them for 40-45 minutes; I think the oven should have been at 400 or 425 degrees. The parsnips just weren't soft enough on the inside. So a hotter over might be needed. The recipe said to use salt, pepper, and chili powder. I think it should be doctored a bit more because I couldn't really taste the chili powder; plus, the parsnips are so sweet that you need more savory-type seasoning but that should not be all salt. So I will try again with these few changes and possibly I will season the parsnips with some Adobo seasoning. One good sign: my husband liked them but felt they should have been more soft inside (again, the lack of a good, hot oven). So there is hope that in the future we will be trying parsnip fries again soon!
Now that I have bored you with tales of parsnip fries, I am off to look for more vegetable recipes, preferably soups. Lettuce soup to be exact. This is the start of soup season for me! Later!