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"Whats the smell of parsnips?"

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"Whats the smell of parsnips?"

Old 26th Dec 2012, 11:34
  #21 (permalink)  
Join Date: Oct 2005
Location: Australia
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mmm Parsnips. Deep fried like chips or boiled and mashed with spuds, carrots and lots of butter.

One thing I know from my veg packing days, the worst ones get bagged, always buy loose and wash well! It's also possible there was some wild garlic where it was growing and the parsnips got tainted. Happens to cows milk as well.

Brussels Sprouts are an abomination, as is all green food! POISON !!!
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Old 26th Dec 2012, 12:40
  #22 (permalink)  
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It's not the smell of them I object to, it's the sound they make. I prefer a quiet vegetable, like the kohl rabi.
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Old 26th Dec 2012, 14:23
  #23 (permalink)  
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One thing I know from my veg packing days, the worst ones get bagged, always buy loose and wash well!

Thanks Clare !!! Nice to have a professional opinion !!!
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Old 26th Dec 2012, 14:42
  #24 (permalink)  
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It's been a while since I stirred up con pilot, and this seems like a good moment.

Brussel sprouts

Only buy them after the first frosts. Buy them from a local producer; never from a supermarket. Choose small ones.. Peel off the first two layers of leaf. Remove the hard stalk, and make a cross cut in the heel of the beastie. Boil for a few minutes in a large pan, drain and reboil till they are done. While all of that is going on, stew some red onions with bacon shreds (known as lardons to some, smoked is even better).

Whack all of it into a frying pan with a large knob of butter, and warm until the butter melts. A degree of salt and a stupid amount of pepper is called for.

The taste is fine, delicate; the dreaded aftermath flatulence is not a factor, and according to those who waste their lives following such issues, there are antioxydant, or soemething like that, properties which are, it would seem, good for you.

Couldn't give a shit about the latter, they just taste good done this way.
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Old 12th Mar 2017, 13:09
  #25 (permalink)  
Join Date: Mar 2017
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You did not buy Parsnip but Horseradish

Originally Posted by mike-wsm View Post
...with apologies to Dylan Thomas.

I put a brief question on Black Five's Oldies thread, but I guess this serious question needs more exposure and input in true JB style.

The problem is that parsnips seem to be developing a strong and offensive odour. In past years they have sat quietly on the shelves, minding their own business, and I have picked them up, put them in the veg rack, and consumed them over two or three days. But recently I've had probs, initially with bagged parsnips. Open the bag and phew, the smell is completely overpowering. Smell of? Well paraffin is the nearest I can get and that's not even close. The last lot I was careful to buy loose, but they are nearly as bad, possibly they may have been debagged from a batch stockpiled up to the holiday.

There's not a lot on google, I went for 'smelly parsnips' and there was some mention but no real explanation. Seems that folk blame Spanish parsnips, though whether that is the genus, or the fertiliser, or perhaps a travel preservative is not mentioned.

So what's the cause? Does it afflict Spanish parsnips bought in Spain, or is it only the exported version? What is the safe life? Are these real parsnips or some genetically modified mangold wurzel? I think we ought to be told, so let's get the assembled brains of JB working on this...
Parsnip and Horseradish look almost the same. My wife made that mistake last week! We use it for making juice in our juice centrifuge and suddenly it burned our eyes and this terrible chemical smell exactly as you described it. So be careful and read the package 😂
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Old 13th Mar 2017, 02:23
  #26 (permalink)  
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Butternut squash and Courgettes BOTH took a layer of skin off my left hand whist prepping in large quantities... not painful but freaky... The squash dyed the skin layer BRIGHT yellow...
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Old 13th Mar 2017, 10:29
  #27 (permalink)  
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Cant bear any of the yucky squash family but I love parsnips. I buy mine loose from my local Tesco, and roast them with the potatoes for one hour at 180 (that's 350 for our cousins still living in the stone age ). Don't cut them too thin like chips, but halved (or quartered if very big). Mine always turn out sweet and tender, but not mushy.

Gspotje - re horseradish, when I was a kid my Polish brother in law who had a robust sense of humour offered my cousin and me half a crown each if we could chew a piece of horseradish for a minute. I think we lasted about 10 seconds, and Walter kept his five shillings. These days he'd have been done for child cruelty!

Last edited by Tankertrashnav; 13th Mar 2017 at 10:41.
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Old 13th Mar 2017, 11:24
  #28 (permalink)  
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Originally Posted by flying lid View Post
Parsnip Farts ?

NOTHING beats Martians Bollocks (Brussels Sprouts)

Merry Farting everyone !!!!!!!!!!


If you REALLY want to show-off your farting skills there's only one vegetable to get stuck into to produce the goods.
Jerusalem Artichokes. The professional's choice.
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Old 13th Mar 2017, 12:19
  #29 (permalink)  
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.....known in the VCtenderness household as Fartychokes!
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Old 13th Mar 2017, 17:15
  #30 (permalink)  
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Use a mandolin to slice them extremely thin, then deep fry them raw - don't par boil. Parsnip crisps...delicious!

(And I'm not joking).
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Old 13th Mar 2017, 17:17
  #31 (permalink)  
Join Date: Jan 2010
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Oven roasting with carrots, onions, whole cloves of garlic and herbs is another way to go ...
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Old 13th Mar 2017, 18:13
  #32 (permalink)  
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Originally Posted by Alsacienne View Post
Oven roasting with carrots, onions, whole cloves of garlic and herbs is another way to go ...
We do that too, but don't par-boil the parsnips first, which is probably a mistake, as the onions and carrots wind up being a tad overcooked by the time the parsnips have cooked through. Often add butternut squash to the mix as well.
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Old 13th Mar 2017, 20:45
  #33 (permalink)  
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Originally Posted by Persia View Post
Believe the after effects of asparagus has a more noxious odour! Ew! I don't care for parsnips, never knew it takes ages for them to boil as they're so hard.
I regularly serve creamed parsnip mash. They take about twelve minutes to boil and then mash very readily.
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Old 13th Mar 2017, 21:06
  #34 (permalink)  
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Originally Posted by Alsacienne View Post
Oven roasting with carrots, onions, whole cloves of garlic and herbs is another way to go ...
As a child I 'didn't like' parsnips, but as I grew (significantly) older I enjoyed roasted parsnips in the manner described.
Put the prepared root vegetables in a polythene bag with the herbs and olive oil - shake well then oven roast (not in the bag!) in a metal dish.

I still don't choose boiled parsnips.
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