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Does anyone know a way to make parsnips not taste nasty?
Likewise, what is the best (as in tastiest and most enjoyable) way to cook cabbage? Or should I take my mother's advice and just have it raw in salad?

Comments

[(Anonymous)]

Parsnips (pasturnakes, skirrets, etc.) were much used in winter medieval cuisine. So there are all kinds of recipes for boiling them in beer or milk or almond milk, mixing them with apples and carrots or turnips or lettuce, mashing them like potatoes, making them into fritter fillings, and so on.

Sir Kenelm Digby and Martha Washington also had some good recipes for parsnips.

My mother thinks of them as African-American food, and indeed "soul food parsnips" is also a good search term. Lots of oxtail and parsnip soup, chickpea and parsnip soup, that kind of thing.