For dinner, I made Citrus-Marinated Tofu with Onions and Peppers. Since that was a safe meal (with an extremely delicious sauce, I must say!), I decided that I would also roll out the parsnips. I thought these Baked Parsnip Fries With Rosemary sounded like they could be palatable. Of course, since we are talking about me here, I also threw a half a pound of green beans in, to roast with them. (See previous post, regarding my second rule on how to live my life.)
My verdict: I like parsnips! And I am ashamed that I was so prejudiced that I avoided them for almost 4 decades! I will experiment with different ways to prepare parsnips in the future (I have already collected recipes involving using them in soup and in a mashed version), but as for these roasted ones, I liked everything about them. The taste and texture were both very appealing. My husband summed them up very well, "These taste like sweet potatoes, without the sweet!"
I know parsnips are not a popular vegetable, but don't be afraid of them. If you like sweet potatoes, potatoes and carrots, you'll probably be ok with parsnips as well. I am personally very excited that I have found yet another vegetable that I can roast, because if there is one thing that makes vegetables taste good (aside from turning them into zucchini bread or carrot cake! ;-) ), it's roasting them!
I will continue to fight my Root Vegetable Prejudice..... Watch out, turnips, I'm coming for you next!