This week in the GFGF theme of vegetables, parsnips, my choice.

The parsnip is visually almost indistinguishable from the parsley root . While the leaf base of the parsnip is sunken, it curves upwards like a small mountain in the case of the parsley root, as can be seen in the picture above: parsnip on the left, parsley root on the right. In addition, the smell helps to distinguish between the two vegetables. If the beet smells rather tart and earthy, you are looking at a parsley root; a sweetish scent indicates a parsnip. Parsnips fell into oblivion, but now have regained a firm place in the kitchen.
Pasta with Parsnip and Bacon

Parsnips can be used in many ways: for hearty stews and fine soups, pasta and gratin, even in salads. Thin slices are also very popular on pizza. I chose pasta, because pasta always works. Delicious.
Pasta with Parsnip and BaconYield: 2 – 3 servings Parsnips add a certain sweetness to a cozy pasta dish thick with cream and bacon. Ingredients
Method
You can roast the parsnips several hours ahead, they’ll be fine at room temperature. |
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