Reader Comments on Michel Nischan -- Westport, CT from YankeeMagazine.com http://www.yankeemagazine.com/rss/index.php Sat, 21 Nov 2009 23:03:11 +0100 FeedCreator 1.7.2 http://www.yankeemagazine.com/issues/2009-03/food/spring-cooking-ingredients/michael-nischan When I was growing up we made parsnip stew --cooked and slightly mashed, served seasoned with salt and pepper in a buttery based creamy sauce. In an aside , most of our vegetables got served with cream. A way with veggies I did not appreciate until years later.Also, we had sliced parsnips, fried in butter. My mother cooked to please my father. I remember the talk of going out to dig a pail of parsnips from behind the barn. Spring was truly in the air in an area where many feet of snow had lay on the ground--in the lower Adirondacks. I never thought of roasting parsnips altho I know overgrown beets become as sweet as young tender ones when baked. Thanks for the idea. Yankee Publishing (rss@ypi.com) Thu, 19 Mar 2009 22:07:26 +0100