by hildegard
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,#parsnips,#sprouts
factotum says:
We have parsnips year around in Montreal, but I usually cook them only at Christmas, roasted with potatoes, sweet potatoes, carrots, onions, lots of garlic, olive oil, balsamic vinegar and rosemary. They're pretty good that way!
White Fluffy Clouds says:
I dont like when they disguise themselves as roast potatoes!
Rick says:
Parsips look good. I haven't had any for a very long time. I love the brussel sprouts too.
hildegard says:
Sprouts here are Correctly Purveyed - very fresh & on the stalk. Cook for no more than 8 mins. Parsnips should be roasted in same pan as onions, lemon & spuds, with garlic & pricked cherry toms added later... mmm... not long now...
Merry Christmas! :)
