Smells like...

I wasn't sure what to expect when parsnips showed up in my December delivery. Honestly I couldn't recall ever eating one.

But they looked like white carrots, so how bad could they be?

I diligently searched for recipes and found an interesting one called Parsnip Potato Curry. But it called for lots of spices that I don't have, and while this would have been a good excuse to round out my spice rack, I've been less than motivated to make potatoes lately.

So with those parsnips guilt tripping me everytime I opened my refrigerator, I finally did something about them tonight.

I found an easy recipe called Parsnip Puree that called for parsnips (check), butter (check), chicken broth (check), and sea salt and pepper (check and check).

I peeled and cut them into 1/2 inch pieces.

That's when I first noticed the smell. It was hard to place, so I proceeded to boil them for about 35 minutes until tender.

Then I scooped about half the parsnips into the blender, added some butter and chicken stock, and pressed the puree button.

The stuff on the bottom moved but the 'nips on top hadn't budged. I opened the blender to mix them up a bit.

That's when the smell of vomit hit me.

But something about the butter and chicken stock neutralized the odor enough for me to press on. I also opened a window and turned on the fan.

By the time I finished, I had a mashed potato-like mixture that actually looked like vomit.


While it still kinda smells, I am taking little bites as I write this post and wishing I tried that other recipe instead. But alas, I used them all up tonight.

I don't want to be a hater, but I hope no parsnips show up in my January delivery.

Off the Wagon

I haven't felt like cooking much in the last two weeks.

Maybe it's the holidays. Or that I've eaten more potatoes in the last month and a half than I thought possible.

Instead I've been snacking on the vegetables of summer, ordering takeout, and eating my way through holiday gatherings and sugary sweets at work.

But now that I've had some time off from the kitchen, I am gearing up to get back to it after the new year. I have some recipes waiting in the wings, like parsnip potato curry and pumpkin walnut risotto.

I do want to give a shout out to the popcorn again, though. With minimal prep required, this is the perfect snack. I finally figured out how to make popcorn in my pot without it burning or flying across my kitchen (keep the lid on, shake every few seconds, and remove from heat while you still hear popping). I popped two cobs of it last night while I watched my favorite movie The Sound of Music. And yes, popcorn is one of my favorite things.

Happy new year!