Potatoes aren't gone at the market (that I'm aware of... I hope not!), but they are gone at my house. And there hasn't been any farmer's market for two weeks, so I've got three choices: Sweet Potatoes, Parsnips, and Beets. Sweet potatoes are a go. Had them New Years Eve, and New Years Day, and there are more uses planned. I do enjoy me some beets, but they also last very well in the fridge, so I'm letting them sit. Plus I have them in pickled form, and I want to give that a try too.
So, like bird and Grease, parsnips are the word.
I would not recommend purchasing a parsnip at your grocery store. At the grocery store, they seem to be vegetable candles. It's gross and I don't get it. But the parsnips are covered in a pretty thick layer of wax. Apparently it's to seal in moisture and extend their shelf life. But, according to the interwebs, parsnips stored in the refrigerator should last two to six months. So... how old are the wax coated ones?!?
Anywho, parsnips often substitute for potatoes, but they're actually more closely related to a carrot. And they taste kind of like a carrot, but sweeter... and less carroty... and a little more radishy... but not at all like a radish.
Confused? Good, go buy one!
I've used parsnips in stews, and mashed like I did here. I've also read that they make a mean chip, so that's an experiment for another day. I need a deep frier!! (OMG! THE ONE I WANT IS ON SALE! WHY DID I SPEND ALL MY MONEY ON CHRISTMAS PRESENTS!?!?! BALLS!)
I've found that salad is the #1 thing I've cheated on so far in my locavore challenge. Especially around the recent holidays. As I've said before, I'm always in charge of salad, and when I make a salad I make a SALAD. A garden salad with everything that you could possibly pull out of your garden. I never order salads in restaurants, because I never feel like they have enough STUFF. A salad should be a little bit of lettuce and a whole bunch of STUFF. None of these namby-pamby Caesar salads with lettuce and three croutons. No. STUFF.
Except, the stuff that goes into a salad isn't so much grown in Wisconsin in January. And lettuce is. And vegetables are good for me. So I tried it.
Here, I just used mixed winter greens from Sweet Water Organics, topped with some of my own pickled beets and goat cheese. I used a horseradish dressing on the whole thing, which I made with spicy radishes (but not horseradish) from the farmer's market. The dressing was okay, but I wasn't super impressed with it. The salad was good, and I think if I would have had a really good dressing, it would have been really good. Not sure what exactly the right dressing was, though.
No worries. I like goat cheese, and I like pickled beets, so I can keep experimenting with dressings until I find the right one!
Garlic Mashed Parsnips and Carrots
- 1 lb parsnips, peeled
- 1 lb carrots, peeled
- 1 large clove garlic, peeled and slightly smashed.
- 1/2 stick butter
- milk/cream to taste
- salt and pepper to taste
Slightly Spicy Rainbow Trout
- 1 lb rainbow trout fillets
- salt, garlic powder, onion powder, and cayenne pepper
- 1 to 2 tbsp butter
I had to do these in two batches, since rainbow trout seem to be thin and wide. When I did the second batch, I had to add more butter. You want to make sure the trout doesn't stick to the pan.