I love rutabagas and parsnips and always add both to stews,soups,or just mash with butter and pepper for a vegie side dish.
I like the idea of parboiling the parsnips and then frying them in butter...have to try that soon.

Jel48....I LOVE parsnips made the way you described and made them that way for a long time. Then I decided I could do them a little more healthy. So now I peel, slice them, take foil to make a packet, salt & pepper then, add a couple teaspoons of butter, seal the packet and bake for about an hour. They are almost as delish. Dottie OH, P.S. when I used to BBQ, I would do the packet on the Barby/

Funny I should see this today; I was talking to my sister yesterday and she told me she was making roasted rutabagas, parsnips, turnips and carrots. It's funny to me, because we never had those veggies (except carrots,) when we were growing up. As a matter of fact, our dad used to tease us with having to eat rutabagas, even though we didn't even know what they were. Anyway, she roasted them in the oven with olive oil and said they were marvelous.

I love all of the above. I usually just steam them and toss them with butter and S&P or fresh herbs. I add all of them to stews, roasts or to New England Boiled Dinner. Sometimes I mash them and add butter and milk, like mash potatoes. I grow my own parsnips and carrots and cook them together. I prefer yellow rutabagas over white turnips, less bitter. Thanks for the pastry idea, I will have to try it.
Clare

Clare.... look up "pastie recipe" in Google... you'll find lots of good recipes.

Dotmom, you mentioned doing packets on the grill... that reminds me of something else that might be good. My DH does this with fresh asparagus and it is delicions. He puts it on a cookie sheet, drizzles with olive oil, seasons, and puts under the broiler in the oven. I bet that would work for these veggies too!

Speaking of Rutabagas and todays discussion on Chicken N Dumplins...Main Man puts Rutabagas in his Chicken N Dumplins. Really good when you can find them.

Gayle

Turnips and Rutabaga and Parsnips! Oh, my!!

Linda

Turnips and Rutabaga and Parsnips! Oh, Yum!! :-)

DH is a Yupper....born in Houghton, MI......so we have rutabegas a lot. I chop them up in small pieces, pressure cook them and then puree them in the food processor. I add sugar to the cooking water, not salt.
I make pasties, too but use an old recipe. It uses kidney beef suet and butter with flour and water for the crust and only has chopped potatoes, onions and top sirloin steak cut into cubes. I quit making them after DH had a six way bypass surgery a couple of years ago. Also, it is really difficult to find beef kidney suet around here.

Carol, I live in Laurium, just 12 miles from Houghton. Ask your DH if he knows any O'Connells.

I always cook rutabaga's with a smoked ham hock...LOL I dice them up and really love to have the tops on them! Put it in a pot, plop that nice smoked ham hock in there and cook for several hours until the ham hock it tender. I just love it that way.

I have never ever tasted a parsnip! I don't think I've ever seen them in a grocery store either. But if it's a root...why, I probably would just love it! LOL

Deb

Ugh, my older sister loved mashed rutabegas and we had them waaaaay too often when I was a kid.

Never had them in anything, just plain. I bet they would be far more tastey in stews.

I love rutabagas cubed small, a fair amount of butter and a little bit of sugar, to cut any bitterness, then baked covered. I serve them with more butter, salt and lots of freshly ground black pepper. I can't wait to grocery shopping tomorrow!

I've never had any of the three!

You should try them Barb. Maybe cube one up and slip it in a veggie soup to begin with. If you use rutabega and you put some carrots in the soup too, no one will even notice (if you happen to have picky eaters).