My one and only time in my life, I had parsnips when I toured Scotland/Ireland.

Glad you liked it. I'm surprised how many people never or rarely eat parsnips. I love them. That was even a vegetable I liked when I was a kid. I made a different roasted veg dish this year with carrots, parsnips and rutabagas. It was good but not as good as that other recipe.

I don't remember eating parsnips before I met my husband. In his family it was traditional to roast them and also include them in home-made chicken soup.

We usually parboil then slow roast chunks of parsnips, beets, carrots and potatoes together in an open pan, coated with olive oil and garlic. We like them very much.

It will be fun to try the honey-glazed recipe.

As I have mentioned before, Jan & I frequently go to Old Sturbridge Village, which is a living museum depicting early American life in a rural agricutural/industrial village in New England circa 1760 to 1830.

Here is a photo of the girls cooking dinner in the Freeman Farmhouse.

Look at the size of the raw parsnips on table. They grow a variety of parsnips that commonly yeild a 1/2 pound each and the red beets are absolutely huge, average about 10" to 12" long, 6" to 8" in diameter and weighing a full pound or more.

On the front of the table you will see a ceramic bundt pan that contains a pudding made with carrots & parsnips. (We are going there again tomarrow and I will try to get that recipe).

The bowl beside it contains parsnips that are mashed in the same manner as we make mashed potatoes.

Look on the floor in front of the hearth behind the girl and you will see a large sheet metal container sitting in front of the fire. That is a tin reflector oven and that is what they used to make the pudding and that huge loaf of bread.

I hadn't noticed before, but while examining this photo it came to me that they have a conspicuous lack of potatoes. I don't recall seeing potatoes anywhere. I shall make a note to ask the farmer if they grew potatoes in those days.

I bought some parsnips a couple of years ago, against my better judgement. They are not a typical southern veggie, unless grown in the fall or even winter. They were horrid.

But I KNOW that I would love them and I have to give them another try. This could be a good time of year to buy them. I'll definitely pan roast them along with some other root veggies. Garlic and olive oil for me, too.

Parsnips are a very high sugar content veggie that has a sweet flavor and they do not do well with garlic...

The best way to fix them is slice them the long way and saute in butter until tender and a light brown peaks.

We made parsnips fairly often - sometimes just sprinkled with olive oil and roasted in the oven with other root vegetables or I'll add them to my pot roast. I never had them as a child but my husband loves them.

We also make glazed carrots but I've never tried them with parsnips - sounds yummy.

Awwwww, Parsnips. I never even heard of them when I was growing up. After I married Hubs, his mom made them and I loved them. She would peel them & slice them length-ways. Par boil them. Then S & P, roll them in flour and fry them in butter. When I got older, I experimented on how to make them, still delish but less naughty. I would peel and slice them along with carrots, put them in foil, S & P then put a small pat of butter and bake them. When I still BBQ'd, I would put the packet on the higher shelf and turn it often. They still turned out good and sweet. Although, admittingly not as decadent as being fried in butter.