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From: clams casino <cc@invalid.cc>
Newsgroups: rec.food.cooking
Subject: Re: More comfort food
Date: Tue, 26 Nov 2024 09:46:21 -0700
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On 11/26/2024 2:34 AM, D wrote:
> 
> 
> On Mon, 25 Nov 2024, Hank Rogers wrote:
> 
>> ItsJoanNotJoAnn wrote:
>>> On Mon, 25 Nov 2024 19:58:51 +0000, Dave Smith wrote:
>>>
>>>> This week we picked up a nice big ham hock and I started a pot of 
>>>> French
>>>> Canadian pea soup. I is simmering away. I just now remembered to put
>>>> some bay leave in it. It's been cooking for an hour and a half but 
>>>> it is
>>>> going to need about an hour more because the beans aren't mush yet.  
>>>> The
>>>> longer it cooks the easier it will be to retrieve the meat from the
>>>> hock.
>>>>
>>>>
>>> What is French Canadian pea soup?
>>>
>>> Also, today I picked up a bag of four parsnips at
>>> Walmart.  There were no singles 'snips so it was
>>> a bag.  I know I can Google and search out dozens
>>> or hundreds of roasted parsnips, but give me YOUR
>>> recipe, please.
>>
>> Parsnips have a fairly stout flavor, so I just us a little salt, maybe 
>> some pepper.
> 
> Can they be bbq? I wonder if bbq parsnip with salt, pepper and melted 
> butter would be a way to consume them?
> 
> I do that with beetroots and I love it! Maybe parsnip is too tough 
> and/or plain to gain anything by it?

You pose a fair question.

But what holds for a carrot  also should for the parsnip.

https://www.youtube.com/shorts/DFY-Uo_36h0?feature=share

Can be done on grass grill or in the oven.

This way could be good for grill marks first, but I'll go with the oven 
pan method.