Tomorrow is December. I still can remember December sneaking up on me last year, which is why it is very confusing it has happened again.
Let’s talk parsnips instead. I do not cook with them often enough. When I saw parsnips was the ingredient for this month’s Sweet or Savory Kitchen Challenge hosted, as always, by Ricki and Kim, I had all sorts of ideas for an original recipe. I even consulted my friend Christina who, in addition to being an apple expert (and whose good counsel on Ginger Golds resulted in this recipe for Apple Dal last year), is a parsnip expert. She gave me tips on technique and what to look for when purchasing. I thought of a tahini spinach recipe with parsnip (inspired by this recent recipe for Collard Greens with Tahini).
And then I remembered Gena’s recipe for Creamy Coconut Parsnip Rice with Caramelized Butternut Squash, and I decided to make that instead for this month’s SOS seeing instead of an original recipe. And am I glad I did. This recipe it truly amazing – sweet, savory, creamy, a wonderful burst of flavors. It has also convinced me that I need to make parsnip rice more often as it is easy and very satisfying.
General Disclosures & Disclaimers