If you have not yet planned your Thanksgiving menu, you should go ahead and put these on there somewhere. But judging by the throngs of frenzied shoppers with overflowing carts at Trader Joe’s last night, I suspect everyone’s holiday food is already on lock and you will not be going out to pick up one more thing, let alone a damn parsnip.
No matter. I will eat them all.
Sometimes I wonder if that’ll ever be me–running around buying food in bulk the Sunday before Thanksgiving. As much as I’d kill to be solely in charge of the biggest meal of the year, I don’t think my family will ever tolerate a vegetarian feast so it looks like I’m off the hook for the rest of forever…
So when I was studying in Chile back in my youth, my host family asked me if I could make them a cheesecake (because I guess they assumed all Americans could make cheesecakes) and I lied and said that of course I can. This lie got me roped into making a cheesecake a week while I was there after having never made one in my entire life. (If you’ve ever purchased cream cheese in South America you know this is NOT an affordable weekly routine.) Anyway, the only thing that got me through this charade was the cheesecake recipe on the side of the Philly cream cheese box, but I led everyone to believe it was just a natural talent coursing through my American blood.
My reason for sharing this is to rid my guilty conscious of that decade-long lie and also to segue into the story about how this parsnip recipe came from the bag they were in at Trader Joe’s. Credit where credit is due.
I usually would just roast parsnips (and any vegetable, really) but this easy bag recipe called for sauteeing. All you do is:
- Peel the parsnips and then cut them into fry-sized chunks.
- Warm 2 tablespoons of oil (Trader Joe calls for butter but I used grapeseed oil) in a big saute pan and then add parsnips. Cook for about 8 minutes.
- Sprinkle in about 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg, cover and continue cooking until parsnips turn golden brown and caramelized.
- Season with salt and pepper.
Other items of note over the weekend were that this little chicken nugget turned one:
Nick wore the exact same outfit as an 11-month-old baby to a one-year-old’s birthday party:
And I completed my first winter craft project which you can see here:
Hope everyone is off to a lovely short holiday week. Nick and I will be at his parents’ house in Richmond, and I really can’t wait. I will bring parsnips and a cheesecake. (Not really. I’m bringing a gingerbread house because I don’t understand holidays.)