Printer Friendly

Prairie crab? You shred parsnips.

"When cooked properly, parsnips taste like crab--like crab from Washington State." That was the staunch Midwestern viewpoint of Frances Thoman's father. Even now, as a California resident, she attaches the title prairie crab to her recipes for parsnips.

Like crab, parsnips do have a touch of sweetness. But we still consider it unlikely you might mistake one for the other.

In the two recipes that follow, the parsnips are shredded. You use them raw in the mayonnaise-dressed salad. For an unusual appetizer, fry shredded parsnips in oil until crisp and golden; they taste like slightly sweet shoestring potatoes. Prairie Crab Salad

2 medium-size parsnips (about 1/2 lb.)

1 cup thinly sliced celery

1/2 cup mayonnaise

2 tablespoons lemon juice

3 or 4 large butter lettuce leaves

Coarsely ground pepper

Peel parsnips; trim and discard ends. With a food processor or a sharp hand grater, shred parsnips to make about 2 cups. In a small bowl, combine shredded parsnip, celery, mayonnaise, and lemon juice. Gently mix together until blended. Serve on butter lettuce leaves. Sprinkle with pepper. Makes 3 or 4 servings. Prairie Crab Twists

8 medium-size parsnips (about 2 lbs.)

Salad oil


Peel parsnips; trim and discard ends. Coarsely shred parsnips with a food processor or with a sharp hand grater. In a wok or dep 3- to 4-quart pan, heat about 1 inch salad oil to 375 [deg.] on a thermometer. Drop about 1/2 cup of the shredded parsnips into the hot oil. Cook, stirring, until light gold and crisp, about 30 seconds. With a large wire skimmer or slotted spoon, quickly lift out parsnips; drain on paper towels. Repeat to cook remaining parsnips. Lightly sprinkle with salt. Serve warm or cool; store airtight up to 3 days. Makes about 2 quarts.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Date:Jan 1, 1984
Previous Article:Fettuccine emmenthal.
Next Article:January menus; pot roast and noodles, beef and potato hash with eggs, calf's liver and onions.

Related Articles
Chefs of the West; farmers of the sea come to our rescue.
Simple but stylish cold seafood salads.
What are those pseudo-shellfish? Here is a guide.
Flaming pears, pear soup ... start with a can opener.
Return of the forgotten vegetables.
Vegan roots.
What's in season? Parsnips.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters