I love parsnips! Use them in winter braises, especially pork. I've also been seeing them paired with lobster. They're kind of hip right now. They are also great sliced and fried like potata chips. They're sweet and a little peppery. As for my choice, jicama. It is something that I can't find a good use for. I want to like it but I can't.
oops, You spell potato, I spell potata.
Parsnips are lovely....mashed with potatoes, roasted with other roots, raw thinnly curled over greens in a salad....
Jicama...in slaw for a crunch or as an addition to veg under fish with an Asian sauce
Mine would be Cardoon? spiky and big...I don't know what size is the best, I think braising or gratin but other than thatI'm clueless.
here in arizona i gotta admit it's the cactus. It's in every produce section...i'm intrigued but have no idea what to do with it. will have to finally breakdown and buy some, do a little research and try it very soon here...
Shroomgirl: cardoons should have small streaks of purple in it. Should be firm and feel juicy like good celery. At home, trim lightly the edges. I like to pull the strings off. Drop in acidulated water to keep from dicoloring (they're like their cousins the artichoke in this way). Braise with lamb and potatoes with some tomatoes. Braise by itself until tender with a little garlic. Braise with pork shoulder.
For me, it's celery root. I always want to buy it but am afraid I won't like it. Funny this has never stopped me from buying anything before.
Beef tongue is big in deli's in this part of the world. Nothing wrong with tongue on rye with a little mustard. For me I think the mystifying ingredient would be tripe. It just looks a little too funky.
cactus saute and tastes like lemony green beans
Tripe, tried cooking it did not do it right
Tongue tried to eat it my brain got in the way
hmmmm....salsify is like artichoke, looks different but really has that texture and flavor, I get mine fresh from a farmer and they are bizarre looking....carroty shape with lots of hairy roots.
Celeriac....oh my gosh this stuff makes the best root slaw with adding carrots, red pepper, parsley, green onions and a remoulade
KyleW, I've cooked tripe, and I'd be the first to agree it smells funky when you're cooking it. For me it would be some of the roots I see in the store from Mexico and the Caribbean. That and bitter melon. The name puts me off.
Fresh loofah(sp?). I see this at the Asian store and I've seen recipes for it, but I've never cooked it myself. Every time I see them, I think of taking a bath. Another for me is raw herring in sour cream -- think that's what it was -- which I saw at the seafood store. That really made me cringe. I love sushi, but whole raw herring puts me off.