Artichokes and Parsnips: Two of the Most Underrated, Forgotten Vegetables.

Artichokes are great, especially when you can get them on sale for about a buck or two a piece. There are many ways to prepare them, but I just boil for about 15 minutes, or put them in a pressure cooker for 6-8 minutes. I cut them in half and trim some of the outer leaves before cooking. As you peel the leaves away, there is “meat” at the bottom of them, and then you eat the heart.

 

I make an easy dip of:

3 tbsp Mayoniasse

1 tbsp Dijon mustard

Sprinkle of garlic powder

Parsnips look like overgrown, white-ish carrots. They have a unique, almost nutty taste. I simply slice them thin, coat in olive oil/salt/pepper, and bake at 350 for 15 minutes, turn over and do another 10 minutes. Very flavorful and something different once in a while.

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