Friday, 7 October 2016

Food on Friday : Parsnips & Pumpkin



ON


Food on Friday today, as you can see, is about those humble but noble vegetables Parsnips and Pumpkin.


Parsnips go well with:

Bacon
Beef
Butter
Carrots
Chicken stock
Cinnamon
Coriander seeds (cilantro)
Crabs
Cream
Cumin seeds
Lamb
Maple syrup
Meat stock
Nutmeg
Olive oil
Onions
Oranges
Pepper
Pork sausages
Potatoes
Scallops
Turmeric



Pumpkin goes well with:

Bacon
Basil
Beef casseroles
Black pepper
Brown sugar
Butter
Cinnamon
Cream
Chick peas
Chillies
Coconut milk
Garlic
Lamb
Maple syrup
Nutmeg
Olive oil
Onions
Paprika
Parmesan cheese
Parsley
Pine nuts
Raisins
Rosemary
Sage
Soft cheeses
Tarragon
Tomato sauce (ketchup)

Your dish does not need to have both parsnip and pumpkin in it.  Either one will do.  Just link up using the Mr Linky boxes below.  Your name and the name of the dish in the first box and copy the url for your post about the dish into the second.

Happy linking!

To make it easier for you to choose which other links to visit, I have created a Pinboard called Food on Friday: Parsnips & Pumpkin.  If you pop over there you will be able to see the image for each link at a glance.  


15 comments:

  1. Thanks for hosting! Have a great weekend!

    ReplyDelete
  2. I'm not a big fan of parsnips, but I'll take some pumpkin please! :)

    ReplyDelete
  3. I love all things pumpkin but do not think I have ever had parsnips!!!I think it's about time I tried some!

    ReplyDelete
  4. I only have one parsnip recipe, sigh, and the standard pumpkin pie recipe. Have a great weekend.

    ReplyDelete
  5. I didn't follow directions carefully--can you please delete the entry that simple says "Kristi"? Sorry about that! Thanks!

    ReplyDelete
  6. Carole, I haven't yet posted any parsnip recipes, but here's my latest pumpkin!

    ReplyDelete
  7. I simply adore pumpkin. Looking forward to lots of good ideas. Thanks for the party!

    ReplyDelete
  8. Always loved me some parsnips! I bought this bunch to make deep fried parsnips strips but ended up doing the one I left. For the deep fried ones, use a mandolin or vegetable parer and peel off strips that you can see through--VERY thin. Then just pop them in the deep fryer for 30 seconds - 1 minute. Drain and sprinkle with salt & pepper. Delicious "pub-style" snack.

    ReplyDelete
  9. So I didn't have any recipes for last week's link up but have so many to choose from for this week's. I opted for a Pumpkin & Ricotta Gnocchi which is a great spring or autumn dish. Plenty of other pumpkin recipes on the blog too. I can't stand parsnips!

    ReplyDelete
  10. Parsnips are a favorite of ours. Just cut into thin slices and boil for a few minutes. Drain, add butter, salt and pepper and ready to eat.

    ReplyDelete
  11. Good Evening Carole, I love parsnips, especially when they are roasted. I also love them in soups, so I have added my Curried Parsnip Soup to the list today. Also I thought you might enjoy my Butternut Squash Hummus.... really nice.
    Have a lovely weekend.
    Best Wishes
    Daphne

    ReplyDelete
  12. Hi, Carole and all!

    Ma’s Pumpkin Cheesecake ( # 35 ) is easy to make.
    The post also has a link for her vegetable soups, some of which include pumpkin, as well as links for pumpkin bread and pumpkin pie recipes.

    ReplyDelete
  13. Perfect timing! I'm just wrapping up pumpkin week on the blog! I picked a couple of them to share here and can't wait to see some of these recipes!

    ReplyDelete

Your comments are most welcome. Cheers