I have been unable to tolerate meat for decades, but I can still eat chicken livers. Go figure. (Fortunately, I like them - if they are not overcooked.)
Bunny, I've eaten creamed salsify, which I understand is similar, and they were very good...but then if you put enough cream and butter on something, it's bound to be.
I'd trust you as I eat liver when the other half isn't around, and have been known to make fruitcake by the 10 lb batch. Salsify looks the same, but apparently is a different plant. I always thought parsnips were just smaller version of horseradish, but they're not that, either. No wonder no other plant wants to be them.
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Oh, no, parsnips. Are they always bitter, or was it just the way my mum used to cook them?
I have been unable to tolerate meat for decades, but I can still eat chicken livers. Go figure. (Fortunately, I like them - if they are not overcooked.)
Bunny, I've eaten creamed salsify, which I understand is similar, and they were very good...but then if you put enough cream and butter on something, it's bound to be.
I think salsify has a taste very similar to oysters. But then again, why would you trust anybody who likes both liver AND fruit cake?
I'd trust you as I eat liver when the other half isn't around, and have been known to make fruitcake by the 10 lb batch. Salsify looks the same, but apparently is a different plant. I always thought parsnips were just smaller version of horseradish, but they're not that, either. No wonder no other plant wants to be them.
@ Bunnykins: Parsnips can range from bland to spicy/bitter - I suspect it has a lot to do with the soil they're grown in, like turnips.
I think I'll try them again. What's the worst that could happen?
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