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Parsnips – like most vegetables – shouldn’t be cleaned before they’re cooked. Take your parsnip by the tip, stand it up on its root, tilt it diagonally, and then quickly scrape off the skin with your peeler in short strokes. The steam from the water makes them easier to chew, and helps boil out some of the bitterness. Here, you’ll add a teaspoon of rosemary (in the photographs, I use dried rosemary, not ground; for ground rosemary, I’d say you might use a half-teaspoon), and keep stirring your parsnip slices.
Since they’re root veggies, they don’t require refrigeration. This way, you don’t break your peeler and also don’t cut your fingers. Add a pinch of salt, and a quarter-teaspoon of black pepper across the entire skillet. Check on it every minute or so, to make sure that your water hasn’t burned out yet. If so, then you may want to add water, in 1/4 cup increments, to let the steam cook the parsnips through. You want to toss them every minute or two, so that they have some time to brown on the outside, but also have more time to cook towards the center.
She received numerous grants and awards including San Francisco Magazine’s Arts Achievement Award for Dance, a San Francisco Bay Guardian Goldie, and five Isadora Duncan Awards.
Her work has been featured in Ballet Tanz, Kung Fu Magazine, Deborah Jowitt’s Dancing Image, and Artist’s Eye.
Tina has performed with Ramon Ramos Alayo, Kim Epifano, Sue Li Jui, Jose Navarrete, Rapt Productions, and most extensively with Krissy Keefer's Dance Brigade.
Tina has directed and choreographed for the Dance Mission Theater Youth Program, the Grrrl Brigade, Planned Parenthood’s Teen Reality Theater Troupe WNY, Trolley Dances SF, Devious Inc. She has also taught for the Alvin Ailey Summer Camps in Oakland and New York City.
After losing over 150lbs, Kendall became a personal trainer certified in fitness nutrition, women’s fitness, and weight loss by the National Academy of Sports Medicine.
February 22, 2014 – Grandmother Agnes Baker Pilgrim and her daughter Nadine arrive in San Francisco for the Unsung Heroes of Compassion celebration.
Once you wash them, go right into cooking Most root vegetables are interchangeable. A quick and simple way to do it, for now, is to simply par-cook them. Place a cup of water in your skillet, and bring it to a boil on medium-high heat. When they look like this, take them off the heat and add a very generous pinch of parsley to the skillet, and toss.
So, just like you can make potato chips, french fries, home fries, hash browns, potatoes au gratin, roasting potatoes under your chicken and the like… You can also grate them – like above – and use them in your salad, paired with a nice fruit. The sweet in the juicy fruit would cut the inherent bitterness in raw parsnips… The proud leader of the #bgg2wlarmy, Erika Nicole Kendall writes food and fitness, body image and beauty, and more here at #bgg2wl.
There’s a hint of sweet to it when raw, but there’s also a comparable bitterness, thanks to the skin. You want to avoid parsnips with soft, mushy parts to them.
Parsnips tend to have woody tops; you don’t want to choose one where the top looks a root vegetable, after all. As an aside, if a parsnip you’ve purchased starts to soften in some spots, you can just cut that chunk off/out, and eat the unsoftened parts. A regular-grade vegetable peeler will do the trick. You’re only using the water to soften them up, not to cook them through. Once the water has boiled out and your parsnips have softened a bit – you don’t want them to be soggy, but you want them to at least soften more towards that core than anything else – you’ll add in about two tablespoons of organic canola oil, and stir continuously.
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Sarah Bush has been dancing since birth, but her formal training began at age 3 when she asked for a leotard for her birthday.