Why do I take the core out of my parsnips?

[TrillianAstra]

Apart from because my mum does? :o

I don't generally feel the need to do things the way my mum does, so I think I need to investigate if there is any logic behind this.

To make other people laugh.

(though you should if they are really old fat and woody)

No logic, unless they have "gone over" - as escorchio says.

So why does my mum do it then?

Should I not bother? Damn, should have asked before

Because you are short of things to do

In a really big parsnip the core is hard and woody and is quite nasty to eat een when roasted. That is why you cut it out.

Small ones you dont.

I'm putting them in a stew

Well, that's a timesaver for next time I guess

What else do I need to stop bothering with? :o

Parsnips are never really at their best until the first frosts have been at them.

...

Or is it the other way round?

Sorry, that is spectacularly unhelpful !

Apparently sloes are no good until after the first frost. I am cheating - mine are in the freezer!

Yes, parsnips need a frost too!

For old wives tale reasons? Or something more technical?

Turns the to starches to sugar.

namey, I could never get things like that right either! Although not much of a cook so doesn't really matter...

DP's Dad brought him up to peel mushrooms. Yes I mean peel all the outside layer off every single mushroom .

Oh and to wash them by submerging them in water which, we all know, turns them into soggy water-retaining sponge lumps.

Submerging them in water is the correct way to wash them according to masterchef last night

I take out the cores of parsnips. Is it really not necessary?

Also, I never knew why it always says not to wash mushrooms. You learn something new every day on MN.

I was just wondering yesterday whether it is necessary to par-boil parsnips prior to roasting them, when I don't anything else (potato wedges, squashes etc). I just do because my mum does.

Potatoes take forever to roast if you dont parboil them.