PARSNIPS 'peeled, halved and sliced lengthways' ?????

[mosschops30]

how would you cut them? bearing in mind its going in a pasta, surely if i cut in half and slice lengthways i will have large slabs of parsnip in my taglietellie

Why would you put parsnip in pasta? Is that what they do on the streets of Napoli? I think not. There's fusion cooking, and then there's just plain wrong.

How are you cooking the parsnips?

Parsnips in tagliatelle?

Yes, you will end up with giant lumps of mushy parsnip... Peel, halve lengthways and slice like rounds of carrot would be marginally less lumpy, but I still can't imagine the sauce that would go with it

Why? Really, why would you do that?

I never cut my parsnips lengthways. It's weird.
(although I think it's the "usual" way to do it)

I cut them into circles, about 5mm thick.

Its jamies, parnip and pancetta with lots of butter and parmesan, saw it on the MN lunch thread.
I woykd have thought cutting in half lengthways then slicing 'half coin like' would be better.

Do you think it means go julienne them?

I think he does mean julienne them , like carrots. How are they cooked?

Bit late in the day but I grate parsnips into lots of things - scrambled egg, pasta dishes, soups and stews. I even mix it with breadcrumbs and sprinkle over (insert a variety of oven-based dishes here) for a flavoursome crunchy topping, delish!