Glazed parsnips (p. 289) and Baked beans with bacon (p. 255)

The grocery store had cheap parsnips. Actually, it's possible that the grocery store always has cheap parsnips, I can't say I've ever looked for them before. In fact, I think I've only had parsnips once (at my aunt's fancy tennis club in Laurel Canyon, CA). Since I liked glazed carrots so much, I was hoping that Glazed parsnips (p. 289) would be as delicious.

Parsnips look almost exactly like carrots and you peel them the same way:



I cut the carrots "in half crossways" which I took to mean quartering them (it's very possible that isn't the correct interpretation). I then poured in some water, butter, sugar, salt, and pepper.



Reading the recipe again while blogging, I realize that I didn't finish this recipe correctly. I was supposed to bring to a simmer, reduce the heat, cover, and simmer for 10-15 minutes, which I did. I was then supposed to uncover, increase the heat to high, and boil until it's a syrupy glaze. I did not do that.




I don't think it really mattered because my parsnips were cooked and had a syrupy glaze anyway. They were good--parsnips taste sweet like carrots but definitely have their own flavor (ie if I was doing the blind taste test on Top Chef, I could tell the difference). I think they are much fancier than carrots and would make them for a dinner party.

I'm not sure what motivated me to make Baked beans with bacon (p. 255) when I didn't like the last TJOC baked beans recipe. I knew I didn't want to cook during the week (that may change, I often say that and then end up cooking a lot) and baked beans tend to heat up well. Plus I kind of like them, just not enough to really buy or make myself.

This was one of those vague recipes. It asks for a 28-ounce can of "beans". What kind of beans? Should I drain them? No answers. I used white beans and I didn't drain them because there is almost no other liquid in the recipe but I'm not sure if that was right.

I mixed the beans, catsup, onion, molasses, brown sugar, and cider vinegar in a bowl, then layered bacon on the top.



The baked beans were cooked with a lid on for a half hour and then with the lid removed for a half hour:




Not the best picture in the world but much much better than the previous baked beans. I liked the brown sugar and molasses flavor and the bacon fat --I would consider that the trinity for baked beans. Disgustingly, I think baked beans are best when mixed with coleslaw--and I'm usually one of those people who don't like my foods to touch.