Aki, as she often does, starts projects which inspire me. Several days ago, she took some unpeeled parsnips, loosely wrapped them in foil, and roasted them in the oven. After about half an hour, the kitchen was permeated with the sweet smell of roasting parsnips, a smell reminiscent of baking gingerbread, though distinct on its own. When the parsnips were fully cooked, she allowed them to cool and kind of forgot about them. I, on the other hand, had not. I took the parsnips and peeled them. The interior flesh reminded me a bit of the dried squid and cuttlefish we have worked with. This visual association prompted me to continue cooking the parsnips in the dehydrator. I was going to make parsnip powder. Well, I did not end up making parsnip powder, for when the parsnips were completely dry, they mimicked the dried squid exactly. I tasted the roasted and dried parsnips, and the flavor was truly the essence of parsnip. Now comes the challenge of utilizing it.
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