Buttered Fried Parsnips
Kale and Parsnips
Carrots Roasted With Parsnip, Celeriac, Lemon and Coriander
Mashed Potatoes and Parsnips with Caramelized Onions
Cream of Parsnip-Carrot Soup
Grated Parsnip and Carrot Salad with Citrus Dressing
Baked Irish Style Parsnips [top]
2 1/2 lb parsnips
2 oz butter or bacon fat
3 tbs stock
salt and pepper to taste
pinch of nutmeg
1. Pre-heat oven to 350 F. Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes.
2. Toss with stock and place in buttered ovenproof dish. Sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes.
Buttered Fried Parsnips [top]
2 lb parsnips
4 tbl butter
1/8 tsp nutmeg
salt and pepper to taste
1 tbl chopped parsley
1. Wash , trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry.
2. Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.
Orange-Glazed Parsnips [top]
8-10 medium parsnips
1 tsp salt
2 tbl butter or margarine
2 tbl honey
1/2 tsp salt
1/4 cup orange juice
1/2 tsp grated orange peel
1. Peel parsnips and cut into quarter inch-thick sticks. Cover parsnips with water and simmer until just tender, about 15 minutes. Drain.
2. Meanwhile, in saucepan, melt butter, stir in honey, salt, orange juice and peel. Heat to boiling. Turn off heat, add drained parsnips and gently stir to coat pieces.
NOTE: For maple-glazed variation, try using ¼ cup maple syrup, ¼ tsp prepared mustard, salt and pepper to taste.
Kale and Parsnips [top]
1 cup sliced onions
1 cup halved and sliced parsnips
1 tbl corn oil
1 cup water
2 tbl ginger, minced
1 bunch kale, veins removed and cut into bite-sized pieces
1. Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning. Add the water and ginger. Cover and simmer for 4 to 5 minutes.
2. Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but otherwise keep the saucepan covered.
Carrots Roasted With Parsnip, Celeriac, Lemon and Coriander [top]
1 lb carrots, cut in half
salt and black pepper
8 tbsp olive oil
4 cloves garlic
6 sprigs fresh thyme
3 sprigs fresh rosemary
12 whole sage leaves
2 tsp coarsely crushed coriander seeds
1. Preheat the oven to 375 degree F. Lightly crush the garlic with the flat blade of a knife, but leave whole. Crush all the herbs with the flat of the knife and tear the sage leaves. Place the garlic and herbs in a bowl and squeeze the lemon juice from the two lemons, then add the lemon halves, coriander seeds and olive oil.
2. Cut the celeriac and parsnips in chunks depending on the size, add them and the carrots to the herb mixture in the bowl and toss to mix. Place in a large roasting tin. Season well with salt and pepper and cook for 30 minutes, stirring once. Garnish with fresh cilantro, if desired.
Parsnip Puree [top]
2 lb parsnips, peeled and sliced, about 1/3-inch thick
1 tsp salt
2 to 3 tbl unsalted butter, cut into bits
Salt and freshly ground white pepper, to taste
1. In a saucepan, combine the parsnips and salt and enough water to cover them. Bring to a boil and simmer for 20 to 30 minutes or until tender and two thirds of the water has evaporated.
2. Puree the mixture in a food processor and season with salt and freshly ground white pepper to taste. Set the pan over another containing simmering water, cover and let cook for 20 to 30 minutes more.
Mashed Potatoes and Parsnips with Caramelized Onions [top]
6 tbl butter
2 1/2 large onions, halved, sliced
2 tbl chopped fresh rosemary or 2 teaspoons dried
6 parsnips, peeled, sliced
4 large Russet potatoes, peeled, sliced
1 cup milk, heated
1. Melt 1 1/2 tablespoons butter in heavy large skillet over medium-high heat. Add onions and cook until golden, stirring often, about 15 minutes. Mix in rosemary.
2. Bring large pot of salted water to boil. Add parsnips and potatoes; boil until tender, about 20 minutes. Drain well. Return vegetables to pot; mash.
3. Add warm milk and 4 1/2 tablespoons butter; stir until smooth. Stir in onion mixture. Season with salt and pepper.
Parsnip Pudding [top]
Salt and black pepper to taste
2 lb parsnips peeled and cut into chunks.
One half cup breadcrumbs.
One half cup green, half and half, or milk.
Small grating of nutmeg
One tbl butter, plus some for greasing the pan
1. Preheat the oven to 350°F. Bring a large pot of water to a boil and add salt. Add the parsnips and cook until quite soft, 15 to 20 minutes. Drain thoroughly.
2. Put the parsnips in a food processor with the bread crumbs, cream, and eggs and purée. Stir in the nutmeg, then taste and add salt and pepper as needed.
3. Butter a baking dish that will hold the purée at a depth of about 1 inch. Dot the top of the pudding with butter and bake until firm and lightly browned on top, about an hour.
Source: The Best Recipes in the World, by Mark Bittman
Cream of Parsnip-Carrot Soup [top]
2 tsp olive oil
2 tsp chopped garlic
1 cup chopped onions
1/2 lb carrots sliced
1/2 lb parsnips sliced
1 qt chicken stock
3/4 cup half-and-half
2 tbl chopped fresh parsley
chopped chives to taste
crumbled bacon for garnish (optional)
1. Heat oil in a medium pot. Add garlic and onion and cook until softened, about 5 minutes. Then add the carrots, parsnips, and chicken stock. Bring to a boil, reduce heat and simmer for 40 minutes.
2. Remove from heat and puree with a hand blender or place in a blender or food processor and puree until smooth. Add the half-and-half, parsley, and chives. When ready to serve, ladle into bowls and garnish with bacon, if desired.
Apple-Parsnip Slaw [top]
1/4 cup lowfat buttermilk
1/4 cup fat-free sour cream
1 teaspoon sugar
1/4 teaspoon salt
dash cayenne pepper
2 cups parsnip, peeled and shredded
1 1/2 cups apples, shredded
2 tablespoons green onions, sliced
Combine first 5 ingredients in a bowl. Stir well and set aside. Combine parsnip, apple and green onions in a bowl; toss well. Add buttermilk mixture; toss gently. Serve chilled or at room temperature.
Source: University of Maine Cooperative Extension
Grated Parsnip and Carrot Salad with Citrus Dressing [top]
1/3 lb parsnips peeled, grated (about 1 cup)
1/3 lb carrots peeled, grated (about 1 cup)
1 orange juiced
1/2 lime, juiced
1/2 tsp granulated sugar
1/4 tsp salt
1/4 tsp freshly-ground black pepper
1. Toss all ingredients in a bowl until thoroughly mixed, cover, and place in the refrigerator for at least 1 hour before serving.
Parsnip Wine [top]
3 lb parsnips
1/4 lb chopped raisins, organic
2 lb organic raw cane sugar
1 tsp pectolase
1 Campden tablet
1/3 pkt Gervin German White Wine yeast
1 cup cold tea
1 gallon water
1. Scrub and chop parsnips. Cook in 5 pts water until tender (do not overcook or could be difficult to clear). Strain into fermentation bin, rinse parsnips with a little more water and add rinsings to bin. Add sugar and chopped raisins.
2. When cooled to about 25ºC add pectolase, leave 24 hours. Add yeast (pre-mixed in some of the water/tea). Add to bin.
3. When fermentation has subsided transfer to demi-john. Rack as usual.
NOTE: You can still use the parsnips as a base for soups.
Source: Avon Organic Group