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southernjewishprincess' Multiple Parsnip Recipes

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  • southernjewishprincess' Multiple Parsnip Recipes

    southernjewishprincess Posted November 20, 2005 11:02 AM
    I'm going to make either just parsnips or parsnips and carrots. Did not see recipes on here, so as I search I'll post them. I am putting the site and then pasting the recipe below it.
    Baked Parsnips
    For centuries, parsnips have been enjoyed in rural Ireland where they provided variety in winter when green vegetables were unavailable. While most cooks think of them as an ingredient to flavor and color soups and stews, on recent trips to Ireland I've found chefs serving them almost as frequently as potatoes and carrots. They hold up well to baking, frying, or puréeing, and their sweet flavor combines well with other vegetables.

    2 1/2 pounds parsnips, peeled and sliced
    3 tablespoon chicken stock (see Note)
    salt and pepper, to taste
    Pinch nutmeg
    1/4 cup (1/2 stick) butter

    In a saucepan, cook parsnips in gently boiling water until slightly tender, about 15 minutes. Drain.

    In an ovenproof casserole dish, combine parsnips and stock and sprinkle with salt, pepper, and nutmeg. Dot with butter and bake in a preheated 350°F oven until browned and tender, 30 to 35 minutes.

    Serves 8.
    Honey Glazed Carrots and Parsnips #51885
    recipe by Rita L

    SO SWEET!!!! It's like eating dessert! It's amazing how many people never had parsnips! They're so much better then carrots! And Carrots are good. You can also add raisins to the honey just before adding the carrots and parsnips the final time.
    6-8 servings
    25 minutes 15 mins prep
    1 cup vegetable broth or water (adding more if needed)
    1 lb carrots, peeled and cut into 1/4 inch pieces on an angle
    1 lb parsnips, peeled and cut into 1/4 inch pieces on an angle
    1 tablespoon unsalted butter
    1 teaspoon honey
    1 small onion, sliced thinly
    salt and pepper, to taste

    In a pot boil broth, cook the carrots and parsnips in the broth for 10 to 15 minutes, or until they are just tender, and transfer them to a bowl.
    In a skillet melt the butter and saute onions till tender add honey. If carrots and parsnips arn`t sweet you can add more honey.
    Add the carrots and parsnips, Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots and parsnips are glazed evenly and heated through, and season it with salt and pepper.
    Carrots and Parsnips recipe
    8 oz. carrots
    8 oz. parsnips
    1 tablespoon vegetable broth
    1 tablespoon chopped parsley
    salt and pepper to taste

    1. In a medium saucepan, simmer carrots and parsnips until tender when pierced with a fork.

    2. Drain and place in a mixing bowl.

    3. Add vegetable broth or 1 tablespoon of the cooking liquid, chopped parsley, and salt and pepper to taste to the cooked vegetables.

    4. Mash together. Serve hot.

    serving amount
    serves 4


    Can be prepared in 45 minutes or less.

    1 cup water
    1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces
    1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick
    1/3 cup fresh orange juice
    1/8 teaspoon freshly grated orange zest
    1 tablespoon unsalted butter

    In a skillet combine the water, the parsnips, the carrots, and salt to taste, simmer the vegetables for 15 minutes, or until they are just tender, and stir in the orange juice. Simmer the mixture for 5 minutes, or until the vegetables are tender, and transfer the vegetables with a slotted spoon to a bowl. Boil the liquid until it is reduced to about 2 tablespoons, remove the skillet from the heat, and stir in the zest and the butter, stirring until the butter is melted. Spoon the sauce over the vegetables.

    Serves 2.
    November 1993

    Active time: 15 min Start to finish: 1 1/4 hr

    2 lb parsnips
    2 lb carrots, peeled and cut diagonally into 3/4-inch-thick slices
    1/3 cup extra-virgin olive oil
    2 teaspoons salt
    2 teaspoons black pepper
    2 teaspoons chopped fresh rosemary
    2 teaspoons chopped fresh sage
    1/4 cup water

    Preheat oven to 350°F.
    Peel parsnips and halve each crosswise where it becomes narrow. Diagonally cut narrow portions into 3/4-inch-thick slices. Quarter wider portions lengthwise and core, then diagonally cut flesh into 3/4-inch-thick slices.

    Toss parsnips and carrots with oil, salt, pepper, rosemary, and sage in a large bowl. Spread in a large shallow baking pan (1 inch deep) and pour in water. Roast vegetables in lower third of oven until tender, 50 to 55 minutes.

    Cooks' notes:
    • Vegetables can be peeled and sliced 1 day ahead and chilled in sealed plastic bags.

    Makes 8 servings.
    Gourmet Entertains
    December 2002

    In the following recipe, scalloped potatoes, often soaked with cream and cheese, are combined with parsnips and cooked with broth and low-fat milk instead. Though lighter, they are still delicious.

    1 large red onion
    2 tablespoons water
    2 parsnips (about 1/2 pound)
    2 small russet (baking) potatoes (about 3/4 pound total)
    1 1/4 cups low-fat (1%) milk
    3/4 cup chicken broth
    1 1/2 tablespoons all-purpose flour
    a pinch freshly grated nutmeg

    Halve onion lengthwise and cut crosswise into 1/4-inch-thick slices. In a large saucepan cook onion in water, covered, over moderate heat, stirring occasionally, 5 minutes, or until softened. Remove cover and cook onion until any liquid in saucepan is evaporated.
    Preheat oven to 425°F.

    Peel parsnips and potatoes. Grate parsnips coarse and cut potatoes crosswise into 1/8-inch-thick slices. In a 2-cup measure or bowl whisk together milk, broth, and flour until combined well. Add milk mixture to onion with parsnips, potatoes, nutmeg, and salt to taste and simmer, stirring frequently, 1 minute.

    Pour vegetable mixture carefully into a shallow 1 1/2-quart baking dish and bake in lower third of oven 45 minutes, or until top is golden brown and potatoes are tender when pierced with a knife.

    Each serving: 187 calories, 1.3 gram fat (6% of calories from fat)
    Serves 4.
    January 1995

    Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

    Nonstick vegetable oil spray
    1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
    1 pound celery root (celeriac), peeled, cut into 1-inch pieces
    1 pound rutabagas, peeled, cut into 1-inch pieces
    1 pound carrots, peeled, cut into 1-inch pieces
    1 pound parsnips, peeled, cut into 1-inch pieces
    2 onions, cut into 1-inch pieces
    2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
    2 tablespoons chopped fresh rosemary
    1/2 cup olive oil
    10 garlic cloves, peeled

    Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
    Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)

    Transfer roasted vegetables to large bowl and then serve.