What can I make with parsnips?!


Question: If you could include ground beef, that'd be ideal.

I fell into some parsnips and don't know what to do with them. Not literally "fell into parsnips". I was given some (about a pound). Thanks all!


Answers: If you could include ground beef, that'd be ideal.

I fell into some parsnips and don't know what to do with them. Not literally "fell into parsnips". I was given some (about a pound). Thanks all!

You can cut this recipe in half, or go buy more parsnips..... I love this soup.

Parsnip Soup



2 lb. Parsnips – Peeled, trimmed, thinly sliced
? cup Butter or Margarine
1 Med to Large Onion, chopped
2 Garlic Cloves, crushed/minced
1 tsp Ground Cumin
1 tsp Ground Coriander
5 cups Hot Chicken Stock
2/3 cup Light Cream (I used Skim Milk)
Salt and Black Pepper to taste
Fresh Chives or Croutons for garnish


Heat the butter in a large saucepan. Once butter is melted, add the parsnips and onion. Cook over low to medium heat until softened, but you don’t want them to brown.

Add the cumin and coriander, cook an additional minute or 2, then gradually add in the hot chicken stock and mix well. Heat to a boil, lower heat and simmer, covered, for about 20 minutes, until the parsnip is soft.

Let cool slightly, then puree in a food processor or blender until smooth. Add the cream and reheat without bringing to a boil.

CARROT PARSNIP PUDDING

1 c. grated raw carrots
1 c. cooked parsnips, sieved
1/3 c. melted butter
1 c. sugar
1 c. flour
1 tsp. each baking soda and cinnamon
3/4 tsp. salt
1/4 tsp. cloves
1/2 tsp. nutmeg
1 c. raisins
1/2 c. chopped walnuts

Mix together carrots, parsnips, melted butter and sugar. Sift flour; measure, then sift again. Add baking soda, cinnamon, salt, nutmeg and cloves into mixture. Add raisins and nuts; blend thoroughly. Spoon into greased 1 1/2-quart casserole. Cover and bake at 300 degrees for 45 minutes. Serve warm with lemon sauce or whipped cream.

Try going to www.cooks.com or www.allrecipes.com

they have good stuff.

Scalloped Parsnips

6 medium parsnips
3 tablespoons butter
2 tablespoons flour
1 cup milk (or cream)
1/4 teaspoon salt
1 cup buttered bread crumbs

Scrub the parsnips clean, cook for 20 to 30 minutes, or until tender, in lightly salted boiling water, and drain.
Scrape off the outer skin, split the parsnips lengthwise, and pull out the stringy cores.
Place the parsnips in a shallow baking dish, and cover with a sauce made with the fat, flour, and milk or cream, and salt.
Cover the top with the bread crumbs and bake in a moderate oven for about 20 minutes, or until golden brown. Serve in the baking dish.

http://www.recipezaar.com/274569
(*-*)

You got me on this one, Heidi, and I'm a Top Contributor to Cooking and Recipes, as I'm Cordon Bleu trained (yes, overseas, and for a year and 4 months) I LOVE most food, but my exceptions are :

Eggplant (sorry guys, I just DON;T like the texture!!!)
Parsnips

Feta Cheese/Goat Cheese (something about the "chalkiness in the 'mouth feel' of it......

Lamb/Game meats/organ meats



Now, since I digress, Parsnips can be prepared the same way you would carrots, or potatoes, you can even mash them with potatoes to make a nice mash......you can also slice them and use a Au Gratin or Escalloped recipe, which one would do with potatoes, only subbing out the parsnips for the potatoes....Enjoy!!!

Christopher

You're not going to want to get that complicated if this is the first time you ever used them,

Treat them like you would carrots only with less cooking time.

Might not sound too glamorous but try a beef stew or pot roast with parsnips in place of the carrots. They are quite tasty and you might be overdue for a potroast.

Add them to your favorite soup recipe, like veggie soup. They're delicious!

Well lets see....parsnips taste like a cross between potatoes and carrots...so anything you can do with potatoes and carrots...you can do with parsnips......why not a nice shepherds pie????...sorry...I wasnt trained at Le Cordon Bleu...but i know how to cook a parsnip!!!!





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