Parsnip Recipe?!
Answers: Can anyone give me a good vegetarian recipe for parsnips? I got them but I don't know what to do with them. Well it doesn't have to be vegetarian, just no meat please!
Roasted root vegetables are yummy. Chop parsnips, carrots, potatoes, yams, onions, fennel, etc. into bite-sized chunks. Add some garlic and fresh rosemary. Toss with a good olive oil and spread on a non-stick baking sheet (or a baking sheet covered with foil). Roast in the oven at 325 degrees until tender, stirring occasionally.
I use parsnips in soup. I cut them and dice them into veggie soups along with carrots and celery. I like their taste, it's not very strong and it complements most food. I make a pretty mean barley soup with mixed veggies in it, including parsnips.
Honey-roasted parsnip soup
Ingredients
25g/1oz unsalted butter
500g/1lb 2oz parsnips, roughly chopped
? onion, roughly chopped
1 carrot, roughly chopped
1 small clove of garlic, roughly chopped
1 tsp thyme leaves
1 small bay leaf
1 tbsp clear honey
1l/1?pt vegetable stock
6tbsp dry cider
4tbsp double cream
Method
1. Preheat the oven to 220C/425F/Gas7. Heat the butter in an ovenproof casserole dish, add the parsnips and roast in the oven for about 25-30 minutes, until golden brown. Add the onion, carrot and garlic and continue cooking for a further 10 minutes, then mix in the herbs and honey. Cook for about 10 minutes until the vegetables have caramelized.
2. Now remove the dish from the oven, add the stock and bring it to the boil on top of the stove. Reduce the heat and simmer for 10 minutes. Add the cider then pour the soup into a blender and purée until smooth. Strain through a fine strainer, bring back to the boil, then remove from the heat, swirl in the cream and serve.
I just chopped them up, sprinkled them with lemon juice, pepper and salt, baked @ 350 F for 20 min. and they're fabulous!
YES I SEEN AND HAVE DONE THIS ONE
boil them in water then dumping them and soak them in butter and put sugar on them (no one has done it around me but i do and it is sooooooo good
Mum told me a good really simple one.
1/2 mashed carrots,
1/2 mashed parsnip,
mix them together,
season with salt and pepper.
Yum!
I love roasted parsnips! You simply chop them up and drizzle them with olive oil, then roast them at 400' to 450' for an hour or so on a baking sheet. You can also sprinkle them with your favourite spices and combine them with other vegetables such as butternut squash, yams, mushrooms, onions, potatoes, etc.
When I was a chef I would use them in many ways, soups are o.k, but are limited as to the complexity, try cutting them in long slivers and tossing them with a bit of oil and seasoning a roasting them on a sheet pan, they come out golden brown and are like french fries without the starch, even as the one other person said, cut them into medium size chunks with carrots, rutabagas and even sweet potatos,prepared likethe parsnip fries, for a nice rustic roast veg side instead of mashed potatos, the one mix the last girl said were you cook them with carrots and turnips and then mash them into a puree like mashed potatos, even made like that, and cooled then formed into patties with a bit breadcrumb or panco coating and make a veggie pattie, you could add some more veg, I use TVP a soya protein that looks like grapenuts cereal, I soak it in veggie broth add my fresh/leftover mash, a few breadcrumbs and seasoning for a veggie pattie and serve it will a brown rice pilaf or mushroom risotto.
As a chef I had to find veg options for customers in the hotels I was a sous chef in, I got to be very creative, and now that I am a vegetarian myself it is alot easier for me to prepare meals for myself now.
Soup – Parsnip Curry
Ingredients
1-1/2 lb. Parsnips
4 cups Vegetable Stock
4 Stalks Celery, chopped
1 tsp. Ginger, ground
1 tbsp. Curry Powder (favorite blend)
1/2 cup Rolled Oats
Preparation
This soup may be made in either a microwave oven or in a pot on a stovetop.
Preheat vegetable stock. Peel, rinse, and chop the parsnips into small pieces. Wash and chop the celery stalks. Add parsnip and celery pieces to soup pot. Add the ginger and curry powder.
Cook until parsnips and celery begin to soften, then add the rolled oats and stir. When parsnip and celery pieces are tender, puree part of the soup in a blender, add back to soup pot and reheat. Or, if desired, puree all the soup, a few cups at a time, and reheat. (To enlarge the photo of the parsnip curry soup prior to pureeing in the blender, click on the photo or link
Serve and enjoy!
http://www.all-creatures.org/recipes/sou...
1/2 lb Parsnips
2 oz Butter or oil
3 tbl Stock
1 x Salt and pepper
1 x Pinch nutmeg
Method :
Peel parsnips, quarter, and remove any woody core. Parboil for 15 minutes.
Place in an ovenproof dish. Add stock and sprinkle with salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on a low shelf in a moderate oven. (Generally parsnips are baked in the same oven as the main meat dish, whose cooking temperature governs that of the parsnips.)
http://www.cuisine.com.au/recipe/roast-p...
http://tribes.tribe.net/676be46e-c066-44...
http://www.fooddownunder.com/cgi-bin/sea...
Here are some links to some recipes as well
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.