Parsnip is a carrot lookalike but lighter in color. This root vegetable is sweeter than carrot and has many culinary uses. Parsnips are native to Eurasia and are generally confused with carrots. In the earlier days, ... More »
Combine first 5 ingredients in a bowl.
Stir well; set aside.
Combine parsnips, apple, and green onions in a bowl; toss well.
Add buttermilk mixture; toss
Peel and cut parsnips into thin slices.
In a large pot, combine them with onion, basil, and chicken broth.
Cover, bring to a boil, and simmer until parsnips are tender, about 30 minutes.
Whirl in blender or food processor with steel blade until mixture is ..
Scrub and scrape the parsnips and slice them thinly.
Fat steam the parsnips for 10 min., i.e. shake them in the melted fat, well below frying temperature, with the lid on the pan until the fat is absorbed.
Add the boiling water and the salt, and simmer gently ..
Place potato, parsnip and carrot in a saucepan; cover with water.
Bring to a boil.
Reduce heat; cover and cook for 20-25 minutes or until tender.
Drain.
In asmall bowl, mash the vegetables with milk, butter, brown sugar and
Place parsnips in a saucepan and cover with water.
Cook until crisp-tender; drain.
Meanwhile, in a skillet over medium heat, saute carrot, celery and onion in butter until crisp-tender, about 6 minutes.
Add the parsnips, salt and pepper; cook and stir for 4 ..
Prepare the parsnips and cook them as in Parsnips—Conservatively Cooked.
Drain off any liquid left in the pan and reserve it for a soup or gravy.
Mash with a fork or rub through a nylon sieve.
Heat the butter or margarine in a pan and beat in the puree, add ..
1. Melt butter in a large frypan. Cook garlic one minute. Add parsnip and carrot and cook over medium heat,stirring occasionally until almost cooked.
2. Season with rosemary, parsley and pepper.
3. Transfer to greased shallow ovenproof dish and pour over ..
Wash and peel parsnips.
Slice into 1/4-inch slices.
Combine oils in a saucepan.
Stir in the parsnips.
Add enough water to cover bottom of pan.
Cover and steam until parsnips are nearly done and water is absorbed.
Peel, core, and slice the pear.
Sprinkle with ..
Preheat the oven to 200°C/400°F/Gas 6.
Partly cook the parsnips in boiling water for 5 minutes.
Drain well.
Melt the butter in a small saucepan and stir in the honey, and the orange zest and juice.
Season well.
Coat the parsnips in the orange mixture and ..
Peel parsnips and carrots; cut in half crosswise, then cut lengthwise into strips.
Place in baking dish and dot with margarine.
Sprinkle with salt, pepper and cumin (if using) to taste; add water.
Cover and bake in 375°F/190°C oven for 50 to 60 minutes or ..
In saucepan, combine onion, parsnips and water; simmer, covered, for 8 to 10 minutes or until parsnips are tender.
Puree in blender or food processor and set aside.
In saucepan, melt soft margarine over medium heat; stir in flour and cook for 1 minute.
Stir ..
Boil the parsnips until tender (about 20 minutes).
Drain.
Place the parsnips in a blender with the butter, milk, salt and pepper and puree to a smooth, light
Cook whole parsnips in boiling water until almost tender.
Drain.
Add salt and pepper to egg and beat slightly with fork.
Dip each parsnip in egg, then in crumbs, coating well.
Heat butter in heavy skillet, add parsnips and cook slowly until golden brown, ..
In a heavy saucepan cook the onion, the garlic, the gingerroot, the carrot, the celery, and the thyme in the butter over moderately low heat, stirring, until the onion is softened.
Add the parsnips and the broth, bring the liquid to a boil, and simmer
In a 1-quart casserole combine parsnips and water.
Micro-cook, covered, on 100% power (HIGH) for 5 to 7 minutes or till tender; drain well.
In a food processor bowl or blender container combine the parsnips, milk, salt, and nutmeg.
Cover and process till ..
Remove rind from bacon, cut bacon into small pieces.
Fry until crisp, drain, set aside.
Peel parsnips, cut into small pieces; put into saucepan with milk.
Simmer, covered, until parsnips are tender and liquid is almost absorbed; mash.
Add butter, chopped ..
1. Melt the butter in a large pan. Add the onion, parsnips and ginger and saute gently for 3 minutes, without browning. Add the stock, lemon juice and bouquet garni. Bring to the boil, cover and simmer for 25-30 minutes until the parsnip is tender. Discard ..
1. Melt the butter in a large saucepan. Add the parsnips, fennel and onion and cook over a moderate heat for 15 minutes, or until the vegetables are soft, stirring constantly.
2. In a small bowl, mix the cornflour with 150 ml (1/4 pint) of the hot stock until ..
1 Combine the broth, parsnips, onion, and curry powder in a large saucepan; bring to a boil. Reduce the heat and simmer until the parsnips are very tender, about 25 minutes. Let the mixture cool about 5 minutes.
2 Pour the soup in batches into a blender and ..
