AJ and request of members Hello D 3 RECIPES

[Guest guest]

These are my 3 favorite parsnip recipes, all are easy to make and taste great,

even my kids like them. Parsnips can be used like carrots any carrot recipe

besides carrot cake, the carrots can be replaced with parsnips.

 

Roasted Parsnips and Onions

 

Some people do not like rosemary with parsnips, I do. So what you can do is, use

less and just sprinkle the rosemary on a few of the onions and parnsips for your

first try. If you like it, add it to them all next time.

 

1 lb. parsnips, ends trimmed

1 lb. onions, peeled

1/4 cup fresh rosemary

2 tablespoons extra-virgin olive oil

coarse salt

black pepper, freshly ground

 

Heat the oven to 425 degrees.

In a roasting pan, combine the parsnips, onions and rosemary.

Season with salt and pepper.

Add the olive oil and toss until the vegetables are thoroughly coated.

Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the

vegetables are deep amber.

Makes 4 servings.

 

Mashed Parsnips and Carrots

 

1 1/2 cups parsnips, peeled, cored and cut into 3/4-inch pieces

1 1/2 cups carrots, peeled (scraped)

1 tablespoon butter

1/4 teaspoon nutmeg

fresh ground pepper

 

Cover the prepared vegetables with water, bring to a boil and simmer until soft,

apprx 20 minutes, drain.

Coarse mash the vegetables, add the nutmeg, pepper & butter, mix well. Serve.

Makes 3 to 4 servings.

 

Parsnip Cakes

 

You can add 2 cups of leftover mashed potatoes to this just double the other

ingredients, then you can feed 8. These are nice with a dipping sauce, ketchup,

bbq sauce. pick your favorite.

 

1 pound parsnips

2 tablespoons flour

1 pinch mace

2 tablespoons melted butter

salt and pepper

large egg

8 heaping tablespoons breadcrumbs

olive oil for frying

 

Peel and slice the parsnips, then boil in salted water until tender. Drain and

mash them well. Add flour, mace, melted butter, salt and pepper, then form into

small flat, round cakes. Dip into the beaten egg, then into the breadcrumbs, and

fry in hot oil until brown on both sides. Makes 4 servings.

 

 

[Guest guest]

Thanks for these recipes. I've been wanting to try cooking parsips. They are

hard to find in the stores in our area. I think there must be lots that don't

know how to cook them.

Judy

-

AJ

Saturday, June 03, 2006 11:36 AM

Re: AJ and request of members Hello " D " 3 RECIPES

 

 

These are my 3 favorite parsnip recipes, all are easy to make and taste great,

even my kids like them. Parsnips can be used like carrots any carrot recipe

besides carrot cake, the carrots can be replaced with parsnips.

 

Roasted Parsnips and Onions

 

Some people do not like rosemary with parsnips, I do. So what you can do is,

use less and just sprinkle the rosemary on a few of the onions and parnsips for

your first try. If you like it, add it to them all next time.

 

1 lb. parsnips, ends trimmed

1 lb. onions, peeled

1/4 cup fresh rosemary

2 tablespoons extra-virgin olive oil

coarse salt

black pepper, freshly ground

 

Heat the oven to 425 degrees.

In a roasting pan, combine the parsnips, onions and rosemary.

Season with salt and pepper.

Add the olive oil and toss until the vegetables are thoroughly coated.

Roast for 40 to 45 minutes, shaking the pan every 15 minutes, until the

vegetables are deep amber.

Makes 4 servings.

 

Mashed Parsnips and Carrots

 

1 1/2 cups parsnips, peeled, cored and cut into 3/4-inch pieces

1 1/2 cups carrots, peeled (scraped)

1 tablespoon butter

1/4 teaspoon nutmeg

fresh ground pepper

 

Cover the prepared vegetables with water, bring to a boil and simmer until

soft, apprx 20 minutes, drain.

Coarse mash the vegetables, add the nutmeg, pepper & butter, mix well. Serve.

Makes 3 to 4 servings.

 

Parsnip Cakes

 

You can add 2 cups of leftover mashed potatoes to this just double the other

ingredients, then you can feed 8. These are nice with a dipping sauce, ketchup,

bbq sauce. pick your favorite.

 

1 pound parsnips

2 tablespoons flour

1 pinch mace

2 tablespoons melted butter

salt and pepper

large egg

8 heaping tablespoons breadcrumbs

olive oil for frying

 

Peel and slice the parsnips, then boil in salted water until tender. Drain and

mash them well. Add flour, mace, melted butter, salt and pepper, then form into

small flat, round cakes. Dip into the beaten egg, then into the breadcrumbs, and

fry in hot oil until brown on both sides. Makes 4 servings.