One ingredient 5 ways: Parsnips
April 23, 2018 | 6:28 PM
by Times News Service
You can cook parsnips in several different ways.


Wash and peel 6 to 8 parsnips. Boil in salted water for 30 minutes or until they can be pierced. Slice parsnips lengthwise. Arrange in a greased baking dish and pour over syrup as follows: Mix 1/3 cup hot water with firmly packed 3/4 cup brown sugar and dissolve. Sprinkle lightly with nutmeg and cinnamon; dot generously with butter. Bake at 176C degrees in preheated oven for 45 minutes, basting from time to time. Test for tenderness.


In a medium bowl, combine 1 1/2 cups grated parsnips, 1/2 cup grated turnip, 3 eggs, beaten, 1 1/2 tablespoons flour, 1 teaspoon salt, 1 tablespoon minced shallot, 1/4 teaspoon ground nutmeg. Over medium heat, in a large nonstick pan spray some cooking spray and place about 3 tablespoons parsnip mixture per pancake, forming nine pancakes - in batches. Sauté till edges are crisp; turn and brown other side. Serve at once.


Place 4 medium parsnips, pared and cut into halves in a greased oven-proof dish. Brush parsnips with 2 1/2 tablespoons butter. Sprinkle 1/4 cup brown sugar over top of parsnips. Add to dish 3/4 cup stock (bouillon cubes), dissolved in water and cover dish. Bake at 190 degrees C for 45 minutes. Serve with parsley butter.


Mix together 1 cup grated raw carrots, 1 cup cooked parsnips, sieved, 1/3 cup melted butter and 1 cup sugar. Sift 1 cup flour; measure, then sift again. Add 1 teaspoon each baking soda and cinnamon, 3/4 teaspoon salt, 1/2 teaspoon nutmeg and 1/4 teaspoon cloves into mixture. Add 1 cup raisins and 1/2 cup chopped walnuts; blend thoroughly. Spoon into greased casserole. Cover and bake at 150 degrees C for 45 minutes. Serve warm with lemon sauce or whipped cream.


Peel 230g parsnips and chop into 1/2 to 1 inch pieces. Melt 2 tablespoons butter in a large saucepan; add 2 chopped onions, and 340g chopped celery, sautéing until golden but not browned. Mix in 1 tablespoon flour, let cook for 2 minutes, and add parsnips, 1 cup chicken stock or, bouillon or water, 2 teaspoons dried parsley, 1 bay leaf and 1/2 to 3/4 teaspoon thyme. Stir, cover and cook over medium-low heat, stirring frequently. Cook for 10 to 15 minutes or until tender. Remove the bay leaf, season with freshly ground pepper to taste and serve.[email protected]

Subscribe to our newsletter and be the first to know all the latest news