Anyone cook parsnips?? I always thiought them to be one of those bland yuck English....

J

joanietoo

Well-known member
foods. Well while in the UK I read whichever mag. it was and saw a recipe for baked parsnips. Now to me these are just rather colourless carrots. They have a core in them and need to be scraped. Just not my cup of tea and no thanks I won't try them.

This recipe was great sounding as it used cream.

Next day I bought some of these things, they were very white and so I did not scrape them but attempted the dish. Must admit it was quite tasty so today when I saw some in our supermarket I decided to do the recipe for my DH.

Must say it was more than rather good.

I am not sure I did exactly as cooked the first time but pretty close and DH just loved them.

Here goes......the main difference is last time they were cooked on and in a super old fashioned (but electrified) Aga...

Peel, scrape or just wash some parsnips and top and tail.

Cut into slices lengthwise.

Boil till just softening in slightly salted water.

Drain and layer in a well buttered dish. Salt as you go along if you like, I didn't.

Pour cream (I think it was a mix of milk and cream but my milk has gone sour)

over the parsnips until just about covered.

Press the parsnips down into the milk and grate fresh nutmeg over all.

Top with grated emantal cheese and bake in 350 - 375* oven until well browned.

This I served with pepper steak (green peppercorns)

Broccoli just steamed and grape tomatoes

Plate licking good!

Wondering how else I should cook them and enjoy?

 
REC: Mashed Potato, Rutabaga & Parsnip Casserole...

Mashed Potato, Rutabaga And Parsnip Casserole

Recipe By :Bon Appetit
Serving Size : 8

7 cups low-salt chicken broth
3 pounds russet potatoes -- peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabaga -- peeled, cut into 1 1/2-inch pieces
1 1/4 pounds parsnips -- peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup butter -- room temperature
3 large onions -- thinly sliced

Butter 13 x 9x2-inch glass baking dish. Combine first 7 ingredients in large pot; bring to boil. Reduce heat, cover partially and simmer until vegetables are very tender, about 30 minutes. Drain well. Transfer vegetables to large bowl. Add 1/2 cup butter. Using electric mixer, beat mixture until mashed but still chunky. Season with salt and pepper. Transfer mashed vegetables to prepared dish.
Melt remaining 1/4 cup butter in heavy large skillet over medium-high heat. Add sliced onions and sauté until beginning to brown, about 5 minutes. Reduce heat to medium-low and sauté until onions are tender and golden brown, about 15 minutes. Season with salt and pepper. Spread onions evenly over mashed vegetables. (Casserole can be prepared up to 1 day ahead. Cover and refrigerate.)
Preheat oven to 375° F. Bake casserole uncovered until heated through and top begins to crisp, about 25 minutes.

 
Pat/CA's REC: Split Pea & Root Vegetable Soup...

Split Pea And Root Vegetable Soup

Recipe By :pat/CA
Serving Size : 8

6 tablespoons butter
3 medium carrots -- chopped
2 large parsnips -- chopped
2 medium leeks -- (white and light green parts), chopped
1 large onion -- chopped
2 1/2 teaspoons dried thyme -- crumbled
2 teaspoons dried marjoram -- crumbled
3 bay leaves
11 cups chicken stock -- or canned low-salt broth
3 cups dried split peas
1 1/4 pounds smoked ham hocks -- or ham bone

Melt butter in heavy large pot over low heat. Add carrots, parsnips, leeks, onion, thyme, marjoram and bay leaves. Cover and cook until vegetables are tender, stirring occasionally, about 20 minutes. Add stock, peas and ham hocks. Bring to simmer, cover partially and cook until peas are tender and soup thickens slightly, stirring occasionally, about 45 minutes. Remove ham hocks and cut meat into small pieces. Discard bone and fat. Return meat to soup. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm, thinning with water if too thick). Add parsley and serve.

 
REC: Maple Glazed Parsnips with Popped Mustard Seeds...

MAPLE-GLAZED PARSNIPS WITH POPPED MUSTARD SEEDS

Serving Size : 6

2 pounds parsnips -- peeled, quartered lengthwise, cut into 2-inch lengths

4 tablespoons butter -- (1/2 stick)
1/4 cup mustard seed
3 tablespoons maple syrup
2 tablespoons Dijon mustard

Steam parsnips over medium heat until tender, about 10 minutes. Transfer to paper towels to drain.

Melt 1 tablespoon butter in small skillet over low heat. Add mustard seeds; cover and cook until beginning to pop, about 2 minutes. Remove from heat. Let stand until popping stops, about 8 minutes.

Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Stir in maple syrup and Dijon mustard. Add parsnips; toss to coat. Sauté until parsnips are glazed, about 8 minutes. Add mustard seeds and toss to coat. Season to taste with salt and pepper. Transfer to platter and serve.

NOTES : An excellent complement to roast pork

 
REC: Mashed Parsnips & Scallions...from Lidia Bastianich...

Mashed Parsnips And Scallions

Recipe By :Lidia Bastianich
Serving Size : 4

1 pound parsnips -- peeled and cut into 2-inch lengths
1 large Idaho potato -- (about 8 ounces) peeled and sliced 1-inch thick
Salt
1 bunch scallions -- trimmed, cleaned and sliced thin
1/2 cup milk
4 tablespoons unsalted butter
1 teaspoon grated lemon peel
Freshly ground black pepper

Place the parsnips and potatoes in a 3- to 4-quart saucepan. Pour in enough cold water to cover by three inches. Add a generous amount of salt and bring to a boil over high heat. Cook until tender, about 15 minutes. Add the scallions and cook 3 minutes.

Meanwhile, heat the milk and butter over low heat until the butter is melted. Drain the vegetables thoroughly and return them to the empty pot. Mash the vegetables with a potato masher, gradually adding the milk mixture, to a smooth texture. Add the lemon zest and season to taste with salt and pepper. Serve immediately.

 
Any way I get them is fine with me. My mom used to blacken them in a cast iron

frying pan. That was my favourite. I mostly just throw them around a roasting beef now along with carrots and onions. Isn't that just toooo traditional!

they're surprisingly expensive though. I think I pay about 60 cents for one.

 
My favorite stew recipe (Crockpot Sweet 'n' Snappy Beef Stew) uses parsnips....(more)....

CROCKPOT SWEET ‘N’ SNAPPY BEEF STEW

(from Olga D (Ont))

Ginger, molasses and raisins provide
pleasant sweetness to this savory stew.
Serve the stew with a salad of mixed
greens, grapes and toasted walnuts.

2 pounds lean beef stew meat,
cut into 1-inch cubes
4 carrots, sliced thin
2 medium parsnips, sliced thin
1 medium onion, sliced
1 stalk celery, sliced thin
¼ cup quick-cooking tapioca (I use a
little more if necessary)
1 Tablespoon grated fresh ginger OR
½ teaspoon grated ginger
1 teaspoon salt
½ teaspoon pepper
1 (14 ½ ounce can) diced tomatoes
¼ cup cider vinegar
¼ cup molasses
¼ cup raisins

In a 3 ½ to 6-quart slow cooker, place
meat, carrots, parsnips, onion and celery.
sprinkle tapioca, ginger, salt and pepper
over mixture. Add undrained tomatoes,
vinegar and molasses.

Cover; cook on Low heat setting for 8 to 9
hours, or on High heat setting for 4 to 4 ½
hours until vegetables are soft. Stir in
raisins; cover and continue cooking for
30 minutes more. 8 servings.

 
Along that line, I get good reviews for this-Roasted Root Vegetable Salad

From a Christmas Gourmet mid 90's I think.
I do not measure the veggies that exactly, added tweaks on bottom

Roasted Root Vegetable Salad

16 medium (about 1 ¼#) peeled shallots
1 ½# small turnips peeled or scrubbed, cut in 1 1/2 inch pieces
1 ½# baby or small parsnips, peeled and cut in 5 inch pieces,halved if thick
2 # baby or small beets, preferably mixed colors peeled and cut in 1 ½ inch pieces
2 medium red onions cut in 2 inch chunks
3 Tabls. vegetable oil
Salt and fresh ground pepper to taste
3 Tabls. hazelnut or olive oil
2 Tabls. cider vinegar
¾ cup hazelnuts peeled and chopped, roasted

If using red beets roast separately w/1 Tabls. of vegetable oil

Preheat oven to 400F
Toss vegetables with vegetable oil in a large roasting pan. Season with salt and pepper.
Roast about 55 minutes, shaking pan occassionaly till veggies are soft and lightly browned in spots.
Let cool slightly and place in large bowl.
Toss with olive oil and vinegar, check seasonings. Top with hazelnuts.
Serve hot or room temperature
12 servings

Tweaks: I add some carrots cut same shape as parsnips
Have not used hazelnuts.
Have used balsamic vinegar, like it better.
Am thinking of using walnut oil in dressing
Have added fresh thyme-like it
Looking at Valin's recipe, think rosemary would be good too

 
I love them roasted cut sort of like fries - yummmm..

roasting brings out the sugars and they are just wonderful. Half the time they never make it to the table because we keep walking by picking them up off the cookie sheet while I finish everything else off.

 
Parsnip Bisque (Excellent!)

PARSNIP BISQUE

1 pound parsnips, peeled and trimmed
1 tablespoon olive oil
1/2 medium onion, chopped coarse
2 celery ribs, chopped coarse
1 medium leek (white and pale green parts only), washed and chopped coarse
4 1/2 cups chicken broth
3/4 cup heavy cream
2 tsps brown sugar

Preheat oven to 350°F..

In a shallow baking pan toss parsnips with 1/2 tablespoon oil to coat and arrange in one layer. Roast parsnips in middle of oven, turning occasionally, 30 minutes.

In a bowl toss onion, celery, and leek with remaining 1/2 tablespoon oil and add to pan. Return pan to oven and roast vegetables, turning parsnips and stirring vegetables occasionally, 30 minutes, or until golden. Cool vegetables slightly and chop parsnips coarse.

In a large saucepan simmer broth with vegetables, covered, 20 minutes. In a blender pureé mixture in batches with cream (use caution when blending hot liquids) and transfer soup to cleaned saucepan. Stir in brown sugar and salt and pepper to taste.

Makes about 6 1/2 cups.

Gourmet
December 1996
You Asked For It; The Boar's Head Inn & Sports Club, Charlottesville VA

Epicurious.com © CondéNet, Inc. All rights reserved.

 
OhOh, just thought I do sweet taters like that, how about mixing them, pretty and tasty?

 
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