Buttered Parsnips Recipes

Steps:

• Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
• To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

Steps:

• In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
• In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
• Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

Steps:

• Wash, trim and scrape the parsnips.
• Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender.
• Drain well, and let dry.
• Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. It is best if you have a large enough pan that they can be cooked in a single layer.
• Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.

Steps:

• Peel and trim off the ends of each parsnip.
• Cut the parsnips crosswise into one-inch lengths. Cut each piece lengthwise into half-inch-wide slices. Cut each slice into half-inch rectangular strips. There should be about 3 1/2 to 4 cups.
• Place the pieces in a saucepan and add cold water to cover and salt to taste. Bring to a boil and let cook 3 to 4 minutes.
• Drain the parsnips and put them in a skillet. Add the butter. Saute briefly and serve.

Steps:

• Peel 1 1/2 pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚ F, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, 1/2 teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.

Steps:

• Slice parsnips as thin as possible. Use a mandoline if you have one, on the thinnest setting.
• Heat olive oil in a large skillet. Add parsnips, garlic, spices, and salt. Saute on medium to low heat until parsnips become tender and transparent. The parsnips have a tendency to absorb the oil, so be prepared to add a little more if the parsnips begin to stick to the bottom. Do not cook too fast. You want them to get thoroughly cooked without getting burned.
• When the parsnips begin to look done, add the butter and sugar. Continue to saute until slightly browned.

Steps:

• To make the pastry, put both flours into the bowl of a food processor with the butter, thyme leaves and ½ tsp fine sea salt. Pulse for a few seconds until the mixture resembles sandy rubble, then add the whole eggs and 2-3 tbsp cold water. Pulse again until it comes together into a ball, then transfer to a lightly dusted work surface and knead briefly until smooth. Wrap and chill for 30 mins.
• To make the filling, heat the oil in a frying pan over a low-medium heat, and cook the onion for 30 mins until sticky, golden and caramelised. This will take some time, but it will add depth and sweetness to the pie. Add a splash of water if the onions start to darken too quickly or catch.
• Add the parsnips and 250ml water. Cook for 15 mins, stirring often until the water has evaporated and the parsnips are tender and just starting to colour. Remove from the heat and leave to cool.
• Mix the eggs and crème fraîche together in a large bowl until smooth, then fold in the feta, thyme, butter beans and the veg mixture. Add the mace, lemon zest, ½ tsp black pepper and a little salt.
• Cut off two-thirds of the pastry and roll it out on a lightly floured work surface to a thickness of 3-4mm. Use it to line a 23cm cake tin or round pie dish (it should be about 7cm deep), leaving some pastry overhanging. Spoon in the filling, levelling the top.
• Roll out the remaining pastry until it's large enough to cover the top of the pie. Brush a little of the egg yolk around the edge of the pie, then lift the pastry lid over the top and press the edge to seal. Trim any excess pastry with a sharp knife. Make a steam hole in the middle of the lid, then glaze with the rest of the egg yolk. Sprinkle over the dried herbs, then chill for 30 mins. Will keep in the fridge for up to 24 hours.
• Heat the oven to 180C/160C fan/gas 4. Bake the pie for 50 mins until the pastry is golden, crisp and dry. Leave to rest for 15 mins before cutting and serving.

Steps:

• Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
• Drain in a colander and let them steam-dry for a few mins.
• Heat oven to 190C/170C fan/ gas 5.
• Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
• Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
• Roast for 40 mins, turning halfway, until golden.

Steps:

• In a steamer set over boiling water steam the parsnips, covered, for 8 minutes, or until they are tender. While the parsnips are steaming, put the butter, the parsley, and the thyme in a heatproof serving bowl. Add the hot parsnips and toss them with the butter mixture, the lemon juice, and salt and pepper to taste.