P N P Parsnips Pineapple Recipes

Steps:

• Put all the ingredients into an oven proof casserole.
• Stir to combine.
• Cover and bake in 375 degree oven for 30 minutes or until veggies are cooked. Time depends if you pre cook.
• Mix them half way through the baking.
• Remove from oven. You may now serve as is, puree or mash them.

Steps:

• Cut 1 1/2 apples into chunks and dice the remaining 1/2 apple into small cubes. Set aside.
• Add 2 tablespoons of the butter to a saucepan over medium-high heat and stir in the shallots. Saute for a minute or so, then add the apple chunks and cook until slightly golden. Stir in the parsnips, season with salt and pepper, to taste, and cook until caramelized. Once brown on all sides, add the sage leaves and cover with water. Simmer until soft or fork tender. Discard the sage and puree mixture and cooking liquid in a food processor until smooth. Taste for seasoning and adjust, if necessary.
• In a small saute pan, melt and brown the remaining 2 tablespoons of butter. Add the diced apple, season with a pinch of salt only and saute until the apples are coated and just tender.
• Transfer the puree to a serving bowl and top with the browned butter coated diced apples.

Steps:

• Preheat the oven to 350 degrees F.
• Clean the parsnips, cook, steam or microwave until they are soft.
• Mash them with the milk and butter, then add a good grating of nutmeg and the flour, then the chopped onion and the egg, and then add the salt and pepper and check the seasoning.
• Transfer this to a greased ovenproof dish and sprinkle the cheese on top.
• Bake for 30 to 40 minutes, the cheese might not brown or melt being Parmesan, it will make more of a thin crust, if you like melted cheese on the top, add little flecks of butter to the Parmesan, or choose a different cheese.

Steps:

• Peel parsnips and cut into as close as possible to 3" pieces.
• Bring water to boil, add salt and parsnips.
• Boil aproximately 20 minutes, until crisp tender.
• Drain parsnips, and place in shallow 2 Qt baking dish.
• Sprinkle brown sugar evenly over top.
• Cut butter into 1 T. pats, place evenly over top of dish.
• Bake 30 minutes.

Steps:

• Drain the can of crushed pineapple so all the juice runs out.
• Put all the ingredients in a medium-sized bowl and mix them together.
• Spoon the mixture into the paper cups. Fill them almost to the top.
• Stretch a small piece of plastic wrap across the top of each cup.
• Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
• Put the cups in the freezer until the mixture is frozen solid.
• Remove the plastic wrap and peel away the paper cup and enjoy.

Steps:

• Cook parsnips in salted water until tender.
• Drain.
• In small saucepan, add butter, sugar, and orange juice, bring to a boil.
• Pour over parsnips, tossing lightly to coat.