Parsnip Bake Recipes

Steps:

• Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.

Steps:

• Preheat oven to 450-degrees.
• Layer parsnips on baking sheet in single layer.
• Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
• Roast 15 minutes on bottom rack, stirring occasionally.
• Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
• Let cool slightly, adjust salt if necessary and serve.

Steps:

• Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
• Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.

Steps:

• Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don't rough up too much, then tip into a baking dish.
• Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened - about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
• Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

Steps:

• Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
• Heat oven to 190C/fan 170C/gas 5. Mix breadcrumbs, Parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.

Steps:

• Heat the olive oil and lightly fry the parsnips for 4-5 minutes.
• Arrange a layer of the fried parsnips over the base of a greased casserole dish, Sprinkle with the pepper and sugar and add a little of the milk. Cover with a layer of tomatoes. Pour over a little more milk and sprinkle over some of the grated cheese, and keep repeating these layers until all the ingredients are used up, finishing with a layer of milk and cheese.
• Top with the breadcrumbs mixed with the garlic and dot with butter.
• Bake in a preheated oven at 180C/350F/gas 4 for 40-45 minutes or until cooked through.

Steps:

• Heat oil in large ovenproof dish. Fry leeks, parsnips, bay leaves, garlic and onion until they turn golden.
• Add thyme and mushrooms and fry for a further minute.
• Add sweet potato chunks and sit chicken pieces on top of the vegetables. Pour enough boiling water over to nearly cover the chicken.
• Bake in 170c oven for 1hr, or until chicken is cooked through. Add salt and pepper to taste.
• This can be served with couscous or whatever takes your fancy.

Steps:

• Preheat the oven to 190 degrees C or 375 degrees F.
• Cook the lentils and parsnip in boiling water for 10 minutes or until just soft. Drain well.
• Heat the oil in a pan and fry the onion. Stir into the lentil mixture and season well.
• Put the lentil mixture into a greased serving dish. Mix all the remaining ingredients together and sprinkle them evenly over the lentils.
• Bake for 30 minutes then serve with salad.

Steps:

• Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.
• Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20cm x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.
• Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and gruyère. Bake for 1 hr until golden and a fork slides easily into the veg.

Steps:

• Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 minutes; drain well.
• Mash with butter and cream; season.
• Add a grating of nutmeg.
• Stir in the sage and spoon into a buttered oven proof dish.
• Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.
• Heat oven to 190C/fan 170C/gas 5.
• Mix breadcrumbs, Parmesan, almonds and oil together.
• Season, scatter over the mash.
• Bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.

Steps:

• Bring a large pan of water to the boil, and add the swede chunks. Boil for 3 mins, then add the parsnips and boil the lot for 12 mins more or until tender. Drain well, then tip both together into a pan or bowl and mash well with the butter. Stir in the golden syrup, three-quarters of the breadcrumbs and the eggs with plenty of seasoning. Transfer to a baking dish and smooth the surface. Toss the remaining breadcrumbs with the oil, seasoning and thyme leaves, then scatter over the mash. Dot with a few knobs of butter. The dish can now be covered and chilled for up to 48 hrs, or frozen for up to a month - defrost completely before baking.
• To serve, heat oven to 200C/180C fan/ gas 6 and bake for 40 mins or until piping hot and the crumbs are crisp.