Parsnip Ecrasse Recipes

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PARSNIP ECRASSE

This easy mashed side dish from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, substitutes the delicately sweet parsnip for the traditional potato. "I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often,'' Mr. Humm says. "That's why we wanted to include this recipe and show how simple it is. And it's really flavorful.''

Provided by Tara Parker-Pope

Categories     side dish

Time 15m

Yield 6 servings

Number Of Ingredients 6



Parsnip Ecrasse image

Steps:

  • Peel the parsnips and dice into uniform cubes.
  • Cook parsnips in salted boiling water until tender.
  • Drain the water from the parsnips and mash with a fork. Add butter and warmed half-and-half. Finish with chopped parsley and season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 131, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 3 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 7 grams, TransFat 0 grams

6 medium parsnips
1 tablespoon butter
4 tablespoons half-and-half, warmed
1 tablespoon chopped parsley
Salt
Pepper

PARSNIP PUREE

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4-6 servings

Number Of Ingredients 10



Parsnip Puree image

Steps:

  • Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
  • Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.

1 pound parsnips, peeled and sliced
Kosher salt and freshly ground black pepper
1/2 cup milk
1/2 cup heavy cream
4 clove of garlic, peeled and gently smashed
1 sprig of thyme
1 bay leaf
1 stick unsalted butter
Extra-virgin olive oil
Parsley for garnish

PARSNIP PATTIES

I always grow parsnips in my garden and discovered this quick and delicious way to enjoy them. My wife and I enjoy cooking and we always turn to the recipe first in Country.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 5



Parsnip Patties image

Steps:

  • In a bowl, combine parsnips, egg, flour and salt. Drop batter by 1/2 cupfuls onto a lightly greased hot griddle. Fry over medium heat for 4-5 minutes per side or until vegetables are tender. Serve with honey.

Nutrition Facts :

3 cups shredded peeled parsnips (about 1 pound)
1 egg, lightly beaten
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup honey, warmed

PARSNIP PILAF

Slow cook basmati rice with lentils and spices, roast your veg then serve with a coriander, dill, parsley and mint salsa verde

Provided by Good Food team

Categories     Dinner, Side dish

Time 1h35m

Number Of Ingredients 19



Parsnip pilaf image

Steps:

  • Soak the rice in water for 1 hr, then rinse in a sieve until the water runs clear. Heat oven to 200C/180C fan/gas 6. Bring a large saucepan of water to the boil with the stock cube in it. Add the rice and lentils, and simmer for 5 mins until just beginning to soften on the outside. Drain well.
  • Toss the chunky parsnips with 2 tbsp of the oil, the orange zest, 1 tsp of the cumin seeds and plenty of seasoning in a roasting tin. Roast for 30 mins until golden, then drizzle with honey and roast for 5-10 mins more.
  • Meanwhile, heat 1 tbsp of the oil in a wide flameproof casserole or deep pan. Fry the onions until softened and browned. Stir in the remaining cumin with the rest of the spices and cook for 1 min, then add the grated parsnips and raisins, and cook for 1 min more. Turn the heat right down and stir in the rice mixture and lemon zest with plenty of seasoning.
  • Melt the butter and remaining 1 tbsp oil in the big saucepan you cooked the rice in. Tip in the rice mixture and roughly flatten the surface. Poke 3 steam holes in the rice with the handle of a wooden spoon. Cover the pan with a tea towel, then put on the lid. Cook for 20-25 mins more, making sure the heat stays quite low.
  • To make the herb sauce, whizz all the ingredients to a salsa-like mix. Spread the rice on a serving platter, breaking up any crispy chunks from the bottom. Top with the roasted parsnips and herb sauce, and serve with some yogurt, if you like.

Nutrition Facts : Calories 326 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

300g basmati rice
1 vegetable stock cube
140g red lentil
1kg parsnip , 200g grated, remainder cut into long chunky wedges
4 tbsp olive oil
zest 2 oranges (use the juice in the sauce)
2 tsp cumin seed
2 tbsp honey
3 onions , sliced
1 tsp each turmeric, ground coriander and caraway
100g raisin
zest 3 lemons (use the juice in the sauce)
25g butter
yogurt , to serve (optional)
25g pistachio
juice 3 lemons
juice 2 oranges
small bunch coriander
small bunch each dill, parsley and mint , stalks discarded

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