Parsnip Stew Recipes

Steps:

• Preheat oven to 350 degrees. In a large bowl, season flour with salt and pepper. Coat beef in flour, shaking off excess. In a large heavy ovenproof pot, heat 2 tablespoons oil over medium. In batches, brown beef on all sides, about 5 minutes per batch. Transfer to a plate.
• Add remaining tablespoon oil, onion, garlic, and tomato paste and saute until fragrant, 2 minutes. Add 3 cups water and bring to a boil, scraping up browned bits. Add beef and any accumulated juices, potatoes, parsnips, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover, transfer to oven, and cook until meat is fork-tender, 1 hour. Stir in vinegar and serve.

Steps:

• Fry salt pork and leave in pot ( not as tasty but could use butter) Add vegetables, salt and about one cup of water. Simmer until vegetables are tender, add more water if neccessary. When done it should be like gravy. Season to taste, add parsley. This is an old Cape Cod recipe

Steps:

• Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
• Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
• Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

Steps:

• Cook parsnips and potatoes in their skins for 20 minutes.
• Drain, reserving pot liquor.
• When cool, peel and cut into large slices.
• Place in baaking dish and add slivers of salt pork (or bacon) with salt and pepper to taste.
• Cover with pot liquor and bake in a slow oven for 20-30 minutes.