Parsnipswithalmonds Recipes

Steps:

• Cook parsnips in boiling salted water until almost tender.
• Drain well.
• When they are cool enough to handle, cut each one in half across its width, then quarter these halves lengthways.
• Heat butter in a frying pan and cook the parsnips and almonds gently, stirring and turning carefully until they are lightly flecked with brown.
• Mix together the sugar and spice, sprinkle over the parsnips and stir to mix, then trickle over the lemon juice.
• Season to taste with salt and pepper and heat for 1 minute.
• Serve sprinkled with chopped parsley.

Steps:

• Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F.
• Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
• Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.

Steps:

• Slice the cooked parsnips lengthwise into 1/3" strips.
• Arrange one layer of parsnips in a greased baking dish.
• Sprinkle with cheese& breadcrumbs, alternate parsnips with the cheese and crumbs, distribute evenly until the parsnips are all in the baking dish (usually 2-3 layers depending on the size of the parsnip).
• Pour inenough milk (cream) until it reaches half the depth of the parsnips.
• Cut bacon in tiny cubes and sprinkle on top.
• Thirty minutes before dinner pop the casserole into a 400 degree F oven.
• The Dish is ready when the bacon bits are crisp and the dish is bubbling.
• Enjoy.

Steps:

• Place parsnips in pressure cooker. Combine orange juice, sugar and salt; pour over parsnips. Add orange slicese. Close cover securely. Place pressure regulator in vent pipe. Cook 5 minuts. Cool pressure cooker at once.

Steps:

• Preheat oven to 200c (400f).
• Toss the parsnips with olive oil and cumin and place in baking tray. Sprinkle with thyme.
• Roast for 30-40 minutes or until golden.

Steps:

• In a large pot of boiling water, cook parsnips whole in salted water until tender.
• This will take about 20 minutes.
• Drain, halve lengthwise.
• In a large skillet, melt butter over medium-high heat; cook parsnips until lightly browned on both sides, about 5 - 8 minutes.
• In a lightly greased baking dish fit parnips snugly, arrange parsnips cut sides up.
• Sprinkle onions over top.
• Break cheese into pieces and distribute over the parsnips; grind pepper over all.
• Bake 500F degrees until cheese is very lightly browned, 10 - 12 minutes.
• Serves 4 as a main course; 6 appetizers.

Steps:

• Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
• Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

Steps:

• Heat butter in a medium saucepan over medium heat. Cook shallots, parsnips, and potato, stirring occasionally, until almost tender, about 10 minutes. Season with 2 teaspoons salt. Add water, and simmer, partially covered, until vegetables are tender, 13 to 15 minutes.
• Puree mixture in a blender with cream until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Divide soup among 4 bowls; sprinkle with almonds. Season with pepper.

Steps:

• Preheat oven to 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
• Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.