Good Easy Parsnips Recipes

MASHED PARSNIPS

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.

HONEY-ROASTED PARSNIPS

Steps:

• Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
• Drain in a colander and let them steam-dry for a few mins.
• Heat oven to 190C/170C fan/ gas 5.
• Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
• Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
• Roast for 40 mins, turning halfway, until golden.

LEEKS AND PARSNIPS: SAUTEED OR CREAMED

Steps:

• Clean the leeks and discard the dark green portions.
• Cut the leeks lengthwise then into one-inch pieces.
• Melt the butter in a medium skillet, med. heat.
• Add the garlic and fry 'til fragrant.
• Add leeks and fry until the leeks are tender, about 6-minutes.
• Meanwhile, peel and chunk the parsnips into one-inch pieces.
• Place in a steaming basket and steam 'til they are as tender as you prefer. I like them fork-tender. Drain parsnips and add to the skillet with the leeks. Add salt and pepper.
• Gently sautee together for 5-minutes.
• At this point you can serve it, OR continue on and cream it:.
• In a jar with a screw top, add the half-n-half and arrowroot. Shake 'til blended.
• Turn heat to low under the leeks and parsnips. Pour in the arrowroot mixture, stirring gently as you pour.
• If too thick, gradually add the water (or use milk if preferred). Let simmer for a couple of minutes. Taste to adjust seasoning, probably an additional 1/2 teaspoon salt.
• Serve warm.

GOOD & EASY PARSNIPS

Steps:

• Cook parsnips in boiling water until a fork pierces them easily. Drain well.
• Add the butter and salt and pepper. Mash lightly with a potato masher or a fork. The parsnips will still be slightly lumpy.

PARSNIP CRISPS

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.