Irishbakedparsnips Recipes

BAKED PARSNIPS - IRISH RECIPE

Steps:

• Preheat oven to 300 degrees f.
• Peel and quarter the parsnips and boil for 15 minutes, making sure not to let them cook completely. You want them to be par-boiled only.
• Place the parsnips in a large dish and add the Beef Stock , salt, pepper
• and nutmeg. Taste and add more salt, pepper and nutmeg, if required.
• Top with butter and cook for 30 minutes on a low heat in the oven.

IRISH PARSNIP CAKES

Steps:

• 1. In a saucepan, cook the parsnips in boiling salted water until tender, 12 to 15 minutes. Remove from heat and allow to rest for 5 minutes to absorb stock. Drain and mash.
• 2. Add the flour, melted butter, mace, salt, and pepper to the parsnips and blend well.
• 3. Shape mixture into 4 evenly sized cakes. Lightly dredge in flour, pass through egg wash, then bread crumbs.
• 4. In a large fry pan over medium high heat, heat the oil. When hot, cook cakes on each side until golden brown, 3 to 5 minutes.
• 5. Serve immediately, or transfer to a baking sheet and keep warm in a preheated 300°F oven for 4 to 5 minutes longer.

BAKED PARSNIPS

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.

HERBED BUTTER PARSNIPS

Steps:

• Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
• To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

IRISH BAKED PARSNIPS

Steps:

• Peel parsnips, quarter, and remove any woody core.
• Parboil for 15 minutes.
• Place in an ovenproof dish.
• Add stock and sprinkle with salt, pepper and nutmeg.
• Dot with butter and bake for 30 minutes on a low shelf in a moderate oven.