Good Recipes from Friendly Eaters
Parsnips
worldcommunitycookbook.org
Refrigerate, unwashed, in an unsealed bag for 3 weeks or more. Parsnips lend themselves well to baking, mashing, boiling, and as an addition to soups, stews, stir-fries, and sautés.
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Dish of the Week: Spiced Parsnip-Carrot-Apple Muffins
about 2 months ago - No comments
1 cup pecans 2 cups peeled and grated parsnips and carrots 1 large apple, peeled, cored and grated 2 cups all-purpose flour 1 cup sugar 3/4 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 1/2 teaspoons ground cinnamon 1/2 cup golden raisins 2
Winter Vegetable Crumble
about 3 months ago - No comments
Crumble topping: 2/3 cup rolled oats ½ cup cashews 2 tablespoons whole wheat flour 2 tablespoons oil 1 teaspoon dried rosemary Filling: 2 pounds root vegetables (rutabagas, carrots, parsnips, turnips, potatoes) Sauce: 1 medium onion, chopped 2 tablespoons cashews 2/3 cup milk 1 ¼ cup vegetable broth 2 tablespoons flour 1 teaspoon dried rosemary Salt
Mashed Potatoes and Parsnips with Caramelized Onions and Blue Cheese
about 3 months ago - No comments
1 tablespoon olive oil 3 large onions, thinly sliced 2 tablespoons brown sugar 1/4 teaspoon salt 3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed 1 lb parsnips, peeled and cut into 1-inch pieces 1 1/2 cups low-sodium chicken broth, heated 1/4 cup crumbled blue cheese 3 tablespoons fresh thyme, chopped
Roasted Parsnip, Celery, and Apple Salad
about 3 months ago - No comments
1 pound parsnips, peeled, trimmed, and quartered lengthwise 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 bunch celery, cut diagonally into 1/8-inch-thick slices 1/2 cup celery leaves 1 apple, cored, halved, and cut into 1/8-inch-thick wedges Preheat oven to 375°. In a large bowl, toss parsnips with oil; season with salt
Hearty Black Bean Stew with Winter Vegetables
about 3 months ago - No comments
1 C dried black beans, soaked overnight 6 C beef (or chicken or vegetable) stock 2 bay leaves 1 large onion, peeled and diced 2 cloves garlic, peeled and minced 1 medium celery root, peeled and chopped into 1 inch cubes 2 large carrots, cut into 1 inch rounds 1 large parsnip, cut into 1
Roasted Carrots and Parsnips with White Balsamic Vinegar
about 5 months ago - No comments
1 pound parsnips, trimmed, peeled, cut into sticks 1 pound carrots, trimmed, peeled, cut into sticks 1/4 cup extra-virgin olive oil 2 tablespoons white balsamic vinegar 1 tablespoon minced fresh rosemary 2 teaspoons coarse kosher salt 1 teaspoon black pepper Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet. Add oil
Double Dish of the Week: Parsnip Bread Pudding
about 6 months ago - No comments
1 pound parsnips, peeled and cut into 1/2-inch pieces Extra-virgin olive oil, for drizzling Coarse salt and freshly ground pepper 1 ounce (2 tablespoons) unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted, plus more for dish 2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (about 3 cups)
Creamy Parsnip Soup
about 6 months ago - No comments
2 tablespoons butter 1 pound prepared sliced leeks (2 cups) 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces 2 apples, peeled, cored, and cut into 1-inch pieces 1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces 1 can (14.5 ounces) reduced sodium chicken broth 1/2 cup heavy cream
Dish of the Week: Parsnip and Rosemary Risotto
about 6 months ago - No comments
8 cups vegetable broth 5 tablespoons butter, divided 1 1/2 cups chopped onion 1 pound parsnips, peeled, trimmed, cut into 1/4-inch pieces 5 teaspoons chopped fresh rosemary, divided 1 1/2 cups (10 ounces) arborio rice 3/4 cup freshly grated Parmesan cheese Aged balsamic vinegar (for drizzling) Bring broth to boil in medium saucepan over high
Carrot and Parsnip Puree
about 6 months ago - No comments
2 tablespoons unsalted butter 1 teaspoon extra-virgin olive oil 4 medium parsnips, peeled and cut into 1/2-inch dice 1 bunch carrots, peeled and cut into 1/4-inch dice 1/2 small onion, coarsely chopped 1 clove garlic, coarsely chopped 1/2 cup homemade or low-sodium canned chicken stock For the Garnish: Salt and freshly ground black pepper, to
about 1 year ago
Now I know what I’ve been doing wrong. I always thought I needed to store them like my potatoes or at least not put them in the fridge. Now I know why they are wrinkly looking after only 4 days on the counter. I will put them in the fridge immediately. Thanks!