Vegetables >
| | How To Prepare Fresh Parsnips
2 pounds of parsnips
Salt to taste
1 teaspoon of lemon juice
To Clean: Select parsnips as you would carrots; small to medium size and firm. Avoid large ones, as they are probably woody at the center. Wash with brush and scrape, if desired. Parsnips may be shredded or sliced as indicated in recipe.
To Boil: Cut parsnips into 1/8 inch slices. Combine parsnips, salt, and lemon juice in a saucepan; add water to cover and bring to a boil. reduce heat; cover and simmer 10 minutes or until parsnips are tender. drain. Yield: 6 to 8 servings
Other Cooking Methods: Deep fry; sauté; simmer; steam.
Serving Suggestions: Parsnips may be served with any of the following: Dill Sauce, Horseradish Sauce, Lemon Butter Sauce, Mustard Dip sauce, or any sour cream of white sauce.
Baked Parsnips
Buttered Parsnips with Parsley
Creamed Parsnips on our Blog
Parsnip Cakes
Parsnip Fritters
Parsnip Puree
1 1/2 pounds of parsnips, scraped and cut into 1/4 inch slices
1/2 cup of butter or margarine
1/2 teaspoon of dried whole thyme
1/2 teaspoon of salt
a das of white pepper
3/4 cup of dry white wine
3/4 cup of whipping cream
Sauté parsnips in butter 5 minutes; add thyme, salt, pepper and wine, stirring well. Cover and simmer 15 minutes or until parsnips are tender. Combine parsnip mixture and whipping cream in container of an electric blender; process until pureed.
Return mixture to a medium saucepan; cook over low heat, stirring frequently, until thoroughly heated. Serve warm in bowls. Yield: 6 servings
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