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.
Drain parsnips when tender.
Mix with remaining ingredients, except butter and parsley.
Transfer to an oiled 8 x 8 x 2-inch baking dish.
Dot with the butter.
Bake in a 350\u00b0 oven for about 20 minutes.
Transfer to a serving dish (if desired) and sprinkle with the parsley.
1. Heat oven to 450\u00b0F.
2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
3. Toss each pan of vegetables with 1 Tbsp oil, 3/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp pepper. Spread evenly in pan.
4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375\u00b0F oven until heated through, 25 to 30 minutes.
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.
Boil parsnips until tender.
Cut in slices lengthwise.
Place in buttered baking dish and season with salt and pepper.
Pour melted butter or oleo over top and bake for 10 minutes.
Serve hot from baking dish.
ans pork and beans or baked beans.
Stir beans into
ot, add the cauliflower and parsnips and then top with enough
combine the broth, onion, carrots, parsnips, salt, and pepper and bring
Place parsnips into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain and cool slightly.
Preheat oven to 350 degrees F (175 degrees C).
Beat parsnips, melted butter, sherry, heavy whipping cream, salt, and white sugar together in a bowl until smooth. Spoon into a baking dish and top with bread crumbs; dot with butter pieces.
Bake in the preheated oven until golden, 25 to 30 minutes.
n) Peel and slice the parsnips and carrots lengthwise.
Place
Wash, peel, and slice the parsnips into 1 inch thick peices
minute.
Add mushrooms, parsnips and carrots; cook, stirring 5
Slice parsnips as thin as possible. Use
Cut chicken in serving pieces; set aside.
Sprinkle washed rice in bottom of 13 x 9-inch baking pan.
Pour 2 cups water over rice.
Place chicken on top of rice.
Place parsnips, cut in chunks, around chicken.
Mix soup and milk.
Pour over chicken. It will look very soupy.
Bake, covered, with foil at 325\u00b0 for 60 minutes.
Uncover and bake 30 minutes longer.
Preheat oven to 375 degrees F (190 degrees C).
Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.
Sprinkle rice in the bottom of a baking pan (9 x 13-inch). Pour the water evenly over the rice.
Place chicken on top of rice and water.
Put the carrots or parsnips around the chicken.
In a separate bowl, mix creamed soup with the milk until smooth.
Pour over the chicken and rice mixture.
It should look very soupy. Bake, uncovered, at 325\u00b0 for 1 1/2 hours.
Steam or cook the parsnip sticks in small amount of boiling water until crisp-tender, about 10 minutes.
Cool slightly. Preheat oven to 425\u00b0.
Peel the parsnips.
Cut them into 2-inch lengths across the grain.
Cut the lengths down into quarters or eighths.
Boil them in salted water until tender, 20 to 25 minutes.
Drain them thoroughly and put a folded cloth on top of the saucepan to enable the parsnips to dry off.
Melt the butter in the frying pan.
Toss in the cooked parsnips, sprinkled with the sugar.
Pepper well and brown on all sides.
Or you could put the buttered parsnips under the broiler and toast.
Nice with roast beef.
Yield:
6 servings.
eel, top and tail the parsnips.
If they are large
ot of boiling water, cook parsnips whole in salted water until