In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.
Pare parsnips, cut lengthwise into 1/8 inch slices. Cook, covered in small amount of boiling salted water for 12 minutes or until tender. (Lift lid 3 or 4 times during cooking time.) Remove parsnips slices from water. Dip slices in beaten eggs and then in mixture of bread crumbs, salt and rosemary. Saute in hot shortening until brown on both sides.
Mix the batter ingredients well.
Mix the seasoned flour well.
Cut parsnips into strips or cauliflower into medium flowerets.
Parboil parsnips or cauliflower in 2 quarts water with 1 tablespoon salt and 1 tablespoon sugar just until fork tender.
Dip in batter.
Roll in flour mixture.
Fry in 375\u00b0F hot deep fat until golden.
Wash, trim and scrape the parsnips.
Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender.
Drain well, and let dry.
Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. It is best if you have a large enough pan that they can be cooked in a single layer.
Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with 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.
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
In covered 3-quart saucepan, boil parsnips in water until tender, 8 to 10 minutes.
Drain.
Dip parsnips in 1/4 cup melted butter.
In plastic bag combine flour and seasoned salt.
Add parsnips; shake to coat with flour mixture.
In 10-inch skillet melt 1/4 cup butter until sizzling.
Add parsnips.
Cook over medium high heat, turning occasionally until all sides are golden brown, 8 to 10 minutes.
Makes 4 to 6 servings.
combine the broth, onion, carrots, parsnips, salt, and pepper and bring
haped vegetable peeler, shave the parsnips lengthwise into ribbons, moving around
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.
ot, add the cauliflower and parsnips and then top with enough
or garnish.
YANGZHOU VEGETABLE FRIED RICE INSTRUCTIONS:
Add a
Boil parsnips with sugar until tender.
Drain.
Put into baking dish.
Cover with bacon and drizzle bacon grease over top. Bake at 350\u00b0 for 15 minutes.
and place 2 or 3 fried dumplings on the side. Add
he Shiitake-And-Sweet Pepper Fried Rice (Recipe # 290685) and Pineapple-Plum
minute.
Add mushrooms, parsnips and carrots; cook, stirring 5
Slice parsnips as thin as possible. Use
AKE GRAVY, FOLLOW Recipe #422335 OR THE RECIPE IN Recipe #487767. (STEP ONE
/2 TABLESPOONS OF MY Recipe #453973 FOR THE BREADING, PLUS
Fried Bake:
Sift flour, salt