ater to a boil. Cook parsnip in boiling water until fork
hen liquidise.
For the parsnip crisps.
peel and finely
nd set aside.
Add parsnip to the used saucepan amd
ave the rest of the parsnip down to its woody core
Melt butter in a saucepan over medium-low heat; cook apples and parsnip in the melted butter until slightly softened, about 5 minutes. Stir water, brown sugar, and cinnamon into apple-parsnip mixture; cook until sugar dissolves and apple-parsnip mixture has softened, about 5 minutes. Serve warm or cold.
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edium heat. Add butternut squash, parsnip, and onion; cook and stir
Place chicken, zucchini, parsnip and 1 1/4 cups water in a medium saucepan; bring to the boil.
Reduce heat to low; simmer, uncovered, for 20 mins until vegetables soften and chicken is cooked through.
Cool slightly; blend or process mixture until smooth. Give your child as much puree as desired.
Combine the parsnips with the milk and puree until very smooth.
Add 1/4 cup honey, eggs, orange rind,& seasonings, adjust seasoning to your liking, mix well Pour parsnip mixture into the baked pie shell.
Bake at 375F until the filling is set apprx 50 minutes, insert a knife in the middle of the pie when it comes out clean it is done.
Spread the 1 1/2 tbsp of honey on top.
Garnish with whipped cream if you dare, and a dash of cinnamon.
kins with steamed potato and parsnip add salt and pepper to
ish and pour in the parsnip mixture. Cover with foil and
o a week.
For parsnip crisps, cut parsnips with a
Preheat oven to 350 degrees.
Lightly butter a 9x5-inch or 8x4-inch loaf pan.
In a large mixing bowl, combine flour, baking powder, cinnamon, allspice, cloves and salt.
In a separate bowl, mix together both sugars, parsnips, oil, egg and vanilla. Slowly stir the parsnip mixture into the flour mixture.
Stir in walnuts and spoon batter into the prepared loaf pan.
Bake 55-65 minutes, or until a knife inserted in the center of the loaf comes out clean.
Remove loaf from oven; cool in pan on wire rack.
he red onion and chopped parsnip for 5 minutes (until softened
Mix ground beef, carrots, onions, parsnip, sweet potato, water, brown gravy mix. onion gravy mix, beef bouillon, salt, pepper, oregano, basil, and thyme in a slow cooker.
Cook on Low for 8 hours.
Peel parsnips; cut into 2 x 1/2-inch sticks.
In bowl, toss together parsnips, oil, cumin, coriander, salt and pepper.
Bake on greased baking sheet in 425 degree oven, turning occasionally, for 30 to 40 minutes or until browned and tender.
In small bowl, stir together yogurt, curry paste and green onion. Serve sauce with parsnip fries.
Peel and slice the parsnips into 1/8\" rounds.
Peel and slice the yam into 1/8\" pieces, similar in size to the parsnips (as possible).
Layer the yams and parsnips. For a pretty presentation, try alternating color rows of each.
In a measuring cup, make a glaze out of the oleo, OJ, zest, cinnamon and sugar. Mix until well dissolved. Drizzle the glaze over the yam/parsnip mix - cover and bake @ 350 for 40-45 minutes.
epper to taste.
Form parsnip mixture into 4 patties. Spread
op bag, add the drained Quick Pickles and flour and shake
br>For herb and cheese quick bread, heat olive oil in