*Carrots may be substituted for parsnips.
minutes. Add the carrots, parsnips and potatoes and cook over
b>parsnips in a roasting pan and coat with the marinade. Bake for
Preheat oven to 400.
Peel parsnips and cut lengthwise into quarters, removing any woody core.
Drop into boiling water for 5 minutes. Drain.
Toss the parsnips in flour seasoned with the salt and pepper.
Pour the oil onto a roasting pan and heat in the oven.
Add the parsnips and toss them to coat in the warm oil. Roast for about 30 minutes, until golden brown and cooked through.
Drizzle with honey and sprinkle with the fresh nutmeg. Return to the oven for 5 minutes.
cover and transfer to oven for 1 hour 30 mins.
ver high heat. Saute onion for 4 mins. Add pine nuts
Preheat oven to 400\u00b0F. Line a baking dish with foil or parchment paper. Arrange chicken in a single layer in prepared dish.
In a bowl, combine butter, mustard, honey, garlic and 1 tbsp oil. Brush over chicken. Roast, turning once, for 25-30 mins, until cooked through.
Meanwhile, toss together parsnips, maple syrup and remaining oil. Cook over low heat for 10-15 mins, until golden and tender.
Serve chicken and parsnips with baby spinach.
Boil, steam or microwave potatoes and parsnips until tender then drain. Transfer to a large bowl and mash with milk until smooth. Season to taste and cover to keep warm.
Meanwhile, combine olive oil, lemon zest and lemon juice in a medium bowl. Add cheese, zucchini and arugula and mix gently. Let stand for 15 mins. Season to taste.
Heat and oil a grill plate or grill. Sear for 3 mins per side, or until cooked to your liking.
Serve lamb with mashed potatoes and parsnips and zucchini salad.
ny woody centers of the parsnips. Preheat a roasting sheet on
Heat oven to 400 degrees.
Heat the 1 tablespoon of oil in a pan, add the onions, then fry for about 2 minutes until lightly colored.
Stir in lentils and curry powder.
Add the tomatoes and stock.
Bring to the boil and then reduce the heat and cover and simmer for 10 to 12 minutes.
Peel the parsnips and shave into strips.
Toss the parsnips in 1 teaspoon oil in a roasting tin and bake for 10 minutes until crisp.
Spoon the dhal into 4 bowls and pile the parsnips on top.
Preheat oven to 375\u00b0F.
Combine carrots and parsnips in a large roasting pan. Add olive oil and toss to coat. Roast for 45 mins.
Add honey and parsley and toss to coat. Roast for 10 mins, until caramelized.
Transfer to a serving platter and spoon any pan juices over top.
In a large saucepan, combine potatoes and parsnips. Cover with salted water. Bring to a boil and cook for 20 mins, or until tender. Drain then mash with sour cream and chicken broth. Season. Serve sprinkled with fresh chives.
n the refrigerator, turning occasionally, for at least 1 hour and
Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
Let stand 2 minutes and then stir in parsley and almonds.
Peel the parsnips, cut in preferred size and
Peel potatoes and parsnips; cut into 1/2 inch
Cover meat with cold water in Dutch oven.
Bring to a boil; drain.
Add water to cover; again bring to a boil.
Reduce heat to low.
Cover.
Cook until meat is nearly tender (about 3 hours), skimming off as much fat as possible from cooking water.
(If you remove meat from broth and refrigerate, fat will harden and remove easily.)
Add vegetables.
Cook until vegetables are done (about 15 minutes).
Remove vegetables from water; drain and trim fat from meat.
Makes 16 (3 ounce) servings.
Contains 300 calories per ...
Scrub the parsnips clean, cook for 20 to 30 minutes, or until tender, in lightly salted boiling water, and drain.
Scrape off the outer skin, split the parsnips lengthwise, and pull out the stringy cores.
Place the parsnips in a shallow baking dish, and cover with a sauce made with the fat, flour, and milk or cream, and salt.
Cover the top with the bread crumbs and bake in a moderate oven for about 20 minutes, or until golden brown. Serve in the baking dish.
Note for peeling Orange~ Peel the skin
ith foil and put the parsnips in a single layer.