How to Cook Parsnips
Modern Recipes for an old fashioned vegetable
I love the sweet, nutty flavour of parsnips
Parsnips can be baked, steamed, boiled, mashed, fried or sauteed. You can grate small amounts to use raw in salads and coleslaws,. Why not make them into chips? Or grate them with potatoes for pancakes.
I like my parsnips in soups best.
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Parsnip Storing, Cooking and Serving Tips
- Slice parsnips lengthways into ribbons (use your vegetable peeler) then deep-fry for a garnish
- Peel and grate small tender parsnips to use raw in salads
- You can keep parsnips in a plastic bag in the refrigerator for up to 10 days.
- 8 medium parsnips
- pinch of nutmeg
- salt and pepper to season
- Remove the tips and tails of the parsnips
- Boil in water until just tender.Don't overcook them as they will get soggy.
- Cool; peel and slice longways and put in a baking dish.
- Sprinkle a little nutmeg, salt and pepper, over bake at 325Â° for about 45 minutes.
Parsnip and Sweet Potato with Cheese Topping
- Large peeled and thinly sliced sweet potato
- Large peeled and thinly sliced parsnip
- Small brown onion peeled and thinly sliced
- 1/2 cup grated tasty cheese
- TBLspoon fresh thyme leaves
- 2 crushed garlic cloves
- 1/4 cup milk
- 1/4 cup cream
- salt and pepper to season
- Lightly grease a 6 cup-capacity baking dish.
- Combine milk, cream and garlic in a jug. Season with salt and pepper.
- Layer one-quarter sweet potato over base of prepared dish. Top with one-third parsnip, onion and thyme.
- Repeat layers, finishing with sweet potato.
- Pour milk mixture over the top. Sprinkle with cheese.
- Bake for 45 to 50 minutes or until potato is tender and cheese golden. Stand for 5 minutes. Serve.
Steam Parsnips for Croquettes
- 5 -6 Parsnips
- 2 - 3 eggs
- Good slice of butter
- 1/2 cup milk
- 1/2 cup plain all purpose flour
- 2 teaspoons butter for frying
- pinch of salt and pinch of pepper
- Finely peel the skin from the parsnips with a vegetable peeler . Remove the tops and the skinny tails.
- Steam the parsnips until well done.
- Mash them well in a large bowl, adding the butter and milk
- Whip the eggs and add to the mash
- Season with the salt and pepper
- Add the flour, a little at a time
- Mix well then form into balls with your hand
- Fry half of the balls, a few minutes at a time, in a teaspoon of butter. Repeat for the rest of the balls
Parsnip and Potato Cakes
- 3 medium parsnips
- 1 '2 cup chopped onion
- 1/4 cup plain all-purpose flour
- 1 lightly beaten egg
- TBLspoon minced chives
- teaspn salt
- TBLspoon vegetable oil for frying
- Remove tops and tails from parsnips. Peel.
- Place parsnips in a large saucepan and cover with water; add salt.
- Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15 minutes or until tender.
- Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives.
- Heat 2 tablespoons oil in a large nonstick skillet over medium heat.
- Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed.
- Drain on paper towels.
Parsnip and Celeriac Soup
- 2 small parsnips peeled and chopped
- 1 medium celeriac peeled and cut into chunks
- 1 medium brown onion finely chopped
- 2 medium potatoes washed peeled and chopped
- 2 cloves garlic chopped
- 6 cups of vegetable or chicken stock
- 1 and 1/2 cups of milk
- 1 bay leaf
- 50 grams butter to braise
- Melt butter in a large saucepan.
- Cook onion over low heat for 5 mins, or until softened and just beginning to colour.
- Add garlic, vegetables and bay leaf and cook for a further 5mins to colour slightly.
- Add stock, cover and bring to the boil. Reduce heat and simmer for 20 mins, or until vegetables are soft.
- Remove bay leaf.
- Add milk and purÃ©e mixture in a food processor, or using a stick blender, until smooth
- Season with salt and pepper.
- Serve with crusty bread
How to make Perfect Parsnip Chips
Shredded Parsnip Pancakes
Peel your Parsnips with your Palm - Got sore wrists?
If you ever have trouble holding the vegetable peeler, this little beauty uses your palm!
How about you?
What's your favourite way to have parsnip?
All comments are greatly appreciated. Do you have a tasty parsnip recipe?