Best Way To Cook Parsnips Recipes

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ROASTED PARSNIPS AND CARROTS



Roasted Parsnips and Carrots image

Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.

Provided by Ina Garten

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 6

2 pounds parsnips, peeled
1 pound carrots, unpeeled
3 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

BUTTER FRIED PARSNIPS



Butter Fried Parsnips image

Parsnips lightly seasoned and pan fried in butter.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables

Time 30m

Yield 5

Number Of Ingredients 4

6 parsnips, peeled and quartered lengthwise
¼ cup all-purpose flour for coating
½ teaspoon seasoning salt
½ cup butter, melted

Steps:

  • 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.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 33.5 g, Cholesterol 48.8 mg, Fat 19 g, Fiber 6.2 g, Protein 3.1 g, SaturatedFat 11.8 g, Sodium 239.4 mg, Sugar 8.1 g

BUTTERED FRIED PARSNIPS



Buttered Fried Parsnips image

Parsnips are one of the vegetables I think I ought to like; they are a locally grown vegetable, available all winter after all. But I never managed to be terribly enthusiastic about them until this recipe came along.

Provided by Jenny Sanders

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs parsnips
salt & pepper
4 tablespoons butter
1 tablespoon parsley, Chopped
1/8 teaspoon nutmeg

Steps:

  • 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.

SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY



Sauteed Turnips and Parsnips with Rosemary image

Categories     Vegetable     Side     Sauté     Vegetarian     Rosemary     Parsnip     Turnip     Fall     Shallot     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
2 tablespoons unsalted butter
3 medium turnips (3/4 lb total), peeled and cut into 1/3-inch dice
3 medium parsnips (3/4 lb total), peeled, cored if necessary, and cut into 1/3-inch dice
4 medium shallots (1/2 lb total), cut lengthwise into sixths
1 garlic clove, chopped
1 teaspoon finely chopped fresh rosemary

Steps:

  • Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.

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