Buttered Parsnips Recipes

GARLIC BUTTER ROASTED PARSNIPS

Steps:

• Preheat the oven to 425 degrees F. Set out a large rimmed baking sheet.
• Peel the parsnips and slice them into ½ inch rounds. Cut the largest pieces in half.
• Place the parsnips on the baking sheet. Drizzle the parsnips with olive oil. Toss to coat, then spread them out on the baking sheet. Generously sprinkle the parsnips with salt and pepper.
• Bake for 25-30 minutes, until fork-tender.
• Meanwhile, mince the garlic and chop the parsley. Mix them into the melted butter.
• Once the parsnips are soft, pour the garlic butter over the top. Toss the parsnips and bake another 3-5 minutes. Serve immediately.

GARLIC BUTTER ROASTED PARSNIPS

Steps:

• Preheat oven to 450˚F.
• Prepare the Parsnips: Wash and peel (optional) the parsnips. Cut parsnips down the center, longwise. Then cut each half into 3 to 4 batons. From there, cut away any tough, woody core.
• Spread out the parsnips on a large rimmed baking sheet. Set aside.
• Melt butter in a skillet set over medium heat.
• Stir in the garlic and cook for 20 seconds, or until fragrant. DO NOT burn the garlic.
• Remove from heat and stir in the rosemary.
• Pour the garlic butter over the parsnips.
• Season with salt and pepper.
• Toss to coat.
• Spread parsnips out in a single layer.
• Roast for 10 minutes.
• Stir the parsnips and continue to roast for 8 to 10 more minutes, or until tender.
• Remove from oven.
• Taste for salt and pepper, and adjust accordingly.
• Garnish with parsley and pepper flakes. Serve.

BUTTER FRIED PARSNIPS

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.

BUTTERED PARSNIPS

Steps:

• Peel and trim off the ends of each parsnip.
• Cut the parsnips crosswise into one-inch lengths. Cut each piece lengthwise into half-inch-wide slices. Cut each slice into half-inch rectangular strips. There should be about 3 1/2 to 4 cups.
• Place the pieces in a saucepan and add cold water to cover and salt to taste. Bring to a boil and let cook 3 to 4 minutes.
• Drain the parsnips and put them in a skillet. Add the butter. Saute briefly and serve.

PARSNIPS WITH GARLIC-HERB BUTTER

Steps:

• Peel 1 1/2 pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚ F, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, 1/2 teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.

HERBED BUTTER PARSNIPS

Steps:

• Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
• To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

PARSNIPS WITH BLACK-TRUFFLE BUTTER

Steps:

• Cut parsnips crosswise into 1- to 1 1/2-inch pieces and cook in a large pot of boiling salted water until tender, 4 to 5 minutes. Drain well, then transfer to a bowl and gently toss with truffle butter, salt, and pepper.

BROWN-SUGAR GLAZED PARSNIPS

Steps:

• Preheat oven to 350 degrees. Place parsnips in a medium saucepan. Add enough water to cover by 1 inch, and 1 teaspoon salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 6 minutes; drain.
• Generously butter a 9-by-13-inch baking pan. Arrange parsnips in pan and sprinkle with sugar. Dot with butter, and season with salt and pepper. Bake until parsnips are tender and glazed with sugar and butter, about 20 minutes.

BUTTERED FRIED PARSNIPS

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.

HERBED BUTTERED PARSNIPS

Steps:

• In a steamer set over boiling water steam the parsnips, covered, for 8 minutes, or until they are tender. While the parsnips are steaming, put the butter, the parsley, and the thyme in a heatproof serving bowl. Add the hot parsnips and toss them with the butter mixture, the lemon juice, and salt and pepper to taste.

BAKED PARSNIPS

Steps:

• Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.

CRISP FRIED PARSNIPS

Steps:

• Scrape the parsnips, and cut into thin sticks about a quarter of an inch thick and three inches long. Discard the woody core of each parsnip.
• Drop the parsnips into a saucepan of boiling salted water, and cook until they are almost tender (about 3 minutes). Remove and pat dry with paper towels.
• Melt butter in a large frying pan. Sprinkle parsnips with salt and pepper, and add to the butter. Fry over medium heat until the parsnips are crisp and golden. If necessary, add more salt. Serve immediately.

HONEY-ROASTED PARSNIPS

Steps:

• Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
• Drain in a colander and let them steam-dry for a few mins.
• Heat oven to 190C/170C fan/ gas 5.
• Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
• Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
• Roast for 40 mins, turning halfway, until golden.