Good Easy Parsnips Recipes

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GOOD & EASY PARSNIPS



Good & Easy Parsnips image

Make and share this Good & Easy Parsnips recipe from Food.com.

Provided by Chris Reynolds

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

6 parsnips, peeled and cut in chunks
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook parsnips in boiling water until a fork pierces them easily. Drain well.
  • Add the butter and salt and pepper. Mash lightly with a potato masher or a fork. The parsnips will still be slightly lumpy.

Nutrition Facts : Calories 51.3, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 341.4, Carbohydrate 0.1, Protein 0.1

PARSNIP CRISPS



Parsnip Crisps image

Provided by Alton Brown

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 4

2 quarts pure peanut oil
1 pound parsnips
Kosher salt
Freshly ground black pepper

Steps:

  • Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F.
  • Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
  • Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.

HONEY-ROASTED PARSNIPS



Honey-roasted parsnips image

These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare

Provided by Miriam Nice

Categories     Side dish

Time 55m

Number Of Ingredients 5

500g parsnips
1 tbsp flour
1 tbsp honey
2 tbsp sunflower oil
2 tbsp butter

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.

Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

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