Shredded Parsnips With Mustard Recipes

CRISP HONEY MUSTARD PARSNIPS

Steps:

• Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
• Heat oven to 220C/200C fan/gas 7 - you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn't be crowded if they're to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.

HONEY AND MUSTARD PARSNIPS RECIPE

Steps:

• Preheat the oven to 200°C/400ºF/Gas 6. Peel, trim and quarter the parsnips. If they are very large, cut the quarters in half.
• Bring a pan of lightly salted water to the boil, then add the parsnips and simmer for 5 mins. Meanwhile, heat the oil in a large roasting tin until smoking.
• Drain the parsnips and add to the oil. Coat well, put into the preheated oven and roast for 40 mins, until crispy.
• Mix the honey and mustard and pour over the parsnips, then crisp in the oven for a further 5 mins.

SHREDDED PARSNIPS WITH MUSTARD

Steps:

• Shred the parsnips into paper- thin slivers. Discard the parsnips' core.
• Heat the oil in a frying pan, and add the stock and mustard, stirring them together.
• Sprinkle the parsnip slivers with salt, and add the slivers to the sauce. Saute 2 to 3 minutes, turning frequently. Stir in the sour cream, and serve immediately.

SAUTEED PARSNIPS AND CARROTS

Steps:

• Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
• Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.

MASHED PARSNIPS

Steps:

• Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
• Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.

HONEY & MUSTARD GLAZED PARSNIPS

Steps:

• Preheat the oven to 400°F.
• Peel parsnips and halve lengthways.
• Place in a roasting dish with the olive oil and stir well to coat.
• Season and roast for 40-45 mins or until the parsnips are soft and golden.
• Mix honey with wholegrain mustard and pour over parsnips for the last 5 mins of cooking time.

SIMPLE PARSNIP PANCAKES

Steps:

• Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
• Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.

PARSNIPS IN MAPLE MUSTARD SAUCE

Steps:

• In a microwave-safe shallow baking dish combine the syrup, the mustard, the butter, and salt and pepper to taste, add the parsnips, and toss them to coat them well. Microwave the parsnips, covered partially, at high power (100%) for 10 minutes, or until they are tender.

MAPLE-GLAZED PARSNIPS WITH POPPED MUSTARD SEEDS

Steps:

• Steam parsnips over medium heat until tender, about 10 minutes. Transfer to paper towels to drain.
• Melt 1 tablespoon butter in small skillet over low heat. Add mustard seeds; cover and cook until beginning to pop, about 2 minutes. Remove from heat. Let stand until popping stops, about 8 minutes.
• Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Stir in maple syrup and Dijon mustard. Add parsnips; toss to coat. Sauté until parsnips are glazed, about 8 minutes. Add mustard seeds and toss to coat. Season to taste with salt and pepper. Transfer to platter and serve.

MUSTARD AND HONEY GLAZED PARSNIPS

Steps:

• Peel the parsnips, cut in preferred size and remove the hard core from the center.
• Preheat the oven to 400 degrees F.
• Cook or steam the parsnips for 5 to 10 minutes, depending on their size.
• In the meantime put a roasting tray with the oil in the oven to preheat.
• When the parsnips are cooked add them to the hot tray and brush or coat them with a bit of the hot oil, add the salt and pepper, be careful the tray will be very hot!
• Roast for 15 to 20 minutes; mix the mustard and the honey in the meantime.
• Take the parsnips from the oven and brush them with the glaze.
• Roast for another 8 to 10 minutes.