Parsnip Recipes
information
Choose parsnips that are firm to the touch; the skins should not appear shrivelled and wrinkled.
how to store parsnips
Parsnips can be stored for several days in a cool larder or vegetable rack, but are better eaten as soon as possible after purchase.
how to prepare parsnips
Peel and trim the parsnips and either cut into slices, or cut into quarters lengthways according to the method of cooking. Remove any hard core from the quarters.
how to boil parsnips
Like carrots, parsnips should be cooked in the minimum of water to give the best flavour and to preserve all the vitamins. For 600 g parsnips, melt 25 g butter or margarine in a heavy-based pan. Add the thinly sliced parsnips and cook very gently for 10 minutes, shaking the pan frequently so that they do not stick to the bottom. Pour approximately 100 ml boiling salted water over them, cover the pan, and cook the parsnips for a further 15-20 minutes or until they are very tender. Serve with the cooking liquor and sprinkle liberally with chopped parsley or chopped lemon thyme.
how to steam parsnips
Steam only young parsnips. Cut into quarters, season with salt, and steam in the top of a double saucepan over a pan of boiling water for 35 minutes or until very tender. Drain and season with black pepper, preferably freshly ground, spoon melted butter over them, and sprinkle with chopped parsley.
how to roast parsnips
Cut the parsnips into quarters lengthways. Parboil in boiling salted water for 10 minutes. Drain and dry thoroughly. Heat a little dripping in a roasting tin. Add the parsnips and roll in the hot dripping or put into the dripping in a pan around a roast joint. Roast in a fairly hot oven, 190°-200°C, Gas 5-6, for 45 minutes-1 hour or until tender and golden-brown.
how to deep-fry parsnips
Method #1
Cut the parsnips into thin slices. Parboil for 10 minutes and drain thoroughly. Coat in batter and fry in deep fat or oil until golden brown, turning once during cooking. Drain thoroughly.Method #2
Cut the parsnips into paper-thin slices. Dry thoroughly and fry in deep fat.how to puree parsnips
Parsnips make an excellent puree, either on their own or mixed with carrots or mashed potato. Boil or steam the parsnips as above and sieve, mash, or process in an electric blender together with the cooking liquor. Add 25 g butter, season with salt and pepper, preferably freshly ground, and add a little cream or top of the milk, if wished. Sprinkle with plenty of chopped parsley before serving.
