How to Cook Parsnips Making Many Parsnip Recipes from Boiled Parsnips

When learning how to cook parsnips, you will also learn that his root vegetable has a stronger flavor than other root vegetables. They are good in casseroles or flavored with other ingredients.The parsnip is related to the carrot. It is white in color and cooked much like potatoes. The parsnip is very rich in potassium as well as other vitamins and minerals. They must be grown in cooler climates where the temperatures dip to ensure the spicy flavor of this vegetable.

If learning how to cook parsnips, the most common is to boiled parsnips. Select firm well shaped roots of small to medium size. Wash and scrape. Leave whole, dice or slice. Place in boiling salted water to cover. Boil rapidly for 30 to 40 minutes; whole parsnips will take longer. Drain, add butter and season with salt and pepper to taste.

Mashed parsnips are very delicious. Used the tender boiled parsnips. Drain and place in a mixing bowl. Press through a ricer or mash with a hand potato masher. Beat with an electric mixer adding several tablespoons butter while mixing. Continue beating adding hot milk, a little at a time. Beat until light and fluffy. Season to taste with salt and pepper.

If you are learning how to cook parsnips, fried parsnips are easy and very good. Slice boiled parsnips or cut in lengthwise strips. Brown on both sides in a little butter or bacon fat.

Parsnip patties are another good way to cook this vegetable. After making mashed parsnips, add ½ cup of milk and 2 tablespoons flour to 2 cups mashed parsnips. Season with additional salt and pepper if desired. Stir mixture to blend; shape into patties and brown on both sides in butter or fat. (Candied parsnips-strong) is a very good casserole recipe and might be considered more like a dessert.

CANDIED PARSNIPS

• 6 Medium size parsnips


• 2/3 Cup brown sugar


• 1 Teaspoon salt


• 2 Teaspoons lemon juice


• 1/3 Cup softened butter

Preheat oven to 375F degrees.

Boil the parsnips until almost tender. Arrange a layer in the bottom of a greased casserole dish. Sprinkle the layer with some of the sugar, salt, lemon juice and butter. Repeat the layers until all ingredients are used. Bake for 25 to 30 minutes.

NOTE: For candied parsnips with orange, decrease the brown sugar to ½ cup; omit the lemon juice and add ½ cup orange juice and 1 teaspoon grated orange peel.

Many more parsnips recipes are made the same as potato recipes; just substitute the potatoes with parsnips.

PARSNIP AND APPLE CASSEROLE

• 2 Cups cooked, mashed parsnips


• 1 Cup applesauce


• ¼ Cup brown sugar


• 1 Teaspoon salt


• ½ Teaspoon nutmeg


• 1 Tablespoon lemon juice


• ¼ Cup butter


• ½ Cup buttered crumbs

Preheat oven to 375F degrees.

Arrange parsnips and applesauce in layers in a greased casserole; sprinkle layers with brown sugar, salt, nutmeg, lemon juice and dots of butter. Top with buttered crumbs and sprinkle with paprika. Bake 25-30 minutes.

PARSNIP FRITTERS

Scrape and boil parsnips in salt water; Then mash. To each two cups of mashed parsnips add 1 beaten egg, 1 tablespoon flour and 1 tablespoon milk. Add pepper to taste. Mix and shape into small flat cakes and fry in butter until brown.

For more delicious recipes look below.

• Great corn dishes


• How to cook sweet potatoes


• How to cook baked potatoes


• Eggplant recipes

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