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.
OPTIONAL: Serve with sauteed apples.
Scrape and boil parsnips until tender; mash well.
Combine mashed parsnips with all ingredients EXCEPT butter.
Combine mixture well; shape into patties using 1/4 CUP of mixture.
Cook patties in skillet in melted butter until brown on both sides.
Makes 8 patties.
Preheat oven to 350F degrees; butter 8 inch square pan or baking dish.
Layer HALF of the parsnips, applesauce, brown sugar, nutmeg and lemon juice.
Make another layer of parsnips, applesauce, brown sugar, nutmeg and lemon juice.
Top with breadcrumbs; dot with pieces of the butter.
Bake 25 to 30 minutes or until very lightly browned on top.
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.
Preheat oven to 400F degrees; melt butter in a roasting pan.
Place pork in the roasting pan and roast for 1 hour.
Peel and chop the onion; peel and slice the parsnips.
Remove the roasting pan from the oven and arrange the onions and parsnips around the roast.
Pour in the broth, add the bouquet garni and return to the oven.
Roast for another 45 minutes basting occasionally.
Discard the bouquet garni; place roast on serving platter with parsnips around it; keep hot.
Pour all but 2 tablespoons of juices from the roasting pan into a saucepan or pitcher.
Sprinkle the flour into the roasting pan; cook for 1 minute while stirring.
Gradually add the reserved cooking juices and the wine; bring to a boil while stirring.
Taste and adjust seasonings; spoon over parsnips.
The parsnips need to be boiled before frying. Select firm well shaped parsnips; small to medium size. Wash and scrape; leave whole. Place in boiling salted water and boil about 40 minutes. Slice boiled parsnips or cut into lengthwise strips. Brown on both sides in a small amount of butter or bacon fat. A favorite dish when you know how to cook parsnips.