Parsnips Recipes

I am in the Root-Veggie  mood whole day today. The roasted acorn squash I had for dinner turned out to be delicious, and I can't wait to have more of it.

I am a bit tired of the same fried-potatoes fair over and over again any time I am hungry for roots, so I am exploring parsnips, turnips, and other rooties. I like parsnips alot, so I am starting with them and moving down the list.


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http://www.marthastewart.com/335713/roasted-parsnip-bread-pudding?backto=true&backtourl=/photogallery/parsnip-recipes#slide_2

Roasted-Parsnip Bread Pudding

Ingredients

• 1 pound parsnips, peeled and cut into 1/2-inch pieces
• Extra-virgin olive oil, for drizzling
• Coarse salt and freshly ground pepper
• 1 ounce (2 tablespoons) unsalted butter, plus 1 1/2 ounces (3 tablespoons), melted, plus more for dish
• 2 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and rinsed well (about 3 cups)
• 1/3 cup dry white wine
• 2 tablespoons chopped fresh thyme
• 2 cups heavy cream
• 5 large eggs
• 1 cup finely grated Parmesan cheese
• 1 loaf (12 ounces) brioche, crust removed and bread cut into 1-inch cubes

Directions

1. Preheat oven to 425 degrees. Drizzle parsnips with oil, and season with salt and pepper. Arrange on a rimmed baking sheet. Roast, shaking occasionally, until caramelized and tender, 23 to 25 minutes. Let cool. Reduce heat to 375.
   
2. Heat 2 tablespoons butter over medium heat in a medium saute pan until melted. Add leeks, and cook, stirring occasionally, until tender, about 5 minutes. Remove from heat; add wine, and return to heat. Let simmer until reduced, 1 minute. Add thyme, and remove from heat. Stir in roasted parsnips.
   
3. Whisk together melted butter, heavy cream, eggs, and 3/4 cup Parmesan in a large bowl. Season with salt and pepper. Add leek-parsnip mixture, then fold in bread. (Mixture can be refrigerated overnight.)
   
4. Butter a shallow 2-quart baking dish, and pour parsnip mixture into dish. Cover loosely with parchment, then foil, and bake until golden brown and puffed, 50 minutes. Remove parchment and foil. Sprinkle with remaining cup Parmesan, and return to oven. Bake for 10 minutes more. Let stand for 5 minutes before serving.
   

Cook's Note

To make this savory pudding ahead of time, assemble and refrigerate it for up to one day. Let stand at room temperature for 10 to 15 minutes, and bake as instructed.

This recipe sounds pretty caloric to me, but I would not mind trying it at least once.

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http://www.marthastewart.com/313250/glazed-turnips-and-parsnips-with-maple-s?backto=true&backtourl=/photogallery/parsnip-recipes#slide_3

Glazed Turnips and Parsnips with Maple Syrup

Ingredients

• 1 tablespoon vegetable oil, such as safflower
• 1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick)
• 1 pound turnips, peeled and cut into 1-inch wedges
• 1 cup canned reduced-sodium chicken broth or water
• 1/2 cup pure maple syrup
• 2 tablespoons red-wine vinegar
• Coarse salt and ground pepper
• 2 tablespoons unsalted butter
• 2 sprigs fresh rosemary

Directions

1. In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes.
   
2. Add broth, pure maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until parsnips and turnips are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
   
3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.
   

Sounds very sweet, but it would be nice to try it out with something like a fake-a-ckn breast of a fake sausage of some kind.

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http://www.marthastewart.com/312422/maple-glazed-parsnips-and-sweet-potatoes?backto=true&backtourl=/photogallery/parsnip-recipes#slide_6

Maple-Glazed Parsnips And Sweet Potatoes

Ingredients

• 1 1/4 pounds parsnips
• 1 1/4 pounds sweet potatoes, quartered lengthwise, then cut diagonally into 1/2-inch pieces
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• Chopped parsley, (optional)

Directions

1. Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
   
2. On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
   
3. In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.
   

Cook's Note

To cut parsnips: Trim tops and bottoms; peel, and slice in half crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise, until all parsnip pieces are roughly the same size (this ensures even cooking).


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 http://www.marthastewart.com/316686/creamy-parsnip-soup?backto=true&backtourl=/photogallery/parsnip-recipes#slide_7

Creamy Parsnip Soup

 

Ingredients

• 2 tablespoons butter
• 1 pound prepared sliced leeks (2 cups)
• 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
• 2 apples, peeled, cored, and cut into 1-inch pieces
• 1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
• 1 can (14.5 ounces) reduced sodium chicken broth
• 1/2 cup heavy cream
• Salt and pepper
• Leek garnish (see below)

Directions

1. Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
   
2. Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
   
3. Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
   
4. To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.
   

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 http://www.marthastewart.com/257177/carrot-and-parsnip-puree?backto=true&backtourl=/photogallery/parsnip-recipes#slide_8

Carrot and Parsnip Puree

 

Ingredients

• 2 tablespoons unsalted butter
• 1 teaspoon extra-virgin olive oil

For the Puree

• 4 medium parsnips, peeled and cut into 1/2-inch dice
• 1 bunch carrots, peeled and cut into 1/4-inch dice
• 1/2 small onion, coarsely chopped
• 1 clove garlic, coarsely chopped
• 1/2 cup homemade or low-sodium canned chicken stock

For the Garnish

• Salt and freshly ground black pepper, to taste
• 6 chives

Directions

1. Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients, except the chives, and 1/2 cup water; cook, covered, until vegetables are tender, about 25 to 30 minutes.
   
2. Transfer vegetables to a food processor or blender, and puree. Spoon into a serving dish, garnish with chives, and serve immediately with Braised Pork Chops with Cabbage.
   

 

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 http://www.marthastewart.com/318709/brussels-sprouts-with-parsnips?backto=true&backtourl=/photogallery/parsnip-recipes#slide_9 

Brussels Sprouts with Parsnips

Ingredients

• 2 pounds brussels sprouts, trimmed and halved lengthwise
• 6 medium parsnips, peeled and thinly sliced crosswise
• 6 tablespoons extra-virgin olive oil
• 2 teaspoons coarse salt
• Freshly ground pepper
• 1 cup pecan halves

Directions

1. Preheat oven to 450 degrees. Toss vegetables with oil, salt, and pepper on 2 rimmed baking sheets, and spread into single layers. Roast, rotating sheets halfway through, until tender and gold, about 20 minutes. Divide pecans between sheets; roast 10 minutes more. Toss, mixture and serve.
   

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http://www.marthastewart.com/343475/parsnip-fries?backto=true&backtourl=/photogallery/parsnip-recipes#slide_11

Parsnip Fries

Ingredients

• 2 1/2 pounds medium parsnips
• 2 tablespoons olive oil
• Coarse salt and ground pepper

Directions

1. Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
   
2. On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
   
3. Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.