Ingredients Jump to Instructions ↓

  1. 1 tablespoon of unsalted butter

  2. 1 cup of a few diced shallots

  3. 1/4 cup of diced onion

  4. 3/4 cup of white wine

  5. 3 and a half cups of peeled and chopped parsnips

  6. 1 semi-boiled potato

  7. 1 sprig of parsley

  8. 5 cups of chicken stock (see how to make chicken stock )

  9. 3/4 teaspoon of balsamic vinegar

  10. a pinch of pepper

  11. 3/4 half and half (mixture of one part milk and one part cream)

  12. salt to taste

  13. Saute onions and shallots in butter melted on a medium-low flame in a wide saucepan. Stir them until their golden and translucent. Pour in the white wine, simmer, and let it blend well with the contents to give it an enriching flavor. Now add the potato, parsnips, chicken stock and the balsamic vinegar and let the boil until the parsnips are tender and then add the parsley and let it simmer for a bit. The whole process should take about 50 minutes. Take it out of the pan and use a blender to puree it. Then add the half and half and salt. Place it on low heat and go on stirring until it forms a consistent blend and reheats. Garnish with parsley sprigs and serve in soup bowls.

  14. Warm Parsnip Salad

  15. 1 tablespoon of olive oil

  16. 2 cups of Julienne-cut parsnip

  17. 3/4 cup Julienne-cut celery

  18. 3/4 cup Julienne-cut red bell pepper

  19. 1/3 cup of thinly sliced green onions

  20. 1/4 cup of white wine vinegar

  21. 1 teaspoon Dijon mustard

  22. 2 garlic cloves that are minced

  23. 6 leaves of lettuce

  24. Toss the parsnip, celery, red bell pepper, and green onions in a skillet along with the olive oil and sautee them on medium-high heat until they're crisp, yet tender. Combine the rest of the ingredients and continue stirring for about 30 seconds and it's ready to serve.

  25. Parsnips with Almonds

  26. 1 and a half pound of peeled and sliced parsnips

  27. 1 lightly beaten egg

  28. 3 tablespoons of butter

  29. 1/4 teaspoon of ground nutmeg

  30. salt and pepper

  31. 1/4 cup of roasted almonds- slivered and blanched

  32. Method

  33. 30 minutes at

  34. 325 degrees F. This is one of the many recipes suggesting how to cook parsnips in the oven.

  35. These are only a few recipes that touch upon suggesting how to cook parsnips. The best way to cook parsnips is to not boil them overly as this takes a lot of their nutrition away. Bon appetit!

  36. By Madhura Panse

  37. Published: 1/4/2011

  38. Discuss Email Article

  39. Use the feedback form below to submit your comments.

  40. Your Comments:

  41. Use the form below to email this article to your friends.

  42. Recipient Email Address:

  43. Separate multiple email addresses by ;

  44. Your Name:

  45. Your Email Address:

  46. Parsnips Nutrition

  47. Parsnip Nutrition

  48. Parsnip Nutritional Information

  49. Starchy Vegetables List

  50. Vegetables High in Iron

  51. Vegetables High in Protein

  52. Is Corn a Vegetable

  53. Alphabetical List of Vegetables

  54. Nightshade Vegetables

  55. Most Nutritious Vegetables

  56. Fruits and Vegetables in Season

  57. Vegetables List

  58. Root Vegetables List

  59. Protein Rich Vegetables

  60. Cruciferous Vegetables

  61. Iron Rich Vegetables

  62. Difference Between Fruit and Vegetable

  63. Low Carb Vegetables

  64. Tips for Grilling Vegetables

  65. Nutritional Value of Vegetables

  66. Calories in Parsnips


Send feedback