- 1 tablespoon of unsalted butter
1 cup of a few diced shallots
1/4 cup of diced onion
3/4 cup of white wine
3 and a half cups of peeled and chopped parsnips
1 semi-boiled potato
1 sprig of parsley
5 cups of chicken stock (see how to make chicken stock )
3/4 teaspoon of balsamic vinegar
a pinch of pepper
3/4 half and half (mixture of one part milk and one part cream)
salt to taste
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.
Warm Parsnip Salad
1 tablespoon of olive oil
2 cups of Julienne-cut parsnip
3/4 cup Julienne-cut celery
3/4 cup Julienne-cut red bell pepper
1/3 cup of thinly sliced green onions
1/4 cup of white wine vinegar
1 teaspoon Dijon mustard
2 garlic cloves that are minced
6 leaves of lettuce
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.
Parsnips with Almonds
1 and a half pound of peeled and sliced parsnips
1 lightly beaten egg
3 tablespoons of butter
1/4 teaspoon of ground nutmeg
salt and pepper
1/4 cup of roasted almonds- slivered and blanched
Method
30 minutes at
325 degrees F. This is one of the many recipes suggesting how to cook parsnips in the oven.
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!
By Madhura Panse
Published: 1/4/2011
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