sister herb
Official TTI Chef
Roasted Parsnips
1 pound parsnips, peeled and cut in 2-inch lengths
2 tablespoons olive oil
½ cup chicken broth
½ stick butter, softened
1 teaspoon brown sugar
1 small garlic clove
1 tablespoon horseradish
1 teaspoon dried parsley
1 teaspoon cried minced chive
Preheat oven to 400 degrees F
Using a large roasting pan, put the cut up parsnips in with olive oil and toss to coat the pieces. Pour broth in the pan and cover with foil and roast for about 40 minutes, check for tenderness.
Put the softened butter, brown sugar, horseradish, chive and garlic in a large bowl. Toss the roasted parsnips in this mixture, plus a little fresh ground black pepper. Serve hot or warm.
Creamed Parsnips & Pinenuts
1 pound peeled and cut up parsnips
1 large or 2 small white potatoes, peeled and cut up
2 tablespoons butter
½ cup milk
3 tablespoons toasted pine nuts
Cook the potato and parsnips in gently boiling salted water until tender. Drain. Add the butter and milk and mash until smooth. Sprinkle with toasted pine nuts and serve immediately, or keep the dish warm in the oven on low for up to 30 minutes.
Note: You can use carrots interchangeably with parsnips in recipes.
Read more at http://indiancountrytodaymedianetwork.com/2012/01/19/dale-carson-take-advantage-cold-climate-thriving-parsnips-73327
1 pound parsnips, peeled and cut in 2-inch lengths
2 tablespoons olive oil
½ cup chicken broth
½ stick butter, softened
1 teaspoon brown sugar
1 small garlic clove
1 tablespoon horseradish
1 teaspoon dried parsley
1 teaspoon cried minced chive
Preheat oven to 400 degrees F
Using a large roasting pan, put the cut up parsnips in with olive oil and toss to coat the pieces. Pour broth in the pan and cover with foil and roast for about 40 minutes, check for tenderness.
Put the softened butter, brown sugar, horseradish, chive and garlic in a large bowl. Toss the roasted parsnips in this mixture, plus a little fresh ground black pepper. Serve hot or warm.
Creamed Parsnips & Pinenuts
1 pound peeled and cut up parsnips
1 large or 2 small white potatoes, peeled and cut up
2 tablespoons butter
½ cup milk
3 tablespoons toasted pine nuts
Cook the potato and parsnips in gently boiling salted water until tender. Drain. Add the butter and milk and mash until smooth. Sprinkle with toasted pine nuts and serve immediately, or keep the dish warm in the oven on low for up to 30 minutes.
Note: You can use carrots interchangeably with parsnips in recipes.
Read more at http://indiancountrytodaymedianetwork.com/2012/01/19/dale-carson-take-advantage-cold-climate-thriving-parsnips-73327