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CREAM OF PARSNIP SOUP

~Submitted by Shirley, Bellingham, WA

As given to me from Cafe' Toulouse'

Saute 2 medium onions in a little olive oil.
Peel 4 or 5 big parsnips and slice and add to oil with onions. Cook about 5 minutes.

In Soup Pot add 1/2c. good white wine, 1 c. Whipping cream, the parsnips and onions.

Add 1 can (14oz) chicken stock.

Cook till vegetables are tender. Puree with an immersible blender or processor adding salt, white pepper, and a little cayenne pepper. I sometimes add a dash of nutmeg to the top with a spoonful of plain yogurt.

ROASTED PARSNIPS WITH ORANGE ZEST

~Submitted by Bunny, CA

Here is my recipe for roasted parsnips. I used it for Thanksgiving dinner and was a hit by all.

2 pounds parsnips, peeled and cut into large matchsticks
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Juice of one orange
Grated zest of one orange.

1. Heat oven to 500 degrees. Place parsnips in a large bowl; drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat. Turn parsnips into large roasting pan and roast, shaking pan occasionally, until golden, 10 to 15 minutes.

2. Remove from oven, add juice and zest, and toss to coat. Return to oven and roast until parsnips have caramelized, 5 to 10 minutes. Transfer to warm bowl and serve.

Time: 15 minutes

Yield: 6 to 8 servings.

Adapted from David Pasternack of Esca

HONEY GLAZED PARSNIPS & CARROTS

~Submitted by Robyn, Auckland, New Zealand

1 to 2 parsnips, sliced diagonally
2 to 3 carrots, sliced diagonally
2 Tbs honey
1 Tbsp lemon juice
1 Tbsp butter
2 Tbs toasted sesame seeds

Cook parsnips and carrots in boiling salted water until just tender. Drain. Add honey, lemon juice and butter. Shake saucepan so mixture coats carrots and parsnips. Serve sprinkled with toasted sesame seeds.

Serves 4 to 6.

PARSNIPS IN SPICY BUTTER

~Submitted by Robyn, Auckland, New Zealand

4-5 (750g) parsnips, peeled
2 tablespoons butter
1/4 teaspoon curry powder
1/8 teaspoon chili powder
salt
lemon juice and chopped coriander (optional)

Cut the parsnips into chunks and steam or boil until just tender. Drain and leave them to dry. Heat a medium-sized frying pan over a medium heat and drop in the butter. While it is sizzling, add the curry powder and chili powder. Stir, then put in the parsnips. Cook about 10 minutes, stirring often, till crisp and lightly colored. Sprinkle over a little salt and serve hot. If you like, squeeze over a little lemon juice and garnish with chopped coriander.

Serves 4.

HONEY ROASTED PARSNIPS

~Submitted by Robyn, Auckland, New Zealand

2kg parsnips, peeled and cut into 4 lengthways
1/2 cup olive oil
4 tablespoons butter
6 tablespoons honey
4 sprigs of thyme, roughly chopped

Preheat oven to 180??C. In a large pan heat the oil and butter. Toss in the parsnips and cook over a high heat until golden. Add the honey and thyme, season and roast for a further 25-30 minutes or until soft and cooked through.

GLAZED PARSNIPS

~Submitted by Lillian, FL

PARSNIP FRITTERS

~Submitted by Lillian, FL

Source: Farm Journal's America's Best Vegetable Recipes

4 to 5 medium parsnips
!/2 C. milk
1 egg
1/2 tsp. baking powder
1/8th tsp. salt
Flour
Oil for deep-fat frying

Scrape parsnips clean, cut in lengthwise slices and cook in boiling, salted water until tender. Drain, combine remaining ingredients, adding enough flour to make a batter the consistency of griddle cakes. Dip parsnips in batter; fry in deep hot fat (370 to 390 degrees) until golden brown.

Makes 6 servings.

PARSNIPS, COUNTRY STYLE

~Submitted by Lillian, FL

8 to 10 medium parsnips (2lbs.)
1/2 tsp. onion salt
1/2 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1/3 C. fine bread crumbs
2 Tbsp. butter or margarine

Peel parsnips. Cut in halves, crosswise. Then halve or quarter lengthwise to make strips about the same size. Cook in boiling salted water until tender. remove cores if woody. Mash parsnips. Beat in seasonings and egg. Chill well. Make 6 patties. Coat with bread crumbs. Cook patties on both sides in melted butter until golden brown. Makes 6 servings.

PARSNIP PATTIES

~Submitted by Lillian, FL

6 medium parsnips, scrubbed
1/2 C. light cream
2 Tbsp. flour
1 1/2 tsp salt
pepper to taste
butter or fat

Cook parsnips in a little boiling salted water until tender. Cool, peel and mash. (If parsnips have woody cores, cut in halves lengthwise and strip out the tough fibers. You should have 2 Cups mashed parsnips. Mix cream with flour until smooth; add salt and pepper. Stir into parsnips; shape into 8 patties. Brown slowly in small amount of butter for a nice crisp crust. Makes 4 to 5 servings.

ORANGE-BUTTERED PARSNIPS

~Submitted by Lillian, FL

8 to 10 parsnips (2lbs.)
2 Tbsp. butter
1/3 C. brown sugar
1/2 tsp. salt
1/8 tsp. pepper
1/4 C. orange juice
1 tsp. grated orange peel

Wash and peel parsnips. Cook in boiling salted water until tender. Cut into sticks 3" long and about 1/4" thick, discarding center core if woody. Melt butter in saucepan; blend in remaining ingredients. Heat to boiling. Add parsnips and simmer until parsnips are hot, stirring occasionally to coat each parsnip with orange-sugar mixture. Makes 6 servings.

You can cut these into round coins, if they are tender, and cook them the same way.

PARSNIP CASSEROLE

~Submitted by Lillian, FL

3 C. cooked and mashed parsnips
1 C. cubed, cooked ham
1 C. canned mushrooms, drained
1 C. shredded sharp processed cheese
1/2 C Crushed corn flakes or Rice Krispies (crushed Ritz Crackers make a nice alternative)

Season hot parsnips with salt, pepper or seasoned salt to taste. Combine ham, mushrooms and cheese. Alternate layers of parsnips and ham mixture in a lightly greased 2 Qt. casserole. Sprinkle top with crumbs. Bake at 350 degrees for 25 minutes. Makes 6 servings.

VARIATION: Instead of crumbs, bake without any topping and then add strips of crisp bacon on top.

PARSNIP STEW

~Submitted by Lillian, FL

Source: The Good Old Days Cookbook

4 C. potatoes, peeled and diced
2 C. water
2 Tbsp. salt pork, diced
3 Tbsp. onion, chopped
2 C. cooked cubes of parsnip
2 C. milk
2 tsp. salt
1/2 tsp. pepper

Cook potatoes in water for 15 minutes. In skillet, cook salt pork and onions until browned; add with corn, milk and seasonings to potatoes and water, Heat, but do not boil.

Makes 6 servings

WINTER PARSNIP PUFFS

~Submitted by Lillian, FL

Source: The Pioneer Lady's Country Kitchen

2 eggs, beaten
1/12 C. cold unseasoned parsnips, which have been cooked and mashed like potatoes
1/3 C. Colby cheese, grated
3 Tbsp. hot milk
1 Tbsp. finely chopped or grated onion
1 tsp. finely chopped fresh parsley
1/4 tsp. salt
1/4 tsp. sweet paprika
2 Tbsp. butter, softened

Preheat oven to 350 degrees. Combine the eggs, parsnips, cheese, milk, onions, parsley, salt, and paprika, blending well. Mound the batter in 6 or 8 puffs on a greased pan about 1/12 " apart. Brush top with the melted butter. Bake until lightly browned (puffs will spring back to the touch), about 20 minutes.

PARSNIP AND APPLE CASSEROLE

~Submitted by Lillian, FL

Source: Woman's Home Companion Cook Book (1942)

2 C. Parsnips, cooked and mashed
1 C. applesauce
1/4 C. brown sugar
1 tsp. salt
1/2 tsp nutmeg, optional
1 Tbsp. lemon juice
1/4 C. butter
1/2 C. buttered crumbs

Arrange parsnips and applesauce in layers in a greased casserole; sprinkle layers with brown sugar, salt, nutmeg, lemon juice and bits of butter. Top with buttered crumbs and sprinkle with paprika. Bake at 375 degrees for 25 to 30 minutes or until browned.

Makes 6 servings

MAPLE GLAZED SQUASH AND PARSNIPS

~Submitted by Lillian, FL

Source: Family Circle Cookbook, 1974

1/12 lbs. parsnips
2 small acorn squash (about 3/4 lbs. each)
1/2 C. maple syrup
2 Tbsp. butter or margarine
1 Tbsp. chopped parsley

Pare the parsnips; quarter length-wise, then cut into 3" pieces. Halve the squash crosswise; scoop out seeds and stringy membrane; cut into 1/2" slices; DO NOT PARE. Cook parsnips and squash, covered, in boiling salted water in a large skillet about 10 minutes or until almost tender; drain. Heat the maple syrup in the same skillet; add butter and stir until melted. Return parsnips and squash to skillet. Cook over medium heat, basting frequently, about 15 minutes or until the vegetables are tender and glazed. Remove squash with a slotted spoon; arrange slices, overlapping around edge of heated serving platter, spoon parsnips into center; drizzle remaining syrup over the vegetables and sprinkle with chopped parsley

Makes 8 servings

DEVILLED PARSNIPS
(Previously published in QT)
Serves 12 -- or maybe only six if they are true parsnip lovers!

~Submitted by Larry Holmes, Ontario, Canada

12 medium parsnips, peeled and sliced lengthwise
1/2 cup butter, melted
3 tablespoons brown sugar
3 tablespoons wine vinegar
1 teaspoon dry mustard
1 teaspoon minced chives
1/4 teaspoon basil
salt and pepper
paprika

Brown parsnips on both sides in melted butter over medium heat, turning occasionally. Stir in brown sugar and vinegar, dry mustard, minced chives and basil. Salt and pepper to taste. Cover pan and simmer over moderate heat for about 20 minutes or until tender. Sprinkle with paprika when about to serve.

THYMED PARSNIP CRISPS

~Submitted by Larry Holmes, Ontario, Canada

1 pound parsnips, grated
?? cup all-purpose flour
?? teaspoon salt
?? teaspoon freshly ground black pepper
1 teaspoon fresh thyme, or ?? teaspoon dried
1 egg
2 tablespoons milk or cream
1 tablespoon vegetable oil
oil for frying

In a medium bowl, combine all ingredients except frying oil until well blended. In a large skillet heat ?? inch of oil until very hot (350?° to 375?° F) but not smoking. Drop tablespoons of batter in the pan and fry until golden brown and crisp on both sides (about 1 minute per side). Do this in several batches for best results. Drain on paper towels and serve as a side dish or appetizer.

Yield: about 16 crisps

PARSNIP SOUP WITH BASIL CREAM

~Submitted by Larry Holmes, Ontario, Canada

3 tablespoons butter
1 small onion, chopped
5 cups chicken stock
1 pound parsnips, scraped and sliced
?? cup white long-grain rice
salt and pepper
1 cup basil leaves, tightly packed
2 cloves garlic, peeled
2 tablespoons oil
?? cup heavy cream

In medium saucepan, heat butter. Saut?© onion until wilted. Add stock, bring to a boil, and add parsnips and rice. Reduce heat, cover and simmer 20 minutes. Pur?©e soup in blender or food processor until smooth. Taste for salt and pepper and return to saucepan.

To make basil cream, puree basil, garlic and oil in processor or blender. Add cream slowly until a smooth mixture is formed. To serve place soup in bowl and swirl basil cream into each portion.

Serve 6

CARROT & PARSNIP PUR?‰E

~Submitted by Larry Holmes, Ontario, Canada

6 medium carrots, (about 1 pound)
3 medium parsnips (about 14 ounces)
1 tablespoon salt
2 large cloves garlic, peeled
4 sprigs fresh thyme, plus 2 tablespoon leaves, plus more for garnish
2 tablespoons butter
1 tablespoon heavy cream
freshly ground pepper

Peel the carrots and parsnips and cut into 2-inch chunks. Fill a medium saucepan with 6 cups cold water, bring to a boil and add salt. Place carrots, garlic and 4 sprigs of thyme in the water, reduce heat and simmer for about 5 minutes. Add parsnips and continue cooking until both carrots and parsnips are soft, about 15 minutes.

Remove from heat, drain and discard thyme sprigs. Transfer carrots, parsnips and garlic to work bowl of food process or blender. Add butter, cream and 1 tablespoon thyme leaves and process until completely smooth. Season to taste with salt and pepper. Serve immediately, garnished with fresh thyme, if desired.

This can be made ahead and warmed in a saucepan over low heat to serve.

Serves 4

BAKED PARSNIP PUR?‰E

~Submitted by Larry Holmes, Ontario, Canada

5 medium parsnips (about 1 ?? pounds)
2 tablespoons butter
1 tablespoon sherry
2 tablespoons cream or whole milk
salt, pepper and nutmeg
?? cup pine nuts or slivered almonds
1 tablespoon butter

Peel parsnips and cut into chunks. Cook in boiling water until tender; drain. Pur?©e in food processor, blender or food mill. Process or stir in 2 tablespoons butter, sherry, cream and a pinch of salt, pepper, and nutmeg or to taste. Spoon into 1-quart casserole. Saut?© nuts in 1 tablespoon butter until golden; sprinkle on top of parsnips. Bake, uncovered, at 350?° F for 15 minutes or until hot.

Makes 4 to 6 servings.

WINTER PARSNIP PUFF

~Submitted by Larry Holmes, Ontario, Canada

?? cup butter
1 ?? cups crushed whole wheat crackers
?? cup chopped walnuts
3 sliced bacon
4 cups coarsely shredded parsnips
1 3-ounce package cream cheese
4 eggs
2/3 cup whipping cream
2 tablespoons orange juice
?? teaspoon salt
dash ground turmeric

Melt butter on 100% (HIGH) 35 to 40 seconds. Stir in crackers. Measure ?? cup of crumbs; add nuts; set aside. Press remaining crumbs mixture into well-greased 8-inch round baking dish.

Arrange bacon slices in 10x6x2-inch nonmetal baking dish. Micro-cook, covered with paper toweling, on HIGH power 3 minutes; drain. Crumble bacon; sprinkle over crumb mixture, reserving 2 tablespoons.

Micro-cook parsnips in 1/3 cup water, covered, for 6 to 8 minutes; drain well. In blender container place cooked parsnips and cream cheese. Cover and blend until nearly smooth. Add eggs, cream, juice, ?? teaspoon salt and turmeric. Cover and blend until smooth. Spoon parsnip mixture atop bacon. Sprinkle with reserved crumb mixture. Bake in 350?° F oven 35 to 40 minutes. Let stand 10 minutes. Sprinkle with reserved bacon.

Makes 6 servings.

PARSNIP BALLS

(Previously submitted)

~Submitted by Larry Holmes, Ontario, Canada

1 ?? pounds parsnips
2 tablespoons butter
2 tablespoons heavy cream
freshly ground nutmeg
coarse salt and freshly ground black pepper to taste
2 eggs, beaten
1 cup fresh brad crumbs
oil for deep-frying

Peel parsnips and cut into even-sized pieces. Boil in water for 10 minutes or until tender; drain thoroughly.

Melt the butter and in a saucepan mash the parsnips with the butter, cream, nutmeg, salt and pepper. Cool And beat in about 1 tablespoon of the beaten egg. Form into walnut-sized balls. Dip in the remaining beaten egg and then in bread crumbs. Deep-fry in hot oil until golden. Drain on paper towels.

Makes 4 servings.

CARROT & PARSNIP PIE

~Submitted by Larry Holmes, Ontario, Canada

Pastry:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
2/3 cup lard or shortening
?? cup cold water

Filling:
4 carrots, peeled (1/2 pound)
2 parsnips, peeled (1/2 pound)
2 tablespoons butter
2 onions, chopped
1 apple, peeled, cored and chopped
?? cup water
2 tablespoons all-purpose flour
1 teaspoon ground ginger
?? teaspoon ground allspice
?? teaspoon salt

Pastry: In bowl, combine all-purpose and whole wheat flours and salt. With pastry blender or 2 knives, cut in lard until mixture resembles coarse crumbs; sprinkle water over. Stir with fork until mixture sticks together; form into a ball. Divide ball in half. On slightly floured surface, roll out 1 portion and line 9-inch pie plate.

Filling: Cut carrots and parsnips into 1/8-inch slices. In large skillet, melt butter and add onions and apple; stir-cook for about 4 minutes or until onions are limp. Add carrots, parsnips and water; simmer, covered, for 5 minutes. Let cool for 5 minutes.

In dish, combine flour, ginger, all-spice and salt; sprinkle over carrot mixture and toss to coat. Transfer to pastry-lined pie plate. Roll out remaining pastry for top crust; trim overhang under edge of bottom crust; pinch together to form rim and flute. Cut vents in top to let steam escape. Bake in 375?° F oven for 12 hour or
until crust is browned.

Makes 6 servings.

PARSNIP & PEAR PUR?‰E

~Submitted by Larry Holmes, Ontario, Canada

Source: The Silver Palate Good Times Cookbook

6 cups coarsely chopped parsnips (about 3 large)
4 tablespoons unsalted butter
2 Anjou pears, peeled and coarsely chopped
1 tablespoon Cognac
?? cup sour cream
?? teaspoon ground allspice
salt and freshly ground pepper, to taste

Place the parsnips in a medium-sized saucepan and add water to cover. Heat to boiling. Reduce heat and simmer, covered, until tender, about 20 minutes. Drain.

Meanwhile, melt the butter in a small skillet over medium heat. Add the pears and saut?© for 5 minutes.. Add the Cognac and cook, stirring frequently, for 15 minutes.

Process the parsnips and pears in a food processor or blender until smooth. Add the sour cream, allspice and salt and pepper to taste and process just to blend. Serve immediately or warm gently over low heat just before serving.

Makes 6 to 8 portions.

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For Two...

PARSNIP AND BLUE CHEESE SOUP
Serves 2

Ingredients

30g/1oz unsalted butter
1 onion, finely sliced
1 garlic clove, crushed
2 parsnips, peeled and diced
570ml/1 pint chicken or vegetable stock
150ml/5fl oz double cream
110g/4oz Dorset Blue Vinny cheese, crumbled
salt
freshly ground black pepper

Method

1. Gently melt the butter in a medium saucepan.

2. Saut?© the onion, garlic and parsnip for 5-6 minutes, to soften.

3. Gradually add the chicken stock, stirring all the time, and bring to the boil.

4. Reduce the heat and simmer gently for 15 minutes. Then stir in the cream and cheese and continue to simmer for a further five minutes.