Cut the parsnips into pieces about 1-inch wide.Scrub the outer skin with a vegetable brush.Roasted parsnips and carrots How to Roast Parsnips Mashed parsnips will add creaminess and body to soups or stews in place of flour or cornstarch. Season with butter and cream just as you would mashed potatoes.īoiled and mashed parsnips can be blended into soups or stews.Use a fork or potato masher to coarsely mash the pieces.Pour the boiled parsnip pieces into a large bowl.Boil 1-inch pieces (see above) and drain.Cook parsnip pieces 10 minutes, or until they are fork-tender.Add 2 inches of water to a medium saucepan and bring to a boil.Scrub each parsnip with a vegetable brush.Parsnips can be used in braises and casseroles cook until they are tender, about 30 to 45 minutes.Pan fry or deep fat fry parsnips in a wet batter until the crust is golden brown.Sauté or stir-fry parsnips without coating or batter for 10 to 15 minutes or until tender.Steaming whole parsnips will take 20 to 40 minutes, pieces 5 to 10 minutes less.Simmer parsnips in a covered container until tender whole roots will cook in 15 to 30 minutes, pieces in 5 to 15 minutes depending on size.Before frying or cooking parsnips first parboil the roots for 5 to 10 minutes and then refresh them in cold water for 10 minutes before cooking further.You can quarter or julienne strips of equal thickness. Parsnips can be cooked whole or sliced crosswise into rings of equal thickness or lengthwise into halves. Cut parsnips should be immediately placed in lemon or vinegar water to avoid discoloring.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |