What's your favourite recipe using root veg like turnips and parsnips?

Answer 1

Stuff them






(with meat)

Answer 2

Roasted veggies. Yum. My niece has always referred to them as yum-yum veggies.

Peel a variety of root veggies, turnips, parsnips, various types of potatoes and.or sweet potatoes, carrots, etc. Add large chunks of peeled onions (leave the root end intact as much as you can, and cut them into wedges throught the root end), and peeled cloves pf garlic. Do this in whatever quantity and combination you want.

Season them with pepper (preferably coarsely and freshly gournd), salt, perhaps a bit of rosemary or other fresh but hearty herb and toss them all together with some good olive oil.

Spread on a roasting pan and roast at about 400 F for at least 20 minutes. I prefer that they be roasted longer, but that's my taste. You want then to at least begin to caramalize around the edges.

Serve them hot, of course. If you have any leftovers, they can be reheated, but do it on top of the stove, so they heat through without getting soggy.

Roasting veggies concentrates the flavors. Steaming or boiling them adds more water, and so the flavors also get watered down.

Answer 3

My favorite is beef stew or pot roast. I make both in a cooking bag in the oven with carrots,parsnips,potatoes,onions and beef but you could use turnips also. They come out sooo good and it is VERY easy.Just buy one of the cooking bag/gravy packets and follow the directions,no browning first etc... just throw it all in the bag, pop a couple holes with a fork and bake. The best and easiest beef stew ever and you could even leave out the meat for a vegitarian version. Sometimes I add mushrooms or raw snap peas or green beans just to change it up a little. TRY IT!!!!!!!!!!

Answer 4

Curried Parsnip Soup is fantastic and also parsnip crisps from the peelings deep fried

Answer 5

I would go with a simple roasting - simply cut in to wedges, cover them in some honey add dried basil, rosemary garlic powder and thyme

stick in the oven and eat when golden and soft (about 1.5 hrs on a 175 heat)

I would also add some sweet potato for that extra colour

Answer 6

Sweet Honey roast Parsnips......Add it to any sunday dinner it lush....

recipie by Me....

Boil parsnip in salty water till parsnip is easy to pierce......

Place parsnip on baking tray which you have lightly greased /buttered

place a teaspoon of in a frying pan fry onions FINELY shopped on low heat till browned. place aside

depending on how many parsnips you plan to garnish i normally judge half a teaspoon to one parsnip so if there is 5 parsnip say 3 teaspoon alway round off....

so after judging your honey place a little boiling water just to thin out honey a little not to much

mix in onions and a teaspoon of sugar

pour over parsnip then place in oven

at 175c till brown


EAT WITH YOUR YUMMY SUNDAY DINNER ITS LUSH

Answer 7

Carnip (carrots and turnip mashed together) and roast parsnips.

Answer 8

I like to add these veggies to my Grandmother's recipe for borscht -- which is a beet broth based veggie soup. Another option I really like it to cut them very thin and toss the slices with olive oil & rosemary. Roast them in the oven until they are crispy as a healthy potato chip alternative.

Answer 9

cream of curried parsnip soup.
boil parsnips in chicken stock add, onions, a potato, garlic, salt & pepper, a couple of chopped chilli's and curry powder. when cooked through blend then stir in double cream. takes 20 minutes and is delicious.

Answer 10

parsnips are best peeled and chopped and mixed with honey and mustard and roasted in the oven - yummm delicious - butternut squash is great like this as well

Answer 11

I like parsnips better.
they are sweet like a carrot.....
RAW:
Peel a parsnip, shred it, and add it to a salad. Its flavor is very mild and won't intrude on your greens, but you'll be adding nutritional benefits to your salad.

STEAMED, BOILED, BRAISED:
Peel and thickly slice parsnips for adding to long-cooking bean or grain stews.

Peel parsnips. Then slice and add to soups early in the cooking stage for a delicately sweet flavor surprise.

Peel parsnips. Then slice and steam in a small amount of water for 10 to 12 minutes to use as a side dish.

SAUTEED:
Peel and shred parsnips. Saute in a wok or skillet with a small amount of extra virgin olive oil and a little water until tender, about 7 to 10 minutes.

Dice peeled parsnips and carrots, and saute in a skillet with a little olive oil and water. Add a little lemon juice, wine, and seasonings and enjoy a tasty side dish.

ROASTED:
Peel parsnips and slice in half lengthwise. Toss in a little extra virgin olive oil and spread out on a lightly oiled baking pan. Roast in a 400 oven for 25 to 35 minutes, turning frequently to avoid sticking and burning. Season if desired.




PARSNIPS TO PONDER


When you begin with a vegetable rich in flavor like the parsnip, it's best to keep the preparation simple and allow its flavors to be fully appreciated.


2 lbs. fresh parsnips, peeled
Water
1 to 2 T. extra virgin olive oil
Salt and pepper to taste

Sprinkle of ground nutmeg
Garnish with a sprig of carrot tops


Cut parsnips into 1/2" chunks and put into a 2-quart saucepan with 1/2" of water.

Cover, and bring to a boil over high heat.

Turn heat down to low and steam 8 to 12 minutes or until fork tender.

Using a slotted spoon, transfer to a food processor or blender, reserving cooking water.

Add olive oil and process until pureed, adding some of the cooking water if needed to make a smooth puree. Season to taste. Turn out into a serving bowl.

Sprinkle very lightly with nutmeg and garnish with carrot tops. Serves 6 as a side dish.