Baked Parsnips Food

ROASTED PARSNIPS

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry.
• Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.
• Remove the tray from the oven, quickly scatter over the bay leaves and drizzle with the vinegar and honey, then toss together and roast for a final 10 minutes, or until beautifully golden.

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 425 degrees F.
• If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

BAKED PARSNIPS

Steps:

• Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.

BAKED PARSNIPS WITH BROWN SUGAR GLAZE

Steps:

• Heat the oven to 375 F.
• Butter a 2 1/2-quart baking dish.
• Peel and dice the parsnips.
• Put the diced parsnips in a saucepan and cover with water and 1 teaspoon of salt. Bring to a boil. Cover the pan, reduce the heat to low, and cook for about 8 to 10 minutes, or until just tender.
• Place the parsnips in the prepared baking dish.
• In a bowl, combine the brown sugar with the dry mustard.
• Sprinkle the brown sugar mixture over the parsnips.
• Drizzle the melted butter evenly over the parsnips.
• Bake in the preheated oven for about 20 minutes. Expert Tips

HERBED BUTTER PARSNIPS

Steps:

• Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
• To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

ROASTED PARSNIPS WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.

BAKED PARSNIPS - IRISH RECIPE

Steps:

• Preheat oven to 300 degrees f.
• Peel and quarter the parsnips and boil for 15 minutes, making sure not to let them cook completely. You want them to be par-boiled only.
• Place the parsnips in a large dish and add the Beef Stock , salt, pepper
• and nutmeg. Taste and add more salt, pepper and nutmeg, if required.
• Top with butter and cook for 30 minutes on a low heat in the oven.

IRISH BAKED PARSNIPS

Steps:

• Peel parsnips, quarter, and remove any woody core.
• Parboil for 15 minutes.
• Place in an ovenproof dish.
• Add stock and sprinkle with salt, pepper and nutmeg.
• Dot with butter and bake for 30 minutes on a low shelf in a moderate oven.