Basic Roasted Parsnips Food

ROASTED PARSNIPS

Steps:

• Preheat oven to 450.
• Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center.
• Toss parsnips with remaining ingredients, and place on a rimmed baking sheet.
• Roast until the edges brown, and the parsnips are tender, about 20 minutes.

SAUTEED PARSNIPS

Steps:

• Slice parsnips as thin as possible. Use a mandoline if you have one, on the thinnest setting.
• Heat olive oil in a large skillet. Add parsnips, garlic, spices, and salt. Saute on medium to low heat until parsnips become tender and transparent. The parsnips have a tendency to absorb the oil, so be prepared to add a little more if the parsnips begin to stick to the bottom. Do not cook too fast. You want them to get thoroughly cooked without getting burned.
• When the parsnips begin to look done, add the butter and sugar. Continue to saute until slightly browned.

ROASTED PARSNIPS

Steps:

• Note for peeling Orange~ Peel the skin using a vegetable peeler taking none of the pith, then juice the orange and keep the peel.
• Preheat oven to 200C .
• Peel parsnips (if not young you need to cut out woody stem) cutting end off.
• Cut in half lengthwise and blanch for 3 to 4 minutes in boiling salted water.
• In a pan melt the butter until frothy and nut brown adding the extra virgin olive oil to inhibit burning.
• In a flat baking tray pour in the nut-brown butter and place the blanched parsnips (cut side down) add the chopped rosemary and bake in 200C oven until golden brown.
• When parsnips are golden brown (which takes about 10 minutes) take tray out of oven and deglaze the parsnips with orange juice with the peel and back in the oven for about 3 minutes until the juice has evaporated.
• Serve immediately.

OVEN-ROASTED PARSNIPS

Steps:

• Preheat oven to 450-degrees.
• Layer parsnips on baking sheet in single layer.
• Sprinkle with next three ingredients, tossing well to ensure everything is coated well.
• Roast 15 minutes on bottom rack, stirring occasionally.
• Sprinkle with the garlic and roast until well browned, about 15 minutes longer.
• Let cool slightly, adjust salt if necessary and serve.

ROASTED PARSNIPS

Steps:

• Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice.
• Remove parsnip and onion from bag, discarding marinade.
• Preheat oven to 500°.
• Place parsnip and onion in a shallow roasting pan coated with cooking spray.
• Drizzle with oil, and toss to coat. Sprinkle with salt and pepper. Bake at 500° for 30 minutes or until the parsnip is tender, stirring often.

HONEY-ROASTED PARSNIPS

Steps:

• Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
• Drain in a colander and let them steam-dry for a few mins.
• Heat oven to 190C/170C fan/ gas 5.
• Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
• Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
• Roast for 40 mins, turning halfway, until golden.