#Cooking parsnips

[pkaws]

Baked Mashed Parsnips Recipe Parsnips are mashed with butter, cream, and sherry, then baked to perfection to make this recipe for a quick and easy, tasty side dish.

[bishopbraden]

Baked Mashed Parsnips Parsnips are mashed with butter, cream, and sherry, then baked to perfection to make this recipe for a quick and easy, tasty side dish.

[diaderosalia]

Baked Mashed Parsnips This recipe for a simple, tasty side dish uses parsnips that have been mashed with butter, cream, and sherry. 1 teaspoon salt, 1/4 cup bread crumbs or to taste, 1/4 cup sherry, 1 teaspoon white sugar, 1/4 pound butter melted, 2 tablespoons butter cut into small pieces or more to taste, 3 pounds parsnips peeled and cut into 1/2-inch pieces, 1/4 cup heavy whipping cream

[tuxedo-cut-man]

Baked Mashed Parsnips This recipe for a simple, tasty side dish uses parsnips that have been mashed with butter, cream, and sherry.

[skullamity]

PARSNIP YOU LITTLE SHIT! THERE WERE EXACTLY 17 MINUTES IN BETWEEN WHEN I TAPED THIS SIGN UP AND WHEN HE CLIMBED OVER.

BEHOLD, MY SON, THE ONLY CAT IN THIS HOUSE WHO DOES NOT SEEM TO COMPREHEND THAT THE GATE MEANS NO CATS IN THE KITCHEN WHILE WE ARE COOKING! >:(

[daily-deliciousness]

Chicken pot roast

[petermorwood]

As mentioned more than once, @dduane's Middle Kingdoms don't have potatoes. A frequent alternative is parsnips, and the fried cakes in that photo are the result of an experiment done earlier this week to see if parsnips can substitute for potatoes in our always-reliable potato cake recipe.

Yes, they can!

*****

Here's @dduane's recipe.

First peel three regular-sized parsnips. then top and tail them.

Chop them into chunks and boil them in about 2 pints (1 litre) of water.

Drain them and return to the pan: let them steam dry. Then, while still hot, mash them well with a hand masher and allow to cool completely.

As mentioned further down, parsnips retain more water than potatoes even after steam-drying, so DON'T use a food processor or other power appliance for mashing or the result will be parsnip wallpaper paste. However, a processor is ideal for the rest of the recipe.

Put 2 cups (500g) all-purpose flour and ½ tsp salt into the processor bowl, blip the pulse switch to combine them then add 1½ tsp baking powder and blip again.

Now add 3 tablespoons butter and blip the pulse switch until the butter is completely worked in and the whole mixture has a cornmeal-y texture.

Now add the cooled mashed parsnips.

Process with the flour mixture, pulsing at first, then continuously, until the mixture comes together in a dough.

(If yours behaves the way our recipe did, no additional liquid should need to be added. The parsnips hold onto a surprising amount of water even after being steamed dry.)

Flour a work surface, roll the dough out about 1/3 inch (1 cm) thick, and use a sharp biscuit cutter to cut out into rounds. Then heat cooking oil in a frying pan to medium heat and put five or six of the cakes into the hot oil.

Fry until the cakes begin to rise a little (usually 4-5 minutes) and are going golden brown Turn and fry the cakes on their other sides for another 4-5 minutes. Test one for doneness: if necessary, turn the cakes once more and give them another 5 minutes or so.

Then cook the rest of the cakes in the same way. When they're done cooking, drain on paper towels until they're cool. Eat fresh or, to keep them, put them in a biscuit tin or other airtight container.

They'll keep for a few days. The parsnip flavor mellows somewhat the day after you bake them.

Like their potato-cake cousins, they're very good split, toasted, buttered and topped with a slice of cheese or (and) salami. They also shine as an accompaniment to bacon or sausages; give the parsnip cakes a brief re-fry in the fat left from frying these, then serve alongside the fried meats, dressed with a splash of Worcester or HP sauce and maybe a dotting of Tabasco or similar.

Our next experiment will be to make this recipe with the addition of some crumbled crispy bacon, grated cheese, grated onion or a combination of same.

The experiment after that will be to see if this can become parsnip bread in the same way as Irish potato farls. I think it will... :->

[pudgybun]

Horngry :3 Gonna cook smth yummy for dinner but I'm too hungry AND horny-brained to cook without eating first omfg

[doctornerdington]

I made cream of parsnip soup and it looks like nothing but it might be the best soup I’ve ever made (or probably I’m just having a parsnip moment, it’s probably that). But still. So good.

[vegan-nom-noms]

Vegan Parmesan Parsnips

[bumblebee-cottage]

Roasted Carrot Soup w/ Parsnips, Apples + Gingery Toasted Pepitas – Happy Hearted Kitchen

[bugsongs]

fantasizing abt this winter peanut parsnip stew recipe i have when i have a delicata squash in the pantry i bought like 3 weeks ago that i still need to cook

[placeofwonder]

hi this is a psa: you should chop some parsnips and roast them with olive oil and salt & pepper, and then when they're almost done, you should mix some honey and ginger with just enough hot water to dissolve the honey and brush that on the parsnips for the last few minutes of roasting. and that will be very good already, but if you wanted to be fancy (you should be), you could eat the parsnips with pomegranate seeds and pomegranate molasses and maybe a bit of cress as a contrasting colour. look!!

[kiseiakhun]

Reading up on invasive plants continue to be a mistake because now that the garlic mustard's died back I am instead seeing dog-strangling vine everywhere. Admittedly Vincetoxicum rossicum and Vincetoxicum nigrum are pretty metal names but they really are out there blanketing the edge of every disturbed field and choking out the rest of the plant life...

[glennmillerorchestra]

i come on here maybe once a week if that and only to talk about my recipes but i tossed together a creamy parsnip pickle soup tonight and oh my god. never been so glad to have odd vegetables (none typically used in a pickle soup) in my life 🍲

[crochetclaire]

Roast dinner 😍😋