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Results 11 - 20 of 80 for parsnips
In a medium saucepan, cook carrots and parsnips in one inch of boiling ... tossing occasionally until vegetables are tender and evenly glazed.
Peel and cut into 2 ... the carrots or parsnips. Cook sticks in boiling, ... Sticks may be cooked, refrigerated and glazed just before serving.
Mince the onion and boil ... Puree the cooked parsnips and onions by forcing them ... salt, pepper and paprika and serve immediately. Serves 8.
Reserve 4 mushroom caps for ... Slice onion and parsnips. Melt butter or heat ... sliced reserved mushroom caps and minced green onions. Serves 8.
Melt butter in saucepan. Add ... Add carrots and parsnips and sweat for another 5 ... with a tablespoon of whipped cream and sprig of parsley.
16. CANDIED PARSNIPS
Wash and peel parsnips. Boil in salted water ... at 350 degrees in preheated oven for 45 minute, basting from time to time. Test for tenderness.
Melt butter in saucepan. Add onion and parsnips. Saute about 10 minutes. ... blender. Reheat. Add cream and sprinkle over with parsley (optional).
Peel carrots and parsnips; cut into 1/4 inch ... grams fat, 13 grams carbohydrate, 71 milligrams sodium, 0 milligrams cholesterol, 1 gram fiber.
Serves 6. Peel the parsnips and chop into 1/2 to ... to 15 minutes or until tender. Remove the bay leaf, season with pepper to taste and serve.
Cook parsnips covered with water 8-10 minutes. ... saffron and lemon juice. Add salt and pepper. Makes 2 1/2 cups and can be done a day ahead.
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