Free Recipes Archive
25 ml pure maple syrup 2 tbsp 5 ml dijon style mustard 1 tsp 25 ml butter, cut into bits 2 tbsp 2 large parsnips, julienned salt & pepper to taste In a microwave-safe shallow baking dish, combine syrup, mustard, Read More …
250 ml water 1 cup 250 g parsnips, sliced 1/2 lb 250 g carrots, sliced 1/2 lb 75 ml fresh orange juice 1/3 cup .5 ml orange zest, grated 1/8 tsp 15 ml unsalted butter 1 tbsp salt to taste Read More …
4 large carrots, peeled & julienned 4 large parsnips, peeled & julienned 50 ml butter 1/4 cup 25 ml fresh parsley, chopped 2 tbsp 25 ml sherry 2 tbsp dash cinnamon salt & pepper to taste In large saucepan; cook Read More …
500 g parsnips, peeled & cut into large pieces 1 lb 50 ml flour 1/4 cup 2 ml rosemary 1/2 tsp 1 ml pepper 1/4 tsp salt to taste 50 ml butter 1/4 cup Cook parsnips in boiling water for Read More …
20 ml unsalted butter 1 1/2 tbsp 15 ml brown sugar, firmly packed 1 tbsp 2 ml salt 1/4 tsp 125 ml water 1/2 cup 250 g parsnips, peeled & cut into sticks 1/2 lb 2 ml fresh lemon juice Read More …
10 – 12 parsnips, peeled & trimmed 125 ml honey 1/2 cup 125 ml water 1/2 cup 25 ml butter 2 tbsp Preheat oven to 350 F (180 C). Boil parsnips in a saucepan with salted water until tender, about Read More …
500 ml carrots, julienned 2 cup 250 ml parsnips, julienned 1 cup 50 ml butter, softened 1/4 cup 25 ml shelled pistachios, chopped 2 tbsp 5 ml lemon peel 1 tsp 5 ml lemon juice 1 tsp 5 ml honey Read More …
Makes 5 servings 2 pounds parsnips 1 tablespoon safflower of canola oil, (I use olive oil) 1 teaspoon whole black mustard seeds, (brown also work just fine) 1 teaspoon whole cumin seeds 1/4 teaspoon whole fenugreek seeds, (optional, but I Read More …
Makes 5 servings 2 pounds parsnips 1 tablespoon safflower of canola oil, (I use olive oil) 1 teaspoon whole black mustard seeds, (brown also work just fine) 1 teaspoon whole cumin seeds 1/4 teaspoon whole fenugreek seeds, (optional, but I Read More …
1 pound parsnips, ends trimmed 1 pound cipolline onion, peeled 1/4 cup fresh rosemary 2 tablespoons extra-virgin olive oil coarse salt freshly ground black pepper Heat the oven to 425F. In a roasting pan, combine the parsnips, onions and rosemary. Read More …
6 parsnips, sliced 45 ml butter or margarine 3 tbsp 50 ml brown sugar, firmly packed 1/4 cup 1 ml salt 1/4 tsp 50 ml cider vinegar 1/4 cup 45 ml orange juice 3 tbsp Cook parsnips until tender. Lower Read More …