Parsnip Recipes

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Parsnip (Pastinaca sativa L.) is the oldest root crop of the Celery (Umbrella) family, which deserves no less attention from gardeners than, for example, carrots. By the way, it was even confused with carrots for a long time.

Parsnips are used as a side dish for meat and fish in fried and stewed form or as an independent dish. It serves as a spicy seasoning for first and second courses. Root vegetables are dried, roasted, used as a substitute for coffee or seasoning for soups. They are used in brewing, for the preparation of canned vegetables, for example, eggplant caviar. So there is room for imagination.

Here are some interesting recipes:

Parsnip sauce

Parsnip - 1 kg, tomato - 0.4 kg, vegetable oil - 0.1 kg, table vinegar - 0.2 kg, salt - 0.03 kg, bay leaf - 2-3 pcs., Cloves - 5-6 pcs. …

Boil parsnips until soft, mince, rub through a sieve, put in a saucepan, pour in vinegar, add tomato, crushed bay leaf, cloves. Cook for 30 minutes. Rub again through a sieve, pour into a bottle and seal. Store in a cool place.

To prepare the sauce, before serving, the mass (100 g) is diluted with oil (200 g), broth (0.7 l) and sour cream are added. The mixture is brought to a boil and the sauce is ready.

Parsnip with butter and breadcrumbs

Parsnips - 2 roots, oil - 1 tbsp. l., crackers - 1 tbsp. l., salt.

Cut the root vegetables into cubes, add meat broth or water, salt and cook until soft. Place on a dish and pour with butter and breadcrumbs. Parsnips can be served with sour cream, and you can make flour sauce with butter as a side dish with boiled beef, lamb and ham.

Parsnip salad with apples

Parsnip - 1 root vegetable, sour apple - 1 pc., Mayonnaise - 1 tbsp. l., salad - 2 g, parsley, table vinegar or citric acid, salt.

Grate the root vegetables, add an apple cut into strips or grated on a coarse grater, sprinkle with vinegar or citric acid, mix, season with mayonnaise, salt, transfer to a salad bowl, sprinkle with chopped herbs and garnish with lettuce leaves.

Garnish for cutlets, sausages

Cut the peeled parsnips (800 g) into thin slices, boil. Melt butter in a saucepan, add an egg, add a tablespoon of flour, grind, dilute with two glasses of water or broth, pouring in a little, boil and rub through a sieve. Season the boiled parsnips with this sauce.

Garnish for meat

Cut the peeled parsnips (800 g) into oblong pieces, pour the broth so that they are barely covered, put the onion, cook until soft. Season with flour and butter, boil; dilute with broth if necessary. When serving, you can pour oil or a specially prepared sauce: take a tablespoon of oil, 0.5 tbsp. l. flour, 1.5 cups cream, 1-2 lumps of sugar, boil everything.

Parsnip with sour cream

Cut the peeled root vegetables of the parsnip into slices (a deep plate with a top), put in a saucepan, add a tablespoon of butter (preferably ghee) and flour, fry, stirring continuously. Combine everything with parsnip leaves, pour in 3 cups of sour cream, put in the oven and bring to readiness.

Dried parsnip

Peel the root vegetables, wash thoroughly. Cut into circles. Dry in the sun or in the oven at 65 ° C.

Salted parsnip

Peel the root vegetables, wash thoroughly, chop into strips 5x2 mm. Add 250 g of salt to 1 kg of vegetable, stir, fold tightly into small glass jars. Put a circle of matter on top and pour vegetable oil in a layer of 1-2 cm. Seal the jars hermetically. Store in a cool, dark place.

Parsnip salad

1. 100 g of parsnips and apples, 15 g of mayonnaise, salt, dill and citric acid - to taste.

Chop the peeled parsnips and apples on a coarse grater, mix, sprinkle with citric acid, season with mayonnaise, salt, sprinkle with dill.

2.300 g parsnips, 2 tbsp. l. vegetable oil, 100 g sour cream, 10 g honey, lemon juice and parsley - to taste.

Wash the parsnips thoroughly, grind them on a grater. Add chopped parsley, season with honey and lemon juice, stir and pour over with sour cream and vegetable oil. Mix everything, put in a salad bowl and garnish with parsley leaves.

Parsnip casserole

4 root vegetables of parsnips, 1 head of onions, 2 carrots, 1-2 cloves of garlic, 2 tbsp. l. chopped parsley, 2 tomatoes, 2-3 eggs, 1.5 tbsp. milk, 1-2 glasses of chopped feta cheese, 10 tbsp. l. butter, salt and pepper to taste.

Peel the parsnips of greens, wash, cut into pieces and fry in 4 tbsp. l. oils. Fry separately in 4 tbsp. l. butter, coarsely chopped carrots and chopped onions. When the carrots are soft, add finely chopped garlic, parsley, salt and black pepper.

Put parsnips and carrot mass in layers in a fireproof dish, sprinkle them with cheese, put tomato slices on top and sprinkle with 2 tbsp. l. oils. Place in a moderately hot oven for 15 minutes, covered with aluminum foil. After that, pour over the casserole with eggs, beaten with slightly salted milk, and bake without foil in a hot oven.

Parsnip stewed with zucchini

100 g of root vegetables, parsnips, zucchini, 8 tbsp. l. vegetable oil, 2 tbsp. l. flour, 1 tbsp. a spoonful of spicy herbs, 3 cups of sour cream, salt and pepper - to taste.

Cut the washed root vegetables into pieces, roll in salted flour and fry in 4 tbsp. l. oils.

Peeled zucchini (young you can not peel) cut into small slices and, roll in flour, fry separately in 4 tbsp. l. oils. Put the parsnips and zucchini in a saucepan, add herbs and pepper, mix everything, pour over sour cream and bake in a moderately hot oven. Sour cream can be replaced with eggs, whipped with milk.