Parsnips
Buttered Fried Parsnips
2 lb Parsnips
1 x Salt & Pepper; To Taste
4 tb Butter
1 tb Parsley; Chopped
1/8 ts Nutmeg
1 tb Honey
Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry. Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar (add honey for more). Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.
Spiced Parsnip Soup
1 1/2 lb parsnips, peeled and cubed
2 onions, chopped
2 garlic cloves, chopped
1 cup chopped celery
1 tsp cumin seeds
1 tsp cardamon seeds
1 tsp coriander seeds
1 tsp turmeric
1 tsp ground ginger
2 pints vegetable stock
Dry roast the seeds and grind together. Saute the onion, garlic
and celery. Add the
spices and cook for a couple of minutes. Add the parsnips and stock
and
simmer gently until tender. Puree and serve.
