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hi Does anyone have an easy parsnip recepie?

asked by Faith E about 6 years ago
10 answers 939 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

Ingredients

* 1/4 cup olive oil
* 1/2 pound low-sodium turkey bacon, chopped
* 1 pound parsnips, peeled and sliced
* 1 small onion, chopped
* 1/2 cup chopped pecans
* 1 tablespoon raw sugar
* 2 tablespoons distilled white vinegar

Directions

1. Heat the olive oil in a large skillet over medium heat. Cook and stir the turkey bacon in the hot oil until almost crisp. Add the parsnips, onion, and chopped pecans. Cook and stir until the parsnips are almost tender, about 10 minutes. Stir in the sugar and vinegar; continue to cook until the parsnips are tender, 3 to 4 minutes more.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

i dont have turkey bacon!!!

Ddd52943 cdf0 4edb a2d4 73aa286607f0  399571 2853636453848 1694221275 n
added about 6 years ago

http://www.food52.com/blog...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

need something more diet-y!!

Ddd52943 cdf0 4edb a2d4 73aa286607f0  399571 2853636453848 1694221275 n
added about 6 years ago

Maybe try googling. I'm sure you'll find something to fit your needs and expectations.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

thank you!! happy T day!

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added about 6 years ago

Try them mashed . . very simple and wonderful. Also, you can mix the mash with mash potatoes, but add a little at a time to taste. Parsnips aren't everyone's favorite

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

can i just roast them with the brussel sprouts

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added about 6 years ago

I have never tried it, but I am always game for something different. Might want to add a little nutmeg and just before serving, add a little Mirin, but taste a bit on the side first.

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added about 6 years ago

I just made AntoniaJames' parsnip and butternut squash puree - quite delicious, but does add another ingredient.

I am making it ahead for a Friday buffet, so I have not yet added the creme fraich. As I will have to reheat, I'm planning to add a small amount of stock. I'm sure the cremem fraiche could be added to taste to control the amount a little.

http://www.food52.com/recipes...