5106 parsnip citrus dressi Recipes

parsnips, peeled , cut into 1-inch pieces, butter, onion, chopped (about 1 cup), vegetable stock or canned vegetable broth, ground allspice, bacon strips, cooked, crumbled, sour cream (optional)

parsnips, peeled and julienned, olive oil, cayenne (to taste), sea salt (or more , to taste), garlic, peeled and minced

parsnip, peeled and cut ito 1 inch pieces, carrot, peeled and cut into 1 inch pieces, onion, cut into wedges, vegetable oil, dried thyme, maple syrup, dijon mustard

parsnips, peeled, cored and cut into 3/4-inch pieces, carrots, peeled (scraped ), butter, nutmeg, fresh ground pepper

parsnips, peeled , halved lengthwise, baby carrots, peeled , halved lengthwise, olive oil, fennel seed, crushed, ground coriander (optional), ground cinnamon, garlic cloves, thinly sliced, chopped fresh cilantro, lemon peel, finely shredded, lemon juice, salt, fresh ground black pepper, extra virgin olive oil

parsnips, peeled and quartered, chicken bouillon cubes, fresh lemon juice, unsalted butter, melted, heavy cream, warmed, salt & freshly ground black pepper, to taste, snipped fresh chives

eggs, canola oil, caster sugar, vanilla essence, self-raising flour, whole wheat flour, cinnamon, mixed spice, ground ginger, baking powder, desiccated coconut, grated parsnips, cranberries (or any dried fruit), sultana

parsnip, peeled,cut bite size, butter, brown sugar, orange juice

parsnip, peeled, milk (or soy ), flour (for dredging), salt & freshly ground black pepper, curry powder, olive oil

parsnips, peeled and halved, olive oil, clear honey, dark soy sauce, orange , juice and zest of

parsnips, thinly sliced (very thin), olive oil, ground ginger, ground nutmeg, sage, minced garlic (fresh or jar), salt, sugar, butter

parsnips, peeled, trimmed and quartered, olive oil, sea salt and black pepper, maple syrup

parsnips (about 6 medium), peeled and chopped, shallots, chopped fine (about 1 cup), leeks (white and pale green parts only), trimmed, halved lengthwise, chopped fine, washed well, celery rib, chopped (about 1/2 cup), unsalted butter, dry sherry, water, heavy cream , or to taste, if desired, garnish: chopped toasted hazelnuts if desired

unsalted butter, olive oil, onion, sliced thin, portobello mushrooms, caps (halved if large) and stems sliced thin, white mushrooms, sliced thin, garlic cloves, minced, chopped fresh sage leaves, a 28- to 32-oz c n whole tom toes, dr ined, reserving juice, nd chopped co rse, parsnips, peeled and cut into 1-inch pieces, freshly grated parmesan (about 2 oz), chopped fresh sage leaves, won ton wrappers*, thawed if frozen

parsnip, butter, ground nutmeg, salt & freshly ground black pepper

parsnips, peeled and thickly sliced (about 1 1/2 lb), granny smith apples, peeled, cored and coarsely chopped (about 1 lb), fresh ginger, peeled and minced, olive oil (for coating ), unsalted butter, leek, white and light green parts only washed carefully and sliced (about 1 lb), stalks celery, finely chopped, onion, chopped, potatoes, peeled and cut into 1/2 inch pieces, vegetable broth, orange juice, half-and-half, salt & freshly ground black pepper, to taste, creme fraiche, for garnish (optional)