15625 parsnip pencil spicy Recipes

parsnips, coarsely chopped fresh sage, olive oil, salt, black pepper

parsnips (4 medium), peeled, butternut squash, peeled , halved lengthwise, and seeded, salt, black pepper, extra-virgin olive oil, garlic clove, halved, kalamata olives, pitted and cut lengthwise into slivers, coarsely chopped fresh flat-leaf parsley

parsnips, peeled , then cut diagonally into 1/4-inch-thick slices, vegetable oil

onion, chopped, parsnips, peeled and chopped, boiling potato, peeled and chopped, fresh thyme sprigs, unsalted butter, freshly ground white pepper, fat-free chicken broth, water, vacuum-packed whole chestnuts, coarsely crumbled, garnish: chopped fresh chives

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

butter, divided, olive oil, chopped onion, parsnips, peeled, cut into 1/2- to 3/4-inch cubes, russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes, turnips, peeled, cut into 1/2- to 3/4-inch cubes, garlic cloves, chopped, vegetable broth, cream cheese, chopped fresh dill, divided, panko (japanese breadcrumbs)

parsnips, trimmed, peeled , cut into 3 x 1/2-inch sticks, carrots, trimmed, peeled , cut into 3 x 1/2-inch sticks, extra-virgin olive oil, white balsamic vinegar, minced fresh rosemary, coarse kosher salt, black pepper

parsnip (1/4 lb), peeled and cut crosswise into 1-inch pieces, yukon gold potato (1/2 lb), peeled and cut into 2-inch pieces, salt, unsalted butter

parsnips, peeled and cut into 1-inch pieces, russet (baking) potatoes, peeled and cut into 2-inch pieces, salt, heavy cream, unsalted butter, black pepper

parsnips, peeled , cut on diagonal into 1/2-inch-thick slices, extra-virgin olive oil, coarse kosher salt, butter, chopped fresh italian parsley

parsnips (5 to 6 medium), unsalted butter, dark brown sugar, balsamic vinegar, salt, freshly ground black pepper, coarsely chopped fresh thyme

vegetable broth, butter, divided, chopped onion, parsnips (about 7 medium), peeled, trimmed , cut into 1/4-inch pieces, chopped fresh rosemary, divided, arborio rice, freshly grated parmesan cheese, aged balsamic vinegar (for drizzling )

parsnips, peeled , halved lengthwise, cut into 2-inch-long pieces, shallots, peeled , root ends trimmed, halved, olive oil, dried thyme, sugar, butter , cut into pieces, more) water, dried great northern beans, rinsed (about 13 oz), salt, bay leaf, red bell peppers

parsnips, peeled , cut into 1/2-inch pieces, whole milk, whipping cream

leeks (white and pale green parts only), chopped, unsalted butter, russet (baking) potatoes, parsnips, peeled , quartered lengthwise, woody cores discarded, then cut crosswise into 1/2-inch pieces, water, salt, white pepper, freshly grated nutmeg, chopped fresh flat-leaf parsley

parsnips, peeled , quartered lengthwise, cut into 2-inch lengths, butter, mustard seeds, pure maple syrup, dijon mustard

parsnips, peeled and cut diagonally into 1/2-inch-thick slices, unsalted butter, cut into pieces and softened, chopped fresh parsley leaves, fresh thyme leaves, chopped fine, or 1 tsp dried, crumbled, fresh lemon juice , or to taste

butter, olive oil, shallots, minced, sliced prosciutto , cut into 1/4-inch pieces (about 1/2 cup), parsnips , cut into 1/4-inch pieces (about 2 1/4 cups), frozen baby peas, thawed, chopped fresh mint