Andry's Parsnip Puree

One more experiment with #seasonsupply veggies. Testing the waters with the parsnips in a weekend lunch.

I attempted to recreate a soup I had at Fleur de Sel, a restaurant in New York. (The soup at the restaurant had boiled chestnuts added to it.)I think it would be hard to find parsnips in Japan, but if you can get them, please try making this soup. By the way, parsnips are part of the parsley family. Recipe by K-ana

Poor parsnips, what culinary delights can you provide? For one this incredible soup! Not every soup needs to be completely savory. It has a smooth finish if you add the half & half.

This is easy to make. Has a slight sweet taste to it.

I came up with this dish using parsnips, which I saw for the first time in England.There aren't really any hints, since all you do is mash them, but as I mentioned in Step 3, I found that the long fibers of the parsnips didn't get stuck in the masher as easily, if they were cut in cubes, rather than rounds. You don't need to worry about this if you are going to put it through a food processor. Recipe by Sausundo

Our local farmer gave us some of his fresh carrots, parsnips and cauliflower. All organic, yum

This has been my favorite way to eat parsnips lately. Add fresh herbs like rosemary to the frying pot and they’ll turn out nice and crispy too!

Super easy and healthy puree for your love one.

This super easy recipe is by David Tanis. Sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.#GoldenApron23 #vegan #vegetarian

This recipe comes from a combination of other parsnip recipes. Below is the best combination of steps to create fantastic parsnip fries. Becareful, they are addictive!

Bought a 1 euro 'no waste' bag. These veg where in it along with some fruit. Great value for money and good for the invironement.

My relationship with rutabaga is absolutely terrible and hostile. Either I haven’t cracked the code yet or it might just have to fall under ‘may try’.I’ve tried substituting rutabaga for potatoes in a mash - It turned out pretty descent with all the butter and seasoning but was honestly too much effort in my opinion. However, a combination of rutabaga and other vegetables in a purée is a solid fallback plan that I won’t even try to gate keep. It could simply be rutabaga and carrot purée or you could experiment with all of your favorite vegetables. The key is getting the seasoning perfect at all cost and you’ll enjoy a good plate of food.#GoldenApron23

"Everything is better grilled" -Leah Daniels

A warming winterstop with little ingredients

My mind is blown. This is like green magic on a spoon. Use it instead of mozzarella in a caprese salad, serve it warm with braised meats, as a spread for bruschetta for a quick appetizer- or, if you're like me, on the biggest spoon you have, straight into your pie hole.

Do you remember in public schools when they made them delicious parsley potatoes? Well I created a recipe just as good when I noticed that they do not sell this delicious dish in the grocery store.* Also check out my recipes under the name MandieBobby.

This isn't a hummus; it's meant to be served as a side with something like roasted chicken or pork loin. It gives a healthier, high-fiber boost to your meal.

Confession: In 70+ years of life, I never ate a parsnip. 😳 As a foodie and a vegetable lover, don't know why that is. So I was excited to finally give them a try when they came up in the Cookpad challenge. Still, since it was something new, I just wanted a small amount to sample, and something simple and quick to prepare. This recipe fit that criteria, PLUS it included a seasoning blend I'd never even heard of: Dukkah.These were very good! Even my sister, who's definitely NOT a veggie eater, loved them. My only "complaint" is they don't get crispy, and crispy is how I like my fries. But we'll for sure be trying more parsnip recipes in the future!#GoldenApron23

I got the idea of sautéing a parsnip with curry powder from a curry-flavored parsnip soup recipe. That idea eventually led to this recipe.-Microwaving the parsnip will decrease the sautéing time. It also increases the sweetness. I recommend sautéing until golden brown and fragrant.-Cayenne pepper brings out the flavor, but it is optional. Recipe by Tokurai

I have been making these and my grandkids love them

Potatoes make other cooked vegetables taste creamier: parsnips, apples, beets, carrots, onions, garlic and daikon. And daikon gives a horseradish flavor to mashed potatoes, a win-win situation. If you have not tried daikon puree before, here is the recipe.