Recipe by charisue
"This one is for people who like parsnips, and even those who think they don't."
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parsnips, peeled, cut in half crosswise, and cut into narrow strips lengthwise
ground black pepper to taste
Oh so absolutely yummy! I've fixed these several times now, and have tweaked it a bit in technique. I slice the parsnips into coins, and I microwave them until they are still slightly firm. Then I prepare them as directed in the recipe. Large batches don't allow for a single layer, but they caramelize just the same - just takes a bit longer. Red pepper has been added on occasion, which works well with the flavor as well. A keeper recipe – thanks!!
This is the only way my mom fixed parsnips when I was growing up. Browning in butter caramelizes the natural sugars in the parsnips. Loved them then; love them now!
I love this receipe and my kids love it too!
Never had parsnips before...well, knowingly anyway. 1st attempt, took reviewer's advice & cut the parsnips into coins & microwaved them before frying. I overcooked them & they were too mushy to crisp up in the frying pan. Yuk! But totally MY fault. I decided to give it another go (after the bad cooking memory faded with the family enough for them to at least TRY them again), this time making sure they were still firm before the fry step. What a difference! Super tasty, carmelized, addictive, and I have redeemed myself from the Great Parsnip Debacle. Now a staple in our regular rotation. Thanks for a great, simple recipe (I somehow managed to mess up) that got us to try a new veggie. (even if it is fried yummy goodness, lol)
Great way to prepare parsnips. However, I find it unnecessary to boil first. I cut them into slim French fry size pieces, and they cook up fine in a combo of olive oil and butter. Takes maybe 12 to 15 minutes. A few will get very dark brown, but this is delicious, and when I make them I try to make sure that some are getting dark brown. Some thyme leaves are a good addition. This is a superb way to fix parsnips and a good way to start cycling potatoes out of the menu rotation. Great with fish.
1st time I ever cooked or ate Parsnips... and we liked them a lot. I cooked some mushrooms, onions and carrots with them, just in case it turned out we didn't like the parsnips, but no need... they were delicious on their own.
I doubled the portion and there were still none left over. Simple and tasty!
Delicious! Had a nice contrast between sweet and peppery. I sauteed some onions in with mine. Would definitely make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Grama's Peppery Parsnips
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 29
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