parsnip

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parsnip

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In large roasting pan, smash drained potatoes and parsnips with fork.
But these parsnips will not, in all likelihood, end up on his own plate, or the plate of any of his fellow-gardeners.
Valued primarily for their sweetness in desserts, parsnips even served as the foundation for a rustic wine.
SERVES 6 2 tbsp olive oil 1kg/2lb 4oz pork shoulder, diced 2 onions, sliced 2 celery sticks, roughly chopped 3 parsnips, cut into chunks 2 bay leaves 1 tbsp plain flour 330ml bottle cider 850ml/11/2 pints chicken stock Handful parsley leaves, chopped Mashed potato and greens, to serve (optional) 1 Heat oven to 180degC/160degC fan/gas 4.
INGREDIENTS Two medium potatoes, one small parsnip, olive oil.
Served with bread sauce, watercress and parsnips (at their best during game season), it can't be beaten.
3 PARSNIPS are very versatile and can be cooked in the same way as potatoes.
For a bargain price of PS1, the bag contained a swede, a parsnip, some carrots and onions.
A COVENTRY scientist has won funding to ensure the popular parsnip remains a Christmas dinner favourite for years to come.
If you want a continuous crop of baby parsnips, you can sow seeds throughout May and June, to harvest in September, but make sure you use proper baby-parsnip seed as normal parsnip seedlings stay thin until quite late in their life so cannot be eaten early.
Put the parsnips into a roasting pan and add the olive oil, cumin seeds and some black pepper.
My dear lady," I wrote, which I hoped was neither too forward, nor too formal, "Your husband is, I fear, mistaken, for rolling parsnips may well save baskets.