parsnip

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parsnip

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Serves 6 100g unsalted butter 225g onions, thinly sliced 2 medium red chillies, deseeded and diced 900g peeled parsnips, sliced into circles Pinch sea salt 900ml boiling water or chicken or veg stock 75g freshly grated Parmesan, plus extra to garnish 1 red apple, to garnish For the croutons Ciabatta or ficelle (narrow French stick) Olive oil 1 tbsp rosemary, chopped
Pale and cream-colored, parsnips closely resemble carrots with their long tuberous root that matures below ground and its tall mop of green leaves on top.
Drain the parsnips and toss them in the flour, chopped thyme and seasoning.
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.
Ms Chappell said: "No Christmas dinner would be complete without roast parsnips.
NO Christmas dinner would be complete without parsnips, whether roasted in a Parmesan crust or given a devilishly delicious dowsing of maple syrup to create a stick-to-your-teeth, toffee-flavoured coating.
Parsnips with Brown Butter and Breadcrumbs serves 4.
FOR me, parsnips are synonymous with Sunday roasts and Christmas dinner.
with a metal blade, combine parsnips and butter and puree until smooth.
He says he only takes between pounds 5 and pounds 10 a week from the enterprise, which he set up to avoid veg such as parsnips, leeks, beetroot and cabbage grown in his walled garden from going to waste.
But the article on page 66 of the May/June issue about eating wild parsnips made me feel I had to write to you.
Aunt Bessie's frozen Honey Roast Parsnips from Tryton Foods have achieved 1.