Baked Butternut Squash and Parsnips
2 Tbsp. unsalted butter
2 med. white or yellow onions, thinly sliced
1 Tbsp. olive oil
2 med. butternut squash
1 1/2 lbs. parsnips
2 sm. oranges, peeled, seeded and coarsely chopped
2 Tbsp. honey
2/3 cup fruity white wine
1/3 cup de-fatted chicken
1/2 tsp. nutmeg
3/4 cup freshly grated good-quality Parmesan cheese
Butter a 9 x 12-inch baking dish and set
aside. sauté the onions in oil over moderate heat until
just beginning to soften and are lightly browned and set aside.
Cut squash in half, remove seeds, peel, and cut into 1/2-
inch cubes. Peel parsnips and cut into 1/4-inch rounds. Boil
salted water in a large saucepan. Cook squash until almost
cooked through but still firm. Add parsnip slices and cook
1 minute longer. Drain and combine with the onions in a large
bowl. Set aside. In a blender pulverize the oranges, honey,
wine, stock, and nutmeg. Add this mixture to the vegetables.
Season with salt and pepper. Toss gently to combine. Sprinkle
cheese evenly over top of mixture when ready to serve.
2 lb. parsnips
4 Tbsp. butter
1 Tbsp. parsley, chopped
1/8 tsp. nutmeg
Wash, trim and scrape the parsnips. Cut into pieces and boil
in salted water for 25-30 minutes until tender. Heat the butter
in a skillet and saute the parsnips over moderate heat until
they are light brown.
Kale and Parsnips
1 cup onions, halved and sliced
1 cup parsnips, halved and sliced
1 Tbsp. corn oil
1 cup water
2 Tbsp. ginger, minced
1 qt. kale, veins removed, cut into bite-sized pieces
Sauté the onions and parsnips in oil for 5 minutes,
stirring occasionally to prevent burning. Add the water and
ginger. Cover and simmer for 4 - 5 minutes. Add the kale and
continue cooking 4 -5 minutes longer, stirring occasionally.
1 lb. parsnips
2 Tbsp. butter
1 Tbsp. brown sugar
1/4 tsp. salt
1/8 tsp. black pepper
Wash and scrape parsnips, then cut into julienne strips. Cover
and cook in a small amount of boiling water for 5 minutes
until tender, then drain well. Melt butter in a large skillet.
Add brown sugar and stir until blended. Add parsnips, then
cook over medium heat for 2 minutes until parsnips are glazed,
stirring constantly. Add remaining ingredients.