Parsnips — 4 spicy recipe

White delicate parsnip root can concoct a variety of dishes that will seduce you with exquisite taste.

"File" "white root"parsnips taste like carrots and celery. It is more delicate than parsley and has a pleasant sweet-spicy scent. This vegetable lot of starch, sugar and minerals, and vitamin C 4 times more than in carrots. Parsnip prepared like potatoes, but he quickly comes to preparedness. Boiled parsnips goes well with venison and beef. Raw young tender roots are added to salads. Even in desserts parsnips are good! Tip: parsnip leaves can be used to season dishes.

Soup of parsnip with curry




4 servings

• 200 g carrots
• 100 g razvivayuschegosya potatoes
• 1 liter of vegetable broth
• 1 bulb of shallot
• 10-20 grams of ginger
• 1 clove of garlic
• 1 table. tablespoon of butter
• 2-3 tsp. a spoon of curry powder
• 150 ml coconut milk
• salt
• white pepper
• chopped cilantro for decoration

Prigotovleniya parsnips, carrots and potatoes and cut into small cubes. Put the vegetables in the broth and cook for 20-25 minutes until tender, then turn into a puree. Peel the onion, ginger and garlic and grind heavily. In a saucepan, heat the butter and stew it in a spicy mixture for 6-8 min. Add the curry, sauté for a little while, then pour 100 ml of coconut milk and add pustarnakova-mashed potatoes. Again blend it. Season with salt and pepper. Pour into bowls, sprinkle with chopped cilantro, portions pour in the remaining coconut milk and serve. Casserole of parsnips and Markovic this casserole goes well, for example, a field salad and toast with butter.





4 servings

• butter for greasing forms
• 500 g carrots
• 500 g of parsnip
• salt
• 3-4 sprigs of rosemary
• 3 cloves of garlic
• a piece of orange peel
• 150 g grated Gouda cheese
• 200 g sour cream
• 4 eggs
• ground sweet paprika
• Cayenne pepper
• 125 g peeled sunflower seeds
• 1-2 table. tablespoons butter

 

Prigotovlenie pre-heated to 200°C. Grease a baking pan. Clean the carrots and parsnip root and each cut lengthwise into 4 pieces. Boil in salted water for about 1 min, remove and drain off the water. Rosemary wash, dry, tear leaves from stems and finely chop together with the peeled garlic and orange zest. Mix with vegetables and spread in a baking dish. Cheese mixed with sour cream and eggs. Season with salt, paprika and Cayenne pepper. The egg mixture pour the parsnips and carrots. Sprinkle seeds on top and put the casserole in small pieces of chopped butter. Bake in the oven for about 40 mins Crispy чипсы



 

4 servings

• vegetable oil for deep-frying
• salt
• ground black pepper

Prigotovleniya, peel and cut into thin longitudinal slices. Rinse them under running water and put on kitchen towel to remove excess water. Oil, for frying preheat the fryer or saucepan to 170°C (to make sure oil is hot enough, put a wooden spoon in a pot: when it will have small bubbles, you can omit the vegetables). Portions to put the slices of parsnip into the oil and cook a few minutes until Golden brown. Remove with a slotted spoon and put on kitchen towel to remove excess oil. Season with salt and pepper, put bowl and serve. Cheesecake parsnip and корицей



6 forms a diameter of 12 SMDs test:

• 250 g biscuits from whole grains,
• 125 g butter and a little more for greasing forms.

For the filling:

• 1 lemon,
• 200 g parsnip,
• 1 table. tablespoon of butter,
• 1 table. a spoon of honey,
• 300 g of sour cream,
• 30 g of sugar,
• 1 table. spoon of vanilla sugar,
• 1 egg yolk,
• cinnamon for sprinkling

Prigotovlenie grind into fine crumbs. Melt the butter and mix well with the crushed biscuits. 6 lubricating forms butter and spread on it the received weight, sformovat bumpers. Well compacted and put in the fridge. Preheat the oven to 200°C. parboil the lemon, dry it and remove the shavings peel. Squeeze out the juice. Parsnips peeled, cut in half and cut into thin slices. Melt in the pan butter, put the parsnips and fry for 1-2 min. Pour in the lemon juice and add honey. Cover and simmer for 8-10 minutes to Whisk the sour cream with egg yolks, plain and vanilla sugar. Get out of the broth parsnip, give water to drain. Spread out in forms on the test of cookies and pour the sour cream mixture. Bake in the oven for 20-25 min. it is Desirable to cover with foil so as not to overheat the casting. Allow to cool. Before serving, sprinkle with cinnamon and shavings of peel.published

Source: www.7dach.ru