"notbob" wrote

> Mom bought some parsnips. What the heck do ya' do with 'em?

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Honey, It's Parsnips
Categories: Side dishes, Vegetables, Cyberealm
Yield: 6 Servings

1 1/2 lb Parsnips; peeled and
-diagonally sliced into
-1/2" pieces
3/4 c Water
1/2 ts Salt
2 tb Butter
1 tb Honey
1/4 c Orange Juice
1 ts Orange Peel; grated

In a saucepan, cook parsnips in water and salt over medium heat until
fork-tender, about 10 minutes. Drain and remove from pan. In same pan
heat butter, honey, juice and orange peel together; toss with
parsnips and a little salt, if desired. Serve hot.

Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: 5-Ingredient Pot Roast
Categories: Beef, To post
Yield: 6 Servings

3 lb Beef chuck roast; boneless
1 Envelope Onion-mushroom soup
-mix Mixed with 1 1/2 cups
1 cn Whole tomato; Undrained
2 lg White turnips; peeled, Cut
-in 8 wedges
3 lg Parsnips; peeled, Cut in

1. Brown meat on all sides in a 4- to 5-qt nonstick Dutch oven.

2. Add soup-and-water mixture and tomatoes. Bring to a boil, reduce
heat, cover and simmer 1 1/2 hours, turning meat over once.

3. Add vegetables. Simmer 40 minutes or until meat and vegetables are
tender when pierced.

4. Lift meat to cutting board. Cover loosely with foil and let it
stand for 10 to 15 minutes.

5. Slice meat across the grain. Serve with vegetables and gravy.

Recipe by: Woman's Day 3/10/98

Posted to recipelu-digest by Rodeo46898 <[email protected]> on Mar
2, 1998


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Baked Parsnips Irish Style
Categories: Irish, Vegetables
Yield: 8 Servings

2 1/2 lb Parsnips
2 oz Butter or bacon fat
3 tb Stock
Salt and pepper
Pinch nutmeg

Peel parsnips, quarter, and remove any woody core. Parboil for 15
minutes. Place in an ovenproof dish. Add stock and sprinkle with
salt, pepper and nutmeg. Dot with butter and bake for 30 minutes on
a low shelf in a moderate oven. (Generally parsnips are baked in the
same oven as the main meat dish, whose cooking temperature governs
that of the parsnips.) Posted to MM-Recipes Digest V3 #251

Date: Fri, 13 Sep 1996 21:49:00 -0400

From: [email protected]