Hawaiian Style Parsnips Recipes

HAWAIIAN-STYLE PARSNIPS

Steps:

• Peel and slice parsnips. Cook in a covered pan in a small amount of boiling salted water till tender, 15-20 minutes; drain well.
• In large saucepan blend brown sugar, cornstarch, and 3/4 teaspoon salt; stir in undrained pineapple, orange peel, and orange juice. Cook and stir till thickened and bubbly. Add butter; stir till melted. Add parsnips to sauce. Cover and simmer 5 minutes.

HAWAIIAN CHICKEN I

Steps:

• Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
• Preheat a grill for high heat.
• Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
• In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

ROASTED PARSNIPS

Steps:

• Note for peeling Orange~ Peel the skin using a vegetable peeler taking none of the pith, then juice the orange and keep the peel.
• Preheat oven to 200C .
• Peel parsnips (if not young you need to cut out woody stem) cutting end off.
• Cut in half lengthwise and blanch for 3 to 4 minutes in boiling salted water.
• In a pan melt the butter until frothy and nut brown adding the extra virgin olive oil to inhibit burning.
• In a flat baking tray pour in the nut-brown butter and place the blanched parsnips (cut side down) add the chopped rosemary and bake in 200C oven until golden brown.
• When parsnips are golden brown (which takes about 10 minutes) take tray out of oven and deglaze the parsnips with orange juice with the peel and back in the oven for about 3 minutes until the juice has evaporated.
• Serve immediately.