Parsnip Pancakes With Honey Mustard Dressing Recipes

PARSNIP PANCAKES

Parsnip Pancakes image

Instead of rice or potatoes with her meal, Mom chose these delicate pancakes that are crispy on the outside and tender inside. The parsnips have a pleasant sweetness, while the chives add a hint of onion flavor. -Lois Frazee, Gardnerville, Nevada

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

2 pounds parsnips, peeled
1 teaspoon salt
1/2 cup chopped onion
1/4 cup all-purpose flour
1 large egg, lightly beaten
1 tablespoon minced chives
2 to 4 tablespoons canola oil

Steps:

Place parsnips in a large saucepan and cover with water; add salt. Bring to a boil over medium-high heat. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and place parsnips in a large bowl; mash. Stir in the onion, flour, egg and chives. , Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls into oil. Fry in batches until golden brown on both sides, using remaining oil as needed. Drain on paper towels.

Nutrition Facts :

CRISP HONEY MUSTARD PARSNIPS

Crisp honey mustard parsnips image

Dried mustard adds a slight heat to this sweet parsnip vegetarian side dish

Provided by Good Food team

Categories Side dish

Time 30m

Number Of Ingredients 5

Ingredients

1kg parsnip, peeled and cut into thumb-width batons
2 tsp English mustard powder
2 tbsp plain flour
4 tbsp rapeseed oil
about 3 tsp clear honey

Steps:

Boil the parsnips for 5 mins, then drain well and let them steam-dry for a few mins. Mix the mustard powder with the flour and plenty of seasoning. Toss the parsnips in the mix, then shake off any excess.
Heat oven to 220C/200C fan/gas 7 - you can do this while the turkey is resting. Put the oil into one large, or even better 2, non-stick baking trays (the parsnips mustn't be crowded if they're to become really crisp), then heat in the oven for 5 mins. Carefully scoop the parsnips into the fat, turn them a few times, then roast for 30 mins or until golden and crisp. Drizzle the honey over the hot parsnips, give them a little shake, then scatter with flaky sea salt and tip into a serving dish.

Nutrition Facts : Calories 149 calories, Fat 7 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 3 grams protein, Sodium 0.66 milligram of sodium

HONEY & MUSTARD GLAZED PARSNIPS

Honey & Mustard Glazed Parsnips image

Make and share this Honey & Mustard Glazed Parsnips recipe from Food.com.

Provided by English_Rose

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb parsnip
3 tablespoons olive oil
4 tablespoons honey
2 tablespoons coarse grain mustard
1 pinch salt and pepper

Steps:

Preheat the oven to 400°F.
Peel parsnips and halve lengthways.
Place in a roasting dish with the olive oil and stir well to coat.
Season and roast for 40-45 mins or until the parsnips are soft and golden.
Mix honey with wholegrain mustard and pour over parsnips for the last 5 mins of cooking time.

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