Best Batter Fried Parsnips Recipes

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BUTTERED FRIED PARSNIPS



Buttered Fried Parsnips image

Parsnips are one of the vegetables I think I ought to like; they are a locally grown vegetable, available all winter after all. But I never managed to be terribly enthusiastic about them until this recipe came along.

Provided by Jenny Sanders

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs parsnips
salt & pepper
4 tablespoons butter
1 tablespoon parsley, Chopped
1/8 teaspoon nutmeg

Steps:

  • Wash, trim and scrape the parsnips.
  • Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender.
  • Drain well, and let dry.
  • Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. It is best if you have a large enough pan that they can be cooked in a single layer.
  • Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.

CRISP FRIED PARSNIPS



Crisp Fried Parsnips image

Provided by Jane Garmey

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 pound parsnips
6 tablespoons butter
Salt to taste
Freshly ground black pepper to taste

Steps:

  • Scrape the parsnips, and cut into thin sticks about a quarter of an inch thick and three inches long. Discard the woody core of each parsnip.
  • Drop the parsnips into a saucepan of boiling salted water, and cook until they are almost tender (about 3 minutes). Remove and pat dry with paper towels.
  • Melt butter in a large frying pan. Sprinkle parsnips with salt and pepper, and add to the butter. Fry over medium heat until the parsnips are crisp and golden. If necessary, add more salt. Serve immediately.

Nutrition Facts : @context http, Calories 239, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 18 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 314 milligrams, Sugar 5 grams, TransFat 1 gram

BUTTERED PARSNIPS



Buttered Parsnips image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 10m

Yield 4 servings

Number Of Ingredients 3

2 or 3 parsnips, about 1 pound
Salt to taste if desired
1 tablespoon butter

Steps:

  • Peel and trim off the ends of each parsnip.
  • Cut the parsnips crosswise into one-inch lengths. Cut each piece lengthwise into half-inch-wide slices. Cut each slice into half-inch rectangular strips. There should be about 3 1/2 to 4 cups.
  • Place the pieces in a saucepan and add cold water to cover and salt to taste. Bring to a boil and let cook 3 to 4 minutes.
  • Drain the parsnips and put them in a skillet. Add the butter. Saute briefly and serve.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 3 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 272 milligrams, Sugar 5 grams, TransFat 0 grams

BATTER FRIED PARSNIPS



Batter Fried Parsnips image

Number Of Ingredients 14

8 medium parsnips, pared
2 quarts water
1/2 teaspoon salt
3 tablespoons shortening
3 tablespoons lemon juice
1/2 teaspoon chervil
1/2 teaspoon tarragon
2 cups sifted all purpose flour
1 tablespoon shortening
3/4 cup apple cider
3/4 cup buttermilk
12 cups shredded Swiss cheese
shortening for deep frying
2 egg whites

Steps:

  • Cut parsnips crosswise, then in half lengthwise. Cut large pieces in half lengthwise again. Put parsnips into boiling salted water. Boil for 8 to 10 minutes until crisp-tender. Rinse under cold water until cool drain. Mix parsnips, 3 tablespoons melted Crisco, lemon juice, chervil, and tarragon. Let stand for 1 hour. Meanwhile, mix flour, 1 tablespoon melted Crisco, cider, buttermilk, and cheese until thick and smooth. Let stand for 1 hour.Heat Crisco to 365°F in deep fryer. Beat egg whites until stiff but not dry fold into batter. Dip parsnips in batter. Fry, a few at a time, for 2 minutes until crisp and golden. (Do not user fryer basket.) Drain on paper towels. Garnish with parsley and lemon wedges. Serve hot.

Nutrition Facts : Nutritional Facts Serves

PARSNIP PATTIES



Parsnip Patties image

I always grow parsnips in my garden and discovered this quick and delicious way to enjoy them. My wife and I enjoy cooking and we always turn to the recipe first in Country.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 5

3 cups shredded peeled parsnips (about 1 pound)
1 egg, lightly beaten
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup honey, warmed

Steps:

  • In a bowl, combine parsnips, egg, flour and salt. Drop batter by 1/2 cupfuls onto a lightly greased hot griddle. Fry over medium heat for 4-5 minutes per side or until vegetables are tender. Serve with honey.

Nutrition Facts :

HERBED BUTTER PARSNIPS



Herbed Butter Parsnips image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 pounds parsnips, peeled and sliced into circles
Kosher salt and freshly ground black pepper
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
Kosher salt and freshly ground black pepper

Steps:

  • Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
  • Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
  • To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

COLONEL SANDERS' FRENCH FRIED PARSNIPS OR CAULIFLOWER



Colonel Sanders' French Fried Parsnips or Cauliflower image

Make and share this Colonel Sanders' French Fried Parsnips or Cauliflower recipe from Food.com.

Provided by Colonel Sanders

Categories     Cauliflower

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 parsnips or 1 head cauliflower
1 egg yolk, beaten fluffily
1/4 cup milk
1/4 teaspoon salt
6 tablespoons flour
3 cups flour
1 1/3 teaspoons white pepper
3/4 teaspoon Accent seasoning
2 1/2 teaspoons salt
2 quarts water
1 tablespoon salt
1 tablespoon sugar

Steps:

  • Mix the batter ingredients well.
  • Mix the seasoned flour well.
  • Cut parsnips into strips or cauliflower into medium flowerets.
  • Parboil parsnips or cauliflower in 2 quarts water with 1 tablespoon salt and 1 tablespoon sugar just until fork tender.
  • Dip in batter.
  • Roll in flour mixture.
  • Fry in 375°F hot deep fat until golden.

Nutrition Facts : Calories 495.5, Fat 2.9, SaturatedFat 0.9, Cholesterol 43.6, Sodium 3378.6, Carbohydrate 103, Fiber 8, Sugar 8.2, Protein 13.3

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