HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 
Kate's Global Kitchen  

Parsnip Strips in Comino Butter

by Kate Heyhoe

 

Serves 4

Green Meter
  • Green Goodness: fast, fuel-efficient alternative to roasting, steaming or boiling; water-free
  • Prep/Cooking Times: 5 minutes prep +5 minutes active cooking
  • Prime Season: fall, winter
  • Conveniences: flexible amount; quick 'n' easy; 4 ingredients; adaptable to other vegetables

A touch of butter and the warm scent of cumin enhance the sweet, nutty flavor of parsnips. Parsnips, like many root vegetables, can take some time to cook, but shaving them paper thin with a low-tech vegetable peeler speeds cooking and creates more surface area to sweeten and caramelize naturally. The parsnips can be prepared an hour in advance, too. Barely cook them, then turn off the heat. Right before serving, reheat until cooked through. Because the sugars in the parsnips slowly brown in the cooling and reheating process, they end up with even more richly browned edges.

  • 4-5 medium parsnips
  • 2 tablespoons butter
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

1. Using a vegetable peeler, peel the tough outer layer of the parsnips and discard (compost, or freeze with other trimmings for stock). Shred the parsnips into long, paper-thin strips. (If the core is woody, discard it with the scraps.)

2. Heat a large skillet over medium-high heat. Melt the butter, then add the cumin. Cook 1 minute. Stir in the parsnip strips and salt, coating well in the butter. Reduce the heat to medium. Cook 3-4 minutes, stirring occasionally, until the parsnips soften and become tender. Serve warm, or see the headnotes for reheating.

 

Kate Heyhoe's Parsnip Recipes

More Parsnip Recipes

Parsnips: Nutty, Buttery Comfort Food in a Root by Kate Heyhoe

 

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

Copyright © 2012, Kate Heyhoe. All rights reserved.

 
Kitchen Gypsy

This page modified January 2012


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.