Parsnips

Parsnip Gratin 

from Asparagus to Zuchhini Cookbook

• 1 pound parsnips
• 1 tablespoon butter
• 1 cup unsalted chicken stock or vegetable stock
• salt and pepper
• 4 tablespoons heavy cream
• 1/2 cup freshly grated Parmesan

Peel parsnips; slice into thin rounds or cut into matchsticks. Heat butter in skillet over medium flame. Add parsnips and cook, tossing often, until partially tender, about 3 minutes. Add stock and bring to strong simmer. Lower heat, cover skillet, and gently simmer parsnips until almost tender, 5-6 minutes. Uncover, raise heat to high, and cook until liquid reduces to a syrupy glaze. Season to taste with salt and pepper. Heat oven to 400 degrees. Butter a baking dish. Place half the parsnips in dish. Drizzle with half the cream and sprinkle with half the Parmesan. Repeat layers with remaining ingredients. Bake until golden brown, about 20 minutes.
Makes 4 servings.

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Oven-Fried Parsnips

from Asparagus to Zuchhini Cookbook

• 2 pounds parsnips
• 2 tablespoons olive oil
• Coarse Sea Salt

Heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Peel parsnips. Cut them crosswise into 2 1/2­inch chunks, slice the chunks lengthwise into 1/4-inch-thick planks, and cut planks into sticks. Toss with olive oil and a little sea salt. Spread in single layer on baking sheets. Bake 15 minutes; toss well and add additional salt. Continue to bake, tossing occasionally, until golden brown and crisp, about 30 minutes total.
Makes 4-6 servings