adapted from Chez Panisse Vegetables
Parsnips can be deep-fried like pommes frittes. Peel and slice the parsnips about 1/8 inch thick or a little less. Fry as you would potatoes, in a deep pot of peanut oil heated to 365°, until golden brown. Drain on paper towels, salt, and serve immediately.
Another method is to “oven-fry” them. Toss the slices lightly in olive oil or butter, season, and spread them out on a baking sheet. Roast in a preheated 475° oven for about 5 mintues or so, until nicely browned but not too dark.
adapted from From Asparagus to Zucchini
Sauté sliced onions and parsnips in oil or butter for about 5 minutes, stirring occasionally. Add 1 cup water or stock and 2 tablespoons minced fresh ginger. Cover and simmer 4-5 minutes. Add chopped greens (collards or rapini); cover and continue cooking 4-5 minutes, stirring occasionally. Cook until greens are wilted to your taste and parsnips cooked. Salt and pepper to taste. For a variation: substitute sliced carrots for parsnips.
adapted from From Asparagus to Zucchini
Peel and chop parsnips; steam until tender. Mash thoroughly. Mix in one egg yolk and salt and pepper to taste. Form into patties, dip into egg white, then roll in bread crumbs. Sauté in oil or butter until golden brown. These can also be cooked in ungreased skillet or in the oven.
