BIZZY BAKES

Not too long ago, I made a soup that featured parsnips and we loved it so much that I decided to make another one using a different recipe.  This time, I called upon Martha Stewart for my resource and we liked this one also but I don't think quite as much as my first one which used coconut milk. Smooth Parsnip and Apple Soup   adapted from Martha Stewar t 1 - 2 tablespoons olive oil 3 prepared sliced leeks 4 parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces 3 carrots, sliced 1/2 onion that was left over, sliced 2 apples, peeled, cored, and cut into 1-inch pieces 1 medium baking potato, peeled and cut into 1-inch pieces 2 cups vegetable broth Salt and pepper Method: Heat oil in a large pot over medium heat.  Add leeks. Cook, stirring, 5 minutes. Add parsnips, apples, potato, carrots, broth, and 4 cups water.  Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to...

I have a feeling that root vegetables have made it back into popularity big-time  over the  last decade. This includes those that I think were not so popular such  as parsnips and  turnips. You may have noticed that I am using parsnips often, these days. There is a  subtle but definitive flavor from them and it is one that  we like. Most often, they are one of the vegetables for my chicken soup but now I also make root vegetable soups and casseroles. T his time, I wanted to make a kugel with them and could not find exactly what I was looking for so I threw together a little bit of this and a little bit of that and made these  mini kugels that were great as well as adorable. Mini Root Vegetable Kugel Ingredients: (all vegetables should be peeled) 2 zucchini, grated 2 carrots, grated 1 large turnip, diced 2 parsnips, diced 1 huge onion, slice thin and then rough chopped 3 eggs salt and pepper to taste ...

I only discovered parsnips about four years ago.  I put them in soup and was never sure, I liked them for themselves or as another veggie in chicken soup.  Finally, one day, I roasted them with some other vegetables and found they are delicious. It was no big deal to put this together and enjoy it thoroughly. Parsnips and Potatoes Ingredients: 2 tablespoons unsalted butter 2 tablespoons olive oil 2 large parsnips, peeled and sliced thin 3 large shallots, thinly sliced 2 cups low-sodium vegetable broth 1 teaspoon chopped thyme 1/2 teaspoon freshly ground pepper In a large, deep skillet, melt 2 tablespoons of the butter in the oil.  Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes.  Add potatoes and cook for another 6 minute. Add the shallots and cook, stirring, until softened, about 2 minutes.  Add the broth and thyme and bring to a boil. Season with salt and pepper, cover ...

I am in the midst of my cooking for the Jewish holidays and I decided the easiest way to accomplish my goals is to use specific ingredients in several recipes.  For example, I made a large pot of rice and made four different dishes with the rice.  I did the same with quinoa and with kabocha.  It seemed amazing how quickly completely different dishes fell into place. This recipe is from Bon Appetit. Roasted Kabocha and Parsnips with Maple Glaze(adapted) INGREDIENTS 2 cups 1/2-inch cubes peeled kabocha squash 2 cups 1/4- to 1/3-inch cubes peeled parsnips 2 tablespoons butter and 2 tablespoons oil 1/2 cup pure maple syrup 1 1/2 tablespoons chopped fresh rosemary 1/2 teaspoon freshly ground black pepper Method: Grease 11x7x2-inch  baking dish.  Combine kabocha and parsnips in large bowl.  Melt butter in small saucepan over medium heat. Add oil. Whisk in remaining ingredients.  Add...

It is potato month at Thumbs Up.  Please look at the bottom of this post for information. Not that long ago, I used parsnips in my chicken soup and no where else.  I could not imagine parsnips having a value of their own.  Of course, I really had not tasted parsnip.  In the soup, it had melded with other wonderful vegetables and of course, chicken. One day, I came across roasted vegetables with parsnips included.  I figured, I had nothing to lose with all those vegetables that I knew would be good.  That is when I discovered that parsnips have a life of their own.  Now when I see parsnips in a recipe I want to make it immediately. I have made this particular recipe before but I don't remember posting it and it is as simple as can be and has a subtle taste.  If you like mashed potatoes, I think you will like this dish. Mashed Potatoes and Parsnips Ingredients: 2 pounds parsnips 4 pounds russet potatoes  salt 1/4 cup chives 1/2 cu...

I have stopped buying cookbooks.  I certainly have enough and as much as I enjoy reading them, there is a limit to how many I can cook from.  Temptation always rears its head when I see a new cookbook but I proudly say, I have been behaving and have not purchased a new cookbook recently and I plan to keep it this way except for.......................................... A new cookbook recently came out and I wanted it.  Each time, I came across it online, I almost bought it but thankfully, I caught myself and stopped myself.  The book is called Cooking Inspired by Estee Kafra and I worked it out, in my mind, that it was not meant to be mine. At my school, we get Chanukah presents from the parents.  Usually the class chips in and gives us money.  This year, besides those nice green bills, a few parents gave me individual gifts, one nicer than the next.  The best one turned out to be.......you guessed it......... Cooking Inspired.  That is an ...

I have an oven that you can set to time out after a certain amount of time and I use that, almost every time, I use the oven.  It gives me a chance not to burn my cakes and other dishes.  I have a nasty habit of putting something in the oven and walking away to do the wash or mark papers.  Without the timer, I don't have a chance of true success in my baking. In the recent months, there were a few times, I forgot to set the timed feature and berated myself for such carelessness.  After this happened several times, I decided, it could not be me and had to be the oven.  I mentioned it to my hubby who checked and said, it appeared the oven was working just fine. Friday, when I was making these root vegetables, I came back to well cooked vegetables with some blackened parts.  This time, I knew I had set the timer.  Proof came Friday night when I set the timer for dinner to go off in an hour.  My daughter went to get the first oven course and ...

I have discovered the parsnip and I am using it in a dozen different ways.  Parsnips go into my chicken soup but that has been the extent of my use of them. When I saw this recipe in the Rachel Ray magazine, I decided, with trepidation, to make this.  Actually, the recipe was for a puree but I made it more like mashed potatoes. Sweet Parsnips and Carrots Ingredients: 1 pound carrots, peeled and thinly sliced 1 pound parsnips, peeled and thinly sliced 1 turnip, sliced 1/4 red pepper, chopped 3 slices (1/4 inch thick) peeled fresh ginger 2 tablespoons light brown sugar 1 tablespoon olive oil chives Method: In a large saucepan, combine the carrots, parsnips, turnip, ginger & brown sugar. Add enough water to cover by 2 inches and bring to a boil. Lower the heat, cover and simmer until the vegetables are tender, about 30 minutes Drain the vegetables. Add the olive oil and mash everything together. Place in a serving dish and top with the chives . ...