Parsnips with Raisins Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Vegetable Dishes · XYZ

Parsnips with Raisins

From Dorothy McNett's recipes at The curry powder and raisins make a perfect match with the flavorful sauteed parsnips. Serve with fish, meats, chicken...

2-3 fresh parsnips
1 1/2 - 2 tablespoons butter or olive oil
1 tablespoon honey or raw sugar
2 teaspoons lemon juice
1 teaspoon Dijon style mustard
1 teaspoon curry powder (hot or mild)
1/4 cup raisins or currants, or other dried fruit as desired
sea salt, as desired to sprinkle on the top

Wash and scrub the parsnips, peeling if desired. Slice on the diagonal into about 1/2 inch slices. Place in a glass or ceramic batter bowl, cover with a glass plate or lid. (NO PLASTIC!) Cook in microwave, using 2 minutes per parsnip as a guide. Add the remaining ingredients and toss together well. Serve. Or, if you want to brown the parsnips up a bit, after cooking in the microwave heat a heavy bottomed saute pan, adding the butter or oil. Stir in the steamed parsnips, cook and stir several minutes until they start to brown a bit. Add remaining ingredients, heat and serve.

Recipe created 2013-10-01.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.