Traditional recipes

Crispy parsnips

Crispy parsnips

I found this recipe in Gordon Ramsay's book, I immediately made it from a parsnip because I didn't know if I liked the result but in the end I was sorry I didn't do more, it's so good. In the cold outside, when you're at a movie, it's worth preparing a bowl of something like that.

  • parsnip root
  • 1l of oil
  • 1 tablespoon curry powder
  • 2 teaspoons sea salt

Servings: 4

Preparation time: less than 15 minutes

RECIPE PREPARATION Crispy parsnip:

Peel a squash, grate it and cut it into thin slices. on paper towels.

In a bowl, mix the sea salt with the curry powder, powder over these sticks and then serve.

Tips sites

1

If there is a mixture of curry and salt left over, put it in a jar, keep it in the fridge and use it for other recipes with vegetables or fish.


Parsley Vanilla Cream (Video)

How many times do I clean my skin? I can't help but eat it so cruelly. & Icircl adore for sweetness, aroma, texture, color! For all! How the idea of ​​trying something sweet came to me - I don't really remember, but one day I had the madness to film directly what I tasted only in a dream.

Below is the movie and the recipe:

Time required: Ten minutes

Necessary ingredients

- 350 g of cleaned pasta & acircrnac
- Juice from a lemon
- 2 vanilla pods
- 5 cubes (tablespoons) coconut butter, see Recipe for homemade coconut butter & icircn
- 130 g of honey, or to taste
- 2 tonka pods - optional for those who have
- 95 ml of water
- A pinch of salt
- 6 tablespoons of psyllium
- A tablespoon of red pepper

How come

The finely chopped pasta and acircrnac are put in a blender together with water and the rest of the ingredients. It is processed at maximum speed until it becomes a fine cream.

For cocoa enthusiasts, they go with cream and a few crushed raw cocoa beans, just like that - for something crunchy just.

This cream can be used as a filling for cake tops (Easter cake & acircrnac), as a dessert & icircn beautifully decorated cups for simandico parties, or simply as a snack for adults and children!

It has withstood the refrigerator without changing its color, flavor or consistency for 4 days. Mind, the aroma was even more intense and special.


NAUT CROCANT

Crispy high, a snack tastes, spicy, healthy and very easy to make.

I chose the combination of spices that we like the most and I assure you that it is absolutely delicious.

But, if it doesn't inspire you, you can choose the spices and spices you like and if you use canned chickpeas, choose a quality one.

  • 500 g boiled chickpeas (or 2 cans of 400 g / each)
  • 3-4 tablespoons of olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon paprika (or paprika)
  • 1/2 teaspoon turmeric (turmeric)
  • 1 teaspoon garlic powder
  • a teaspoon of chili
  • 1/2 teaspoon dried thyme

Method of preparation naut crispy

Boil the chickpeas and let it drain. If you use canned chickpeas already boiled in the can, drain it of the preserving liquid, rinse it well under a stream of cold water and put it in a sieve to drain well or directly on the napkins. absorbent.

Then transfer it to a bowl, add all the ingredients and mix well to distribute evenly.

Cover a tray with baking paper and spread the chickpeas in a single layer.

Put the tray in the oven for 20-25 minutes at 200 ° C. After 10-15 minutes, shake the tray and stir in the chickpeas, but if you have an oven that browns very well, there is no need. Enjoy!

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Creamy parsley and ginger soup with crispy bacon

My first cream soup. Something very creamy and fine came out, with a slightly sweet taste and at the end a pungent ginger. A very interesting combination. I invite you to try and be surprised by the flavors. You will like it! What you need to know from the beginning and if you make cream soups in general is that you need a blender, appliance or a handmade one. As a topping you can be creative and use parsley leaves, fried seeds, spices for extra flavor, cheese or sour cream. I went safe with crispy bacon and croutons.

ingredients
(for 3-4 servings)

1 carrot
1 celery
1 suitable onion
400 gr. parsnip
a fresh thumb-sized ginger root
2 cloves of garlic
olive oil
900 ml. boiled water
a handful of parsley
salt
pepper

Preparation time: 40 minutes

We deal with vegetables first. Peel a squash, grate it and squeeze the juice.

Put a large pot, preferably non-stick, on the fire and add 2 tablespoons of olive oil. Add everything we chopped above and mix with a wooden spoon. We keep them on the fire for 10 minutes, partially covered. Onions should harden slightly and carrots should soften.

Add the 900 ml. boiling water, mix and bring to the boil. Then simmer and simmer for another 10 minutes. At the end we add the chopped parsley leaves.


Cream of parsnip and fennel cream

Looks like I have a real passion for baked vegetable soups! I came back this time with a creamy and very, very flavorful recipe for baked parsnips and fennel. Baking vegetables makes them sweeter and concentrates flavors. It seems like a wonderful discovery to me and I can't wait to try all sorts of options!

In this case, I thought of parsnips and fennel, which I don't use much in my recipes. On this occasion he discovered that, by baking, parsnips become delicious. In addition to the soup, you will find below a mini recipe for parsnip chips that I thought of as an optional serving of this soup. The crunchy element brings the feeling of surprise when you eat and I really like to add, whenever I can, something to get you out of the routine. Returning to our soup, let's see how it is prepared.


  • stimulates the digestive system. Because it is rich in fiber, parsnips help you get rid of bloating, constipation, diarrhea and heartburn.
  • it is filling, being perfect for people who want to lose weight.
  • prevents osteoporosis due to its high vitamin K content.
  • prevents anemia due to its high folic acid content.
  • is a good antioxidant.
  • reduces the risk of heart attack and hypertension.
  • has an aphrodisiac effect.
  • helps eliminate toxins from the body.

Are you looking for a quick and healthy snack? Try crispy parsnips! You will only need parsnip roots, curry powder, sunflower oil and salt. You can find HERE the preparation method.

Cauliflower soup with cauliflower is a spicy and nutrient-rich autumn soup. You will need cauliflower, parsnips, onions, fennel seeds, coriander seeds, turmeric, sliced ​​garlic, green peppers, ginger, lemon juice and peel, vegetable stock, coriander leaves and olive oil. You can find HERE the preparation method.

At lunch you can try the recipe spicy lentils with potatoes. You will need onions, garlic, potatoes, carrots, parsnips, curry paste, vegetable stock, red lentils, coriander, yogurt and oil. You can find HERE the preparation method.

For a special dinner we recommend the recipe for Saint Jaques shells with parsnip puree. You will need Saint Jaques shells, pancetta, breadcrumbs, thyme leaves, parsnips, whole milk, butter, oil and lemon juice. You can find HERE the preparation method.

Or what about parsnip pate? You will need parsnips, light mayonnaise, lemon juice, carrots, salt, allspice or cumin, pickles, olives and parsley leaves for decoration. You can find HERE the preparation method.


Peel an onion and cut it into hazelnut-sized cubes. Peel and dice the parsnips and potatoes. Cut the leeks in half, wash, clean and cut into slices.

Fry the vegetables with turmeric in a pot, in hot oil, for 3-5 minutes, and season with salt. Quench with vegetable broth and apple cider vinegar and boil with the lid on, over medium heat, for about 25 minutes.

Remove the pomegranate seeds. Chop the Brazil nuts into large pieces and fry in a non-stick pan.

Mix the cream until smooth and season with salt and pepper.

Pass the soup finely with a blender vertifcal, bring to a boil and season with mustard, salt and pepper.

Fill 4 plates of soup or bowls, spread cream, pomegranate seeds and Brazil nuts on top and serve.


ROASTED RASPBERRY WITH ROSEMARY

With this recipe baked parsnip with rosemary, soy sauce and honey, we could also make children love healthy food. The fragrant parsnip in a slightly sweet sauce is the one that melts almost instantly after we put it on the table!

One of the most nutritious vegetables, with many vitamins and minerals, has a slightly sweet, aromatic taste, often used in soups, it can also be found in salads, juices or in a simple oven or in combination with other roots.

INGREDIENT:

5 medium parsnip roots (to be young roots)

1 teaspoon bee honey

Peel a squash, grate it and cut it into strips or halves (depending on the thickness of the root). Wash a sprig of rosemary, break the leaves and sprinkle them over the parsnips. Season with salt, pepper and sprinkle with a tablespoon of oil.

Bake for 20 minutes in the preheated oven at 200 ° C. After this interval, take the dish out of the oven and pour over the vegetables a sauce obtained by mixing bee honey with the rest of the oil and soy sauce. Leave for another 5 minutes then take out of the oven.

After it cools down a bit we can eat.


Parsley recipes

Here you will find recipes with parsnips, ideal for a healthy meal. Give your child everything that is best and cook according to recipes with parsnips foods full of vitamins!

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    Chicken corn soup is very easy to prepare, is delicious, and is suitable for both a baby over 10 months and a baby.


    Chef Paul Siserman recommends: Pork belly with parsnip butter and pickled apples

    Because it is the weekend and maybe you have guests at the table, I invite you to surprise yourself with an extremely tasty recipe, which is based on & rdquopork belly & rdquo (pork belly), an extremely appreciated ingredient & icircn international cuisines.

    Although it is widely used, especially in Asia, it is part of many European recipes. & Icircn USA, the most appreciated bacon is obtained from pork belly. & Icircn England, & rdquopork belly & rdquo has become popular in recent times and is now served in many menus especially as a starter or main course. This English trend is largely due to the popularity of this ingredient in China and Korea. For example, some of the most popular Chinese m & acircncars are based on & ldquopork belly & rdquo.

    What I would like to emphasize is that the taste of the recipes based on this ingredient is due to the large amount of fat contained in the cut of the meat.

    So let's see how we can cook Pork Belly with pasta & acircrnac butter and pickled apples. It is a combination full of flavor, which & icircn plate & icircnc & acircnt and eye, dazzling the taste buds through a combination of tastes.

    For a portion for 4 people, you need:

    Bacon (pork belly) with mice & ndash 1 kg.

    Winter spice mix - Coriander, fennel, garlic, nutmeg, cardamom, cloves, cumin

    Chicken or water stock & ndash 250 ml

    Grow the mice in a diamond shape and massage with olive oil and sea salt. Don't be fooled by these J. Let it rest for a while as you mix all the spices in a mortar: coriander, fennel, garlic, nutmeg, cardamom, cloves, cumin.

    If you want, you can pull them in the pan before grinding the seeds in this way and they will accentuate the flavors. After they have been crushed in a mortar, take the spices and massage the piece of meat over the whole surface, taking care to enter the notches.

    Cut the onion into thicker slices and place it in a tray over which we add the meat with the mouse on top. Add the stock and bake for 30 minutes at 250 degrees. That way we will have a beautiful, golden and crispy rind.

    Then the smaller fire is given: to be somewhere around 160 -180C. Leave it like this for 2 hours. Be sure to pour that soup over it as soon as it is tender, so that the meat will be tender.

    After the 2 hours have passed, let it laze a little. Serve with the chosen garnish.

    The asparcrnac is boiled in cardamom-flavored milk. Remove from a sieve to drain. Then add the packet of butter and blend through a sieve. In this way you reach the approximate fineness and texture of the butter.

    Cut the apples on the mandolin, after they have been washed and the spine has been removed. Place in a bowl and then add the vinegar and sugar. After a maximum of 45 minutes at room temperature, the apples are pickled.

    For decoration, use spinach leaves.

    I am sure that you will offer a real culinary feast, getting compliments from your loved ones. Good luck and good luck!

    Next time, be inspired by the kitchen and the life!