Genealogy Forum UK

I need to have a recipe for

leeks/ parsnips and carrots

I normally bung em all in a covered dish ( covered with foil) with a knob of butter and bit of water and cook for 1hr ( think it was)
but leeks go mushy and it is bland

what else can I do!!

ideas please....asap....help!!

I love parsnips or as they are called in Holland Pastenak.
They are delicious.Listen very carefully NL.....
Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper and stock, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 30-45 minutes. Check often to avoid their getting mushy.
Easy peasy!!!.

I like parsnips cut lenghth ways in half, par boiled then roasted.
For a change I add leeks to my mash. Frying the sliced leeks in olive oil then adding to mash.
What about a honey glaze when you roast them?
Jo

I forgot to say that Jo!!
Yeah Francaise Nord honey roast!!

Ick!!! Parsnips and cooked carrot! Don't bother, Nl, they can't be redeemed, no how!

grangers14 wrote:I like parsnips cut lenghth ways in half, par boiled then roasted.
For a change I add leeks to my mash. Frying the sliced leeks in olive oil then adding to mash.
What about a honey glaze when you roast them?
Jo

rite I am going to do this...

roasted carrots and parsnips
glaze with olive oil and roast for 40 mins?
then 10 mins before end gonna drizzle maple syrup on

what do we think on that one?
and how long do I cook em is 40 mins long enuff
not gonna blanche before
do I have to par boil them?


now leeks going to fry in butter then grill with grated cheese on
was going to do a cheese sce but no cornflour or cheese
well not much cheese

Jan,..........Eat em' Raw !!
Mike.

mikleed wrote:Jan,..........Eat em' Raw !!
Mike.

Wot leeks?
ugh!

I dont parboil any of the veggies NL .....
I use Carrotts and Parsnips, Red and Green Pepper, Sweet potato, Red Onion and Corgettes
Cut the sweet potato about the size of normal roast potato's and peppers and onion into quarters
Drizzle with oil and honey and cook quite high (gas mark 7) turning every 15 minutes.

I find that If I add the corgette and peppers about 15 mins after the others, they don't shrivel up

Jan........and you Mallosa.........Id'e rather ave Swede and taeters with onions.....any day love......oh! and Lambs liver !
Regards to you both.
Mike.

We like them too don't we Jan ?

When shall we come round Mike

Well I did it
It was orrible!


I buttered a dish
added cut parsnips and carrots
drizzled olive oil over
salt and pepper
then in over for 40 mins stirring every so often
then drizzled for last 10 mins maple syrup sce over
and you couldnt taste the sce just the olive oil
I would cookin butter next time with foil over top
what did I do wrong!

fed up now

Did you turn the oven on!!
No i'm sorry that's cruel i know how you were looking forward to sitting down around the table and eating a nice meal that you had cooked yourself!!
What did you do wrong?
Well maybe you should go through it with us step by step.
You bought the parsnips .....

Rob wrote:Did you turn the oven on!!
No i'm sorry that's cruel i know how you were looking forward to sitting down around the table and eating a nice meal that you had cooked yourself!!
What did you do wrong?
Well maybe you should go through it with us step by step.
You bought the parsnips .....

that's it!
rub salt in it!

This topic is completed and abandoned with utter frustration!
Cheers from can cook won't cook NL

That should be " Can't cook,Won't cook" .
Look NL if i remember correctly didn't i win the cooking competition a couple of times? I think maybe i did and i if i didn' t i should have.So if you want a few tips let me know.