66 bread parsnip bread Recipes

parsnips, peeled and chopped, butter, onion, finely chopped, all-purpose flour , or as needed, milk, bread crumbs, salt and ground black pepper to taste, vegetable oil for frying

parsnips, peeled and sliced, yukon gold potatoes, peeled and sliced, cubed fully cooked ham, condensed cream of mushroom with roasted garlic soup, undiluted, milk, grated parmesan cheese, divided, dried thyme, pepper, dry bread crumbs, butter, melted

parsnips, peeled and sliced, turnips, peeled and sliced, reduced-fat reduced-sodium condensed cream of celery soup, undiluted, fat-free milk, pepper, shredded sharp cheddar cheese, panko (japanese ) bread crumbs, butter, melted

chicken stock, cream, parsnips, peeled and finely sliced, garlic clove, finely sliced, oregano sprig, parsley sprigs, salt and pepper, to season, thick crunchy bread or toast, to serve

parsnips, peeled and thinly sliced, dry bread crumbs, shredded colby-monterey jack cheese, salt, white pepper, half-and-half cream, bacon strips, cooked and crumbled

rutabaga (about 3 lb), peeled, halved , and cut into 1/4-inch-thick slices, cubed peeled turnips (about 1 lb), sliced parsnip, sliced carrot, brown sugar, lemon juice, worcestershire sauce, salt, black pepper, cheese sauce, bread, butter or stick margarine, melted, chopped fresh parsley

parsnips , thinly shaved lengthwise on a mandoline or with a vegetable peeler, extra-virgin olive oil, salt, freshly ground pepper, thick) sourdough bread or eight 3/4-inch-thick slices of baguette, cut on the diagonal, creme fraiche, bosc pear, halved, cored and thinly sliced lengthwise, fourme d ambert, rind removed and cheese thinly sliced

carrots washed and tops off, parsnips washed and tops off, leeks tops cut off and discarded, chicken or parts washed and excess fat removed, skin on or off as preferred, granulated chicken boullion, white pepper, fresh dill, fresh bread or crackers

sliced sourdough bread with crust, cubed, sweet italian sausages, casings removed, hot italian sausages, casings removed, chopped onions, chopped celery, butter, divided, pippin or granny smith apples, peeled, cored, cubed, parsnips, peeled, cubed, fresh sage leaves, low-salt chicken broth

unbleached flour, baking powder, ground cinnamon, ground allspice, salt, sugar, parsnip, peeled and finely shredded (about 3 parsnips or 2 medium), walnut oil, egg, lightly beaten, vanilla extract, chopped walnuts

parsnips, egg yolk, salt and pepper, egg white, slightly beaten, bread , crumbs, butter or oil (for frying)

dry yeast (about 2 1/4 tsp), warm water (100o to 110o), rye flour, bread flour, divided, grated peeled parsnip, caraway seeds, salt, white pepper, yellow cornmeal, water, egg white, lightly beaten, kosher salt

unsliced egg bread, crust trimmed , bread cut into 1/2- to 3/4-inch cubes (about 12 cups), cubes peeled parsnips (about 5 medium), breakfast-style bulk sausage, unsalted butter, melted, chopped leeks (white and pale green parts only), chopped dried pears, chopped fresh sage, ground nutmeg, under-ripe anjou pears, unpeeled, halved, cored, cut into 1/2-inch cubes (about 4 1/2 cups), canned low-salt chicken broth, eggs, beaten to blend

water, cooked parsnip, mashed, white flour, non-fat powdered milk, fresh grated nutmeg, butter, salt, sugar, dried fast rising yeast

thick) slices peeled parsnip, chopped onion, garlic cloves, minced, all-purpose flour, reduced-fat milk, divided, salt, black pepper, ground nutmeg, chopped fresh sage, white bread, butter, melted

parsnips (about 4 or 5 large ), canola oil (2 tbsp to brush on parsnips and 2 tbsp to brush on bread for croutons), butter (1 stick or 1/2 cup), white onion, chopped, chicken stock, whole vanilla bean , preferably tahitian (sold 1 or two to a jar in the spice section of the store) or 1 tbsp vanilla extract (preferably from real vanilla bean as opposed to artificial flavoring), salt and pepper, french bread, canola oil, dark cocoa powder, vanilla white chocolate chips (recommended : hershey s premier white chips), heavy cream, fresh lemon or lime, halved crosswise (1/2 to squeeze into batch of soup and 1/2 to cut into wedges to serve to guests), minced fresh dill leaves

bread bowl, yukon gold potatoes, peeled and diced, leek, thin sliced (white and some light green parts), parsnip, peeled and diced, carrots, peeled and diced, turnip, peeled and diced, onion, garlic, minced (equals four whole cloves), vegetable broth (you can use a little more if you want it thinner), heavy cream, whole milk, white wine or 1/2 cup vermouth, dried thyme, dried rosemary, fresh parsley, all purpose flour to make the roux, butter to make the roux, chopped fresh parsley, red pepper flakes, bacon, slices chopped (garnish )

carrots, trimmed and peeled, parsnips, trimmed and peeled, bread (french or italian ), hand full parsley, fresh, butter, brown sugar, ground ginger, salt, eggs, whipping cream