French Panais Recipes Buttered Parsnips (Panais au Beurre) serves 10 ingredients 1. 1 kg parsnips 2. salt 3. 50 g melted butter DIRECTIONS 1. Place the peeled parsnips cut into 6 cm sections into a saucepan, cover with water, add salt, cover with a lid and boil steadily until cooked. 2. Drain the parsnips and roll in 50 g melted butter. Puree of Parsnips (Panais en Purée) serves 10 ingredients 1. 1 kg parsnips 2. 100 g butter 3. salt 4. 100 g butter DIRECTIONS 1. Place the peeled parsnips cut into 6 cm sections into a saucepan, cover with water, add salt, cover with a lid and boil steadily until cooked. 2. Pass through a sieve or machine to make a puree, place 100 g butter into a saucepan, add the puree and heat, stirring 3. with a wooden spoon. 4. Season to taste and serve dome-shape in a vegetable dish, decorated with a scroll effect. Tender carrots and parsnip puree (Carottes fondantes et sa e puré de Panais) Ingredients 1. 2 Panais 2. 3 Burgers de tofu 3. 2 Echalottes 4. 5 Carottes 5. 20 clbouillon Raspunzel aux légumes 6. Sel poivre 7. Ciboulette persil DIRECTIONS 1. Peel your carrots, cut into cubes. Peel the parsnips and move the robot to the grate, it will facilitate cooking (on the advice of my friend and she is right). Cook each vegetable separately in water in a saucepan, I added vegetable broth to cook the carrots. 2. Meanwhile, fry the seitan steaks so they have a nice color, add chopped shallots, stir well, add a little vinegar to deglaze wet about half height and add 2 tablespoons coffee veal. Fry to a rolling boil and then lower the heat so that seitan steak simmered for 1:30 on very low heat. 3. Drain the parsnips after 30 minutes and go to the blender to obtain a fine and creamy mashed potatoes. 4. Drain the carrots have cooked 40 minutes, they are slightly firm but still melting.