Caramelized Roasted Parsnips Recipes

PORK ROAST WITH CARAMELIZED PARSNIPS

Steps:

• Preheat oven to 425 degrees. Coarsely grind 2 teaspoons salt, 1/2 teaspoon pepper, the fennel seeds, orange zest, and chopped rosemary in a mini chopper or a spice grinder. Rub spice mixture all over pork, and insert rosemary sprig under twine. Transfer to a large, heavy ovenproof skillet (preferably cast iron) or a roasting pan.
• Roast pork for 20 minutes. Toss parsnips with oil and 1/2 teaspoon salt; arrange around pork. Roast for 20 minutes. Stir parsnips. Roast until an instant-read thermometer inserted into the center of pork reaches 140 degrees, about 15 minutes more. Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing. (If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.)

SKILLET CARAMELIZED PARSNIPS

Steps:

• After peeling the parsnips, cut them into sticks the size of your pinkie finger.
• Dry off any moisture with a paper towel or sacking cloth.
• Melt the butter in a skillet over medium heat then add the parsnips, tossing to coat.
• Sprinkle the parsnips with the nutmeg.
• Cover the skillet tightly with a lid and cook the parsnips over medium heat for approximately 10 minutes or until the parsnips reach a golden brown color. All stoves are different so if it looks like the parsnips may be cooking too quickly, lower the heat.
• Add the water, place the lid back on the skillet and steam until the water has evaporated and the parsnips are golden, tender and caramelized.
• Season to taste with salt and pepper.
• Serve immediately.

ROASTED PARSNIPS

Steps:

• Preheat oven to 450.
• Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center.
• Toss parsnips with remaining ingredients, and place on a rimmed baking sheet.
• Roast until the edges brown, and the parsnips are tender, about 20 minutes.

CARAMELIZED ROASTED PARSNIPS

Steps:

• In a large heavy ovenproof frying pan, melt butter over medium heat, and saute parnsnips with salt, pepper, and sugar until lightly brown, about two minutes.
• Add a half cup of chicken broth and place pan in oven preheated to 350 degrees F for 15 minutes or until tender. If pan juices evaporates add more broth.
• Serve, seasoned with more pepper.

CARAMELIZED ROASTED PARSNIPS

Steps:

• Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
• Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives and serve.

CARAMELIZED TURNIPS , CARROTS AND PARSNIPS

Steps:

• Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
• Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.