ROASTED PARSNIPS
Sweet caramelized flavor. If you grow your own, leave them in the ground for a few weeks at below-freezing temperatures so the starch has time to change into sugar. Make sure to cut out the woody center. This recipe really lets their natural flavor shine! I got this recipe from an online newspaper, and hastily copied it down. Posted here for safe keeping.
Provided by kmogirl2000
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 217.8, Fat 10.7, SaturatedFat 1.5, Sodium 162.7, Carbohydrate 30.8, Fiber 8.4, Sugar 8.2, Protein 2.1
SALTED CARAMEL PARSNIPS
Don't reserve salted caramel for desserts - it works perfectly with earthy roasted root vegetables too
Provided by Good Food team
Categories Side dish
Time 45m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Halve the parsnips, then cut the thicker end in two lengthways. Boil for 5 mins, then drain well and leave to steam-dry for a few mins. Meanwhile, pour the oil into a shallow roasting tin or a lipped baking tray and heat in the oven for 3 mins.
- Remove the tin from the oven and carefully add the parsnips to the hot oil. Turn them to coat, and make sure they aren't overcrowded (otherwise they won't crisp up). Roast for 30-35 mins or until golden and crisp, turning them halfway through the cooking time.
- About 10 mins before the parsnips are ready, tip the sugar and 2 tbsp water into a small frying pan. Heat very gently until the sugar has dissolved. Turn up the heat and bring the liquid to the boil. Measure 3½ tbsp cold water into a jug. Keep swirling the pan around until the sugar reaches a rich, dark-reddish caramel colour, then remove from the heat. Stand well back and add the water (it will splutter!). Return to the heat, add the butter and the salt, and stir to remove any lumps. The caramel should be runny, so add a splash more water if needed. Pile the parsnips into a serving dish, then drizzle over the salted caramel.
Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 3 grams protein, Sodium 1.4 milligram of sodium
CARAMELIZED ROASTED PARSNIPS
This is from the Montreal Gazette. I love parsnips, so I think this is a great recipe to try. The editor says this recipe comes from Fresh From the Garden cookbook by Perla Myers
Provided by Studentchef
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
PORK ROAST WITH CARAMELIZED PARSNIPS
Parsnips are narrow at one end and thick at the other. To cut uniform sticks (which will cook at the same rate), slice three inches from the tip of each, and then halve or quarter the thick end. As the pork cooks, it will release its juices into the skillet, flavoring the pieces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Number Of Ingredients 7
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
Simple stove top recipe for caramelized parsnips. Found printed on the back of a package of parsnips from Trader Joe's.
Provided by COOKGIRl
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
CARAMELIZED ROASTED PARSNIPS
Serve these sweet root veggies over our Mashed Potatoes with Caramelized Roasted Parsnips.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
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.
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