CARROT AND PARSNIP PUREE
Parsnips and carrots make a good companion to a main dish of pork chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients, except the chives, and 1/2 cup water; cook, covered, until vegetables are tender, about 25 to 30 minutes.
- Transfer vegetables to a food processor or blender, and puree. Spoon into a serving dish, garnish with chives, and serve immediately with Braised Pork Chops with Cabbage.
CARROT PARSNIP PUREE
The home economists in our Test Kitchen came up with this good-tasting, good-for-you side dish that's a nice change from mashed potatoes. The natural sweetness of the parsnips and carrots is complemented by hint of ground nutmeg. Don't want to drag out your food processor? Mash the cooked vegetables with a potato masher instead.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place 2 in. water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add parsnips; cover and simmer for 15-20 minutes or until vegetables are tender. Drain. , Place the vegetables in a food processor; add butter, nutmeg, salt and pepper. Cover and process until smooth. Transfer to a serving bowl.
Nutrition Facts : Calories 93 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 171mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED PARSNIPS AND CARROTS
Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
CARROT-PARSNIP SOUP WITH PARSNIP CHIPS
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips - thinly-sliced parsnips fried for five minutes in olive oil - sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.
Provided by Tara Parker-Pope
Categories soups and stews, appetizer, side dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
- Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
- Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 694 milligrams, Sugar 12 grams
PARSNIPS AND CARROT PUREE
Provided by Pierre Franey
Categories side dish
Time 15m
Yield 10 - 14 servings
Number Of Ingredients 7
Steps:
- Cover carrots with lightly salted water in deep saucepan and bring to boil. Simmer about 3 minutes, then add parsnips. Simmer for 5 minutes more, or until both are cooked but not too soft.
- Meanwhile, combine cream and milk in saucepan and heat to warm. Reserve.
- Transfer carrots and parsnips to a food mill and mash to a smooth consistency. Return mixture to the saucepan and add butter, salt, pepper, nutmeg and cream-milk mixture. Combine well over medium-low heat. Serve.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 449 milligrams, Sugar 9 grams, TransFat 0 grams
FIVE-SPICE SHORT RIBS WITH CARROT-PARSNIP PURéE
Pretty much everyone loves a tender, beefy plate of short ribs. We made them even more irresistible with subtle five-spice powder and a bright root-vegetable mash.
Provided by Rhoda Boone
Categories Soup/Stew Onion Kid-Friendly Dinner Beef Rib Carrot Parsnip Fall Winter Healthy Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 4
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F. Season ribs with 1 1/2 teaspoons salt and 1 1/4 teaspoons pepper and let sit at room temperature for 30 minutes. Rinse one carrot and one parsnip and cut into thirds (no need to peel); reserve.
- In a large bowl, toss short ribs with flour until evenly coated. In a large Dutch oven or other oven-safe pot over medium-high heat, heat oil. When oil is hot, add 3 or 4 short ribs and sear on all sides until browned, about 2 minutes per side. Transfer to a plate and continue working in batches to sear remaining short ribs. Pour out all but 1 tablespoon oil from Dutch oven and reduce heat to medium. Add tomato paste and five-spice powder and cook, stirring, until fragrant, 1 minute. Add wine to pot, scraping up brown bits with a wooden spoon. Bring cooking liquid to a boil, reduce to a simmer, and cook until liquid is reduced, about 10 minutes.
- Add reserved carrot and parsnip chunks, broth, onion, garlic, reserved cilantro stems, bay leaves, and seared short ribs. Nestle the short ribs in the cooking liquid to cover. Bring the liquid to a simmer on the stovetop, then cover and transfer to the oven to braise for 2 hours. Uncover pot and continue to braise in the oven until beef is very tender and falling off the bone, 30 to 60 minutes more.
- Meanwhile, set a large pot of salted water to boil. Peel and roughly chop remaining carrots and parsnips. Add cook carrots and parsnips to boiling water and cook until tender when pierced with a knife, about 15 minutes. Drain vegetables and return them to the pot. Add milk, butter, remaining 1 teaspoon salt, and nutmeg. Use an immersion blender, potato masher or a fork to blend or mash to desired consistency (it can be as smooth or chunky as you like). Taste and adjust seasoning. Place a lid on the pot and reserve until ready to serve.
- When short ribs are done, transfer them from cooking liquid to a plate. Set a strainer over a large bowl, and strain cooking liquid. Discard solids and pour strained cooking liquid back into Dutch oven. Set pot over medium-high heat and simmer until liquid is reduced by half and coats the back of a spoon, about 10 minutes. Taste and adjust seasoning. Gently reheat carrot-parsnip purée.
- Serve short ribs over carrot-parsnip purée, topped with its sauce and a sprinkling of cilantro.
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CARROT PARSNIP PUREE - RUNNING TO THE KITCHEN®
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4/5 (2)Total Time 45 minsCategory Side DishesCalories 159 per serving
- Once melted, add the carrots, parsnips, onion and thyme and toss to coat the vegetables in the butter.
- Add the water to the pot, bring to a boil then reduce to a simmer over medium heat, cover and cook for 30 minutes until fork tender.
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Reviews 6Calories 35 per servingCategory Side Dishes
- To a large baking sheet, add the carrots and parsnips. Drizzle the oil and sprinkle spice mix. Use your hands to coat well. Spread into an even layer. Roast 15 minutes and turn the vegetable slices over. Continue to roast for another 15 minutes or until they feel tender when a pierced with a fork. Remove from the oven and allow to cool for 2 minutes.
- Add the vegetables to a food processor or blender with a tablespoon of the stock. Blend until smooth and more stock as needed to reach a mashed potato consistency. Taste and add salt if needed.
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