Carrot And Parsnip Stir Fry Recipes

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STIR-FRIED CARROTS AND PARSNIPS WITH SPICY PORK



Stir-Fried Carrots and Parsnips with Spicy Pork image

I based this on a Cantonese dish my dad would make when I was growing up. He would take hours chopping, dicing and slicing and then throw it all into a boiling hot wok and dinner would be served within two minutes. I think he loved the cinema of this type of cooking. I miss him and the dish so much that I came up with a simplified weeknight version of it. Don't like spicy food? Simply omit the red pepper flakes. Serve this with bowls of steamed rice.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 25m

Yield 3 to 4 servings

Number Of Ingredients 14

1 tablespoon canola oil
1 pound (16 ounces) ground pork
Kosher salt
3/4 teaspoon red pepper flakes
2 large cloves garlic, grated on a rasp grater
2 medium carrots, peeled and cut into 1/4-inch rounds
1 large or 2 medium parsnips, peeled and cut into 1/4-inch rounds
1 large knob ginger, grated to equal about 2 tablespoons
5 ounces (half a 10-ounce package) frozen peas, defrosted
1 tablespoon rice wine vinegar, plus more if needed
1 tablespoon hoisin sauce
1 tablespoons white sesame seeds, toasted
4 scallions, thinly sliced, green and white parts both
Cooked rice for serving (optional)

Steps:

  • Cook the pork: Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, break the pork into small pieces, add the pork in an even layer and season generously with salt and the red pepper flakes. Brown and cook the pork until the pink is gone, 5 to 7 minutes.
  • Add the vegetables and finish: Stir in the garlic, carrots and parsnips and continue stirring and cooking until the vegetables are tender and mixed in, 3 to 5 minutes. Stir in the ginger, peas and vinegar with the hoisin. Shut off the heat and taste for seasoning. Add more vinegar and/or salt if needed. Stir in the sesame seeds and scallions. Serve immediately, with cooked rice if desired.

SAUTEED PARSNIPS AND CARROTS



Sauteed Parsnips and Carrots image

Provided by Trisha Yearwood

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons olive oil
1 1/2 pounds parsnips, peeled and quartered lengthwise
Kosher salt and freshly ground black pepper
2 pounds thin carrots, peeled and halved lengthwise
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh parsley

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the parsnips and sprinkle with salt and pepper. Cook, turning occasionally, 6 to 8 minutes. Then add the carrots and continue cooking until the vegetables begin to brown and soften slightly, another 10 minutes.
  • Add the butter and thyme to the vegetables and continue cooking until the vegetables are glazed, about 3 minutes. Season with salt and pepper, sprinkle with the parsley and serve warm.

CARROT AND PARSNIP STIR FRY



Carrot and Parsnip Stir Fry image

Make and share this Carrot and Parsnip Stir Fry recipe from Food.com.

Provided by COOKGIRl

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon regular sesame oil
1/2 tablespoon vegetable oil (read *NOTE)
3/4 lb small parsnip, peeled and julienned (about 3-inch long-approximately 2 cups)
3 medium carrots, peeled and julienned (about 3-inch long)
2 tablespoons sake
1 tablespoon mirin
1 pinch sugar
1 tablespoon shoyu
1/2 cup almonds (sliced or slivered)
2 tablespoons green onions (optional) or 2 tablespoons fresh chives (optional)

Steps:

  • *NOTE: For a little bit more "depth", you can substitute one half to one teaspoon of toasted sesame oil for part of the sesame oil or vegetable oil.
  • In a large wok, heat up both oils on high heat.
  • Add the parsnips and carrots, lowering heat to medium and stir frying until light golden.
  • Turn up the heat to high and add the sake, mirin, and pinch of sugar. Cook until liquid is absorbed.
  • Add the shoyu and almonds and stir fry an additional 30 seconds to 1 minute, stirring constantly so almonds don't burn.
  • Garnish with green onions or chives if desired.
  • Serve hot.

Nutrition Facts : Calories 244.2, Fat 14.4, SaturatedFat 1.5, Sodium 347.2, Carbohydrate 24.3, Fiber 7.4, Sugar 7.2, Protein 5.4

STOVETOP-BRAISED CARROTS AND PARSNIPS



Stovetop-Braised Carrots and Parsnips image

In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.

Provided by Mark Bittman And Sam Sifton

Categories     easy, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 6

2 pounds carrots, peeled, trimmed and halved if more than 1/2-inch thick
2 pounds parsnips, peeled, trimmed and halved if more than 1/2-inch thick
4 tablespoons butter or extra virgin olive oil
Kosher salt and black pepper
Freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Steps:

  • Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
  • Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

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