ROASTED CARROTS AND PARSNIPS
Roasting these winter vegetables simply with olive oil and herbs brings out their natural sweetness.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Peel carrots and parsnips; halve crosswise to separate thick and narrow parts. Halve or quarter thick parts lengthwise (so pieces will be similar in size); cut both parts diagonally into 3/4-inch pieces.
- On a large rimmed baking sheet, toss carrots and parsnips with oil, thyme, salt, and pepper. Spread in a single layer.
- Roast vegetables until tender, tossing once or twice, 1 hour to 1 hour 20 minutes (if vegetables begin to stick to the pan, sprinkle with water, and loosen with a spatula). Serve immediately.
STIR-FRIED CARROTS AND PARSNIPS WITH SPICY PORK
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
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.
WHIPPED CARROTS AND PARSNIPS
Nutty carrots! Originally submitted to ThanksgivingRecipe.com.
Provided by Linda
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g
CARROT AND PARSNIP MASH
Nutty carrots!
Provided by Ann
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g
ROASTED PARSNIPS AND CARROTS
One of my favorite ways to eat parsnips!
Provided by joyfulg
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
- Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
- Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 32.6 g, Cholesterol 30.5 mg, Fat 22.3 g, Fiber 8.9 g, Protein 2.8 g, SaturatedFat 8.8 g, Sodium 211 mg, Sugar 11 g
CARROTS AND PARSNIPS
This is from an old friend. It is a lovely looking side dish and it dresses up a plate beautifully.
Provided by Eldeevee
Categories Canadian
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
- Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
- Let stand 2 minutes and then stir in parsley and almonds.
Nutrition Facts : Calories 73.4, Fat 4.7, SaturatedFat 2, Cholesterol 7.6, Sodium 119.8, Carbohydrate 7.7, Fiber 1.3, Sugar 5.4, Protein 1.1
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 AND PARSNIP SWIRL
To concentrate the deep sweetness of root vegetables, we're cooking them without any added liquid. Be sure to keep stirring to prevent caramelizing.
Provided by Scott Peacock
Time 1h
Number Of Ingredients 9
Steps:
- In a large saucepan melt 3 tablespoons butter over medium heat. Add parsnips and season with 1/2 teaspoon salt. Reduce heat to low and cover. Cook parsnips for 35 to 45 minutes or until very tender, stirring often to prevent any browning. In a separate saucepan repeat with 3 tablespoons remaining butter, carrots, potatoes, leek, and salt.
- Using an immersion blender or food processor, puree parsnips with enough cream (about 3/4 cup) and 1 tablespoon remaining butter to make smooth and fluffy. Repeat with carrot-potato mixture, 1/2 cup cream, and remaining butter. Add additional cream to each mixture as needed. Season each mixture with nutmeg. To serve swirl mixtures together in a serving dish. Sprinkle with snipped fresh chives.
Nutrition Facts : Calories 165 kcal, Carbohydrate 12 g, Cholesterol 41 mg, Protein 1 g, SaturatedFat 8 g, Sodium 148 mg, Sugar 4 g, Fat 13 g, UnsaturatedFat 5 g
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