GLAZED PARSNIPS
Simple recipe that makes good use of the sweet flavor of parsnips.
Provided by Lett101
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly. Cut parsnips into 2 1/2-in sticks.
- Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce and continue to cook and stir until sauce is absorbed, about 5 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 28.1 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 5.6 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 376.8 mg, Sugar 13 g
MAPLE-GLAZED PARSNIPS
Olive oil is often used as a building block for cooking, but in this recipe extra virgin olive oil isn't just a background ingredient. The fruity flavor of olive oil pairs well with earthy parsnips and sweet-tart dried cranberries while also giving a shiny coating.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
- Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.
HONEY-GLAZED ROASTED CARROTS AND PARSNIPS
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Categories Side Roast Christmas Quick & Easy High Fiber Carrot Parsnip Fall Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
- Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
- Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.
ROASTED PARSNIPS
Roasted parsnips are the perfect side dish for a fall meal or holiday dinner. These parsnips are roasted in butter and stock and then tossed with parsley, chives, garlic, and a touch of horseradish.
Provided by Elise Bauer
Categories Side Dish Parsnip Root Vegetables
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Pre-heat oven to 400°F
- Roast the parsnips: Roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy, especially if they are to be reheated later.
- Make horseradish-herb butter: Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper.
- Serve: Toss the warm roasted parsnips with the horseradish-herb butter to serve.
Nutrition Facts : Calories 243 kcal, Carbohydrate 30 g, Cholesterol 23 mg, Fiber 6 g, Protein 3 g, SaturatedFat 6 g, Sodium 46 mg, Sugar 9 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g
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
GLAZED CARROTS AND PARSNIPS WITH CHIVES
Good recipe for holiday celebrations. Turnips can be used instead of parsnips.
Provided by Taddo1965
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat.
- Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
- Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
- Season with more salt and black pepper if needed; sprinkle with chives.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 26.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 6.6 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 141.6 mg, Sugar 9.2 g
MASHED PARSNIPS
Make and share this Mashed Parsnips recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the parsnips in a saucepan with water to cover. Add the bouillon and lemon juice.
- Simmer for 20 minutes or until very tender; drain.
- Mash, adding the butter and cream. Season with salt and pepper.
- Serve immediately, garnished with snipped chives.
HONEY-ROASTED PARSNIPS
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
- Drain in a colander and let them steam-dry for a few mins.
- Heat oven to 190C/170C fan/ gas 5.
- Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
- Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
- Roast for 40 mins, turning halfway, until golden.
Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
MUSTARD AND HONEY GLAZED PARSNIPS
Use any mustard you like for this dish, I often use horseradish, you can replace the honey with maple syrup.
Provided by PetsRus
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel the parsnips, cut in preferred size and remove the hard core from the center.
- Preheat the oven to 400 degrees F.
- Cook or steam the parsnips for 5 to 10 minutes, depending on their size.
- In the meantime put a roasting tray with the oil in the oven to preheat.
- When the parsnips are cooked add them to the hot tray and brush or coat them with a bit of the hot oil, add the salt and pepper, be careful the tray will be very hot!
- Roast for 15 to 20 minutes; mix the mustard and the honey in the meantime.
- Take the parsnips from the oven and brush them with the glaze.
- Roast for another 8 to 10 minutes.
Nutrition Facts : Calories 267.6, Fat 7.8, SaturatedFat 1, Sodium 108.3, Carbohydrate 50, Fiber 11.4, Sugar 19.6, Protein 3.1
GLAZED PARSNIPS
Make and share this Glazed Parsnips recipe from Food.com.
Provided by Martina
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Cook parsnips in salted water until tender.
- Drain.
- In small saucepan, add butter, sugar, and orange juice, bring to a boil.
- Pour over parsnips, tossing lightly to coat.
Nutrition Facts : Calories 257.9, Fat 8.2, SaturatedFat 4.9, Cholesterol 20.4, Sodium 88, Carbohydrate 46.8, Fiber 7.5, Sugar 26.3, Protein 2
ROASTED PARSNIPS
Make and share this Roasted Parsnips recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning twice.
- Remove parsnip and onion from bag, discarding marinade.
- Preheat oven to 500°.
- Place parsnip and onion in a shallow roasting pan coated with cooking spray.
- Drizzle with oil, and toss to coat. Sprinkle with salt and pepper. Bake at 500° for 30 minutes or until the parsnip is tender, stirring often.
Nutrition Facts : Calories 239.9, Fat 4.1, SaturatedFat 0.6, Sodium 318.8, Carbohydrate 50, Fiber 11.9, Sugar 17.6, Protein 3.2
GARLIC PRAWNS IN THE MICROWAVE
Another from the mother in law. I don't leave tails intact, personal preference. Preparation time includes peeling prawns. Spring onions also known as scallions or green onions. UPDATE - thank you to Karen Elizabeth would never have thought to use this as way to cook the prawns to ADD to other dishes such as she did with a vegetable stir fry - great idea, thank you. A PLEASE NOTE - I now have a 900W microwave and I find 3 1/2 to 4 minutes does it, When this recipe was first presented wattages in ovens where very low so the higher wattages today will determine the cooking times.
Provided by ImPat
Categories Very Low Carbs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and devein prawns, leaving tails intact.
- Put prawns into a microwave proof dish or divide prawns into 4 microproof ramekins.
- Combine all other ingredients and pour over prawns or divide between the 4 ramekins.
- Microwave on high for 5 minutes, stirring occasionally.
- Serve with crusty bread.
Nutrition Facts : Calories 257, Fat 19.3, SaturatedFat 3.2, Cholesterol 157.5, Sodium 709.1, Carbohydrate 2, Fiber 0.1, Sugar 0.1, Protein 17.2
MICROWAVED LEMON GLAZED PARSNIPS
Make and share this Microwaved Lemon Glazed Parsnips recipe from Food.com.
Provided by Jen T
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and cut parsnips into 1/4's lengthwise or thick sticks.
- Combine with other ingredients in a microwave safe dish.
- Cover and cook on medium power for aprrox 5 minutes (more or less depending on the wattage of your microwave).
- When tender, remove from oven and stand covered for 5mins before serving.
- Sprinkle with finely chopped parsley if desired and serve.
Nutrition Facts : Calories 139.8, Fat 0.5, SaturatedFat 0.1, Sodium 15.8, Carbohydrate 34.8, Fiber 6.6, Sugar 16.7, Protein 1.7
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