Parsnip Rosemary Buns Recipes

PARSNIP ROSEMARY DINNER ROLLS

Steps:

• Pre heat oven to 350 degrees.
• Place cooked parsnips, coconut oil, egg and spices in blender.
• Pour batter into bowl and hand stir in arrowroot one tablespoon at a time.
• Scoop dough onto baking sheet.
• Spread a light layer of olive oil on top and sprinkle with fresh rosemary and more sea salt if desired.
• Place pan in oven and bake for 20 minutes.

ROASTED PARSNIPS WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.

ROAST PARSNIPS WITH MAPLE SYRUP & ROSEMARY

Steps:

• Halve the parsnips down their length (as they are not too big, the cores shouldn't be woody so there is no need to remove them), then cut each half into 3 equal pieces. To do this, cut off the bottom and halve the top down the length. Boil for 5 mins, then drain well and toss with the flour.
• Heat oven to 220C/200C fan/gas 7. Put the oil in a large roasting tin and heat in the oven for 5 mins. Add the parsnips, turn them in the oil and give the tin a shake so that all the parsnips are in contact with the base of the tin. Roast for 30 mins, turning once, until golden. Tip onto a platter, drizzle with the maple syrup and scatter with rosemary and salt.

ROASTED PARSNIPS WITH ROSEMARY

Steps:

• Preheat oven to 400ºF.
• Combine all ingredients in a bowl; toss to coat.
• Place parsnips in a single layer in a parchment paper-lined rimmed baking sheet.
• Bake, stirring occasionally, until parsnips are tender and lightly browned, about 30 minutes.

YEAST FREE BREAD ROLLS

Steps:

• Preheat oven to 350°F.
• Grease 9 muffin cups.
• Sieve flour with baking powder, baking soda, salt and seasoning.
• Add water, then mix.
• Spoon batter into prepared muffin cups.
• Bake approximately 25 min.

SAUTEED PARSNIPS AND CARROTS WITH HONEY AND ROSEMARY

Steps:

• Heat oil in large skillet over medium-high heat. Add carrots and parsnips. Sprinkle with coarse kosher salt and pepper. Sauté until vegetables are beginning to brown at edges, about 12 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Add butter, rosemary, and honey to vegetables. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper, if desired.

ROASTED CARROTS AND PARSNIPS WITH ROSEMARY AND GARLIC

Steps:

• Preheat the oven to 425ºF. Oil a sheet pan or a baking dish large enough to fit all of the vegetables in a single layer. Cut the carrots and parsnips into 3-inch lengths. Quarter the fat lengths, and cut the thin ends into halves so that the pieces are about the same size. Cut away the cores from the parsnips. Toss with the garlic, salt, pepper, rosemary sprigs, and olive oil until all of the vegetables are coated with oil.
• Spread in an even layer in the prepared pan or baking dish. Cover with foil and place in the oven for 30 minutes. Turn the heat down to 375ºF and uncover the pan. Stir gently, and continue to roast until lightly browned, 20 to 30 minutes. Remove from the heat, and serve.