Pork Roast With Carmelized Parsnips1 Recipes

PORK ROAST WITH CARAMELIZED PARSNIPS

Steps:

• Preheat oven to 425 degrees. Coarsely grind 2 teaspoons salt, 1/2 teaspoon pepper, the fennel seeds, orange zest, and chopped rosemary in a mini chopper or a spice grinder. Rub spice mixture all over pork, and insert rosemary sprig under twine. Transfer to a large, heavy ovenproof skillet (preferably cast iron) or a roasting pan.
• Roast pork for 20 minutes. Toss parsnips with oil and 1/2 teaspoon salt; arrange around pork. Roast for 20 minutes. Stir parsnips. Roast until an instant-read thermometer inserted into the center of pork reaches 140 degrees, about 15 minutes more. Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing. (If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.)

PORK & PARSNIP TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the vegetables in a roasting tin, season and toss with 2 tbsp oil and 1 tbsp mustard. Roast for 20 mins. Meanwhile, place a frying pan over a high heat. Season the pork chops and rub with the remaining oil. Fry the chops for 30 secs-1 min each side until just browned - turn on their sides to brown any fat.
• Stir the veg, then place the chops on top and rub them with the remaining mustard. Roast for a further 15 mins. Drizzle with honey and scatter over the sage, then return to the oven for 5 mins or until the pork is cooked through. Serve with the juices from the tin.

PORK ROAST ON PARSNIP RACK

Steps:

• Salt and pepper pork. Sear in hot pan, place on top of parsnips which are cut in half and oiled, roast at 375 degrees for 35 to 40 minutes;

SKILLET CARAMELIZED PARSNIPS

Steps:

• After peeling the parsnips, cut them into sticks the size of your pinkie finger.
• Dry off any moisture with a paper towel or sacking cloth.
• Melt the butter in a skillet over medium heat then add the parsnips, tossing to coat.
• Sprinkle the parsnips with the nutmeg.
• Cover the skillet tightly with a lid and cook the parsnips over medium heat for approximately 10 minutes or until the parsnips reach a golden brown color. All stoves are different so if it looks like the parsnips may be cooking too quickly, lower the heat.
• Add the water, place the lid back on the skillet and steam until the water has evaporated and the parsnips are golden, tender and caramelized.
• Season to taste with salt and pepper.
• Serve immediately.

CARAMELIZED ROASTED PARSNIPS

Steps:

• Heat oven to 350 degrees. Place butter, granulated sugar and brown sugar in a large roasting pan; whisk until incorporated. Add parsnips; toss. Sprinkle with salt, pepper, and garlic powder; toss. Cover with foil; bake 20 minutes.
• Remove foil; stir. Roast parsnips, uncovered, until lightly browned, about 20 minutes. Stir; adjust seasoning. Sprinkle with chives and serve.

CARAMELIZED ROASTED PARSNIPS

Steps:

• In a large heavy ovenproof frying pan, melt butter over medium heat, and saute parnsnips with salt, pepper, and sugar until lightly brown, about two minutes.
• Add a half cup of chicken broth and place pan in oven preheated to 350 degrees F for 15 minutes or until tender. If pan juices evaporates add more broth.
• Serve, seasoned with more pepper.

SALTED CARAMEL PARSNIPS

Steps:

• Heat oven to 220C/200C fan/gas 7. Halve the parsnips, then cut the thicker end in two lengthways. Boil for 5 mins, then drain well and leave to steam-dry for a few mins. Meanwhile, pour the oil into a shallow roasting tin or a lipped baking tray and heat in the oven for 3 mins.
• Remove the tin from the oven and carefully add the parsnips to the hot oil. Turn them to coat, and make sure they aren't overcrowded (otherwise they won't crisp up). Roast for 30-35 mins or until golden and crisp, turning them halfway through the cooking time.
• About 10 mins before the parsnips are ready, tip the sugar and 2 tbsp water into a small frying pan. Heat very gently until the sugar has dissolved. Turn up the heat and bring the liquid to the boil. Measure 3½ tbsp cold water into a jug. Keep swirling the pan around until the sugar reaches a rich, dark-reddish caramel colour, then remove from the heat. Stand well back and add the water (it will splutter!). Return to the heat, add the butter and the salt, and stir to remove any lumps. The caramel should be runny, so add a splash more water if needed. Pile the parsnips into a serving dish, then drizzle over the salted caramel.

EASY ROASTED PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag.
• In a small bowl, blend brown sugar, applesauce, and ginger.
• Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top.
• Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 145 degrees F (63 degrees C).