MAPLE-GLAZED PARSNIPS ON KALE
This recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. -Christine Wendland, Browns Mills, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, melt 1/4 cup butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently., Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add shallot; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes. , To serve, spoon kale onto a large plate; top with parsnips.
Nutrition Facts : Calories 329 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 251mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 7g fiber), Protein 5g protein.
PORK ROAST WITH CARAMELIZED PARSNIPS
Parsnips are narrow at one end and thick at the other. To cut uniform sticks (which will cook at the same rate), slice three inches from the tip of each, and then halve or quarter the thick end. As the pork cooks, it will release its juices into the skillet, flavoring the pieces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h5m
Number Of Ingredients 7
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.)
CARAMELIZED ROASTED PARSNIPS
This is from the Montreal Gazette. I love parsnips, so I think this is a great recipe to try. The editor says this recipe comes from Fresh From the Garden cookbook by Perla Myers
Provided by Studentchef
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
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.
CARAMELIZED ROASTED PARSNIPS
Serve these sweet root veggies over our Mashed Potatoes with Caramelized Roasted Parsnips.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
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.
ROAST FILLET OF SEA BASS WITH PARSNIP PURéE & CARAMELISED GARLIC
Give your romantic meal the MasterChef touch, with this impressive dish for two from Michel Roux Jr
Provided by Michel Roux Jr
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 15
Steps:
- For the crisps, peel parsnips and slice lengthways, using a mandolin to slice as thinly as possible. Deep-fry in hot oil until crisp. Drain on kitchen towels to absorb any excess fat and set aside in a dry place. Can be made up to 1 day ahead and kept in an airtight container.
- For the caramelised garlic, peel the shallots and garlic. Blanch the shallots in boiling salted water for 10 mins or until tender. Cut them in half if large and drain well. Put the garlic in a small saucepan of boiling salted water, bring to the boil for 2 mins, then drain and change the water. Repeat 4 times and drain well. Heat a little olive oil in a frying pan over a medium heat, add the shallots and garlic and cook until caramelised, shaking the pan so they don't stick. Can be made in the morning and reheated.
- For the purée, peel the parsnips and cut them into big chunks. Cook in boiling salted water until tender. Bring the milk to the boil and set aside. Drain the parsnips well, then put in a blender with the butter and some of the boiled milk and blend until totally smooth: the purée should be the consistency of double cream, so add more milk if necessary. Season and keep warm or make ahead and reheat.
- Scale and fillet the fish. Remove any pin bones (or ask your fishmonger to do this, but keep the bones for the sauce). Rinse under cold water and pat dry with kitchen paper. Score the skin of the fish several times with a sharp knife to help prevent it from curling during cooking. Leave the bones (but not the heads) to soak in cold water.
- To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft. Add the mushrooms and continue to cook for 10 mins, stirring occasionally. Drain the fish bones, add to the pan and cook for 5-6 mins. Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals. Pass through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.
- Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down. Season with salt and pepper and press the fish down with a palette knife if it begins to curl up. Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish. To serve, spoon the purée on to warmed plates, make a hollow in the centre, and fill with the caramelised garlic and shallots. Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.
SALTED CARAMEL PARSNIPS
Don't reserve salted caramel for desserts - it works perfectly with earthy roasted root vegetables too
Provided by Good Food team
Categories Side dish
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Fiber 8 grams fiber, Protein 3 grams protein, Sodium 1.4 milligram of sodium
More about "skillet caramelized parsnips recipes"
BEST HONEY-GLAZED CARROTS AND PARSNIPS RECIPE - THE …
From thepioneerwoman.com
POTATO-PARSNIP ROSTI WITH CARAMELIZED ONION SOUR CREAM
From thekitchn.com
HOW TO COOK PARSNIPS: SIMPLE, DELICIOUS RECIPES
From realsimple.com
ROASTED PARSNIPS RECIPE (SIMPLE, EASY AND DELICIOUS)
From cubesnjuliennes.com
25 BEST PARSNIP RECIPES FROM SIDE DISHES TO MAIN COURSES
From insanelygoodrecipes.com
5/5 (1)Published Jun 30, 2022Category Recipe Roundup
- Garlic Butter Roasted Parsnips. Let’s kick this list off with a classic, roasted parsnips. As the title suggests, these roasted parsnips are coated in a lush garlic butter sauce.
- Simple Parsnip with Oil and Herbs. In a hurry? Sometimes I need to whip up something quick and easy, and these roasted parsnips are as easy as can be.
- Honey Roasted Parsnips. Calling all sweet tooths, did you know that veggies can be sweet too? No? Well, then you have to try these honey roasted parsnips!
- Root Vegetable Tarte Tatin. If you love all things sweet, then you must love dessert. Give this wonderful veggie-centric take on a French classic a try.
- Crockpot Rosemary Carrot Parsnip Mash {Paleo} The colder months bring two of my favorite things: the holidays and winter warmers. I love getting together with family and sharing a hot meal.
- Parsnip Puree. Mashed potatoes are everyone’s favorite side. That is, until you try this creamy parsnip puree. Roasted garlic gives this dish a flavorful oomph.
- Roasted Parsnip Spinach Salad. Looking for a way to jazz up your lunchtime salads? This is a great way to use up leftovers. Wild rice, baby spinach, and roasted parsnips make up this magic meal.
- Slow Cooker Curried Parsnip and Apple Soup. On those cold winter days, this parsnip soup will warm you up from the inside out. The secret to this soup is the cumin, which goes so well with root vegetables.
- Parsnip Gratin with Gruyere and Thyme. Okay, now this cheesy goodness is the ultimate vegetarian side dish. Layers of gruyere cheese make this deliciously decadent.
- Parsnip and Orange Spiced Cake. It’s impossible to say no to a hearty slice of cake. Packed full of parsnips, this cake makes for a slightly healthier afternoon treat.
CARAMELIZED PARSNIPS | THE ENGLISH KITCHEN
From theenglishkitchen.co
Estimated Reading Time 2 mins
SPRING PARSNIP & CARAMELIZED ONION PASTA - DISHING UP THE DIRT
From dishingupthedirt.com
CARAMELISED PARSNIPS AND CARROTS | DINNER RECIPES | GOODTO
From goodto.com
HONEY ROASTED PARSNIPS - TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
PASTA & RED SAUCE, BASIL CHICKEN, & CARAMELIZED PARSNIPS RECIPE
From cookingwithruthie.com
EASY GARLIC BUTTER ROASTED PARSNIPS RECIPE | DIETHOOD
From diethood.com
PARSNIP SOUP WITH CARAMELIZED APPLES RECIPE | BON APPéTIT
From bonappetit.com
PARSNIP TART | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PARSNIP & CARAMELIZED ONION PASTA RECIPE, RECIPES WITH PARSNIPS
From miedemaproduce.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #side-dishes #vegetables #easy #vegetarian #dietary #low-sodium #low-calorie #low-in-something
You'll also love