GOLDEN ROASTED POTATOES, PARSNIPS & GARLIC
A crispy roast vegetable side dish with a heavy hit of delicious garlic - great for entertaining and simple roast dinners
Provided by Good Food team
Categories Lunch, Side dish
Time 1h15m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. Drain, then separate potatoes from parsnips.
- Meanwhile, pour the oil into a roasting tin and heat for 5 mins. Coat the potatoes in the hot oil, then roast for 25 mins. Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.
Nutrition Facts : Calories 338 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
MASHED PARSNIPS AND POTATOES
Provided by Tyler Florence
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.
ROSEMARY ROASTED POTATOES AND PARSNIPS
A combination of crispy roasted root vegetables is an essential part of any British roast dinner. I heap them all together on a serving dish and let my guests serve themselves. The vegetables can be prepared and parboiled, then set aside until you're ready to pop them into the oven to roast.
Provided by Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4).
- Put the potatoes, sweet potatoes and parsnips into a large pot of cold salted water. Bring to a boil, then turn the heat down to a gentle simmer. Cook for 5 minutes and then drain in a colander. (If you are preparing ahead of time, you can now set the vegetables aside, or keep them in the fridge until you are ready to roast.)
- Pour the vegetable oil into a large roasting pan and heat it in the oven for 5 minutes. Add the vegetables to the hot oil and toss to coat. Sprinkle with the salt and pepper and add the rosemary sprigs. Carefully toss again.
- Pop the vegetables in the oven and roast for 30 minutes. Turn the vegetables and add the garlic, then roast until the vegetables are crispy and golden on the outside, about 30 minutes more.
GOLDEN MASHED POTATOES WITH PARSNIPS AND PARSLEY
Categories Potato Side Thanksgiving Parsnip Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 10
Steps:
- Combine potatoes, parsnips, parsley root, if using, and garlic in heavy large saucepan. Add 3 cups water and broth; if necessary, add additional water to cover by 1 inch. Boil uncovered until vegetables are tender, about 25 minutes. Drain vegetables, reserving liquid.
- Return vegetables to pot. Add cream and butter. Set over low heat; mash until mixture is smooth; and fluffy, adding enough reserved cooking liquid to thin to desired consistency. Mix in 2 tablespoons parsley. (Can be made 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring.) Transfer to bowl. Top with additional parsley.
PARSNIP POTATO GRATIN
Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.-Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.
Nutrition Facts : Calories 412 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.
POTATOES ROASTED IN GOOSE FAT
Click here for [Roast Goose with Port Gravy](/recipes/recipe_views/views/14707) recipe.
Yield Serves 4 as a side dish or 6 as an hors d'oeuvre
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F.
- Have ready a bowl of cold water. Peel potatoes and witha 3/4-inch melon-ball cutter cut out potato balls, dropping into water as cut. Drain potatoes in a colander and transfer them to several layers of paper towels, patting very dry.
- In a 12-inch ovenproof heavy skillet (preferably cast-iron) heat goose fat over moderate heat until hot but not smoking. Add potatoes, stirring to coat with fat, and roast in middle of oven, turning potatoes every 15 minutes, until crisp and golden, about 45 minutes.
- While potatoes are roasting, in a very small saucepan cook garlic in butter over low heat, stirring occasionally, until softened, about 3 minutes.
- With a slotted spoon transfer potatoes to a large bowl and stir in garlic butter, parsley, and salt to taste.
More about "golden goose fat potatoes parsnips recipes"
GOOSE FAT ROAST POTATOES RECIPE
From greatbritishchefs.com
ROAST PARSNIP RECIPE - HOW TO MAKE PERFECT ROAST PARSNIPS
From goodhousekeeping.com
MUSTARD ROAST POTATOES AND PARSNIPS - CHRISTMAS SIDE-DISH RECIPE
From goodhousekeeping.com
GOLDEN GOOSE FAT POTATOES & PARSNIPS RECIPE
From recipecialist.com
POTATOES WITH GOOSE FAT; SAUSAGE, CHESTNUT AND CRANBERRY STUFFING ...
From theguardian.com
INCREDIBLE ROASTED VEGETABLE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
POTATO & PARSNIP GRATIN
From eatingwell.com
GOLDEN GOOSE FAT POTATOES AND PARSNIPS RECIPE
From eatyourbooks.com
GOOSE FAT RECIPES: GOOSE FAT ROASTED POTATOES
From goop.com
GOOSE FAT ROAST POTATOES | DINNER RECIPES | WOMAN
From womanandhome.com
GOOSE FAT ROAST POTATOES RECIPE - BBC FOOD
From bbc.co.uk
GOOSE FAT ROAST POTATOES - SUPERGOLDEN BAKES
From supergoldenbakes.com
GOOSE FAT ROAST POTATOES - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
HOW TO COOK ROAST POTATOES IN GOOSE FAT
From greatbritishchefs.com
PERFECT GOOSE FAT ROAST POTATOES AND PARSNIPS
From blog.goodpairdays.com
You'll also love