PARSNIP PUREE
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme then place over medium heat and bring to a simmer. Cook until tender, the tip of a paring knife should easily go through without resistance - about 12 to 15 minutes.
- Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley.
ROASTED PARSNIPS AND CARROTS
Serve Ina Garten's Roasted Parsnips and Carrots recipe from Barefoot Contessa on Food Network as the perfect holiday or special occasion dinner side.
Provided by Ina Garten
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F.
- If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.
CATHERINE BERWICK'S PARSNIP & MAPLE SYRUP CAKE
The winner of Good Food's 20th birthday cake competition, we think this is the new carrot cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h5m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.
- Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.
Nutrition Facts : Calories 697 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 52 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.12 milligram of sodium
PARSNIP PATTIES
I always grow parsnips in my garden and discovered this quick and delicious way to enjoy them. My wife and I enjoy cooking and we always turn to the recipe first in Country.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine parsnips, egg, flour and salt. Drop batter by 1/2 cupfuls onto a lightly greased hot griddle. Fry over medium heat for 4-5 minutes per side or until vegetables are tender. Serve with honey.
Nutrition Facts :
PARSNIP FRIES
Instead of potatoes, try these baked root-vegetable fries -- they're slightly sweet.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
- On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
- Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.
PARSNIP ECRASSE
This easy mashed side dish from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, substitutes the delicately sweet parsnip for the traditional potato. "I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often,'' Mr. Humm says. "That's why we wanted to include this recipe and show how simple it is. And it's really flavorful.''
Provided by Tara Parker-Pope
Categories side dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Peel the parsnips and dice into uniform cubes.
- Cook parsnips in salted boiling water until tender.
- Drain the water from the parsnips and mash with a fork. Add butter and warmed half-and-half. Finish with chopped parsley and season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 3 grams, Fiber 7 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 341 milligrams, Sugar 7 grams, TransFat 0 grams
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