PARSNIPS WITH ALMONDS
Make and share this Parsnips with Almonds recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook parsnips in boiling salted water until almost tender.
- Drain well.
- When they are cool enough to handle, cut each one in half across its width, then quarter these halves lengthways.
- Heat butter in a frying pan and cook the parsnips and almonds gently, stirring and turning carefully until they are lightly flecked with brown.
- Mix together the sugar and spice, sprinkle over the parsnips and stir to mix, then trickle over the lemon juice.
- Season to taste with salt and pepper and heat for 1 minute.
- Serve sprinkled with chopped parsley.
Nutrition Facts : Calories 208.2, Fat 11.2, SaturatedFat 4.8, Cholesterol 18.7, Sodium 99.7, Carbohydrate 26.8, Fiber 6.6, Sugar 9.5, Protein 3
PARSNIP SOUP WITH TOASTED ALMONDS
A swirl in the blender with just a touch of heavy cream turns root vegetables into a luscious soup. Top with roasted almond slices for a little crunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Yield Makes 5 cups
Number Of Ingredients 8
Steps:
- Heat butter in a medium saucepan over medium heat. Cook shallots, parsnips, and potato, stirring occasionally, until almost tender, about 10 minutes. Season with 2 teaspoons salt. Add water, and simmer, partially covered, until vegetables are tender, 13 to 15 minutes.
- Puree mixture in a blender with cream until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Divide soup among 4 bowls; sprinkle with almonds. Season with pepper.
PARSNIP CRISPS
Steps:
- Heat peanut oil in a 5-quart Dutch oven over high heat to 370 to 375 degrees F.
- Meanwhile, scrub the parsnips to remove any excess dirt. Lay the parsnip flat on a cutting board, and using a vegetable peeler, peel off 4 to 5 flat, wide noodle-shaped strips. Rotate the parsnip 90 degrees and repeat. Continue to rotate until you can no longer peel strips. Repeat with the remaining parsnips.
- Gently add a small handful of parsnips to the oil, stirring gently, until lightly browned and crisp, approximately 1 to 1 1/2 minutes. Remove the crisps from the oil using a spider or slotted spoon; hold over the pot and allow to drain for 30 seconds. Transfer to a cooling rack set over a half sheet pan and sprinkle with salt and pepper, if desired. After the first batch, the oil temperature may drop. Adjust the heat in order to maintain a minimum temperature of 325 to 350 degrees F. Repeat until all parsnips are cooked. Serve warm or at room temperature. Once completely cooled, store in an airtight container for up to 3 days.
ROASTED WINTER SQUASH AND PARSNIPS WITH MAPLE SYRUP GLAZE AND MARCONA ALMONDS
Provided by Lora Zarubin
Categories Side Bake Roast Christmas Thanksgiving Vegetarian Low Cal High Fiber Dinner Almond Parsnip Squash Butternut Squash Winter Healthy Christmas Eve Maple Syrup Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Butter 11x7x2-inch glass baking dish. Combine kabocha and butternut squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
- Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes.
HONEY-ROASTED PARSNIPS
Treat these parsnips like oven fries and top with a drizzle of honey.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 4
Steps:
- Preheat oven to 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
- Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.
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ROASTED PARSNIPS WITH ROMESCO SAUCE | FEASTING AT HOME
From feastingathome.com
5/5 (12)Total Time 40 minsCategory Vegan SideCalories 222 per serving
- Cut parsnips and bell pepper ( remove seeds) in half ( see photos) and place on a parchment lined sheet pan. Add onion wedges. Drizzle lightly or brush with olive oil, getting the undersides of the parsnips as well. Sprinkle with salt and pepper and roast until fork tender, 30-35 minutes. Check at 20 minutes, rotate pan, continue cooking until very tender and deeply golden. No pale parsnips please!
- Place bell pepper and onion in a food processor. Add remaining romesco ingredients and pulse until combined into a paste.
- To serve on a platter, spoon the romesco sauce onto a platter, and using the back of the spoon to smear it as creatively as you like. Arrange the parsnips overtop. Sprinkle with chopped parsley and crushed hazelnuts. Serve immediately.
PARSNIP MUFFINS WITH TOASTED ALMOND TOPPING RECIPE
From altonbrown.com
4.1/5 (18)Total Time 1 hr 15 minsCategory Breakfast
- Place the almonds in a single layer in a pie pan and place in oven. Heat the oven to 375ºF. Bake the nuts until lightly toasted, approximately 3 minutes, while the oven heats. Meanwhile, grease a standard 12-cup muffin tin with nonstick spray and set aside.
- Combine the flour, baking powder, baking soda, nutmeg, and salt in a large mixing bowl and whisk to combine. In a second bowl, whisk the eggs, yogurt, vegetable oil, and sugar until combined. Add the flour mixture and the parsnips to the wet mixture and fold with a spatula until all of the flour is moistened; there will be some lumps.
- Divide the mixture evenly among the muffin cups using a level 2 1/2-ounce disher or 1/3 cup measure. Sprinkle the top of each muffin with the toasted almonds. Bake until the muffins reach an internal temperature of 210ºF and are golden brown, 20 to 25 minutes, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a rack and cool for 15 minutes. Serve warm. Store completely cooled muffins in an airtight container for up to 3 days.
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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.
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