ROASTED PARSNIP AND DATE SALAD
Parsnips become sweeter than candy when roasted, and become a flavorful and inventive addition to a hearty salad.
Provided by Martha Stewart
Categories Salad Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss parsnips with 2 tablespoons oil, the thyme, and 1/2 teaspoon salt, and spread in an even layer. Roast, until golden brown and tender, about 40 minutes, flipping halfway through. Let cool.
- Toss parsnips with escarole, dates, lemon juice, remaining 3 tablespoons olive oil, and the cheese. Season with salt and pepper.
Nutrition Facts : Calories 464 g, Fat 22 g, Fiber 17 g, Protein 7 g, SaturatedFat 5 g
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.
ROASTED PARSNIP, CARROT AND GINGER SALAD WITH POMEGRANATE
Provided by Food Network Kitchen
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Mix all ingredients except the cilantro leaves and pomegranate seeds and place in a roasting dish in the oven. Stir after 15 minutes and cook for another 20 minutes. Do watch them because they can burn easily and may need an occasional stirring.
- Once cooked, remove the dish from the oven and when the vegetables are cooled, mix in the cilantro leaves.
- Extract the seeds from the pomegranate and sprinkle over the salad.
ROAST PARSNIP & CHESTNUT SALAD
A low-fat yet rustic root vegetable salad flavoured with honey and rosemary. It makes a great accompaniment a roast dinner.
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. On a baking tray, toss the parsnips with 2 tsp of the oil, season and roast for 20 mins. Remove from the oven and stir through the chestnuts and rosemary, then drizzle over the honey and roast for 10-15 mins more. Leave to cool.
- Toss the leaves with the remaining oil and some seasoning, and pile onto a serving plate. Top with the parsnips, chestnuts and any juices from the tray.
Nutrition Facts : Calories 131 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.1 milligram of sodium
PARSNIP, PEAR AND PECAN SALAD
I didn't try parsnips until I was well into my 40s, but now I can't get enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. -Jodi Taffel, Altadena, California
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Drop Parmesan cheese, 2 tablespoonfuls at a time, 1/2 in. apart onto a lightly greased or parchment-lined baking sheet. There should be 8 circles. Bake until cheese is melted and golden brown, 12-15 minutes. Cool completely., Combine next 8 ingredients. Mix thoroughly. Stir together mayonnaise and water. Add to salad; toss to coat. Serve with Parmesan crisps.
Nutrition Facts : Calories 254 calories, Fat 20g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 461mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
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CAMILLE BECERRA'S ROASTED PARSNIP AND ENDIVE SALAD
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4.2/5 (8)Estimated Reading Time 1 minServings 4
- Preheat oven to 400°. Toss parsnips with agave and ¼ cup oil on a rimmed baking sheet; season with kosher salt and half of chili powder. Roast, turning once, until parsnips are tender when pierced with a paring knife but haven’t taken on any color, 10–15 minutes.
- Meanwhile, whisk lemon juice, sugar, remaining chili powder, and remaining ¼ cup oil in a small bowl until sugar dissolves; season dressing with kosher salt.
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- Meanwhile, carefully cut the base and top off each orange, then slice off the skin and pith with a sharp knife (put the orange on its base on a work surface, then slice off the skin in strips, carefully cutting down around the curve of the orange). Working over a bowl to catch any juice, segment the oranges, cutting carefully between each segment’s membrane. Reserve the segments and squeeze out any juice from the leftovers, then discard the pulp.
- Once the vegetables are ready, remove the tray and add the chicory leaves, mustard and vinegar. Using 2 large spoons, mix them into the warm parsnips so everything is dressed all over.
- Gently stir in the orange segments and the orange juice to taste. Transfer the salad to a serving platter and take to the table.
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