PARSNIP CARROT SALAD
"Because my husband's garden produced an overabundance of parsnips, I experimented and came up with this combination that can be served as an appetizer, salad or side dish," writes Marge Campbell of Waymart, Pennsylvania. "We like it with duck or chicken."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place the parsnips and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a small bowl, whisk the orange juice, oil, lemon juice and mustard until blended., Drain the vegetables; add orange juice mixture and toss to coat. Sprinkle with the chives and celery seed. Serve warm.
Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 42mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 2g protein. Diabetic Exchanges
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.
CARROT AND PARSNIP MASH
Nutty carrots!
Provided by Ann
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Warm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g
CARROT AND PARSNIP SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 15m
Yield 4 or more servings
Number Of Ingredients 11
Steps:
- Trim and scrape the carrots. Grate the carrots, using the coarse blade of a grater. There should be about 3 cups.
- Trim and scrape the parsnips. Grate the parnips, using the coarse blade. There should be about 3 cups.
- Combine the grated carrots, parsnips and scallions in a mixing bowl.
- In a separate small mixing bowl, combine the garlic, mustard, vinegar, cumin, salt and pepper. Start beating with a wire whisk while gradually adding the oil. Stir in the parsley.
- Pour the sauce over the carrots and parsnips and blend well.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 17 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 649 milligrams, Sugar 10 grams, TransFat 0 grams
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.
WHIPPED CARROTS AND PARSNIPS
Nutty carrots! Originally submitted to ThanksgivingRecipe.com.
Provided by Linda
Categories Side Dish Vegetables Carrots
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
- Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 28.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 8 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 151.8 mg, Sugar 9.5 g
PARSNIP CARROT BAKE
No one will suspect that this buttery recipe from our home economists is actually good for them. With a hint of dill, the carb-smart side is a colorful way to get your family to eat their veggies.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place the carrots and parsnips in a 1-qt. baking dish coated with cooking spray. Sprinkle with water, salt, dill seed and parsley. Dot with butter. Cover and bake at 375° for 30-35 minutes or until vegetables are tender.
Nutrition Facts : Calories 108 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 374mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 4g fiber), Protein 1g protein. Diabetic Exchanges
CARROT AND PARSLEY SALAD
Provided by Trish Hall
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel and wash the carrots. Using a grater, grate them into threads.
- Pick the leaves off the parsley. Wash, dry and chop the leaves.
- Peel the garlic. Stand a fork up in a bowl and rub the garlic back and forth against the tines of the fork to puree it. Add the vinegar and oil, and mix together.
- Stir in the carrots and parsley. Season with salt, and mix well.
Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 160 milligrams, Sugar 3 grams, TransFat 0 grams
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