Carrot And Parsnip Swirl Recipes

WHIPPED CARROTS AND PARSNIPS

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.

CARROT AND PARSNIP SWIRL

Steps:

• Chop the parsnips into 1-inch pieces. Cut the potatoes into pieces slightly smaller. Place parsnips, potatoes, garlic, and water to cover, in a large pot. Add some salt and white pepper. Cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes.
• Chop the carrots into 1-inch pieces. Cut the potatoes into 2-inch pieces. Place the carrots, potatoes, ginger and water in a pot. Add some salt and white pepper. Bring to a boil, reduce heat and simmer until soft, about 30 minutes.
• For each batch: Drain water from cooked vegetables and puree, doing white-colored vegetables first, through a food mill adding the butter, the heavy cream, salt, and white pepper to both batches. Add 2 tablespoons maple syrup to the carrot puree. Stir each batch in its own bowl until all ingredients are incorporated. Wrap 1-cup of each batch in plastic wrap to form a "bullet" shape, continuing until all the batches are used. You can make these ahead and microwave them just before dinner. Scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CARROT AND PARSNIP SWIRL

Steps:

• In a large saucepan melt 3 tablespoons butter over medium heat. Add parsnips and season with 1/2 teaspoon salt. Reduce heat to low and cover. Cook parsnips for 35 to 45 minutes or until very tender, stirring often to prevent any browning. In a separate saucepan repeat with 3 tablespoons remaining butter, carrots, potatoes, leek, and salt.
• Using an immersion blender or food processor, puree parsnips with enough cream (about 3/4 cup) and 1 tablespoon remaining butter to make smooth and fluffy. Repeat with carrot-potato mixture, 1/2 cup cream, and remaining butter. Add additional cream to each mixture as needed. Season each mixture with nutmeg. To serve swirl mixtures together in a serving dish. Sprinkle with snipped fresh chives.

CARROT-PARSNIP SOUP WITH PARSNIP CHIPS

Steps:

• Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
• Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
• Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

CARROT AND PARSNIP FRIES

Steps:

• Preheat oven to 400 degrees with rack in center of the oven.
• Peel carrots and parsnips and halve crosswise. Slice lengthwise into 1/4-inch-thick planks. Slice lengthwise again to make 1/4-inch-thick fries.
• Place on a rimmed baking sheet and toss with oil, salt, and red pepper flakes. Spread into a single layer and roast, turning veggies once, until crisp and golden brown in places, about 20 minutes.

CARROTS AND PARSNIPS

Steps:

• Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
• Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
• Let stand 2 minutes and then stir in parsley and almonds.

CARROT PARSNIP STIR-FRY

Steps:

• In a large skillet, saute parsnips in butter for 3-4 minutes. Add carrots and onion; cook and stir until vegetables are tender, about 10-15 minutes.

STIR-FRIED CARROTS AND PARSNIPS WITH SPICY PORK

Steps:

• Cook the pork: Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, break the pork into small pieces, add the pork in an even layer and season generously with salt and the red pepper flakes. Brown and cook the pork until the pink is gone, 5 to 7 minutes.
• Add the vegetables and finish: Stir in the garlic, carrots and parsnips and continue stirring and cooking until the vegetables are tender and mixed in, 3 to 5 minutes. Stir in the ginger, peas and vinegar with the hoisin. Shut off the heat and taste for seasoning. Add more vinegar and/or salt if needed. Stir in the sesame seeds and scallions. Serve immediately, with cooked rice if desired.

SKILLET -ROASTED CARROTS AND PARSNIPS

Steps:

• Heat oil in large skillet over medium-high heat until shimmering. Cook carrots and parsnips, stirring occasionally, until golden brown, 12 to 14 minutes.
• Whisk water, sugar, and 1 teaspoons salt in small bowl until sugar dissolves.
• Add water mixture to skillet and cook covered, stirring occasionally, over medium-low heat until vegetables are tender and liquid has evaporated, 12 to 14 minutes.
• Stir in parsley and season with salt and pepper.

HONEY-GLAZED ROASTED CARROTS AND PARSNIPS

Steps:

• Position 1 rack in center and 1 rack in bottom third of oven and preheat to 400°F. Line 2 rimmed baking sheets with foil. Divide carrots and parsnips between prepared sheets. Sprinkle generously with salt and pepper, then drizzle 3 tablespoons oil over vegetables on each sheet; toss to coat.
• Roast vegetables 10 minutes; stir. Roast vegetables 10 minutes longer, stir, and reverse sheets. Continue roasting until vegetables are tender and slightly charred, about 15 minutes longer. (Can be prepared 2 hours ahead. Tent with foil and let stand at room temperature. Rewarm uncovered in 350°F oven 10 minutes.)
• Melt butter in heavy small saucepan over medium heat. Stir in honey and vinegar. Drizzle honey glaze over vegetables and serve.

CARROT-AND-PARSNIP SOUFFLE

Steps:

• Preheat oven to 375 degrees, with rack in lower third. Brush a 2 1/2-quart souffle dish with butter, then coat with sugar.
• Bring parsnips, carrots, and carrot juice to a boil in a medium saucepan. Reduce heat to medium-low and simmer, partially covered, until vegetables are very tender, 15 to 18 minutes. Drain, reserving 1/2 cup liquid. Puree vegetables, reserved liquid, and 1 1/2 teaspoons salt in a blender until smooth. Transfer to a large bowl.
• Melt butter in a medium saucepan over medium. Whisk in flour. Cook, whisking constantly, until mixture is golden and nutty-smelling, 2 to 3 minutes. Slowly whisk in milk (mixture will splatter) and cook, whisking constantly, until mixture thickens to a paste, about 1 minute. Stir into vegetable puree along with yolks, lemon juice, thyme, and allspice. Let cool completely.
• Beat egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and slowly add sugar, beating until stiff, glossy peaks form, 4 to 5 minutes. Stir one-third of egg-white mixture into carrot mixture until thoroughly combined. Gently fold in remaining egg-white mixture just until combined. Transfer to prepared dish; gently smooth top.
• Bake souffle until puffed and golden brown on top and center is set, 50 to 55 minutes; serve.

PARSNIP AND CARROT CHIPS

Steps:

• After peeling one of the carrots, use the vegetable peeler to peel away long strips from the whole length of the carrot, allowing the strips to drop into a large bowl. Turn the carrot in your hand about one-quarter turn after every 4 or 5 strips, so you'll generally have strips of similar width and length overall. Do the same with the remaining carrots and the parsnips, both of which have a tough core that should be discarded once you get there (the color tends to change slightly).
• Pour about 2 inches of oil into a large heavy saucepan (the oil should not come more than halfway up the sides of the pan). Bring to 375°F over medium heat.
• While the oil is heating, combine the salt and thyme in a small dish and rub them together between your fingers for a bit to release the aromatics of the thyme.
• Carefully add a handful of the vegetable strips to the oil and fry until lightly browned and crisp, 1 to 2 minutes. Use the back of a slotted spoon to gently press the strips down into the oil and spread them out a bit to help ensure even cooking. When crisped, lift out the strips and scatter them on paper towels to drain. Repeat with the remaining vegetable strips, allowing the oil to reheat between batches as needed.
• Transfer the chips to a serving bowl, sprinkle the thyme-salt mixture over them, and serve. They will be best served shortly after frying.

CARROT AND PARSNIP MASH

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.

PARSNIP CARROT BAKE

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.