CAULIFLOWER AND PARSNIP GRATIN
Provided by Patrick and Gina Neely : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Add the cauliflower and parsnips to a large pot of salted boiling water. Cook to soften, 4 minutes. Drain and rinse under cold water in the sink.
- Add the butter to a large saucepan or braising pan over medium-high heat. Once the butter is foaming, add the shallots and saute until tender, about 3 minutes. Sprinkle with salt and pepper. Stir in the flour and cook until pale blonde and pasty, 2 to 3 minutes. Slowly whisk in the warm milk, making sure no lumps from the flour remain. The sauce should begin to thicken up as it begins to simmer. Once the sauce becomes thick, turn the heat to low, and add the Cheddar in handfuls. Stir until melted and season with hot sauce. Add the drained cauliflower and parsnips into the cheese sauce and stir to coat.
- Mix together the breadcrumbs, Parmesan, olive oil, parsley and some salt and pepper in a small bowl. Top the casserole with the breadcrumb mixture. Bake until bubbling and golden, 20 minutes. Let rest 5 minutes before serving.
CARROT, PARSNIP, AND CHEDDAR GRATIN
Categories Cheese Side Fourth of July Vegetarian Backyard BBQ Casserole/Gratin Spring
Yield 4 servings
Number Of Ingredients 10
Steps:
- 3/4 pound each of carrots and parsnips, peeled, halved lengthwise if large, and cut into 1/2 inch slices. 2 ounces coarsely grated sharp Cheddar cheese (about 1/2 cup). Heat the oven to 350F. Butter a shallow, oval-shaped gratin dish. In a 10 inch skillet, heat the olive oil over medium-high heat. Add the onion and a pinch of salt and cook, stirring occasionally, until golden brown, 7-10 minutes. Meanwhile, melt the butter and pour into a small bowl. Add the panko crumbs, parsley, and marjoram and toss well to combine. Whisk the heavy cream, mustard, 1/2 teaspoon salt, and a few grinds of pepper into the onion; then stir in the carrots and parsnips. Bring up the heat just to a boil, cover the pan, lower the heat and simmer gently until the vegetables are crisp-tender, 10-12 minutes. Spread the carrot and parsnip mixture in the prepared gratin dish. Scatter the Cheddar over the vegetables, top with the panko and herb mixture, and bake until the vegetables are tender when pierced with a fork and the crumbs are golden-brown, 25 to 30 minutes. Let rest for 15 minutes before serving.
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.
PARSNIP GRATIN WITH TURMERIC AND CUMIN
Parsnips are underappreciated but are by far the tastiest of winter vegetables, sweet and deep-flavored. Here, they are parboiled and splashed with cream, then baked with an unlikely but delicious combination: turmeric, cumin and feta.
Provided by David Tanis
Categories dinner, vegetables
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Peel parsnips and quarter lengthwise. With a paring knife, remove and discard hard central core. Cut parsnips into 3-inch batons. Parboil for 2 minutes, then drain and spread out on a baking sheet to cool briefly.
- Butter a 9-by-12-inch shallow earthenware baking dish. Arrange parsnips in dish in one layer. Heat oven to 400 degrees.
- Whisk together cream, turmeric and cumin. Season with salt and pepper and add a small pinch of cayenne.
- Pour cream mixture over parsnips and sprinkle with feta. Bake for about 30 minutes, until bubbling and nicely browned.
Nutrition Facts : @context http, Calories 532, UnsaturatedFat 12 grams, Carbohydrate 45 grams, Fat 38 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 24 grams, Sodium 770 milligrams, Sugar 14 grams, TransFat 0 grams
CARROT AND PARSNIP PARMESAN AU GRATIN
You can make this ahead, cover and refrigerate fo several hours before baking. Choose small to medium-size parsnips, they are sweeter and nuttier! This makes a perfect side to a turkey or pork roast dinner!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- Grate the peeled carrots and parsnips on a large-sided grater (or use a food processor).
- Measure out 3 cups each of grated carrots and parsnips, then place in a large bowl.
- Measure 2 tablespoons flour with 1/2 cup grated Parmesan cheese in a small bowl, then add to the grated veggies in the bowl; toss to combine, then set aside.
- In a saucepan melt butter over medium heat; add in 1/4 cup flour and cook stirring/whisking for 2 minutes.
- Gradually add in the full-fat milk, stirring/whisking continuously until the mixture starts to bubble; remove from heat.
- In a small bowl whisk together whipping cream, eggs, seasoned salt, black pepper, nutmeg and cayenne (if using) gradually stir this mixture into the hot milk mixture; whisk until combined.
- Pour the mixture over the grated veggies; mix well with a wooden spoon to combine, then transfer to the prepared baking dish.
- Sprinkle with about 1/2 cup (or more) Parmesan cheese.
- Bake uncovered for about 50 minutes or until golden and bubbly.
- Delicious!
Nutrition Facts : Calories 398, Fat 24.5, SaturatedFat 14.4, Cholesterol 132.3, Sodium 448.5, Carbohydrate 32.1, Fiber 6, Sugar 11.6, Protein 14
PARSNIP GRATIN
Each recipe below is based on a given root, but feel free to mess around. Bake beets instead of celeriac; make creamy potato soup, braise carrots, braise parsnips and so on.
Provided by Mark Bittman
Categories side dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 375.
- Put 2 or 3 cups of cream in a pot and heat until it's hot.
- Peel and slice 1 pound each of parsnips and potatoes, and grate 1 to 1 .5 cups Gruyere
- Layer the parsnips, potatoes and cheese in an ovenproof dish, sprinkling every other layer with salt, pepper and thyme.
- Pour in enough hot cream to come about 3/4 of the way up the vegetable layers.
- Cook in the oven, undisturbed, until the vegetables are tender and easily pierced with a fork, 45 to 50 minutes. The top should be nicely brown.
- Let stand for a few minutes, then serve.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 357 milligrams, Sugar 4 grams
ROASTED PARSNIPS AND CARROTS
One of my favorite ways to eat parsnips!
Provided by joyfulg
Categories Side Dish Vegetables Carrots
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
- Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
- Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 32.6 g, Cholesterol 30.5 mg, Fat 22.3 g, Fiber 8.9 g, Protein 2.8 g, SaturatedFat 8.8 g, Sodium 211 mg, Sugar 11 g
PARSNIP POTATO GRATIN
Parsnips don't get much space in the produce section. But their subtle sweetness makes them worth the hunt.-Kerry Dingwall, Ponte Vedra, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.
Nutrition Facts : Calories 412 calories, Fat 23g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 268mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 5g fiber), Protein 11g protein.
CARROT & PARSNIP GRATIN
Ready for a bubbly, crumb-topped bake that's packed with flavorful winter veggies? Because that's exactly what this savory side delivers.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, about 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oven to 425F.
- Cook and stir bacon in large saucepan on medium heat until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Spoon 2 Tbsp. drippings into small bowl; set aside for later use. Add vegetables to remaining drippings in pan; toss to coat. Spoon into 13x9-inch baking dish.
- Bake 20 min. Meanwhile, return reserved 2 Tbsp. bacon drippings to pan. Stir in flour; cook and stir on medium heat 1 min. Add milk and mustard; bring to boil, stirring frequently. Simmer 1 min or until sauce is slightly thickened. Add Neufchatel; cook 3 min. or until melted, stirring frequently.
- Reduce oven temperature to 350ºF. Sprinkle bacon over roasted vegetables; top with Neufchatel sauce. Mix stuffing mix, parsley and butter; sprinkle over vegetables. Bake 30 min. or until vegetable mixture is hot and bubbly and topping is golden brown.
Nutrition Facts : Calories 210, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
CARROT, PARSNIP AND POTATO GRATIN
Thanks to a challenge in the TOH online community a few years back, my husband and I tried parsnips and discovered that we liked them! In fact, I started growing them in my garden and have been trying new things with them, including this recipe. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine all ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake until the vegetables are tender, 40-45 minutes. Uncover and bake until cream has thickened and is beginning to turn golden brown, 10-15 minutes longer. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 141 calories, Fat 6g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 208mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
CARROTS AU GRATIN
Beth Ann, this may not be exactly the recipe you are looking for but it is very similar and it is delicious. Enjoy!
Provided by GRAMMYROSE
Categories Side Dish Casseroles
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
- In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
- Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
- Bake in preheated oven for 20 minutes, or until bubbly and golden brown.
Nutrition Facts : Calories 175.5 calories, Carbohydrate 16 g, Cholesterol 15.4 mg, Fat 10.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 490.2 mg, Sugar 7.5 g
HONEY-GLAZED ROASTED CARROTS AND PARSNIPS
An easy recipe for Honey-Glazed Roasted Carrots and Parsnips
Categories Side Roast Christmas Quick & Easy High Fiber Carrot Parsnip Fall Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
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 FRIES
A salty-sweet dish of oven-roasted carrots and parsnips is a quick, healthy alternative to traditional French fries.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
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
This is from an old friend. It is a lovely looking side dish and it dresses up a plate beautifully.
Provided by Eldeevee
Categories Canadian
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 73.4, Fat 4.7, SaturatedFat 2, Cholesterol 7.6, Sodium 119.8, Carbohydrate 7.7, Fiber 1.3, Sugar 5.4, Protein 1.1
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