Chicken With Parsnips And Carrots Recipes

CHICKEN WITH CARROTS AND PARSNIPS

Steps:

• Heat oven to 450ºF.
• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each piece. Refrigerate 30 min. to marinate, turning after 15 min.
• Remove chicken from marinade; discard marinade. Place chicken in center of large rimmed baking sheet sprayed with cooking spray. Toss vegetables with remaining dressing; place around chicken.
• Bake 25 to 30 min. or until chicken is done (165ºF) and vegetables are tender.

CHICKEN WITH PARSNIPS AND CARROTS

Steps:

• Place chicken, oil and salt in a bowl, toss to coat.
• Heat a large pot over high heat.
• Add chicken, cook in batches , 3 minutes each side till well browned.
• Seat aside.
• Add leek, garlic and thyme and cook 4 minutes till soft.
• Return chicken to pot, add vegetables and stock.
• Bring to the boil, reduce heat, cover and cook on low.
• Cook 25 minutes or till vegies are tender and chicken cooked through.

ROASTED PARSNIPS AND CARROTS

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.

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.

HONEY MUSTARD CHICKEN POT WITH PARSNIPS

Steps:

• Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
• Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

CREAMY CHICKEN AND CARROTS

Steps:

• Place chicken in a 1-1/2-qt. slow cooker. Top with carrots, soup and mushrooms. Cover and cook on low for 4-5 hours or until chicken is tender. Serve over rice if desired.

ROASTED PARSNIPS AND CARROTS

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.

CHICKEN NOODLE SOUP WITH CARROTS, PARSNIPS AND DILL

Steps:

• In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.
• While chicken is cooling, bring the soup back to a simmer and stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.