GLAZED PARSNIPS
Simple recipe that makes good use of the sweet flavor of parsnips.
Provided by Lett101
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place parsnips in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly. Cut parsnips into 2 1/2-in sticks.
- Melt butter in a skillet over medium heat. Stir in sugar and parsnips; toss to coat. Add teriyaki sauce and continue to cook and stir until sauce is absorbed, about 5 minutes.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 28.1 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 5.6 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 376.8 mg, Sugar 13 g
GLAZED PARSNIPS
Categories Side Quick & Easy Wheat/Gluten-Free Parsnip Winter Gourmet
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a 9- to 10-inch heavy skillet combine butter, brown sugar, salt, and water and simmer, stirring, until butter is melted and sugar is dissolved. Add parsnips and simmer, covered, until tender, 4 to 5 minutes. Transfer parsnips with a slotted spoon to a bowl and boil cooking liquid until reduced to a glaze. Return parsnips to skillet. Cook parsnips over low heat, stirring, until heated through and coated with glaze, Stir in lemon juice and salt and pepper to taste.
GLAZED PARSNIPS
Make and share this Glazed Parsnips recipe from Food.com.
Provided by Martina
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Cook parsnips in salted water until tender.
- Drain.
- In small saucepan, add butter, sugar, and orange juice, bring to a boil.
- Pour over parsnips, tossing lightly to coat.
Nutrition Facts : Calories 257.9, Fat 8.2, SaturatedFat 4.9, Cholesterol 20.4, Sodium 88, Carbohydrate 46.8, Fiber 7.5, Sugar 26.3, Protein 2
MAPLE-GLAZED PARSNIPS
Olive oil is often used as a building block for cooking, but in this recipe extra virgin olive oil isn't just a background ingredient. The fruity flavor of olive oil pairs well with earthy parsnips and sweet-tart dried cranberries while also giving a shiny coating.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Combine 1/2 cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.
- Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.
HONEY-ROASTED PARSNIPS
These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare
Provided by Miriam Nice
Categories Side dish
Time 55m
Number Of Ingredients 5
Steps:
- Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
- Drain in a colander and let them steam-dry for a few mins.
- Heat oven to 190C/170C fan/ gas 5.
- Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
- Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
- Roast for 40 mins, turning halfway, until golden.
Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
BROWN-SUGAR GLAZED PARSNIPS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place parsnips in a medium saucepan. Add enough water to cover by 1 inch, and 1 teaspoon salt. Bring to a boil. Reduce to a simmer, and cook until tender, about 6 minutes; drain.
- Generously butter a 9-by-13-inch baking pan. Arrange parsnips in pan and sprinkle with sugar. Dot with butter, and season with salt and pepper. Bake until parsnips are tender and glazed with sugar and butter, about 20 minutes.
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.
MAPLE-GLAZED PARSNIPS ON KALE
This recipe is special to me because it allows me to use delicious farm-fresh produce in a way my family loves. -Christine Wendland, Browns Mills, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, melt 1/4 cup butter over medium heat. Add parsnips and maple syrup. Cook, uncovered, for 15-20 minutes or until syrup is almost evaporated and parsnips are caramelized, stirring frequently., Meanwhile, in a Dutch oven, melt remaining butter over medium heat. Add shallot; cook for 4-5 minutes or until tender. Add kale; sprinkle with salt. Cook and stir for 3-5 minutes or until slightly wilted. Add cider; reduce heat to low. Cover and steam for 5 minutes. , To serve, spoon kale onto a large plate; top with parsnips.
Nutrition Facts : Calories 329 calories, Fat 11g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 251mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 7g fiber), Protein 5g protein.
MAPLE-GLAZED PARSNIPS AND SWEET POTATOES
Parsnips adds variety and fragrance to sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Peel and cut parsnips as directed above; then cut on a diagonal into 1/2-inch-thick pieces.
- On a large rimmed baking sheet (or two smaller baking sheets), toss parsnips and sweet potatoes with oil; season generously with salt and pepper. Spread in a single layer. Roast until tender and golden, tossing once or twice, about 30 minutes. Transfer to a large bowl.
- In a small bowl, stir together maple syrup and mustard. Pour over vegetables; toss to coat. Sprinkle with parsley, if desired. Serve immediately.
GLAZED CARROTS AND PARSNIPS WITH CHIVES
Good recipe for holiday celebrations. Turnips can be used instead of parsnips.
Provided by Taddo1965
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat.
- Cook and stir carrots and parsnips in melted butter until lightly browned on edges, 8 to 10 minutes.
- Stir orange juice, chicken stock, lemon juice, salt, and black pepper into carrots and parsnips. Bring to a boil, reduce heat to low, and cover. Simmer until liquid reduces to a syrup, about 10 minutes. Stir often.
- Season with more salt and black pepper if needed; sprinkle with chives.
Nutrition Facts : Calories 163.1 calories, Carbohydrate 26.7 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 6.6 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 141.6 mg, Sugar 9.2 g
BALSAMIC-GLAZED PARSNIPS & ONIONS
Brown sugar and vinegar give veggies a sweet-tart glaze in this rustic side dish. Plus, it takes only 15 minutes to get in the oven. -Marion Brown, Elgin, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. In a large bowl, combine all ingredients. Transfer to a greased 15x10x1-in. baking pan., Cover and bake 35 minutes. Uncover; bake 5-10 minutes or until tender.
Nutrition Facts : Calories 373 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 330mg sodium, Carbohydrate 61g carbohydrate (31g sugars, Fiber 10g fiber), Protein 4g protein.
GLAZED PARSNIPS AND CARROTS
I'm forever looking for something new and this is a real hit! The look is really up to date and it delivers flavor that is that is so perfect for fall.
Provided by Annacia
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet combine parsnips, carrots, orange juice, dried cranberries, and ginger.
- Bring to boiling; reduce heat to medium.
- Cook, uncovered, for 7 to 8 minutes or until vegetables are crisp-tender and most of the liquid has evaporated, stirring occasionally.
- Stir pears, pecans, brown sugar, and butter into mixture in skillet.
- Cook, uncovered, for 2 to 3 minutes more or until vegetables are glazed.
Nutrition Facts : Calories 203.4, Fat 8.2, SaturatedFat 2.8, Cholesterol 10.2, Sodium 66.8, Carbohydrate 33.8, Fiber 6.2, Sugar 20.9, Protein 1.9
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