Goodeasyparsnips Recipes

GOOD & EASY PARSNIPS

Good & Easy Parsnips image

Make and share this Good & Easy Parsnips recipe from Food.com.

Provided by Chris Reynolds

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

6 parsnips, peeled and cut in chunks
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Cook parsnips in boiling water until a fork pierces them easily. Drain well.
Add the butter and salt and pepper. Mash lightly with a potato masher or a fork. The parsnips will still be slightly lumpy.

Nutrition Facts : Calories 51.3, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 341.4, Carbohydrate 0.1, Protein 0.1

WHIPPED PARSNIPS WITH ROASTED GARLIC

Whipped Parsnips with Roasted Garlic image

Categories Mixer Garlic Vegetable Side Roast Parsnip Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 medium head of garlic
1 pound parsnips, peeled, coarsely chopped (about 3 cups)
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
1/4 teaspoon ground nutmeg

Steps:

Preheat oven to 350°F. Cut 1/4 inch off top of garlic. Discard top. Wrap head tightly in foil. Place on rack in oven; roast until garlic is tender, about 1 hour. Cool. Press garlic to release from skin. Transfer garlic to small bowl; mash.
Cook parsnips in pot of boiling salted water until very tender, about 25 minutes. Drain well, reserving 1/2 cup cooking liquid. Return parsnips to pot. Add cream, butter, nutmeg, and mashed garlic. Beat with handheld electric mixer until smooth, thinning with some of reserved cooking liquid if mixture is too thick. Season to taste with salt and pepper.

ROASTED PARSNIPS

Roasted Parsnips image

Being a family of vegetable lovers, we like parsnips . I find there are not a lot of recipes using parsnip, but found this one on an A.B.C. programme (Cook and the Chef) and the family loved it.

Provided by Tisme

Categories Low Protein

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

500 g of young parsnips
50 g unsalted butter
extra virgin olive oil
1 navel orange
2 teaspoons chopped rosemary

Steps:

Note for peeling Orange~ Peel the skin using a vegetable peeler taking none of the pith, then juice the orange and keep the peel.
Preheat oven to 200C .
Peel parsnips (if not young you need to cut out woody stem) cutting end off.
Cut in half lengthwise and blanch for 3 to 4 minutes in boiling salted water.
In a pan melt the butter until frothy and nut brown adding the extra virgin olive oil to inhibit burning.
In a flat baking tray pour in the nut-brown butter and place the blanched parsnips (cut side down) add the chopped rosemary and bake in 200C oven until golden brown.
When parsnips are golden brown (which takes about 10 minutes) take tray out of oven and deglaze the parsnips with orange juice with the peel and back in the oven for about 3 minutes until the juice has evaporated.
Serve immediately.

Nutrition Facts : Calories 201, Fat 10.6, SaturatedFat 6.5, Cholesterol 26.9, Sodium 14.3, Carbohydrate 27, Fiber 6.9, Sugar 9, Protein 1.9

PORK ROAST WITH CARAMELIZED PARSNIPS

Pork Roast with Caramelized Parsnips image

Parsnips are narrow at one end and thick at the other. To cut uniform sticks (which will cook at the same rate), slice three inches from the tip of each, and then halve or quarter the thick end. As the pork cooks, it will release its juices into the skillet, flavoring the pieces.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 1h5m

Number Of Ingredients 7

Ingredients

Coarse salt and freshly ground pepper
1 teaspoon whole fennel seeds
1 teaspoon finely grated orange zest
1 teaspoon coarsely chopped fresh rosemary, plus one sprig (optional)
1 boneless pork loin roast (2 1/2 pounds), tied with kitchen twine
1 1/2 pounds parsnips, peeled and cut into 3-by-1-inch pieces (1/2 inch thick)
2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 425 degrees. Coarsely grind 2 teaspoons salt, 1/2 teaspoon pepper, the fennel seeds, orange zest, and chopped rosemary in a mini chopper or a spice grinder. Rub spice mixture all over pork, and insert rosemary sprig under twine. Transfer to a large, heavy ovenproof skillet (preferably cast iron) or a roasting pan.
Roast pork for 20 minutes. Toss parsnips with oil and 1/2 teaspoon salt; arrange around pork. Roast for 20 minutes. Stir parsnips. Roast until an instant-read thermometer inserted into the center of pork reaches 140 degrees, about 15 minutes more. Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing. (If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.)

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