PARSNIPS WITH GARLIC-HERB BUTTER
Tossing roasted parsnips with a full-flavored compound butter is a great way to ramp up their flavor for a quick weeknight side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Peel 1 1/2 pounds parsnips; halve lengthwise and cut into 1-inch pieces. Toss with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Roast at 400˚ F, tossing once, until tender, about 30 minutes. Transfer to a bowl and toss with 2 tablespoons softened butter, 1 teaspoon minced parsley, 1/2 teaspoon each minced rosemary and lemon zest and 1 clove grated garlic.
ROASTED PARSNIPS WITH GARLIC HERB BUTTER SAUCE
Delicious roasted parsnips with a decadent herb and garlic butter sauce!
Provided by Karlynn Johnston
Categories Side Dish
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 °F. Set aside a large baking sheet, large enough that the parsnips will only be in one layer.
- Wash then peel the parsnips. Slice the parsnips into equally sized sticks.
- Toss the parsnips with the olive oil.
- Place the parsnips on the baking sheet, then shake the sheet to coat the entire area with the olive oil from the parsnips. Make sure that the parsnips are in one layer.
- Place into the oven and roast for 20 minutes, then shake the sheet pan again, turning over some of the parsnips with a fork if needed. You want to brown the parsnips on all sides if possible.
- Roast for another 20-25 minutes, or until the parsnips are soft and golden brown.
- Prepare the butter sauce by combining all of the ingredients into a glass measuring cup. Salt to taste if you don't use salted butter or if you simply like lots of salt.
- Pour the sauce over the parsnips, shaking the sheet to make sure the butter sauce coats all of then evenly and roast for another 5-10 minutes, until the garlic pieces are golden brown and fragrant.
Nutrition Facts : Calories 439 kcal, Carbohydrate 42 g, Protein 3 g, Fat 31 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 61 mg, Sodium 371 mg, Fiber 11 g, Sugar 11 g, UnsaturatedFat 13 g, ServingSize 1 serving
HERBED BUTTERED PARSNIPS
Steps:
- In a steamer set over boiling water steam the parsnips, covered, for 8 minutes, or until they are tender. While the parsnips are steaming, put the butter, the parsley, and the thyme in a heatproof serving bowl. Add the hot parsnips and toss them with the butter mixture, the lemon juice, and salt and pepper to taste.
BUTTERED PARSNIPS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Peel and trim off the ends of each parsnip.
- Cut the parsnips crosswise into one-inch lengths. Cut each piece lengthwise into half-inch-wide slices. Cut each slice into half-inch rectangular strips. There should be about 3 1/2 to 4 cups.
- Place the pieces in a saucepan and add cold water to cover and salt to taste. Bring to a boil and let cook 3 to 4 minutes.
- Drain the parsnips and put them in a skillet. Add the butter. Saute briefly and serve.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 3 grams, Fiber 5 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 272 milligrams, Sugar 5 grams, TransFat 0 grams
BUTTER FRIED PARSNIPS
Parsnips lightly seasoned and pan fried in butter.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables
Time 30m
Yield 5
Number Of Ingredients 4
Steps:
- In a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. Drain.
- In a plastic bag combine flour and seasoning salt. Dip parsnips in butter and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
- Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 33.5 g, Cholesterol 48.8 mg, Fat 19 g, Fiber 6.2 g, Protein 3.1 g, SaturatedFat 11.8 g, Sodium 239.4 mg, Sugar 8.1 g
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
PARSNIPS WITH BLACK-TRUFFLE BUTTER
Categories Herb Vegetable Side Thanksgiving Quick & Easy Parsnip Fall Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cut parsnips crosswise into 1- to 1 1/2-inch pieces and cook in a large pot of boiling salted water until tender, 4 to 5 minutes. Drain well, then transfer to a bowl and gently toss with truffle butter, salt, and pepper.
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