Kale And Parsnips Recipes

MAPLE-GLAZED PARSNIPS ON KALE

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.

KALE WITH PARSNIPS AND CREAM

Steps:

• Peel the parsnips and discard the skin. Continue peeling the parsnips into ribbons. Melt half the butter with the sunflower oil in a large frying pan and get it really hot, as you want the parsnips to start browning almost immediately once they hit the pan. Don't cram them all in a small pan either or it won't happen. Add the parsnip ribbons and fry for 4-5 minutes over a high heat until tender and browned, stirring constantly. Tip onto a plate covered with a little kitchen paper to mop up any excess butter and set aside.
• Melt the remaining butter in the same pan. Roughly shred the kale, omitting any particularly gnarly-looking stalks and add to the pan. Cook over a high heat for 2 minutes.
• Add 1-2 tbsp water and continue cooking for a further 5-7 minutes or until tender stirring continuously and adding extra water when needed. When cooked there should be no excess water.
• Return the parsnip ribbons to the pan, add the cream, nutmeg and plenty of seasoning, particularly pepper. Toss together until hot and serve.

KALE AND PARSNIPS

Steps:

• Saute the onions and parsnips in oil for about 5 minutes, stirring occasionally to prevent burning.
• Add the water and ginger. Cover and simer for 4 to 5 minutes.
• Add the kale and continue cooking 4 to 5 minutes longer. Stir occasionally but keep the saucepan covered otherwise. Serve hot.

KALE WITH GARLIC AND OVEN-ROASTED PARSNIPS

Steps:

• Preheat the oven to 400°F. Spread the parsnips on a large rimmed baking sheet and toss with 2 tablespoons of the olive oil. Season with salt and pepper and roast in the bottom third of the oven for about 25 minutes, or until lightly browned on the bottom and tender.
• Meanwhile, bring a large pot of water to a boil. Add salt and then the kale and cook until just tender, about 5 minutes. Drain and then squeeze out the excess water. Coarsely chop the kale.
• Heat the remaining 3 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the scallions and cook over moderate heat, stirring, until softened, about 2 minutes. Add the kale, season with salt and pepper and cook, stirring, until heated through, about 3 minutes.
• To serve, add the parsnips to the kale and warm through over moderate heat.
• Make Ahead: The kale and parsnips can be prepared through Step 2 and refrigerated overnight. Let return to room temperature before finishing.