Kale With Parsnips And Cream Recipes
KALE WITH PARSNIPS AND CREAM
Kale is a really trendy ingredient at the moment. It has a robust texture and flavour can be used instead of cabbage or spinach in recipes. Cooked with parsnips, cream and nutmeg it makes an indulgent vegetarian side
Provided by Janine Ratcliffe
Categories Side dishes
Time 20m
Yield Serves 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 454 calories, Fat 41 grams fat, SaturatedFat 21.1 grams saturated fat, Carbohydrate 17.5 grams carbohydrates, Fiber 7.3 grams fiber, Protein 4.8 grams protein, Sodium 0.28 milligram of sodium
KALE AND PARSNIPS
Make and share this Kale and Parsnips recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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PARSNIP AND KALE GRATIN - THE DAILY MEAL
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3/5 (2)
- Preheat the oven to 350 degrees F. Butter a medium baking dish with a tablespoon of the butter, then scatter half of the garlic on the bottom and set aside.
- Heat the remaining tablespoon butter in a small saucepan over medium-low heat. Add the shallots and remaining garlic and stir until softened, about 3 minutes. Add the cream and nutmeg, and a generous amount of salt and pepper, and bring to a simmer.
- Arrange half the parsnips in the gratin dish, working in a circle and overlapping the edges. Be sure to cover the bottom well because it will cook down to form one thick layer. Sprinkle with half the cheese, then spoon on half the cream. Layer the remaining parsnips, cheese, and cream mixture, then add the kale on the top layer, nestling it in between the slices of parsnip.
- Put the dish on a baking sheet (to catch any drips) and bake until the parsnips are tender and the gratin is bubbling and beautifully browned on top, about an hour.
PARSNIP AND KALE GRATIN (COOKBOOK RECIPE) - INSPIRALIZED
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- Slice the parsnips halfway lengthwise, careful not to cut farther than the center. Spiralize, using Blade A. Set aside.
- Heat olive oil in a large skillet over medium heat. Once oil heats (flick water into the skillet and if it sizzles, it’s ready,) add in garlic and red pepper flakes and cook for 30 seconds or until fragrant. Then, add in kale and 2 teaspoons of thyme and season generously with salt and pepper. Sauté for 3-5 minutes or until the kale is cooked through and wilted. Remove pan from heat and set aside.
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