PARMESAN-BAKED PARSNIPS
This is one of the nicest ways to serve parsnips, baked crisp and golden brown in the oven with a Parmesan coating. They can be prepared well in advance, up to 24 hours, or they can even be prepared and frozen and will then cook perfectly if allowed to defrost first. This recipe also works very well with sweet potatoes. If you are roasting potatoes on the top shelf, these can cook beneath. Vegetarians might like to know that vegetarian parmesan-style cheese is available from Bookham and Harrison Farms Ltd.
Categories Root Vegetables Christmas: Vegetables Vegetables Life in the Freezer
Yield Serves 8
Number Of Ingredients 6
Steps:
- Begin by combining the flour, Parmesan, salt and pepper in a mixing bowl. Peel the parsnips using a potato peeler. Then halve and quarter them lengthways and cut each length in half across, so that you end up with smallish chunks. Cut out any tough woody centres. Now pop the parsnips in a saucepan, pour in enough boiling water just to cover them and add salt. Put on a lid, bring them to the boil and boil for 3 minutes. Meanwhile have a large kitchen tray ready. Then, as soon as they are ready, drain them in a colander and, whilst they are still steaming, drop a few at a time (with the aid of some kitchen tongs) into the flour and parmesan mixture, shaking the bowl and moving them around so that they get a good even coating. As they are coated transfer them to the tray. Make sure you do them all fairly swiftly as the flour mixture will only coat them whilst they are still steamy! When they're all coated they are ready to cook or store in the fridge or freeze. Any leftover flour and Parmesan can be kept (sifted) in the fridge or freezer for another time. What is important is to have plenty in order to coat the parsnips quickly. To bake them, place a large solid roasting tin in the oven to pre-heat and in it put enough oil just to cover the base and a knob of butter for flavour. Then, when the oven is ready, remove the tin and place it over direct heat (turned fairly low) and, again using tongs, place the parsnips quickly side by side in the tin. Tilt it and baste all the parsnips with hot fat, place the tin in the oven and bake them for 20 minutes, then turn them over, drain off any surplus fat (a bulb baster is good for this) and continue to bake for a further 15-20 minutes or until they are crisp and golden.
BAKED PARSNIPS
We enjoy this veggie often in the Northeast, and I've experimented with different ways of fixing them. This is by far one of my favorite parsnip recipes. -Robert Atwood, West Wareham, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.
Nutrition Facts : Calories 239 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 280mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 7g fiber), Protein 2g protein.
MASHED PARSNIPS
I was tricked into trying mashed parsnips (I was told they were mashed potatoes) and fell instantly in love. I haven't made mashed potatoes since. Mashed parsnips are full of much more flavor, slightly sweet, but the same great texture. And they are much healthier!
Provided by Amy Westerman
Categories Side Dish Vegetables
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk.
- Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.
Nutrition Facts : Calories 143.2 calories, Carbohydrate 7.1 g, Cholesterol 30.5 mg, Fat 10.7 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 392.7 mg, Sugar 6.9 g
ROAST PARMESAN PARSNIPS
For a twist on a favourite side dish, coat parsnips in corn and grated Italian cheese to ensure a tasty, crunchy finish
Provided by Good Food team
Categories Buffet, Side dish
Time 1h
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Mix together the polenta, Parmesan and nutmeg, and set aside. Bring a pan of salted water to the boil, tip in the parsnips and cook for 6 mins or until just tender. Drain. While parsnips are still hot, toss with the Parmesan mixture to coat.
- Set a roasting tin over the hob and heat the oil. Add the parsnips and turn to coat in the oil. Put the tin in the oven and roast for 15 mins, then turn the parsnips over and cook for 15 mins more until golden.
Nutrition Facts : Calories 317 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 15 grams sugar, Fiber 12 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
PARMESAN PARSNIPS
Learn how to make roast Parmesan parsnips in a few easy steps. This parsnip recipe is a perfect vegetable side dish for a meat course.
Provided by Michelle Minnaar
Categories Side Dish
Time 1h
Number Of Ingredients 4
Steps:
- Preheat oven to 200°C/fan 180°C/390°F/gas 6.
- Pour the oil into a roasting tin and place in the oven to heat up.
- Parboil the parsnips for 3 minutes in pan full of salted water.
- Drain and let all surfaces dry out.
- Mix the semolina and parmesan cheese in a large mixing bowl.
- Toss the parsnips in the cheese mixture until all their surfaces are covered with the mixture. You might need to them in batches to do a proper job.
- Add the parsnips the parsnips to the roasting tin and turn to coat in oil.
- Place the parsnips in the oven and roast for 15 minutes, then turn the parsnips over and turn over.
- Continue to roast for another 15 minutes or until they are crisp and golden.
- Serve as a side dish for a roast dinner.
- [Optional] Sprinkle the parsnips with grated parmesan cheese because you can never have enough cheese in your life!
Nutrition Facts : Calories 241 calories, Sugar 1.6 g, Sodium 229 mg, Fat 17.5 g, SaturatedFat 13.2 g, TransFat 0.1 g, Carbohydrate 16.8 g, Fiber 2.1 g, Protein 5.5 g, Cholesterol 10.8 mg
THYME AND PARMESAN ROAST PARSNIPS
Looking for an easy but flavoursome recipe for roast parsnips? A coating of thyme, parsley, pine nuts and Parmesan cheese gives these parsnips a wonderfully rich flavour-making them quite addictive.
Provided by English_Rose
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F Place the parsnips in a pan of lightly salted water, bring to the boil and simmer for 5 minutes.
- Combine the cheese, pine nuts and herbs and season.
- Drain the parsnips and toss in the cheese mixture.
- Heat the oil in a roasting tin until smoking hot.
- Carefully tip in the parsnips and roast for 40 minutes, turning occasionally.
Nutrition Facts : Calories 284.4, Fat 20.1, SaturatedFat 3.9, Cholesterol 9.4, Sodium 175.6, Carbohydrate 22, Fiber 5.9, Sugar 5.8, Protein 6.5
ROASTED PARSNIPS
Sweet caramelized flavor. If you grow your own, leave them in the ground for a few weeks at below-freezing temperatures so the starch has time to change into sugar. Make sure to cut out the woody center. This recipe really lets their natural flavor shine! I got this recipe from an online newspaper, and hastily copied it down. Posted here for safe keeping.
Provided by kmogirl2000
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450.
- Peel the parsnips and cut into french-fry sized sticks, avoiding the woody center.
- Toss parsnips with remaining ingredients, and place on a rimmed baking sheet.
- Roast until the edges brown, and the parsnips are tender, about 20 minutes.
Nutrition Facts : Calories 217.8, Fat 10.7, SaturatedFat 1.5, Sodium 162.7, Carbohydrate 30.8, Fiber 8.4, Sugar 8.2, Protein 2.1
More about "parmesan parsnips recipes"
THYME AND PARMESAN ROAST PARSNIPS | TESCO REAL FOOD
From realfood.tesco.com
PARMESAN PARSNIPS RECIPE | OLIVEMAGAZINE
From olivemagazine.com
BAKED PARSNIP CHIPS - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
BEST ROASTED PARSNIPS RECIPE - HOW TO MAKE ROASTED …
From delish.com
PARMESAN PARSNIPS - PARSNIP RECIPES - COUNTRY LIVING
From countryliving.com
Servings 6Total Time 55 minsEstimated Reading Time 1 min
- Drain, shake gently to rough up the edges and leave to stand in a colander for a few minutes to steam dry.
PARMESAN PARSNIPS - VEGGIE DESSERTS
From veggiedesserts.com
5/5 (6)Total Time 35 minsCategory Side DishCalories 177 per serving
PARMESAN.COM
PARSNIP FRIES {HEALTHY OVEN BAKED RECIPE!} - WELLPLATED.COM
From wellplated.com
ROAST PARSNIPS ROLLED IN PARMESAN RECIPE - SARAH RAVEN
From sarahraven.com
ROASTED PARSNIPS WITH PARMESAN AND TRUFFLE OIL - SLOW THE COOK …
From slowthecookdown.com
ROASTED PARSNIPS WITH ROSEMARY, GARLIC, AND PARMESAN RECIPE
From cookinglight.com
THE BEST PARSNIP RECIPES | MARTHA STEWART
From marthastewart.com
BAKED ROSEMARY PARMESAN PARSNIP FRIES - WINE A LITTLE, COOK A LOT
From winealittlecookalot.com
ROASTED BUTTERY PARMESAN PARSNIPS | DONAL SKEHAN | EAT …
From donalskehan.com
PARMESAN & THYME ROASTED PARSNIPS - MONASH FODMAP
From monashfodmap.com
10 ROASTED PARSNIP RECIPES | ALLRECIPES
From allrecipes.com
PARMESAN BAKED PARSNIPS (DELIA SMITH) / COUNTRYWIVES
From annabelandgrace.com
RECIPES WITH PARSNIPS | TASTE OF HOME
From tasteofhome.com
VEGAN PARMESAN PARSNIPS - LAZY CAT KITCHEN
From lazycatkitchen.com
PARSNIP & PARMESAN SOUP - RECIPE - FINECOOKING
From finecooking.com
PARMESAN PARSNIPS RECIPES | CHRISTMAS RECIPE IDEAS - IRELAND
From kerrygold.com
GARLIC PARMESAN MASHED PARSNIPS | A WICKED WHISK
From awickedwhisk.com
PARSNIP AND PARMESAN MASH | BRITISH RECIPES | GOODTO
From goodto.com
PARMESAN PARSNIPS RECIPE | RECIPES | GRANSNET
From gransnet.com
PARMESAN PARSNIP FRIES | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
PARSNIP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GARLIC PARMESAN PARSNIP FRIES
From thepeacheepear.com
ROASTED PARSNIPS | JAMIE OLIVER RECIPES
From jamieoliver.com
KAREN MARTINI'S ROASTED CELERIAC, PARSNIPS AND FENNEL - GOOD FOOD
From goodfood.com.au
PARMESAN-BAKED PARSNIPS RECIPE / RIVERFORD
From riverford.co.uk
PARSNIP AND SAUSAGE RECIPES (36) - SUPERCOOK
From supercook.com
PARSNIP AND PARMESAN SOUP - DR. JEANETTE RYAN
From drjeanetteryan.com
ROASTED PARMESAN PARSNIPS — SPROUTED KITCHEN
From sproutedkitchen.com
ROAST PARSNIPS AND CARROTS RECIPE - BBC FOOD
From bbc.co.uk
ROASTED PARSNIPS - SLENDER KITCHEN
From slenderkitchen.com
PARMESAN ROASTED PARSNIPS WITH POLENTA AND CHILLI - FILIPPO BERIO
From filippoberio.co.uk
EASY PARSNIP RECIPES | OLIVEMAGAZINE
From olivemagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love