PARSNIP AND APPLE DESSERT
Parsnips and green apples come together for a healthy dessert. Great for those who are watching calories and fat and trying to eat more fruits and veggies. If you're really health conscious, you can omit the butter and add water to the pan in its place. Cook longer for desired texture; cook less or not at all for a healthier raw dessert.
Provided by Tiff33
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium-low heat; cook apples and parsnip in the melted butter until slightly softened, about 5 minutes. Stir water, brown sugar, and cinnamon into apple-parsnip mixture; cook until sugar dissolves and apple-parsnip mixture has softened, about 5 minutes. Serve warm or cold.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 22.3 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 4.2 g, Protein 0.9 g, SaturatedFat 1.9 g, Sodium 28 mg, Sugar 13.1 g
APPLE-PARSNIP MASH
Instead of mashed potatoes, try this sweet, lower-calorie puree, which needs only a bit of butter.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, combineparsnips, apples, and water. Coverand bring to a boil over medium-high.Reduce heat to mediumand cook, covered, until parsnipsare completely tender, 25 to30 minutes. Transfer mixture to afood processor, add unsalted butter, and process untilsmooth. Season with coarsesalt and ground pepper.
Nutrition Facts : Calories 156 g, Fat 3 g, Fiber 7 g, Protein 2 g
PARSNIP AND APPLE SOUP
This silky puree can be made one day ahead. What to drink: That's easy - offer guests Irish ale throughout the meal.
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large pot over medium-high heat. Add leeks, parsnips, and apples. Cover; cook until vegetables begin to soften, stirring often, about 20 minutes. Add 4 cups water. Bring to boil. Reduce heat to medium. Simmer uncovered until vegetables are very tender, about 20 minutes. Cool slightly.
- Working in batches, puree vegetable mixture with milk in blender until smooth, thinning soup with more water if desired. Return soup to pot. Season soup with sugar, salt, and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)
- Cut enough reserved green parts of leeks into matchstick-size strips to measure 1 cup. Cook in medium saucepan of boiling water until tender, about 10 minutes. Drain.
- Bring soup to simmer. Ladle into bowls. Garnish with leek strips and serve.
ROASTED PARSNIPS AND APPLES
Surprise everyone at dinner with this savory, sweet combination.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, combine parsnips and apples. Dot with butter. Roast until parsnips and apples are tender and golden, about 30 minutes, stirring halfway through. Toss with orange zest, orange juice, and cinnamon; season with salt.
Nutrition Facts : Calories 285 g, Fat 9 g, Fiber 13 g, Protein 3 g, SaturatedFat 6 g
PARSNIP MASH WITH APPLE
Finnish your meal with this splendid side dish. Perfect with pork chops or sausages
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 27m
Number Of Ingredients 6
Steps:
- Cook the parsnip and apple in a pan of salted simmering water for 10 mins until tender, then drain. Put the pan back on the heat, add the butter and spices, then cook for a few mins before adding the milk and warming through.
- Add this to the parsnips and apple, season well then whizz in the food processor until smooth, or mash well by hand. Spoon into a bowl and drizzle with a little melted butter to serve.
Nutrition Facts : Calories 276 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 22 grams sugar, Fiber 11 grams fiber, Protein 5 grams protein, Sodium 0.28 milligram of sodium
ROASTED APPLE AND PARSNIP SOUP
Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
- Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g
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PARSNIP-APPLE PURéE - DR. MARK HYMAN
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Servings 6Total Time 30 minsEstimated Reading Time 1 minCalories 150 per serving
- Add water to a large pot and bring to a boil over medium-high heat. Add the parsnips and a pinch of salt. Make sure the water covers the parsnips by at least 1 inch. Boil until fork tender, about 15 minutes.
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- Drain the parsnips and place them in the bowl of a stand mixer fitted with the paddle attachment. Add in the grated apples and warm ghee mixture. Beat until light and fluffy. Season generously with sea salt and ground pepper. Note: Apples should be used immediately after grating. If not, soak in lemon-infused water until ready to use.
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