Parsnip And Carrot Gnocchi Recipes

PARSNIP GNOCCHI

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the parsnips and potatoes in 2 tbsp of the olive oil and tip into a roasting tin along with the garlic cloves. Roast for 40 mins or until the veg is completely soft. Remove from the oven and leave to cool a little. Squeeze the garlic from their skins, then discard the skins. Tip everything into a food processor, along with the nutmeg, flour and nutritional yeast, season well, then pulse until well combined and holding together as a dough.
• Bring a large pan of salted water to the boil. Tip the dough onto a floured surface, cut into four chunks and roll each into a sausage about 35cm long and 2.5cm wide. Use the back of a table knife to cut each sausage into small pillow-shaped gnocchi, each around 2cm long. Cook the gnocchi in batches for 1 min or until they float to the surface. Remove from the water with a slotted spoon and drain on kitchen paper.
• In a frying pan, heat the rest of the oil over a medium heat until shimmering. Add half the gnocchi and fry until lightly golden on each side, around 3-4 mins. Transfer them to a tray using a slotted spoon while you cook the second batch. When all the gnocchi are golden, return them all to the pan to warm through before dividing between four plates. Sprinkle over some black pepper, then top with the thyme leaves, toasted walnuts and a drizzle of olive oil, if you like.

ROASTED PARSNIPS AND CARROTS

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.

PARSNIP GNOCCHI

Steps:

• Preheat oven to 400°F Steam parsnips until tender, about 15 minutes.
• Transfer to baking sheet; roast until light brown, about 45 minutes. Puree in processor.
• Bring water, butter and salt to boil in heavy medium saucepan, stirring until butter melts. Reduce heat to low. Add flour all at once; stir vigorously until mixture forms ball, about 2 minutes.
• Transfer hot paste to bowl of heavy-duty mixer fitted with paddle attachment. Add eggs 1 at a time, beating well after each addition.
• Continue beating 1 minute. Add 2 cups parsnip puree to paste mixture (reserve any remaining puree for another use); beat to blend. Stir in pepper. (Dough can be made 2 hours ahead. Cover and let stand at room temperature.).
• Preheat oven to 350°F Line large baking sheets with parchment. Transfer dough to pastry bag fitted with larger star tip. Pipe 2-inch-diameter rosettes onto sheets, spacing apart.
• Bake gnocchi until crisp and beginning to brown, about 25 minutes. Using spatula, transfer gnocchi to plates. Top with parsley, if desired.

PARSNIP GNOCCHI

Steps:

• Preheat oven to 400°F. Steam parsnips until tender, about 15 minutes. Transfer to baking sheet; roast until light brown, about 45 minutes. Puree in processor.
• Bring water, butter and salt to boil in heavy medium saucepan, stirring until butter melts. Reduce heat to low. Add flour all at once; stir vigorously until mixture forms ball, about 2 minutes. Transfer hot paste to bowl of heavy-duty mixer fitted with paddle attachment. Add eggs 1 at a time, beating well after each addition. Continue beating 1 minute. Add 2 cups parsnip puree to paste mixture (reserve any remaining puree for another use); beat to blend. Stir in pepper. (Dough can be made 2 hours ahead. Cover and let stand at room temperature.)
• Preheat oven to 350°F. Line large baking sheets with parchment. Transfer dough to pastry bag fitted with larger star tip. Pipe 2-inch-diameter rosettes onto sheets, spacing apart. Bake gnocchi until crisp and beginning to brown, about 25 minutes. Using spatula, transfer gnocchi to plates. Top with parsley, if desired.

WHIPPED CARROTS AND PARSNIPS

Steps:

• Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.
• Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

PARSNIP AND CARROT PUREE

Steps:

• Place the parsnips and carrots into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. Drain; return vegetables to pot. Turn heat to low, stir in the chives and 3 tablespoons of butter.
• Begin to puree mixture using an immersion blender. Add 3 tablespoons of butter and continue to puree until mixture is smooth. Season with salt and pepper to taste.