MASHED POTATOES AND PARSNIPS WITH CHEDDAR
Provided by Rachael Ray : Food Network
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot, cover the potatoes and parsnips with cold water. Bring to a boil, salt the water and cook until fork-tender. Drain and return to the pot; mash with the butter, cheese and milk. Season with salt, pepper and nutmeg. Stir in the chives. Serve with the Gravy.
- Place a small to medium pot over medium heat and add the butter. When melted, sprinkle in the flour and mix with a wooden spoon to make a roux¿it should look like wet sand. Stir for a couple minutes, then whisk in the stock, making sure to get into the corners of the pan, and bring to a simmer. Let cook for a few minutes, then add the Worcestershire and season with salt and pepper.
SHARP CHEDDAR SCALLOPED POTATOES
Try as I might, I can never follow a recipe exactly. Here's what I came up with when I made a family friend's scalloped potatoes recipe in my own kitchen. These potatoes are so good-you'll just keep going back for more. -Susan Simons, Eatonville, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat., In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese., Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.
Nutrition Facts : Calories 436 calories, Fat 26g fat (16g saturated fat), Cholesterol 88mg cholesterol, Sodium 576mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
PARSNIP AND CHEDDAR SOUFFLé
Categories Cheese Egg Vegetable Side Bake Vegetarian Cheddar Parsnip Winter Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Position rack in center of oven and preheat to 400°F. Combine parsnips, water, salt and bay leaf in medium saucepan. Cover and simmer until parsnips are very tender, about 15 minutes. Drain, reserving 1 cup cooking liquid; discard bay leaf. Puree parsnips in processor until smooth. (Can be made 4 hours ahead. Cover; let stand at room temperature.)
- Butter 8-cup soufflè dish; dust with flour. Melt 1/4 cup butter in large saucepan over medium-high heat. Add 1/4 cup flour and stir 2 minutes. Gradually whisk in 1 cup cooking liquid. Boil until smooth and thick, whisking frequently, about 3 minutes. Remove from heat. Stir in cheese, sage and parsnip puree. Season with salt and pepper. Whisk in yolks.
- Using electric mixer, beat egg whites and cream of tartar in large bowl until stiff but not dry. Gently fold into parsnip mixture in 3 additions. Transfer to prepared dish. Bake until soufflè is puffed and top is golden brown, about 40 minutes. Serve immediately.
PARSNIP, POTATO & ST GALL CHEESE GRATIN
St Gall is one of the best Irish cheeses to cook with, but it will also sit happily alongside a few other varieties on a cheese board
Provided by Richard Corrigan
Categories Dinner, Side dish
Time 2h30m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/fan 160C/gas 4. Use a Japanese mandolin or sharp knife to slice the parsnips and potatoes very thinly. Layer the parsnips and potatoes in a shallow gratin dish, sprinkling some cheese and onion and a little drizzle of the cream over each layer, seasoning with salt and pepper as you go. The top layer should be potatoes and parsnips with a final sprinkling of cheese and drizzling of cream.
- Cover with foil and bake in the oven for 2 hrs, alongside the pork. Remove the foil and continue to bake for 20 mins until golden. For a really golden brown top, finish under a hot grill if you like.
Nutrition Facts : Calories 803 calories, Fat 58 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 0.64 milligram of sodium
PARMESAN CHEDDAR SOUFFLé
This Parmesan Cheddar Soufflé is actually quite simple to make-but it's hard not to feel a little proud of yourself when you're serving it!
Provided by My Food and Family
Categories Dairy
Time 40m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Melt butter in small saucepan on low heat. Stir in flour. Cook 2 min. until bubbly. Gradually stir in milk with whisk until smooth. Stirring constantly, bring to boil on medium heat; boil 1 min. Remove from heat. Beat the 4 egg yolks slightly in small bowl. Stir small amount of hot mixture into yolks. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 to 2 min. or until thickened. Add cheeses; stir until melted. Set aside.
- Beat the 6 egg whites and cream of tartar in large metal or glass bowl with mixer on medium speed until stiff but not dry. Fold about 1 cup egg whites into the sauce with rubber spatula to lighten sauce. Gently fold the sauce back into the remaining egg whites. Carefully pour the soufflé mixture into ungreased 2-qt. soufflé dish or baking dish.
- Bake 20 min. or until puffed and set.
Nutrition Facts : Calories 210, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 175 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g
WHITE CHEDDAR PARSNIPS AND POTATOES
This is a delicious side dish, which goes really well with pork, chicken, beef or lamb. As an alternative presentation, transfer puree to a pastry bag with a large star tip and pip individual portions onto a baking sheet. Sprinkle with cheddar cheese and bake until cheese melts.
Provided by MarieRynr
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Peel parsnips and potatoes and cut into small pieces.
- Combine in a deep saucepan, cover with water and cook until tender.
- Drain.
- Whip potatoes and parsnips with cream and butter to the consistency of mashed potatoes.
- Season with nutmeg, salt and pepper.
- Butter a 9 by 13 inch dish.
- Layer the bottom with half the potato parsnip mixture and top with half the grated cheese.
- Repeat, finishing with remaining cheese on top.
- Dot with butter.
- Bake in a 350*F oven for 15 to 20 minutes, or until hot.
Nutrition Facts : Calories 483.1, Fat 27.9, SaturatedFat 17.5, Cholesterol 84.7, Sodium 413, Carbohydrate 42.1, Fiber 8.4, Sugar 7.2, Protein 18.1
PARSNIP AND SHARP CHEDDAR SOUFFLé
This crusty soufflé rises spectacularly in the oven and makes a grand entrance when you bring it to the table. The pureed parsnips add an intriguing nuttiness to this otherwise classic dish. Make it a first course at a dinner party or the main event at a more casual autumn or winter meal. Accompany it with lightly dressed butter lettuces, perhaps tossed with some sliced avocado and blood orange segments. The recipe is from Chef Michael Smith, who participated in the 2000 Workshop.
Yield serves 6 as a main course, 8 as a first course
Number Of Ingredients 14
Steps:
- Butter the bottom and sides of a 2-quart soufflé dish. Coat evenly with the bread crumbs.
- Slice the parsnips into 1/2-inch-wide pieces and put them in a 3-quart saucepan with the water, salt, and bay leaf. Bring to a simmer over moderate heat, reduce the heat to low, and simmer gently until the parsnips are tender, about 20 minutes. Strain, reserving the water but discarding the bay leaf. Puree the parsnips in a food processor. You should have about 1 1/2 cups puree.
- Melt the butter in a 2-quart saucepan over moderate heat. Add the flour and whisk for 2 to 3 minutes to cook the flour; do not allow the mixture to brown. Whisk in 1 cup of the parsnip cooking liquid. Bring to a simmer and cook gently, whisking often and scraping the sides of the pan, for about 5 minutes. Whisk in the parsnip puree and simmer, whisking often, for 1 minute longer. Remove from the heat and whisk in the egg yolks, cheese, parsley, thyme, and pepper. Transfer to a large bowl. Put a piece of plastic wrap on top of the mixture to keep a skin from forming, and let cool to room temperature.
- Preheat the oven to 400°F. Put a baking sheet in the bottom third of the oven to heat. With an electric stand mixer or handheld beaters, or by hand with a whisk, whip the egg whites and a pinch of kosher salt until the whites are stiff but not dry. Gently fold one-third of the beaten whites into the parsnip mixture to lighten it, then fold in the remaining whites. Transfer to the prepared soufflé dish. With the tip of a rubber spatula, trace a circle about 1/2 inch deep and 1 inch from the rim of the dish; this tracing will produce a top-hat effect when the soufflé rises.
- Set the soufflé on the preheated baking sheet and bake for 10 minutes, then reduce the oven heat to 375°F and continue cooking until the soufflé is nicely browned on top, well risen, and firm to the touch, 45 to 50 minutes longer. Serve immediately.
- Enjoy with Cakebread Cellars Chardonnay Reserve or another rich and silky white wine.
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