SWEET POTATO & PARSNIP BAKE
A make-ahead vegetarian side dish that's high in fibre and provides a good source of vitamin C
Provided by Good Food team
Categories Buffet, Dinner, Side dish
Time 1h30m
Number Of Ingredients 9
Steps:
- Boil the sweet potatoes and parsnips for 20 mins in salted water until tender. Drain really well, then roughly mash with half the crème fraîche and half the sage, the mustard and salt and pepper. Pile into a buttered ovenproof dish and smooth over.
- Heat oven to 190C/170C fan/gas 5. Mix the breadcrumbs with the Parmesan, pine nuts and remaining sage. Spoon the remaining crème fraîche over the mash, scatter over the bread and cheese mixture, then bake for 35-40 mins from fridge-cold, 25-30 mins if not, until golden.
Nutrition Facts : Calories 255 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
SPICED SWEET POTATO AND PARSNIP TIAN
With apple cider, Aleppo pepper, and fresh thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.
Provided by Anna Stockwell
Categories Sweet Potato/Yam Parsnip Apple Thyme Thanksgiving Fall Herb Casserole/Gratin
Yield 10-12 servings
Number Of Ingredients 9
Steps:
- Position rack in middle of oven and preheat to 325°F. Bring cider to a boil in a large saucepan over medium-high heat. Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp. salt, and cook, stirring, until butter is melted. Let cool slightly.
- Place potatoes and parsnips in a large bowl. Pour cider mixture over and toss to coat. Stack a handful of slices about 3" high, then place vertically in casserole dish. Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles. Continue arranging slices in pan until tightly packed (you may have some leftover). Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture. Sprinkle with remaining 2 tsp. salt and cover tightly with foil.
- Bake, covered, 1 hour. Remove foil and brush pan juices over tops of slices with a pastry brush. Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35-40 minutes more.
- Do Ahead
- After first round of baking at 325°F, let cool, then chill for up to 2 days. Bring to room temperature, then bake, uncovered, at 425°F for 40-50 minutes.
ROASTED SWEET POTATOES AND VEGETABLES WITH THYME AND MAPLE SYRUP
Packed with flavor, these potatoes are a brilliant addition to any feast. Different from the norm, this dish will grace any table.
Provided by Anonymous
Categories Side Dish Vegetables Sweet Potatoes
Time 1h5m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper.
- Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup. Return to oven and bake until vegetables are soft, about 15 more minutes.
Nutrition Facts : Calories 218.5 calories, Carbohydrate 37.7 g, Fat 7 g, Fiber 5.7 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 79.3 mg, Sugar 13.2 g
SWEET POTATO AND PARSNIP MASH
Provided by Tara Parker-Pope
Time 1h
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Peel the sweet potatoes and parsnips, and cut into 1/4-inch thick slices.
- Combine the sweet potato and parsnip slices, cream, butter, salt and half of the horseradish in a 3- or 4-quart saucepan with a tight-fitting lid. Heat over low heat, stirring occasionally, until the vegetables have softened. This will take about 40 to 50 minutes.
- Remove from heat and mash with a potato masher to desired texture. Stir in half of remaining horseradish, making sure to incorporate well. Taste and adjust seasoning with salt, additional horseradish and/or sweetener if needed. Serve hot.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 14 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 673 milligrams, Sugar 15 grams, TransFat 0 grams
HONEY-MUSTARD PARSNIP & POTATO BAKE
A versatile accompaniment with a creamy gratin sauce and crunchy breadcrumb topping
Provided by Sarah Cook
Categories Lunch, Side dish
Time 1h35m
Number Of Ingredients 10
Steps:
- Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don't rough up too much, then tip into a baking dish.
- Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened - about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
- Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.
Nutrition Facts : Calories 502 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium
SWEET POTATO AND PARSNIP CASSEROLE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Cut the sweet potatoes and then the parsnips into paper-thin slices using a food processor fitted with the thinnest vegetable-slicing blade. If necessary, cut the potatoes in half or quarters lengthwise so they fit into the feeder tube.
- Use 1 tablespoon of the butter to coat the inside of a 2-quart oven-proof casserole (a 6 by 10-inch
- Pyrex pan works well). Combine the cream, stock, nutmeg, cinnamon, salt and pepper. Place
- 1/3 of the sweet potatoes in a thin layer across the bottom of the casserole. Layer half the parsnips on top of the sweet potatoes. Repeat this sequence until all of the sweet potatoes and parsnips have been used. Pour the cream mixture over the top. It should reach about 3/4 of the way up the vegetables. Butter a piece of aluminum foil with the remaining butter and wrap the foil tightly over the casserole. Put in the oven and turn tempertature down to 325 degrees.
- Bake the casserole 1 hour. Remove the foil and continue to cook another 15 minutes, until the vegetables are tender when pierced with a knife and the top is browned. Allow to cool slightly before serving. Serve warm.
PARSNIP AND SWEET POTATO BAKE
This is a colorful root vegetable side packed with nutritional value and fiber. Came up with this side dish for a winter pork dinner. Its a great way to get folks to try parsnips, even kids like this one.
Provided by manx777
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice the parsnips into 1/8" rounds.
- Peel and slice the yam into 1/8" pieces, similar in size to the parsnips (as possible).
- Layer the yams and parsnips. For a pretty presentation, try alternating color rows of each.
- In a measuring cup, make a glaze out of the oleo, OJ, zest, cinnamon and sugar. Mix until well dissolved. Drizzle the glaze over the yam/parsnip mix - cover and bake @ 350 for 40-45 minutes.
Nutrition Facts : Calories 169.8, Fat 3.1, SaturatedFat 0.6, Sodium 45.6, Carbohydrate 34.9, Fiber 5.1, Sugar 11.4, Protein 1.7
ROASTED PARSNIPS & SWEET POTATOES
Simple, yummy and healthy! Experiment with additional seasonings... add more oil if you must but remember that'll up the calorie count too.
Provided by Good Vibe Goddess
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450*.
- Place parsnips and sweet potatoes in a plastic bag with olive oil and salt and pepper.
- Shake until well coated.
- Spread in a single layer on a cookie sheet.
- Roast until golden, turning once, about 25 minutes.
SWEET POTATOES AND PARSNIPS
Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut sweet potatoes in half lengthwise. Cut each half lengthwise into four pieces, then into 3-in. slices. Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender. Add remaining ingredients; toss to coat. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 169 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
PARSNIP SWEET POTATO PANCAKES
Golden brown sweet potatoes make these cakes pretty to look at and even better to eat. The green onions and thyme add an extra boost. -Amy Short, Milton, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, thyme, salt and pepper. Stir in eggs until blended. Add the sweet potatoes, parsnips and onions; toss to coat., In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by 1/4 cupfuls, a few at a time, into hot oil; press lightly to flatten. Fry for 3-4 minutes on each side or until golden brown. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 280 calories, Fat 14g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 431mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 4g fiber), Protein 5g protein.
PARSNIP AND JAPANESE SWEET POTATO SOUP
Japanese sweet potatoes are reddish-purple on the outside and a buttery white color on the inside. I've actually seen them called Japanese yams at grocery stores, so take note! Their delicious sweetness pairs really well with parsnip. There's so much flavor from these two root vegetables that I don't add much else to the soup.
Provided by Diana Moutsopoulos
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Combine parsnips, Japanese sweet potato, carrots, and onion in a saucepan. Add enough water to just cover. Place over medium heat and bring to a boil. Stir in bouillon base and thyme. Reduce heat and cook, covered, until vegetables are tender, about 15 minutes.
- Remove pan from heat. Use an immersion blender to puree until no chunks remain and soup is smooth. Pour in milk and puree to combine. Add additional milk or water, if needed, to achieve desired consistency. Return to heat to warm through, about 5 minutes. Taste and add salt and pepper as desired.
Nutrition Facts : Calories 229.4 calories, Carbohydrate 50.4 g, Cholesterol 3.7 mg, Fat 1.7 g, Fiber 10.5 g, Protein 5.1 g, SaturatedFat 0.7 g, Sodium 546.7 mg, Sugar 14.4 g
More about "parsnip and sweet potato bake recipes"
SWEET POTATO AND PARSNIP LATKES | TASTY KITCHEN: A …
From tastykitchen.com
SWEET POTATO-PARSNIP MASH - DADS THAT COOK
From dadsthatcook.com
POT ROAST WITH SWEET POTATOES AND PARSNIPS RECIPE
From pillsbury.com
10 BEST ROASTED SWEET POTATOES PARSNIPS CARROTS …
From yummly.com
PARSNIP & SWEET POTATO FRIES - HIGHGATE HILL KITCHEN
From highgatehillkitchen.com
SWEET POTATO AND PARSNIP BAKE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
ROASTED SWEET POTATOES AND PARSNIPS - HOME BAKED JOY
From homebakedjoy.com
BAKED SWEET POTATO AND PARSNIP LATKE – MY RELATIONSHIP WITH FOOD
From myrelationshipwithfood.com
SWEET POTATO MASH RECIPE WITH PARSNIP - EATWELL101
From eatwell101.com
PARSNIP, SWEET POTATO AND SQUASH BAKE | AGA FALCON
From au.agafalcon.com
SWEET POTATO AND PARSNIP CASSEROLE - REDBOOK
From redbookmag.com
BAKED SWEET POTATO PARSNIP LATKES - DIABETIC FOODIE
From diabeticfoodie.com
PARSNIP AND SWEET POTATO GRATIN - SIDE DISH BY FLAWLESS FOOD
From flawlessfood.co.uk
MINI BAKED PARSNIP AND SWEET POTATO LATKES - JEWISH FOOD HERO
From jewishfoodhero.com
SWEET POTATO AND PARSNIP GRATIN - TYPE 1 KITCHEN
From type1kitchen.com
RECIPE: MASHED ROOT VEGETABLES (POTATOES MASHED WITH ROASTED …
From recipelink.com
SWEET POTATO AND PARSNIP CASSEROLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
OVEN-BAKED SWEET POTATO & PARSNIP CHIPS - INSPIRED EDIBLES
From inspirededibles.ca
SWEET POTATO AND PARSNIP CASSEROLE - BIGOVEN.COM
From bigoven.com
SWEET POTATO & PARSNIP BAKE - SIDE DISH RECIPES
From fooddiez.com
SWEET POTATO, PARSNIP & BEET GRATIN - ESPRESSO AND LIME
From espressoandlime.com
SWEET POTATO AND PARSNIP CASSEROLE - JOAN LUNDEN
From joanlunden.com
SWEET POTATO PARSNIP PIE - HALF YOUR PLATE
From halfyourplate.ca
ROASTED SWEET POTATO, DELICATA SQUASH, AND PARSNIP RECIPE
From sabrinasorganizing.com
PARSNIP, POTATO AND LEEK GRATIN - BY HEIN VAN TONDER, FOOD …
From heinstirred.com
PARSNIP AND SWEET POTATO BAKE RECIPE - FOOD.COM
From pinterest.com
SWEET POTATO & PARSNIP CURRY [VEGAN] | THE FLEXITARIAN
From theflexitarian.co.uk
POTATO PARSNIP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SWEET POTATO, PARSNIP, AND CAULIFLOWER GRATIN RECIPE - PACIFIC FOODS
From pacificfoods.com
CHEESY PARSNIP AND SWEET POTATO TARTS RECIPE - BBC FOOD
From bbc.co.uk
BAKED PARSNIP, SWEET POTATO AND GRUYERE MASH | PARSNIPS, …
From pinterest.ca
ORANGE-BAKED SWEET POTATO AND PARSNIPS - BIGOVEN.COM
From bigoven.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